Description

A soft, gooey cinnamon roll coffee cake packed with buttery cinnamon swirls and topped with a rich vanilla glaze. This easy recipe brings classic cinnamon roll flavor into a simple, no-yeast coffee cake, perfect for breakfast, brunch, or dessert.

Ingredients

For the Cake:

3 cups all-purpose flour (390g)

1/4 teaspoon salt

4 teaspoons baking powder (aluminum-free)

1 1/2 cups 2% milk (12 oz)

1 cup granulated sugar (200g)

2 large eggs

2 teaspoons vanilla extract (10g)

1/2 cup salted butter, melted (4 oz)

For the Cinnamon Swirl:

1 1/4 cups salted butter, room temperature (10 oz)

1 cup brown sugar (210g)

2 tablespoons all-purpose flour (15g)

2 tablespoons ground cinnamon (16g)

For the Glaze:

2 cups powdered sugar (260g)

1/3 cup heavy cream (2.5 oz)

1 teaspoon vanilla extract (5g)

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Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.

2. In a large bowl, mix together flour, salt, and baking powder.

3. In another bowl, whisk milk, sugar, eggs, and vanilla extract.

4. Add dry ingredients to wet and mix until just combined.

5. Slowly stir in melted butter and pour batter into the pan.

6. For the swirl, mix butter, brown sugar, flour, and cinnamon.

7. Drop spoonfuls of the cinnamon mixture on top of batter.

8. Swirl with a knife gently.

9. Bake for 30–40 minutes or until a toothpick comes out clean.

10. Whisk glaze ingredients in a small bowl until smooth.

11. Drizzle glaze over warm cake before serving.

Notes

Cut into 15 slices for accurate nutrition estimates.

Let the cake cool 10 minutes before glazing.

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

Reheat individual slices in the microwave for 10–15 seconds.

Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Cakes Recipe
Method: Baking
Cuisine: American