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Easy Cinnamon Roll Coffee Cake Recipe

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4.3 from 3 reviews

This Easy Cinnamon Roll Coffee Cake blends the cozy flavors of cinnamon rolls into a moist, tender coffee cake that’s perfect for breakfast or an afternoon treat. With swirls of cinnamon sugar throughout and a luscious cream cheese glaze, this cake is quick to prepare and sure to delight.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

For the Cake:

  • 147 g (2/3 cup) light brown sugar
  • 1 tablespoon ground cinnamon
  • 390 g (3 cups) all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 226 g (1 cup) unsalted butter, at room temperature
  • 330 g (1 1/2 cups) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 300 g (1 1/4 cups) sour cream, at room temperature

For the Glaze:

  • 85 g (3 ounces) cream cheese, at room temperature
  • 1 tablespoon unsalted butter, at room temperature
  • 85 g (2/3 cup) powdered sugar
  • 60 g (1/4 cup) heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Butter and flour a 9×13-inch cake pan, then line it with parchment paper to prevent sticking.
  2. Mix Cinnamon Sugar: In a small bowl, combine the light brown sugar and ground cinnamon to create the cinnamon sugar mixture.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.
  4. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium-high speed for 1-2 minutes until the mixture is light and fluffy. Scrape down the sides as needed.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl, then beat in the vanilla extract.
  6. Incorporate Dry Ingredients and Sour Cream: On low mixer speed, add the dry ingredients and sour cream in three alternating parts, beginning and ending with the dry mixture. Mix just until combined to avoid overmixing.
  7. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and gently spread it evenly using a small offset spatula. Sprinkle the remaining cinnamon sugar mixture over the top layer.
  8. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Cake: Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack or serving plate.
  10. Prepare Glaze: With a mixer, beat together the cream cheese and unsalted butter on medium-high speed until smooth and combined.
  11. Add Powdered Sugar: Slowly add the powdered sugar while mixing on low speed until fully incorporated.
  12. Finish Glaze with Heavy Cream: Add the heavy cream and mix until smooth. Pour the glaze evenly over the cooled cake.

Notes

  • Room temperature ingredients help the batter mix evenly and produce a smoother texture.
  • Do not overmix the batter after adding flour to keep the cake tender.
  • Allow the cake to cool slightly before glazing to prevent the glaze from melting off.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute sour cream and cream cheese with plant-based alternatives.

Find it online: https://allcookedup.com/easy-cinnamon-roll-coffee-cake-recipe/