Julie Clark
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Cinnamon Roll Coffee Cake
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Make an easy coffee cake for breakfast that tastes just like a soft sweet roll! This Cinnamon Roll Coffee Cake has a cinnamon sugar swirl and is topped with cream glaze.
I LOVE cinnamon for breakfast. Whether it is on a slice of cinnamon swirl toast sprinkled with cinnamon sugar, in cinnamon butter or swirled inside cinnamon muffins, give me a cup of coffee and I’m in heaven.
Our homemade cinnamon rolls are one of our most popular recipes, so we’ve been thinking through more cinnamon rolls for you. My family went crazy for this easy cinnamon roll coffee cake recipe and I think you will too!
Cake for breakfast?!
We say…Yes! It’s not a bad thing. Although this is a sweet treat that you want to eat in moderation, it’s ok to have a small slice of cake every now and then in the morning. Especially for Saturday brunch or holidays like Mother’s Day or Christmas mornings.
Moist coffee cake is traditionally eaten at breakfast. Although they don’t have coffee actually in them, they are great with a cup of coffee on the side.
How to Make Cinnamon Roll Coffee Cake
This is an easy cake to make, but it will require that you use a few different bowls. Mixing the dry ingredients separately from the wet will help the cake stay soft and tender and help you not to over mix the batter.
- In a large bowl, mix together the flour, salt, and baking powder.
- In a separate bowl, mix together the milk, sugar, eggs and vanilla.
- Add the dry ingredients to the wet ingredient and mix just until combined. Once mixed, slowly pour in the melted butter.
- Pour batter into the prepared baking pan.
- For the cinnamon topping, mix all the ingredients together until well combined.
- Drop evenly over the top of the cake batter and swirl with a knife.
- Bake at 350ºF for 30-40 minutes. Our cake took just about 35 minutes to bake. You don’t want to overbake it. Touch the center of the cake. It should spring back when you touch it. A toothpick inserted into the center should have a few moist crumbs on it.
Cinnamon Roll Coffee Cake Frosting
We decided to use a simple powdered sugar glaze on the cinnamon roll swirl coffee cake. It melts into the top of the cake and makes it taste almost like glazed donut. If you’d like, you can use a thicker cream cheese frosting. That’s the frosting we use for our homemade cinnamon rolls.
In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth. Drizzle the glaze over the warm cake.
Use heavy cream in the glaze for a richer flavor, but whole milk works too. If you do choose to use milk, you may only need about ¼ cup since it is thinner than cream.
What to Serve with Cinnamon Roll Coffee Cake
When we serve a coffee cake for breakfast, we like to serve it alongside some breakfast sausage and an easy fruit salad.
You can also make some fun breakfast drinks like this iced coffee…or make a homemade coffee creamer.
Storage Instructions
If you do happen to have leftovers, you may be wondering how you can store this cake. This Cinnamon Roll Cake can be stored in an airtight container and left at room temperature for 3 days.
This cinnamon roll coffee cake freezes well. We cut up our cake into pieces and place it in an airtight storage container for up to 8 weeks.
When you are wanting to serve the cake, remove the cake from the freezer with enough time for the cake to totally defrost before opening the container. This will help keep the moisture in the cake.
Cinnamon Roll Coffee Cake
Make an easy coffee cake for breakfast that tastes just like a soft sweet roll! This Cinnamon Roll Coffee Cake has a cinnamon sugar swirl and is topped with cream glaze.
Servings 15
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
For the cake:
- 3 cups all-purpose flour 390 grams
- 1/4 teaspoon salt
- 4 teaspoons baking powder aluminum free, 20 grams
- 1 1/2 cups 2% milk 12 ounces
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 2 teaspoons vanilla extract 10 grams
- 1/2 cup salted butter melted, 4 ounces
For the cinnamon swirl:
- 1 1/4 cups salted butter at room temperature, 10 ounces
- 1 cup brown sugar 210 grams
- 2 tablespoons all-purpose flour 15 grams
- 2 tablespoons cinnamon 16 grams
For the glaze:
- 2 cups powdered sugar 260 grams
- 1/3 cup heavy cream 2.5 ounces
- 1 teaspoon vanilla 5 grams
Instructions
- Preheat the oven to 350º Fahrenheit. Grease a 9×13 baking pan with cooking spray.
- In a large bowl, mix together the flour, salt, and baking powder.
- In another bowl, mix together the milk, sugar, eggs and vanilla.
- Add the dry ingredients to the wet ingredient and mix just until combined. Once mixed, slowly pour in the melted butter. Pour into the prepared 9×13 pan.
- For the topping, mix all the ingredients together until well combined. The mixture will be thick.
- Drop by spoonfuls evenly over the top of the batter. Swirl with a knife.
- Bake for 30-40 minutes.
- In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth. Drizzle the glaze over the warm cake. Dust the cake with extra cinnamon if you'd like. Serve the cake warm.
Video
Notes
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 500kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 257mg | Potassium: 214mg | Fiber: 1g | Sugar: 45g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
Reading through the recipe’s ingredients, I wondered what butter, malted was, then I read the directions and it said pour in the melted butter. Ding! Looks delicious!
I made this for my husband’s fishing buddies who came to stay for 5 days and they loved this. It turned out fantastic.