Cinnamon Roll Coffee Cake Recipes

I made this because one rainy Sunday I wanted cinnamon rolls but not the fuss; this cinnamon roll coffee cake is basically the love child of a gooey cinnamon roll and a tender, buttery coffee cake — all the swirl, crumb, and glaze without the yeast drama. It’s soft in the middle, slightly crisp at the edges, and the cinnamon ribbon in the center? Chef’s kiss. Try it for weekend breakfast, a potluck, or when you need something that feels fancy but is actually easy.

My little family eats this like it’s their job. My husband slices it thick, eats it with a fork in bed, and gives me this delighted, guilty look like I just won a prize. The kids call it “the swirl cake” and will wake up early if they sniff cinnamon. Once I forgot to cool it and smudged the glaze — disaster zone — but they loved the sticky mess anyway. Now it’s become our Sunday ritual: coffee for him, orange juice for the kids, and one too many slices for me.

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You’ll notice the first time you make this that the cinnamon-sugar layer can try to escape the batter while baking — not a failure, just a delicious ooze. I once doubled the cinnamon ribbon because I was feeling extra and the middle stayed soft but the top still browned nicely. Also: grease the pan well or line with parchment that hangs over the edges — that overhang is your life-saver when lifting the cake out. If your kitchen is cluttered like mine, clear a little counter space before starting; flour on the phone is a thing I regret.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the best texture; check your baking powder’s date — stale leavener = sad, dense cake.
– Fats & Oils: Butter gives the best flavor here; if you’re swapping for oil, expect a slightly different crumb and less buttery taste.
– Dairy: Sour cream or plain yogurt makes the cake tender and moist — pick full-fat if you want richer results.
– Nuts & Seeds: If adding nuts (pecans are lovely), pick fresh ones — rancid nuts will ruin the flavor.
– Flavor Boosts (vanilla/zest): Use real vanilla extract and a little orange zest if you want to brighten the glaze; imitation extract is fine in a pinch.

Prep Ahead Ideas

– Make the cinnamon-sugar filling and store it in an airtight container the night before so assembly is 10 minutes in the morning.
– Batter can be mixed up to a day ahead and kept covered in the fridge; give it a gentle stir before spreading.
– Glaze keeps well in the fridge — warm it slightly and whisk before drizzling.
– Use a pan with an overhanging parchment strip and keep it in the pan in the fridge; bake the next morning for fresh-out-of-the-oven vibes.

✔Time-Saving Tricks

– Swap butter for melted butter to skip softening time — you’ll lose a tiny bit of texture but save minutes.
– Use a hand mixer to blend batter fast; scrape the bowl once so everything gets mixed without overworking it.
– Toast chopped nuts in a skillet while the oven preheats for extra flavor with zero extra steps.
– Don’t rush the cooling if you want neat slices — a little patience keeps the glaze from running everywhere.

✔Common Mistakes

– Overmixing the batter: I once whisked too long and the cake came out tight; stop mixing when just combined.
– Skimping on butter in the swirl: it’ll be drier and won’t ooze the way we want — add a little butter to the filling.
– Baking in the wrong pan: deeper pans need more time; a too-deep pan can leave the middle underdone.
– Cutting while too hot: tried that once and lost half the glaze to the plate — let it rest 15–20 minutes, or accept the sticky chaos.

What to Serve It With

– A strong cup of coffee or a vanilla latte for serious morning vibes.
– Simple fruit salad or sliced oranges to cut the sweetness.
– Greek yogurt with a sprinkle of granola for friends who want balance.
– Warmed leftover slices are great with a smear of softened butter.

✔Tips & Mistakes

– Use room-temperature eggs and dairy for a smooth batter.
– Don’t overbake — check with a toothpick near the center; a few moist crumbs are okay.
– If the top browns too quickly, tent loosely with foil midway through baking.
– Too-sweet glaze? Add a tiny splash of lemon juice to brighten.

✔Storage Tips

Loosely cover and keep at room temperature for 1–2 days; for longer, wrap well and refrigerate up to 5 days. Reheat slices briefly in the microwave (10–15 seconds) or in a low oven to get that just-baked warmth. Cold cake is absolutely edible — the texture firms up and becomes nearly custardy; no shame in sneaking a cold slice at midnight.

✔Variations and Substitutions

– Add chopped pecans or walnuts to the cinnamon layer for crunch — toasty is best.
– Swap half the granulated sugar in the batter for brown sugar for deeper, caramel notes.
– For a gluten-free version, use a 1:1 gluten-free flour blend and watch texture — it can be slightly crumblier.
– Want it less sweet? Reduce the glaze or skip it and dust with powdered sugar instead.
– For a citrus twist, stir a little lemon or orange zest into the batter and glaze.

Frequently Asked Questions

Cinnamon Roll Coffee Cake Recipes

All the cozy flavors of a cinnamon roll baked into a soft, tender coffee cake, finished with a creamy glaze.

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Prep Time: 20 minutes minutes

Cook Time: 38 minutes minutes

Total Time: 58 minutes minutes

Servings: 12

Ingredients

 

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Cake Batter

• ▢ 2.1 cup all-purpose flour
• ▢ 0.9 cup granulated sugar
• ▢ 2.25 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 0.48 cup unsalted butter, softened
• ▢ 3.5 oz eggs, lightly beaten
• ▢ 0.8 cup sour cream
• ▢ 0.45 cup whole milk
• ▢ 1.75 tsp vanilla extract

Cinnamon Filling

• ▢ 0.9 cup packed light brown sugar
• ▢ 2.25 tbsp ground cinnamon
• ▢ 0.25 cup unsalted butter, melted
• ▢ 0.125 tsp fine salt

Cream Cheese Glaze

• ▢ 1.25 cup powdered sugar
• ▢ 2 oz cream cheese, softened
• ▢ 0.5 tsp vanilla extract
• ▢ 2.5 tbsp milk add more as needed for drizzle consistency

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch pan and line with a parchment sling.
• Stir brown sugar, cinnamon, melted butter, and a pinch of salt in a bowl to form a thick paste.
• Whisk flour, baking powder, baking soda, and salt in a large bowl.
• Cream softened butter and granulated sugar until fluffy. Beat in eggs, vanilla, sour cream, and milk until smooth.
• Fold dry ingredients into the wet mixture just until combined; do not overmix.
• Spread half the batter in the pan. Dollop half the cinnamon paste over the batter and swirl with a knife.
• Add remaining batter. Spoon on the rest of the cinnamon paste and gently marble again.
• Bake 35–40 minutes, until a toothpick in the center comes out with a few moist crumbs.
• Whisk powdered sugar, cream cheese, vanilla, and milk until smooth and pourable.
• Cool cake 15 minutes. Drizzle with glaze, slice, and serve warm.

Notes

Try adding 1/2 cup chopped pecans to the cinnamon filling for crunch, or swap sour cream with plain Greek yogurt. Leftovers keep covered at room temperature for 2 days or refrigerate up to 5 days; warm slices briefly before serving.

This recipe is an original creation inspired by classic Cinnamon Roll Coffee Cake Recipes flavors. All ingredient ratios and instructions are independently developed.