This cinnamon roll coffee cake is what I make when I want something that tastes like a cinnamon roll but takes way less effort. It has a soft cake base with a cinnamon swirl running through it and a simple glaze on top. It’s easy to mix together and works really well for breakfast or weekend brunch.

Why You Will Love This Recipe

This cinnamon roll coffee cake is great because it gives you that cinnamon roll flavor without needing to deal with yeast or rising time. The swirl adds that brown sugar cinnamon layer in every bite, and the glaze melts right into the top while it’s still warm. Another reason I like this recipe is that it’s simple and makes a big pan, so it’s good for sharing or saving for later.

What You Will Need for this Cinnamon Roll Coffee Cake

You will need all-purpose flour, which gives the cake structure, and baking powder to help it rise.

Granulated sugar sweetens the cake, while brown sugar is used in the swirl for a deeper flavor. Eggs help bind everything together, and milk keeps the batter smooth and soft.

Salted butter is used both in the cake and the swirl. Melted butter is added to the batter, and softened butter is mixed into the cinnamon layer to create that swirl texture.

Cinnamon is what gives the cake that classic cinnamon roll flavor.

For the glaze you will use powdered sugar, heavy cream, and vanilla extract to make a smooth topping that soaks slightly into the cake.

Ingredients

For the cake

• 1/4 teaspoon salt
• 3 cups all-purpose flour (390 grams)
• 4 teaspoons baking powder
• 1 1/2 cups 2% milk
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup salted butter, melted

For the cinnamon swirl

• 1 1/4 cups salted butter, at room temperature
• 1 cup brown sugar (210 grams)
• 2 tablespoons all-purpose flour
• 2 tablespoons cinnamon

For the glaze

• 2 cups powdered sugar (260 grams)
• 1/3 cup heavy cream
• 1 teaspoon vanilla

How to Make Cinnamon Roll Coffee Cake

• Start by heating your oven to 350°F and greasing a 9×13 baking pan.
• In a large bowl mix together the flour, salt, and baking powder.
• In another bowl mix the milk, sugar, eggs, and vanilla until combined.
• Add the dry ingredients into the wet mixture and stir just until everything comes together. Slowly pour in the melted butter and mix until smooth.
• Pour the batter into the prepared pan and spread it evenly.
• To make the cinnamon swirl, mix together the softened butter, brown sugar, flour, and cinnamon until thick and combined.
• Drop spoonfuls of this mixture over the cake batter, then use a knife to swirl it through the batter.
• Bake for 30–40 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
• While the cake is still warm, make the glaze by whisking together the powdered sugar, cream, and vanilla until smooth.
• Drizzle the glaze over the cake and let it slightly melt into the top before serving.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

More Coffee Cake Recipes

• Sour Cream Coffee Cake 
• Apple Coffee Cake
• Cinnamon Coffee Cake
•  Blueberry Coffee Cake
• Pumpkin Coffee Cake