Cinnamon Roll Coffee Cake

This Cinnamon Roll Coffee Cake is the perfect marriage of two favorites—cinnamon rolls and coffee cake. The moist, tender cake swirled with cinnamon sugar and topped with a crumbly streusel creates a warm, comforting treat that is ideal for breakfast or brunch. Its inviting aroma fills the kitchen, and every bite offers a balance of spice, sweetness, and buttery richness.

I discovered this recipe during a weekend brunch with friends and it quickly became a crowd favorite. Now I bake it often when I want something that feels indulgent but is still effortless.

Ingredients

• Two cups all-purpose flour: the base for a tender crumb, choose fresh flour for best rise and texture
• One cup granulated sugar: adds sweetness and helps tenderize the cake
• One tablespoon baking powder: the leavening agent that keeps the cake light
• Half teaspoon salt: enhances all the flavors and balances sweetness
• One teaspoon ground cinnamon: provides the signature warm spice note
• Three quarters cup milk: adds moisture and helps the batter blend smoothly
• Half cup unsalted butter, melted: adds richness, using unsalted lets you control the salt level
• Two large eggs: bind ingredients and create structure
• One teaspoon vanilla extract: adds depth and balances cinnamon
• Half cup packed brown sugar: used in the cinnamon filling for caramel-like sweetness
• One tablespoon ground cinnamon for the filling: essential for that cinnamon roll flavor swirl
• Two tablespoons unsalted butter, softened: helps create a crumbly, spreadable filling
• One cup all-purpose flour for the topping: ensures a crisp crumbly texture
• Half cup packed brown sugar for the crumb topping: brings sweetness and slight chewiness
• Half teaspoon ground cinnamon for the topping: ties the flavors together
• Half teaspoon salt for the topping: balances the sweetness
• Half cup unsalted butter, melted for the topping: binds the crumb topping while keeping it crispy

Step-by-Step Instructions

Preheat the Oven and Prepare the Pan:

Grease a 9 by 13 inch baking pan to prevent sticking and promote even browning. Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius to ensure it’s at the right temperature when you put the cake in.

Mix the Dry Ingredients:

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon thoroughly. This helps distribute the leavening agent and spice evenly throughout the batter for consistent flavor and rise.

Combine Wet Ingredients with Dry:

Add milk, melted butter, eggs, and vanilla extract to the dry mixture. Stir gently just until combined — avoid overmixing to keep the cake tender and avoid developing gluten.

Make the Cinnamon Filling:

In a separate bowl, mix the brown sugar, cinnamon, and softened butter until the mixture becomes crumbly but holds together slightly. This filling creates the gooey cinnamon swirls reminiscent of cinnamon rolls.

Assemble the Cake Layers:

Spread half of the batter evenly into the prepared pan. Sprinkle the cinnamon filling in an even layer on top of that. Pour the remaining batter over the filling, and use a knife or skewer to gently swirl the two layers together. The goal is a marbled effect without fully blending the filling into the batter.

Prepare the Crumb Topping:

In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly. This topping adds a crispy texture and extra sweetness.

Add Topping and Bake:

Sprinkle the crumb topping evenly over the cake. Bake for about 30 to 40 minutes until a toothpick inserted in the center comes out clean indicating the cake is fully cooked.

Cool and Serve:

Let the cake cool in the pan for about 10 minutes before slicing and serving. This allows it to set slightly and makes it easier to cut.

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My favorite part of this cake will always be the cinnamon swirl which reminds me of cozy Sunday mornings growing up. Cinnamon has a way of bringing that nostalgic comfort, and this cake captures that perfectly for any time of day.

Storage Tips

Store the cake tightly covered at room temperature for up to two days to keep it moist and fresh. If you need to keep it longer, wrap it well and freeze for up to a month. To serve after freezing, thaw at room temperature and warm briefly in the oven to revive the crumb topping's crunch.

Ingredient Substitutions

You can swap milk for a plant-based alternative like almond or oat milk to make this dairy-free but it may alter the flavor slightly. For butter, a good quality margarine or coconut oil can work but choose one with a mild flavor. Brown sugar can be replaced with coconut sugar for a more caramel-like note.

Serving Suggestions

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This cake is a perfect partner to coffee or tea for a leisurely breakfast or afternoon snack. Serve with fresh fruit or a light drizzle of glaze for added sweetness. It also pairs beautifully with whipped cream or cream cheese frosting if you want something more indulgent.

Frequently Asked Questions

→ What gives the cake its moist texture?

The combination of melted butter, milk, and eggs in the batter helps create a tender and moist crumb throughout the cake.

→ How are the cinnamon swirls created?

The cinnamon filling, made from brown sugar, cinnamon, and softened butter, is spread over half of the batter and then covered with the remaining batter before gently swirling to create marbled layers.

→ Can I use a hand mixer for blending ingredients?

Yes, a hand or electric mixer can be used to combine ingredients, but avoid overmixing to keep the cake light and fluffy.

→ What is the purpose of the crumb topping?

The crumb topping adds a crunchy texture to the soft cake, made from flour, brown sugar, cinnamon, and melted butter, sprinkled evenly on top before baking.

→ How should leftovers be stored?

Store any leftovers covered at room temperature for up to two days to maintain freshness.