Easy Cinnamon Roll Coffee Cake Recipe

I pulled off one of the slickest brunch wins with my Things To Do With Canned Cinnamon Rolls idea and everyone swore it was bakery-level.

I’m obsessed with this Easy Cinnamon Roll Coffee Cake because it tastes like cinnamon rolls that stayed home and improved themselves. I love when the center stays gooey and the top gets slightly crisp.

Pillsbury Cinnamon Roll Coffee Cake vibes, but way more honest and less fake. I crave it for mornings, quick hangovers, late-night sugar emergencies.

It’s the kind of thing I bring to brunch and guard with my elbows. I swear the tang from 1 cup sour cream and the hit of 2 tsp vanilla extract make it sing.

Pure, messy, irresistible. No shame, eat now right away.

Ingredients

• All purpose flour: the cake’s backbone, gives structure and tender crumb.
• Granulated sugar: sweetness and slight crisp top when baked.
• Light brown sugar: adds mild molasses warmth and soft chew.
• Baking powder: makes it rise, keeps the cake fluffy.
• Baking soda: gives a little lift and helps browning.
• Salt: balances sweetness and makes flavors pop.
• Unsalted butter: richness and soft, buttery mouthfeel.
• Eggs: bind everything together and add protein.
• Sour cream: keeps it moist and adds gentle tang.
• Milk: loosens batter and makes it tender.
• Vanilla extract: warm aroma that ties it together.
• Brown sugar (swirl): gooey caramel notes in the cinnamon ribbon.
• Granulated sugar (swirl): adds tiny crunch in the filling.
• Cinnamon (swirl): classic spice punch, cozy and warm.
• Melted butter (swirl): helps the swirl spread and go gooey.
• Powdered sugar (glaze): silky sweetness and pretty shine on top.
• Milk (glaze): thins the glaze so it drips nicely.
• Vanilla (glaze): little boost of flavor in the icing.

Ingredient Quantities

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 2 tsp vanilla extract
• 1/2 cup packed brown sugar for the cinnamon swirl
• 2 tbsp granulated sugar for the swirl
• 2 tbsp ground cinnamon for the swirl
• 4 tbsp unsalted butter, melted for the swirl
• 1 cup powdered sugar for glaze
• 2 to 3 tbsp milk for glaze
• 1/2 tsp vanilla extract for glaze

How to Make this

1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line with parchment if you want easier removal.

2. Whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a large bowl so it’s evenly mixed.

3. In another bowl beat 1/2 cup softened unsalted butter until creamy, then add 2 large eggs, 1 cup sour cream, 1/2 cup milk and 2 tsp vanilla extract; mix until smooth and no big lumps remain.

4. Stir the wet ingredients into the dry ingredients just until combined. Don’t overmix or the cake will get dense.

5. Pour about two thirds of the batter into the prepared pan and spread it evenly. If the batter seems thick wet it with a spatula or wet your hands lightly to smooth.

6. Make the cinnamon swirl by mixing 1/2 cup packed brown sugar, 2 tbsp granulated sugar, 2 tbsp ground cinnamon and 4 tbsp melted unsalted butter until it’s crumbly but spreadable. Sprinkle or dollop the swirl mixture over the batter, then use a knife or skewer to gently swirl it into the top — aim for streaks not totally blended.

7. Spoon the remaining batter over the swirled layer, spreading gently so you don’t drag the swirl down to the bottom. You want visible ribbons of cinnamon.

8. Bake 30 to 40 minutes or until a toothpick in the center comes out with a few moist crumbs but not raw batter. Let the cake cool in the pan on a rack for 15 minutes before glazing.

9. Whisk together 1 cup powdered sugar, 2 to 3 tbsp milk and 1/2 tsp vanilla extract to make a pourable glaze. Drizzle over the warm cake, let the glaze set a few minutes, slice and serve. If you want extra gooey-ness warm slices for 10 seconds in the microwave.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 9-inch round or square baking pan, plus parchment paper for easier removal
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk and a set of measuring cups and spoons
5. Electric mixer or a sturdy wooden spoon for creaming the butter — (note: user forbade em dash)
6. Rubber spatula for folding and spreading the batter
7. Knife or skewer for swirling the cinnamon ribbon and for the toothpick test
8. Small bowl or measuring cup for whisking the glaze
9. Cooling rack (and optional microwave for warming slices)

FAQ

Easy Cinnamon Roll Coffee Cake Recipe Substitutions and Variations

• All purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser cake. Or use a gluten free 1:1 baking blend 1:1 if you need it gluten free. Texture might be a bit different but it works fine.
• Sour cream: swap with plain Greek yogurt 1:1. Same tang and thickness, sometimes makes the crumb a little tighter, but still moist and tasty.
• Unsalted butter (in batter): replace with neutral vegetable oil (canola or sunflower) at 3/4 of the butter volume (so 3/8 cup oil for 1/2 cup butter). Keeps it moist, just loses a bit of buttery flavor.
• Eggs: use flax “eggs” for each egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes. Works well in quick breads and cakes, though crumb is slightly less airy.

Pro Tips

1) Warm the butter for the swirl just enough so it melts but isnt hot. If its too hot the sugar will sink and youll lose the streaks. Cooler melted butter makes a more crumbly, spreadable swirl.

2) Layering trick: put most of the batter down, dollop the swirl in small mounds then gently swirl with a knife in figure-8 motions. Dont over-stir or the ribbons will disappear — aim for obvious streaks not a marbled mess.

3) Check doneness by feel not just time. Start checking at 30 minutes with a toothpick near the center. If it comes out with a few moist crumbs its done. If it feels very jiggly in the middle give it another 5 minutes and recheck.

4) For the glaze, add milk a little at a time until it just pours. If it gets too thin add more powdered sugar. Glaze the cake while its still warm so it soaks in slightly for extra gooeyness, then let it set before slicing.