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Moist cinnamon roll coffee cake squares topped with vanilla glaze, showcasing swirls of cinnamon filling and a tender crumb.

Cinnamon Roll Coffee Cake

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A fluffy, buttery breakfast cake with a thick cinnamon-brown sugar swirl baked right in and finished with a silky vanilla cream glaze.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 15
Course: Breakfast, Dessert
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour leveled for accurate measuring
  • ¼ teaspoon salt fine grain
  • 4 teaspoons baking powder fresh and aluminum-free
  • 1 ½ cups 2% milk room temperature
  • 1 cup granulated sugar for sweetness and structure
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract pure vanilla preferred
  • ½ cup salted butter melted and slightly cooled
  • 1 ¼ cups salted butter softened to room temperature
  • 1 cup brown sugar packed
  • 2 tablespoons all-purpose flour for the cinnamon filling mixture
  • 2 tablespoons ground cinnamon freshly opened if possible
  • 2 cups powdered sugar sifted
  • ⅓ cup heavy cream for a smooth glaze
  • 1 teaspoon vanilla extract for the glaze

Method
 

  1. Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick spray.
  2. Whisk the flour, salt, and baking powder together in a large mixing bowl until evenly combined.
  3. In a separate bowl, stir together the milk, granulated sugar, eggs, and vanilla extract until smooth.
  4. 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.
  5. Combine the softened butter, brown sugar, flour, and cinnamon in a bowl until a thick cinnamon mixture forms.
  6. Spoon the cinnamon mixture evenly across the surface of the batter, then gently drag a knife through the layers to create swirls.
  7. 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.
  8. Whisk together the powdered sugar, heavy cream, and vanilla extract until silky and pourable.
  9. Drizzle the glaze over the warm cake, optionally sprinkle with a pinch of cinnamon, and serve.

Nutrition

Serving: 130gCalories: 500kcalCarbohydrates: 66gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 91mgSodium: 257mgPotassium: 214mgFiber: 1gSugar: 45gVitamin A: 803IUVitamin C: 1mgCalcium: 115mgIron: 2mg

Notes

This cake is weekend mornings made edible — soft, pillowy batter laced with ribbons of cinnamon butter and finished with a drizzle of sweet cream glaze. It comes together in under an hour and fills the whole house with the kind of warmth that makes everyone wander into the kitchen. Best served straight from the pan while still just a little bit warm.

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