This Easy Cinnamon Roll Coffee Cake is the perfect fusion of your favorite gooey cinnamon rolls and a soft, buttery coffee cake. Packed with layers of cinnamon-sugar goodness and topped with a sweet vanilla glaze, it brings all the comfort of a homemade cinnamon roll in a fraction of the time. Whether served warm from the oven or cooled to room temperature, it’s an irresistible treat ideal for breakfast, brunch, or a cozy dessert that feels indulgent but comes together quickly with pantry staples.
The History of Cinnamon Roll Coffee Cake
Cinnamon rolls trace their origins to Northern Europe, particularly Sweden where “kanelbullar” have long been a beloved staple. As these sweet rolls gained global popularity, bakers began experimenting with ways to simplify the process—leading to the invention of cinnamon roll-inspired baked goods like muffins, loaves, and coffee cakes. Coffee cake, originally a German-style yeast cake served alongside coffee, has evolved into a quick, tender crumb cake filled with spices and streusel. The combination of these two classics birthed the cinnamon roll coffee cake—capturing the swirled sweetness of a cinnamon roll in the easy-to-make format of a coffee cake.
Ingredients Breakdown
Flour: The base of the cake, providing structure and tenderness.
Sugar: Granulated sugar for the batter and brown sugar for the cinnamon swirl, creating deep, caramel-like flavor.
Baking Powder & Baking Soda: Leavening agents that help the cake rise and become light and fluffy.
Salt: Balances the sweetness and enhances flavor.
Eggs: Help bind ingredients and add moisture and richness.
Sour Cream or Greek Yogurt: Adds moisture and tang, making the cake extra soft.
Milk: Helps loosen the batter for easy spreading.
Butter: Melted into the batter and used in the cinnamon swirl, adding richness.
Vanilla Extract: For warm, aromatic flavor.
Cinnamon: The star spice of this recipe, featured in both the swirl and topping.
Powdered Sugar, Milk, and Vanilla (for glaze): Combined to create a classic drizzle that tops the cake.
Step-by-Step Recipe
Preheat the oven to 350°F (175°C) and grease a 9×9-inch square baking dish or line it with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix together the eggs, sour cream, milk, melted butter, and vanilla extract. Combine wet and dry ingredients until just incorporated. Pour half of the batter into the prepared pan. In a small bowl, mix brown sugar and cinnamon, then sprinkle half over the batter. Pour the remaining batter on top and repeat with the remaining cinnamon sugar. Use a butter knife to swirl the layers gently. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. While the cake cools slightly, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm cake, then let it set before slicing and serving.
Tips for the Perfect Cake
Use room temperature ingredients to ensure even mixing and a smoother batter. Don’t overmix—just stir until the ingredients are combined to avoid a dense cake. Use full-fat sour cream or Greek yogurt for the best texture. If the cinnamon swirl seems too thick, add a touch of melted butter to make it easier to spread. Swirl the cinnamon gently so it stays in layers rather than blending into the batter. Let the cake cool slightly before adding the glaze so it sets perfectly on top.
Variations and Customizations
Add chopped pecans or walnuts to the cinnamon swirl for crunch and flavor. Incorporate raisins for a classic cinnamon roll touch. Use a cream cheese glaze instead of powdered sugar glaze for added richness. Swap sour cream with Greek yogurt or use buttermilk for a slight tang. Make a crumble topping by combining flour, brown sugar, butter, and cinnamon for a streusel-like finish. Turn the recipe into muffins by dividing the batter and swirl into a muffin tin and adjusting the baking time to 18–22 minutes.
Health Considerations and Nutritional Value
This dessert is rich and comforting but can be enjoyed in moderation as part of a balanced diet. It contains calcium from milk and eggs, protein from eggs and dairy, and energy-rich carbohydrates. You can make it slightly healthier by using whole wheat flour for part of the recipe, reducing the sugar slightly, or using a sugar substitute. Swapping butter for plant-based margarine or oil can reduce saturated fat content. Those with gluten intolerance can use a 1:1 gluten-free baking flour mix to enjoy a similar texture.
FAQ
Can I make this ahead of time? Yes! It keeps well at room temperature for up to two days, or refrigerated for up to a week. Reheat individual slices in the microwave for that fresh-from-the-oven warmth.
Can I freeze it? Absolutely. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight or at room temperature before reheating.
Can I make it dairy-free? Yes, use plant-based milk, yogurt or sour cream alternatives, and vegan butter. Ensure your glaze uses a dairy-free milk as well.
Can I double the recipe? You can double the ingredients and bake in a 9×13-inch pan. Adjust baking time as needed, checking for doneness with a toothpick.
Easy Cinnamon Roll Coffee Cake
Ingredients
Cake:
- ½ cup melted butter
- 2 eggs
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups milk
Topping:
- 1 cup melted butter
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the cake ingredients and stir until fully incorporated.
- Pour the batter into a greased 9×13-inch baking pan.
- In a separate small bowl, mix together all the topping ingredients until smooth and well blended.
- Distribute the topping evenly over the cake batter and use a knife to swirl it throughout the batter. Bake for 30 to 35 minutes at 350°F.
- To make the glaze, whisk together all the glaze ingredients in a small bowl until it reaches a consistency similar to pancake syrup.
- Drizzle the glaze over the cake while it’s still warm; it will set into a firmer glaze as it cools.
- This cake can be served warm or at room temperature.