Breakfast meets dessert in this irresistible cinnamon roll coffee cake! Each slice perfectly captures everything you love about a classic cinnamon roll. But it’s transformed into a tasty cake format.
Topped with a silky vanilla glaze that seeps into every crevice, this cake makes any morning feel special.
The recipe is simple enough for everyday baking but impressive enough for company!
Why You’ll Love This Cinnamon Roll Coffee Cake
Perfect for Gatherings: It’s an ideal centerpiece for brunches, potlucks, or holiday mornings. It offers a crowd-pleasing blend of cozy cinnamon and indulgent sweetness.
Irresistibly Delicious: With its tender cake base, gooey cinnamon swirl, and sweet glaze, this dessert is tough to beat!
Beautiful Presentation: The marbled cinnamon swirl creates a stunning visual effect.
Easy-to-Make: Despite its bakery-quality appearance and taste, this recipe is straightforward for home bakers of all skill levels.
Ingredients
- Unsalted Butter: It provides richness and moisture to the cake.
- Granulated Sugar: It creates sweetness and helps tenderize the cake crumb.
- Eggs: They act as a binding agent and provide structure.
- Vanilla Extract: It adds a warm, sweet flavor.
- All-Purpose Flour: It forms the main structure of the cake.
- Baking Powder: It helps the cake rise and creates a light, fluffy texture.
- Salt: It enhances all the flavors and balances sweetness.
- Whole Milk: The fat content helps create a tender crumb.
- Ground Cinnamon and Light Brown Sugar: To create the signature swirl. Brown sugar adds moisture and caramel notes, while cinnamon provides a warm, spicy flavor.
- Powdered Sugar: It creates a smooth, sweet glaze when combined with milk and vanilla. Dissolves easily without graininess.
How to Make Cinnamon Roll Coffee Cake
Don’t be intimidated by this cake! It’s quite easy to whip up.
1. Prep the oven and dish. Preheat your oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper.
2. Combine the wet ingredients. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. Mix the dry ingredients. In a separate bowl, combine the flour, baking powder, and salt.
4. Make the batter. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Pour the batter into the prepared baking dish and spread evenly.
5. Prepare the cinnamon swirl. In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. Stir until smooth. Using a spoon, dollop the cinnamon mixture over the cake batter. Use a knife or skewer to swirl the cinnamon mixture through the batter, creating a marbled effect.
6. Bake the cake. Bake in the oven for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
7. Make the glaze. In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more as needed for your desired consistency), and vanilla extract until smooth.
8. Glaze the cake. Drizzle the glaze over the warm cake, spreading it evenly if desired. Let the cake cool slightly to set the glaze before slicing.
Tips for the Best Cinnamon Roll Coffee Cake
Follow these tips for a coffee cake everyone will devour.
- Quality is key. Use fresh, high-quality ground cinnamon for the best flavor. It’s the star of the show!
- Be accurate. Use the spoon-and-level method for flour to prevent packing, which can make your cake dense and dry.
- Don’t overmix! When alternating wet and dry ingredients, mix until just combined. Overmixing can lead to a denser, tougher cake.
- Swirl strategically. When swirling the cinnamon mixture, avoid mixing too much. It should create distinct ribbons throughout the batter for a classic marbled effect.
- Keep a watchful eye. Oven temperatures vary, so start checking at 30 minutes. Insert a toothpick in the center. If it comes out clean, the cake is done.
- Thicken the glaze up or down. Control the glaze consistency by adding milk in small increments. A thinner glaze will soak in more, while a thicker glaze will sit on the surface.
- Try fun variations. Add a pinch of nutmeg to the cinnamon swirl for extra warmth, or top with chopped pecans for a crunch. For a festive twist, add a splash of maple extract to the glaze or incorporate cream cheese into the topping.
How to Store
This coffee cake will keep for days with these tips!
To Store: Store the coffee cake in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to a week. Place wax paper between layers if stacking pieces to prevent sticking.
To Freeze: Wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
To Reheat: For individual slices, microwave for 15-20 seconds until just warm. For larger portions, cover with foil and heat in a 300°F oven for 10 minutes.
Cinnamon Roll Coffee Cake
12
servings15
minutes35
minutes492
kcalThis cinnamon roll coffee cake will be your new favorite treat! With a sweet vanilla glaze, it’s the perfect combo of two classics.
Ingredients
- For the Cake:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups whole milk
- or the Cinnamon Swirl:
1/2 cup unsalted butter, melted
1 cup light brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
- For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Pour the batter into the prepared baking dish and spread evenly.
- In a medium bowl, combine the melted butter, brown sugar, flour, and cinnamon. Stir until smooth. Using a spoon, dollop the cinnamon mixture over the cake batter. Use a knife or skewer to swirl the cinnamon mixture through the batter, creating a marbled effect.
- Bake in the preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
- In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more as needed for your desired consistency), and vanilla extract until smooth.
- Drizzle the glaze over the warm cake, spreading it evenly if desired. Let the cake cool slightly to set the glaze before slicing.
