When there’s no time to make homemade cinnamon rolls from scratch, this Cinnamon Roll Coffee Cake is the next best thing—soft, buttery, and swirled with cinnamon-sugar goodness. It delivers all the cozy flavor of your favorite breakfast pastry in a simple-to-bake cake that’s perfect for weekend mornings, holiday brunches, or potlucks. A warm vanilla glaze drizzled over the top completes the comfort. Serve it straight from the pan with hot coffee or tea and enjoy that irresistible aroma of cinnamon wafting through your kitchen.
INGREDIENTS:
CAKE
3 cups all-purpose flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoon vanilla
1/2 cup butter, melted
TOPPING
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
GLAZE
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
METHOD:
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan and set aside.
In a large mixing bowl, whisk together flour, salt, sugar, and baking powder. Add milk, eggs, and vanilla; mix just until combined. Slowly stir in the melted butter until incorporated—do not overmix. Pour the batter evenly into the prepared pan.
In a medium bowl, combine softened butter, brown sugar, flour, and cinnamon until smooth and creamy. Drop spoonfuls of the topping mixture evenly over the cake batter, then use a knife to gently swirl the topping into the batter, creating a marbled pattern.
Bake for 28–32 minutes, or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle glaze generously over the warm cake. Allow to cool for at least 15 minutes before slicing and serving.
SERVING SUGGESTIONS:
- Serve warm with fresh fruit or berries for brunch.
- Pair with hot coffee or tea for an afternoon treat.
- For a special touch, sprinkle with toasted pecans or walnuts before baking.
