Imagine waking up to a warm, moist coffee cake infused with the gooey cinnamon swirl of a classic cinnamon roll. This cinnamon roll coffee cake recipe brings the best of both treats together. You start with a simple cake batter that stays tender and soft. Then you layer in a rich cinnamon filling made from brown sugar and melted butter for that signature swirl. Once baked, the cake bakes up golden, with cinnamon pockets throughout every slice. Top it off with a smooth cream cheese glaze, and you have a brunch-worthy dessert that tastes like a morning hug. Perfect for weekends or special gatherings, this coffee cake combines cinnamon roll flavors and coffee cake texture in one easy recipe.
Table of Contents
Ingredients
For the Cake Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup melted butter, cooled slightly
- ½ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup milk
For the Cinnamon Filling
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk (adjust to reach desired consistency)
- ½ teaspoon vanilla extract
Optional Crumb Topping
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Equipment & Tools
- 9×13-inch baking pan
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Electric mixer (optional, for smooth glaze)
- Measuring cups and spoons
- Rubber spatula or offset spatula (for creating sugar swirl)
- Cooling rack
Instructions
Step 1: Preheat Oven and Prepare Pan
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line it with parchment paper.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
Set this dry mix aside.
Step 3: Combine Wet Ingredients
In a large bowl, whisk ½ cup melted butter, ½ cup granulated sugar, and ½ cup brown sugar until smooth.
Add 2 large eggs, one at a time, whisking after each addition.
Stir in 2 teaspoons vanilla extract and ½ cup sour cream until blended.
Step 4: Create Batter
Alternate adding the dry mix and ½ cup milk to the wet ingredients.
Begin and end with the dry mix. Mix gently until no streaks of flour remain.
The cake batter should be thick but pourable.
Step 5: Spread Cake Batter in Pan
Pour the batter into the prepared pan.
Use a rubber spatula to spread it in an even layer that reaches all corners.
Step 6: Prepare Cinnamon Filling
In a small bowl, combine ½ cup brown sugar, 2 tablespoons granulated sugar, and 2 tablespoons ground cinnamon.
Stir in 3 tablespoons melted butter until the mixture forms a thick paste.
Step 7: Layer and Swirl Filling
Drop spoonfuls of the cinnamon filling evenly over the cake batter.
Use an offset spatula or knife to swirl the filling into the batter, creating a marbled “cinnamon swirl” pattern.
Do not overmix; aim for visible layers of batter and filling.
Step 8: (Optional) Add Crumb Topping
If using crumb topping, combine ⅓ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and 3 tablespoons melted butter in a small bowl.
Mix until coarse crumbs form.
Sprinkle the crumbs evenly over the top of the cake batter and filling.
Step 9: Bake the Cake
Place the pan in the preheated oven.
Bake for 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out clean (with a few moist crumbs but no wet batter).
Rotate the pan halfway through baking for even color.
Step 10: Cool Before Glazing
Remove the cake from the oven and let it cool in the pan on a wire rack for 15–20 minutes.
The cake should still be warm but not piping hot before you add the glaze.
Step 11: Mix Cream Cheese Glaze
In a medium bowl, beat 4 ounces softened cream cheese until smooth.
Add 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract.
Whisk until the glaze has no lumps and reaches a pourable consistency. Add a bit more milk if needed.
Step 12: Drizzle Glaze
Use a spoon or spatula to drizzle the cream cheese glaze over the warm cake.
Allow the glaze to spread and settle into nooks and crannies of the cinnamon swirl.
Step 13: Serve and Enjoy
Let the cake sit for 10 more minutes so the glaze sets slightly.
Slice into squares and serve warm for the best “warm cake” experience.
Pro Tips and Variations
Pro Tips
Avoid Overbake: Check cake at the lower end of the bake time. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. This keeps the cake moist and tender.
Extra Cinnamon Swirl: For a more pronounced cinnamon roll flavor, double the cinnamon filling. Mix ¼ cup brown sugar with 1 tablespoon cinnamon and 2 tablespoons melted butter. Drop extra spoonfuls of this paste on top of the initial swirl before baking.
Perfect Cinnamon Roll Cake Layers: After you pour cake batter into the pan, use an offset spatula to smooth it exactly to the edges. Then spread the cinnamon filling in tight, even lines for a uniform swirl that shows through every slice.
Use Sour Cream for Moisture: Sour cream in the batter adds tang and keeps the coffee cake moist. If you want an even richer crumb, substitute half of the sour cream with plain Greek yogurt.
Cake to Cool Properly: Let the cake rest in the pan for 15–20 minutes. This “cake to cool” period allows the interior to finish setting. If you glaze too early, the icing can sink into hot cake and lose its glossy finish.
Store the Cake: Keep leftover cake in an airtight container at room temperature for up to two days. For longer storage, wrap individual slices in plastic wrap and freeze for up to one month. Thaw at room temperature or warm for 10–15 seconds in the microwave.
Watch the Crumb Topping: If you add a crumb topping, mix just until coarse crumbs form. Overmixing turns crumbs into a paste. Sprinkle crumbs evenly so they bake into a crisp layer without sinking.
Variations
Crumb Topping Option: Combine ⅓ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and 3 tablespoons melted butter. Stir until coarse crumbs form, then sprinkle over the cake before baking. This creates a crunchy, sweet contrast to the soft cinnamon swirl.
Cream Cheese Frosting: For a richer topping, replace the cream cheese glaze with cream cheese frosting. Beat together 4 ounces softened cream cheese, ¼ cup softened butter, 1½ cups powdered sugar, and ½ teaspoon vanilla until smooth. Spread over the cooled cake for a thick, tangy layer.
Cinnamon Roll Cake Bars: After baking and cooling, cut the cake into squares. Serve bars at brunch buffets or pack them in snack boxes. You can freeze individual bars for a grab-and-go breakfast.
Easy Coffee Cake Shortcut: Use a plain yellow cake mix instead of scratch batter. Prepare according to package instructions, then layer in the cinnamon filling and bake. Top with a simple powdered sugar glaze (1 cup powdered sugar + 2–3 tablespoons milk) for a quick version.
Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for all-purpose flour. Add 1 teaspoon xanthan gum if the blend lacks it. Bake at the same temperature, but test for doneness a few minutes early, as gluten-free cakes can dry out faster.
Extra Gooey Center: Create a “center of the cake” gooey pocket by adding a second layer of filling in the middle. After pouring half the batter into the pan, spread the cinnamon filling, then top with the remaining batter. Swirl gently for a custard-like center that oozes cinnamon.
Serving Suggestions
Warm with Coffee: Serve slices warm alongside a cup of homemade coffee or espresso for a true brunch experience.
Breakfast Spread: Pair with fresh fruit, yogurt, and scrambled eggs to create a balanced weekend breakfast.
Tea Time Treat: Enjoy a slice with afternoon tea or chai for a cozy coffee cake moment.
Ice Cream Duo: Top a warm square with vanilla or cinnamon ice cream for a dessert twist.
Family-Style Platter: Arrange cake bars on a wooden board with berries and mint sprigs for a festive brunch display.
Gifting Option: Wrap cooled bars in parchment and tie with twine for homemade brunch gifts.
On-the-Go Snack: Pack individual slices in wax paper for quick breakfasts or portable treats.
Drizzle Extra Glaze: Keep leftover cream cheese glaze to drizzle over each slice just before serving for added “icing” indulgence.
Conclusion
This cinnamon roll coffee cake recipe combines coffee cake ease with cinnamon roll magic for an amazing weekend brunch. The moist cake, gooey cinnamon swirl, and cream cheese glaze work together in every bite. You follow simple steps—mix batter, layer cinnamon filling, bake, and drizzle glaze—to create a cake that tastes like a warm hug. Whether you serve it for breakfast, brunch, or dessert, this coffee cake delivers the flavors of cinnamon rolls in a single, easy-to-make treat. Enjoy each slice fresh and watch it disappear.
FAQs
Are cinnamon rolls hot or cold?
Cinnamon rolls are best served warm, right after baking or reheating. Warm rolls have soft, gooey centers and a tender texture. You can enjoy them at room temperature, but reheating in the microwave for 10–15 seconds restores the fresh-baked warmth.
What makes a cake better?
A better cake balances moisture, flavor, and texture. Ingredients like sour cream or yogurt keep it tender. Proper mixing, accurate measurements, and avoiding overbaking prevent dryness. Adding complementary elements—like a cinnamon swirl or cream cheese glaze—elevates taste and makes each bite memorable.
