Pin This buttery cinnamon roll coffee cake blends the cozy flavor of gooey cinnamon rolls with the straightforward ease of a single pan coffee cake. It is just right when you want something warm, comforting, and utterly delicious for breakfast or an afternoon pick-me-up. The cinnamon sugar swirl bakes right into the soft, tender crumb and the sweet vanilla glaze adds that bakery finish without any fuss.
I always turn to this coffee cake when I need something both impressive and easy. It is the first thing my family requests for snow day brunches and every time I bake it friends ask for the recipe before the last slice is gone.
Ingredients
- All-purpose flour: makes up the soft cake base make sure it is fresh for the fluffiest crumb
- Granulated sugar: brings sweetness and helps the cake brown nicely
- Unsalted butter: adds richness use good quality for best flavor and texture
- Whole milk: gives a delicate tender crumb use room temperature milk for easier mixing
- Eggs: bind everything together and contribute to lift go for fresh large eggs
- Baking powder: leavens the cake for a light result look for a non-expired can
- Salt: balances flavors and sharpens sweetness
- Vanilla extract: infuses the cake and glaze with warmth opt for real vanilla if you can
- Brown sugar in the swirl: brings a caramelly depth use fresh so it stays moist
- Ground cinnamon: delivers that cozy spiced swirl fresh cinnamon makes a big difference here
- Powdered sugar in the glaze: creates a silky finish sift for smoothness
For the most luxurious glaze reach for an extra splash of good vanilla and adjust milk to your ideal drizzle consistency
Instructions
- Preheat and Prepare Your Pan:
- Set your oven to 350 Fahrenheit or 175 Celsius. Grease a 9 by 13 baking pan well to prevent sticking and ensure easy release.
- Cream Butter and Sugar:
- In a large mixing bowl use a hand or stand mixer on medium speed to beat softened butter and granulated sugar until the mixture looks pale and fluffy. This can take up to 3 minutes and is key for a tender cake.
- Beat in Eggs and Vanilla:
- Add eggs one at a time beating well after each. Mixing one at a time ensures a smooth batter. Add the vanilla extract. Mix again until everything is well blended.
- Whisk Dry Ingredients Separately:
- Use a second bowl to gently combine flour baking powder and salt with a whisk. Make sure the baking powder is evenly distributed to ensure a consistent rise.
- Combine Wet and Dry Ingredients:
- Add the dry mixture to your wet bowl alternately with milk beginning and ending with the dry mix. Do this in three additions mixing gently just until combined to keep the cake soft.
- Spread Batter Evenly:
- Pour the batter into your greased pan. Use a spatula to smooth the top all the way to the corners for even baking.
- Create Cinnamon Swirl:
- In a small bowl mix brown sugar and cinnamon thoroughly. Pour in melted butter and stir into a thick sandy mixture.
- Swirl into Batter:
- Spoon dollops of cinnamon mixture over the cake batter. Gently drag a butter knife through the pan making long S shaped motions in one direction then the other to swirl without blending.
- Bake to Perfection:
- Place the pan in the oven for 32 to 36 minutes. Begin checking at 32 minutes. The top should be golden and a toothpick in the center should have just a few moist crumbs.
- Cool Slightly Before Glazing:
- Set the pan on a rack and let the cake rest at least 15 minutes. This prevents the glaze from melting entirely and makes slicing easier.
- Mix the Vanilla Glaze:
- In a bowl whisk powdered sugar milk and vanilla until the icing is smooth and pourable. Adjust milk as needed for ideal drizzling texture.
- Glaze and Serve:
- Drizzle glaze over the slightly warm cake using a spoon for ribbons or a piping bag for a more defined look. Slice and enjoy while the cake is fresh and tender.
Pin This cake turns out best when I use truly fresh cinnamon. The smell as it bakes is one of my favorites and takes me right back to childhood weekends when my mom would surprise us with warm cinnamon treats made from scratch. The cinnamon swirl is always the part I sneak for an extra nibble when cutting slices for everyone.
Storage Tips
Keep leftover cake well covered with foil or inside an airtight container on the counter. It will stay fresh and soft for up to three days. For longer storage wrap individual squares and freeze them. Thaw at room temperature or rewarm gently in the microwave for a just baked feel.
Ingredient Substitutions
Out of whole milk Swap in any full fat dairy milk or substitute half the milk with sour cream or Greek yogurt for even richer moisture. If you use margarine instead of butter you will get a slightly different texture but it still works.
Serving Suggestions
Serve warm with your favorite coffee or a strong black tea for a nostalgic café experience at home. Top with toasted nuts for crunch or a scoop of vanilla ice cream if you are turning it into dessert after dinner.
Cultural History of Cinnamon Coffee Cakes
Cinnamon coffee cakes are a beloved tradition across American kitchens. Their roots trace back to German immigrants who brought streusel topped cakes and cinnamon buns to the States, eventually morphing into the quick coffee cakes we know today. No need for yeast or long rising times just a glorious whiff of cinnamon and baked goodness ready in about an hour.
Seasonal Adaptations
Fold fresh apple chunks into the batter for a fall twist Use cardamom in the swirl for a Scandinavian touch Top with fresh berries in summer for a bright contrast This coffee cake loves to adapt. I find myself changing up the filling depending on the season or whatever I have from the farmers market.
Success Stories
Years ago I brought this cinnamon roll coffee cake to a holiday office brunch and it was completely gone before the midmorning coffee finished brewing. Colleagues still email me for the recipe whenever a special breakfast is in order. My neighbor swears it got her kids hooked on baking with her. When friends with allergies need a treat I just double check all labels to keep everyone safe.
Freezer Meal Conversion
After baking and fully cooling the cake, slice into squares and freeze individually. Wrap tightly in plastic then place in a freezer bag. When ready to eat simply thaw on the counter or warm gently in the oven. The glaze stays delicious after thawing.
Pin Recipe Q&A
- → How do I make the cake extra moist?
For a more tender cake, substitute half of the milk with sour cream to enhance moisture and richness.
- → Can I add nuts to this coffee cake?
Yes, fold in 1/2 cup chopped pecans or walnuts into the cinnamon swirl for a delicious nutty crunch.
- → What type of pan works best?
A 9x13-inch baking pan provides even baking and easy serving for this style of coffee cake.
- → How should I store leftovers?
Keep covered at room temperature for up to two days, or refrigerate for freshness up to five days.
- → Is there a dairy-free version?
You can use plant-based milk and dairy-free butter to create a version suitable for those avoiding dairy.
- → Can this be made ahead?
Yes, bake in advance and glaze before serving. Warm slices slightly to refresh texture and flavor.