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Cinnamon Roll Coffee Cake

This delightful Cinnamon Roll Coffee Cake combines the soft, gooey texture of cinnamon rolls with the crumbly goodness of coffee cake. Topped with a rich glaze, it’s perfect for brunch or dessert, and will quickly become a family favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 340 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 9x13 inch baking pan
  • 1 electric mixer (optional)
  • 1 cooling rack
  • 1 small saucepan

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking pan.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Mix until just combined and smooth.
  • In a separate bowl, mix the brown sugar and cinnamon for the filling.
  • Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle the cinnamon filling mixture over the batter, then pour the remaining batter on top.
  • Using a knife, gently swirl through the batter to create a marbled effect.
  • Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small saucepan over low heat until smooth.
  • Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Drizzle the warm glaze over the top.
  • Allow the cake to cool completely in the pan on a cooling rack. Cut into squares and serve.

Notes

For a nuttier flavor, consider adding ½ cup of chopped pecans or walnuts to the filling.
This coffee cake can be stored in an airtight container at room temperature for up to three days.
It can also be frozen for longer storage; thaw and reheat before serving. Enjoy your Cinnamon Roll Coffee Cake!