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Cinnamon Roll Coffee Cake

Cinnamon Roll Coffee Cake

The ultimate comfort food, this Cinnamon Roll Coffee Cake combines the sweet, nostalgic flavors of cinnamon rolls with a moist and fluffy cake. Topped with a luscious cream cheese glaze, it's the perfect treat for any occasion. You'll want to make this deliciously easy cake tonight!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup unsalted butter softened (half of one stick)
  • ¾ cup granulated sugar
  • ¾ cup sour cream Greek yogurt may be substituted
  • 2 large eggs
  • 2 tablespoons canola or vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons cinnamon
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt optional and to taste
  • ½ cup unsalted butter extremely soft and almost melted
  • 1 cup light brown sugar packed
  • 2 teaspoons cinnamon
  • 2 tablespoons cream cheese softened (whipped or light are okay)
  • 2 tablespoons cream or milk
  • ½ teaspoon vanilla extract
  • 1 cup+ cup confectioners' sugar sifted is ideal

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Frying Pan
  • Whisk

Method
 

  1. Preheat your oven to 350°F. Prepare a 9-inch springform pan by spraying it well with floured cooking spray or greasing and flouring the pan. This prevents the cake from sticking and ensures a clean release.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine ¼ cup unsalted butter, ¾ cup granulated sugar, and sour cream. Mix on medium-high speed until the mixture is pale, light, and fluffy, which should take about 3 minutes.
  3. Add in the eggs, canola oil, vanilla extract, and cinnamon. Beat until everything is smooth and well incorporated, taking another 3 minutes.
  4. Now, it's time to add the dry ingredients. Gradually mix in the flour, baking soda, and salt. Beat until just incorporated; don't overmix, about 1 minute on medium speed should do.
  5. Spread the batter evenly into your prepared springform pan and set it aside while you prepare the filling.
  6. In a medium, microwave-safe bowl, place the ½ cup unsalted butter and heat it on high power until it just begins to melt, which should take about 1 minute.
  7. Add the light brown sugar and cinnamon to the melted butter, whisking until everything is well combined.
  8. Spread the filling mixture over the top of the cake batter in an even, smooth layer, similar to frosting a cake. Using a table knife, gently swirl back and forth to marble the filling into the cake batter. Aim for about 1 minute of swirling to ensure the filling is evenly distributed.
  9. Place your pan on a baking sheet. This is a precaution in case your springform pan doesn’t have a perfect seal. Bake for about 45 to 50 minutes, or until the topping has set and a toothpick inserted into the center comes out clean. Keep an eye on the edges, as they might brown too quickly.
  10. Let the cake cool in the pan for at least 30 minutes before glazing or serving. This cooling time helps the cake set.
  11. For the glaze, in a medium bowl, combine cream cheese, cream, and vanilla extract. Whisk until smooth and combined.
  12. Gradually add the confectioners' sugar, whisking until it reaches your desired consistency. You can adjust the sugar and cream ratios as needed.
  13. Finally, drizzle the glaze evenly over the cooled cake and serve it up!

Notes

  • Baking pan: A 9-inch square baking pan may be substituted if it's at least 3 inches in height. Don't use a 9-inch round cake pan because it's too shallow.
  • Storage: If you prefer to refrigerate cream-cheese based glaze, you may wish to only glaze individual pieces of cake immediately prior to serving them and store the glaze in a small container in the refrigerator, as opposed to refrigerating the entire glazed cake, which will cause it to dry out. Or, you can glaze the cake and store it at room temperature anyway, as everyone has different food storage comfort levels.
  • Keep in mind: Cake will keep in an airtight container at room temperature for up to 5 days.