Soft, swirly, dripping with vanilla glaze, this cinnamon roll coffee cake tastes like a Sunday morning you never want to end. I started making it on a whim one chilly fall Saturday when I was craving cinnamon rolls but didn't want to wait two hours for dough to rise, and honestly, it's been on repeat ever since. The whole thing comes together with one bowl and simple pantry staples, no yeast, no kneading, no stress.
If you love cozy bakes like Pumpkin Chocolate Chip Bread or Gingerbread Latte Cookies, this one is going to feel right at home in your kitchen.
Why You'll Love This Cinnamon Roll Coffee Cake
This Cinnamon Roll Coffee Cake gives you everything you love about a classic cinnamon roll, that warm spice, the gooey swirl, the sweet glaze dripping down the sides, without any of the fuss. No yeast, no rising time, no rolling out dough on a floured counter. You mix the batter in one bowl, drop on the cinnamon butter swirl, and the oven does the rest. It's the kind of bake that feels special but honestly couldn't be easier to pull off on a regular morning.
Jump to:
- Why You'll Love This Cinnamon Roll Coffee Cake
- Cinnamon Roll Coffee Cake Ingredients
- How to Make Cinnamon Roll Coffee Cake
- Easy Swaps and Substitutions
- Equipment For Cinnamon Roll Coffee Cake
- How to Store This Cinnamon Roll Coffee Cake
- How to Serve Cinnamon Roll Coffee Cake
- Expert Tips
- FAQ
- Related
- Pairing
- Cinnamon Roll Coffee Cake
Cinnamon Roll Coffee Cake Ingredients
Here's a quick look at the ingredients before we get into it.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake
- All-purpose flour: Forms the soft, sturdy base of the batter. Measured right, it keeps the crumb tender without making the cake heavy.
- Salt: Balances all that sweetness and brings the cinnamon flavor forward. Don't skip it.
- Baking powder: This is what makes the cake rise up light and fluffy. Go aluminum-free if you have it for the cleanest flavor.
- 2% milk: Adds moisture and keeps the crumb soft. Whole milk works too if that's what you have on hand.
- Granulated sugar: Sweetens the batter and helps the cake bake up with a slightly golden edge.
- Eggs: Bind everything together and add richness to the crumb.
- Vanilla extract: Adds warmth and depth that ties the whole cake together.
- Salted butter, melted: Stirred in at the end, it gives the cake that rich, buttery flavor and a tender texture all the way through.
For the Cinnamon Swirl
- Salted butter, room temperature: The star of the swirl. Make sure it's soft so it mixes into a thick, spreadable paste.
- Brown sugar: Adds deep, caramel-like sweetness to the swirl. It gets gooey as it bakes and that's exactly what you want.
- All-purpose flour: Helps the swirl hold its shape and not sink completely into the batter during baking.
- Cinnamon: Warm, fragrant, and generous. Two tablespoons gives you that true cinnamon roll flavor in every bite.
For the Glaze
- Powdered sugar: The base of the glaze. It melts into a smooth, sweet pour over the warm cake.
- Heavy cream: Makes the glaze silky and rich. It loosens the sugar to just the right drizzling consistency.
- Vanilla: A small touch that makes the glaze taste like something from a real bakery counter.
How to Make Cinnamon Roll Coffee Cake
Just a few steps stand between you and a pan of this Cinnamon Roll Coffee Cake.
Preheat the oven: Set your oven to 350°F and grease a 9x13-inch baking pan with cooking spray. Getting this ready first means you're not scrambling once the batter is mixed.
Mix dry ingredients: In a large bowl, whisk together the 3 cups of all-purpose flour, ¼ teaspoon salt, and 4 teaspoons of baking powder until evenly combined.
Mix wet ingredients: In a separate bowl, stir together the 1 ½ cups milk, 1 cup granulated sugar, 2 large eggs, and 2 teaspoons vanilla extract until smooth.
Combine wet and dry: Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix or the cake will come out dense.
Add the butter: Slowly pour in the ½ cup melted butter while stirring. The batter will look silky and smooth.
Pour the batter: Transfer the batter into your prepared 9x13-inch pan and spread it evenly.
Make the cinnamon swirl: In a medium bowl, mix together the 1 ¼ cups room-temperature butter, 1 cup brown sugar, 2 tablespoons flour, and 2 tablespoons cinnamon until well combined. The mixture will be thick and paste-like, and that's exactly right.
Add and swirl: Drop spoonfuls of the cinnamon mixture evenly across the top of the batter. Then drag a knife through it in long swirls to pull the mixture down into the batter. You'll see the marbled pattern form right away.
Bake: Slide the pan into the oven and bake for 30-40 minutes, until the edges are set and a toothpick inserted in the center comes out clean. The top should be golden and fragrant.
Make the glaze: While the cake is still warm, whisk together the 2 cups powdered sugar, ⅓ cup heavy cream, and 1 teaspoon vanilla in a small bowl until smooth and pourable.
Glaze and finish: Drizzle the glaze generously over the warm Cinnamon Roll Coffee Cake. Add a dusting of extra cinnamon on top if you like. Slice and serve warm.
Easy Swaps and Substitutions
Butter: If you only have unsalted butter, add an extra pinch of salt to both the batter and the swirl to balance things out.
Milk: Whole milk, oat milk, or even a 50/50 mix of milk and sour cream all work well here. Sour cream makes the crumb a little extra tender, similar to a classic sour cream Cinnamon Roll Coffee Cake.
Heavy cream in the glaze: Half-and-half or whole milk can sub in, though the glaze will be slightly thinner. Just add less liquid if needed.
Brown sugar: Light or dark brown sugar both work. Dark brown sugar gives a deeper, more molasses-forward flavor in the swirl.
Flour: All-purpose is best here. Cinnamon Roll Coffee Cake flour will make it very soft but might make the structure a little too delicate for slicing.
Equipment For Cinnamon Roll Coffee Cake
- 9x13-inch baking pan
- Cooking spray
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Mixing spoon or spatula
- Knife (for swirling)
How to Store This Cinnamon Roll Coffee Cake
At room temperature: Cover the pan with foil or transfer slices to an airtight container. It keeps well at room temp for up to 2 days. The glaze sets as it cools, which makes it easy to stack without making a mess.
In the refrigerator: Wrap tightly and store for up to 5 days. Let it come to room temp before eating, or warm individual slices in the microwave for 15-20 seconds.
To freeze: Wrap slices individually in plastic wrap and freeze in a zip bag for up to 2 months. Thaw overnight in the fridge or reheat from frozen in the microwave.
Make-ahead tip: You can mix the cinnamon swirl the night before and keep it covered in the fridge. Let it soften on the counter for 20 minutes before using.
How to Serve Cinnamon Roll Coffee Cake
- Warm with coffee. This is the move. A hot cup of coffee and a warm slice of this Cinnamon Roll Coffee Cake on a slow weekend morning is hard to beat.
- As a holiday breakfast centerpiece. Put this on the table at Christmas or Easter brunch and watch it disappear. It pairs so well with a fruit salad or a simple egg dish on the side.
- With a scoop of vanilla ice cream. If you're serving it as dessert, a scoop of vanilla on top of a warm slice turns it into something really special. It goes beautifully next to Butterscotch Lush or Oreo Pudding Pie for a dessert spread.
- Gifted in the pan. Wrap it up and bring it to a neighbor, a coworker, or a friend who just needs something homemade. It travels well and always lands well.
Expert Tips
Don't overmix the batter. Once the dry and wet ingredients come together, stop. Overmixing develops the gluten and leads to a dense, chewy crumb instead of a soft one.
Use room-temperature butter for the swirl. Cold butter won't mix smoothly into the brown sugar, and melted butter will make the swirl too runny. Soft, room-temperature butter gives you that thick, spreadable paste that swirls perfectly.
Go generous with the swirl. Don't try to be neat with it. Drop big spoonfuls and drag the knife through with confidence. The more it looks like a mess before it goes into the oven, the better it looks coming out.
Glaze it warm, not hot. Letting the Cinnamon Roll Coffee Cake cool for about 5-10 minutes before glazing means the glaze soaks in slightly without fully melting away. It gives you that bakery-style drip look.
FAQ
What is the difference between coffee cake and cinnamon roll cake?
A traditional coffee cake usually has a streusel crumb topping made with butter, flour, and sugar. A Cinnamon Roll Coffee Cake skips the crumble and instead uses a thick, buttery cinnamon sugar paste swirled into the batter, mimicking the filling of an actual cinnamon roll. This one finishes with a vanilla cream glaze instead of cream cheese frosting, which keeps it a little lighter but still totally indulgent.
Can I make cinnamon roll coffee cake ahead of time?
Yes, and it holds up really well. You can bake the whole cake the night before, cover it tightly, and store it at room temperature or in the fridge. Add the glaze the next morning right before serving, or warm individual slices and glaze them then. Karla actually prefers it the second day, but she's also the one who eats the swirl before it makes it onto the Cinnamon Roll Coffee Cake, so take that with a grain of salt.
How do you keep coffee cake moist?
The melted butter in the batter helps keep it moist, but storing it properly makes the biggest difference. Keep it covered tightly, either with foil or in an airtight container. If it does dry out a little, 15 seconds in the microwave brings it right back. A drizzle of extra glaze on reheated slices doesn't hurt either.
Why is my coffee cake dense instead of fluffy?
A dense crumb usually comes from overmixing the batter, using cold ingredients, or adding too much flour. Make sure your eggs and milk aren't ice cold before you start, and measure your flour by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag. And once that batter is mixed, stop stirring. It should look just combined, not smooth and silky.
Related
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Pairing
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Cinnamon Roll Coffee Cake
Ingredients
Method
- Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick spray.
- Whisk the flour, salt, and baking powder together in a large mixing bowl until evenly combined.
- In a separate bowl, stir together the milk, granulated sugar, eggs, and vanilla extract until smooth.
- Add the dry mixture into the wet ingredients and stir just until no dry streaks remain. Slowly blend in the melted butter and spread the batter evenly into the prepared baking dish.
- Combine the softened butter, brown sugar, flour, and cinnamon in a bowl until a thick cinnamon mixture forms.
- Spoon the cinnamon mixture evenly across the surface of the batter, then gently drag a knife through the layers to create swirls.
- Bake for 35 minutes, or until the center is set and a toothpick inserted into the cake comes out with only a few moist crumbs.
- Whisk together the powdered sugar, heavy cream, and vanilla extract until silky and pourable.
- Drizzle the glaze over the warm cake, optionally sprinkle with a pinch of cinnamon, and serve.
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