Cinnamon Roll Coffee Cake (Printer-Friendly)

Moist coffee cake with cinnamon swirls and crumb topping, perfect for breakfast or brunch.

# The Ingredients You'll Need:

→ Cake Batter

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon baking powder
04 - ½ teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - ¾ cup milk
07 - ½ cup unsalted butter, melted
08 - 2 large eggs
09 - 1 teaspoon vanilla extract

→ Cinnamon Filling

10 - ½ cup packed brown sugar
11 - 1 tablespoon ground cinnamon
12 - 2 tablespoons unsalted butter, softened

→ Crumb Topping

13 - 1 cup all-purpose flour
14 - ½ cup packed brown sugar
15 - ½ teaspoon ground cinnamon
16 - ½ teaspoon salt
17 - ½ cup unsalted butter, melted

# Step-by-Step Instructions:

01 - Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and ground cinnamon until combined.
03 - Add milk, melted butter, eggs, and vanilla extract to dry ingredients. Stir gently until just incorporated; avoid overmixing.
04 - In a separate bowl, combine brown sugar, ground cinnamon, and softened butter until crumbly.
05 - Spread half of the batter evenly into the prepared pan. Sprinkle cinnamon filling over the batter.
06 - Pour remaining batter over the filling. Using a knife, gently swirl to create a marble effect without overmixing.
07 - Combine flour, brown sugar, cinnamon, and salt in a bowl. Stir in melted butter and mix until crumbly.
08 - Sprinkle crumb topping evenly over the batter in the pan.
09 - Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
10 - Allow to cool for 10 minutes before slicing and serving.

# Extra Tips:

01 - Serve warm or at room temperature. Ideal with coffee or tea. Store leftovers covered at room temperature for up to 2 days.

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