Soft buttery cake, a cinnamon sugar swirl, and sweet vanilla glaze make this Cinnamon Roll Coffee Cake comforting, cozy, and downright irresistible.
You ever have one of those mornings where you just need something warm, cozy, and sweet… but without all the hassle? That’s exactly how this Cinnamon Roll Coffee Cake came into my life.
I remember the day vividly. It was a Saturday. Cold, drizzly — you know, the kind of day where the couch just begs you to stay. I was craving cinnamon rolls, but I just could not bring myself to deal with yeast and rising dough and waiting (ugh). But coffee cake? That sounded doable.
Still, I couldn’t shake the idea of those gooey cinnamon swirls. So, in a true “why not?” moment, I decided to smush the two ideas together. Best. Decision. Ever.
What came out of my oven that day? Absolute magic. It had the tender crumb of a classic coffee cake but also boasted rich, buttery cinnamon ribbons running through every bite. Topped with a sweet glaze that melted into all the cracks? Yeah… it was everything I didn’t know I needed. My husband and kids? Let’s just say they didn’t even wait for the cake to cool completely. I barely got to photograph it. True story.
Why You’ll Love This Cinnamon Roll Coffee Cake Recipe?
Okay, real talk. There are a lot of coffee cake recipes out there. I know. But this Cinnamon Roll Coffee Cake is a little different. It’s easy (bless), super cozy, and secretly feels like you worked way harder than you actually did.
Here’s why you’ll fall head over heels:
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It’s crazy easy. No rolling. No yeast. No long waits.
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The cinnamon swirl? Oh, it stays melty and dreamy inside the cake.
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That glaze on top? Not optional. It soaks in slightly but also hangs out on the surface, giving each bite that just right sweetness.
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It’s brunch-friendly but also totally acceptable as an afternoon snack. Or breakfast. Or midnight treat. (Look, no judgment here.)
If you’ve ever thought, “I wish cinnamon rolls were easier,” this recipe basically heard you.
Ingredient Notes:
Look, I’m not here to bore you with technical jargon. But a little ingredient chat never hurts, right?
For the Cake:
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Unsalted Butter (softened):
Room temp is your friend here. Creamy butter = soft, fluffy cake. -
Granulated Sugar:
Sweet, but also helps that butter whip up light and airy. -
Eggs:
They bind everything together. Room temp again — trust me on this. -
Vanilla Extract:
A little warmth and coziness in every bite. -
All-Purpose Flour:
The base. Nothing fancy needed. -
Baking Powder + Salt:
Lift + balance. That’s their job. -
Whole Milk:
Adds moisture and makes the batter silky smooth.
For the Cinnamon Swirl:
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Melted Butter:
Because butter makes everything better, obviously. -
Light Brown Sugar:
Gives that caramel-like flavor and sweetness. -
Flour:
Thickens the swirl just a tad so it doesn’t sink. -
Ground Cinnamon:
The star of the show. Don’t skimp — cinnamon lovers, you get me.
For the Glaze:
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Powdered Sugar:
Smooth and sweet. -
Milk:
Adjust for the right drizzle consistency. -
Vanilla Extract:
Yep, again. It ties everything together.
How To Make Cinnamon Roll Coffee Cake?
Step 1: Preheat + Prep:
Oven at 350°F, baking dish greased or lined. I usually go parchment — makes cleanup less annoying.
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Step 2: Make the Cake Batter:
Cream the butter and sugar until fluffy. Like, actually fluffy. This isn’t a “that’ll do” moment. Add eggs one by one. Stir in vanilla.
In another bowl, whisk flour, baking powder, and salt. Alternate adding this with the milk. Start and end with flour — that’s baker wisdom. Pour into your pan and smooth out.
Step 3: Swirl Time:
Mix melted butter, brown sugar, flour, and cinnamon. Dollop it onto the batter. Swirl gently. Gently is key — you want pretty cinnamon ribbons, not full-on blending.
Step 4: Bake:
30–35 minutes. Toothpick test works here. When it comes out clean, pull it. Let it cool slightly. I know it’s hard to wait, but glaze melts best when it’s warm… not hot.
Step 5: Glaze + Finish:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle like you mean it. Some will soak in. That’s what you want.
Step 6: Slice + Enjoy:
Once the glaze sets a little, cut into squares. Try not to eat four pieces right away (or… do).
Storage Options:
Honestly? This Cinnamon Roll Coffee Cake doesn’t usually last long. But if you somehow manage leftovers:
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Room Temp: Airtight container for 2 days.
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Fridge: 5 days. Warm before eating.
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Freezer: Yep. Freeze unfrosted. Glaze fresh when ready.
Variations and Substitutions:
Want to make it your own? Go for it.
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Add Nuts: Pecans or walnuts? Heck yes for crunch.
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Try Cream Cheese Glaze: Want it richer? Swap the glaze.
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Spice It Up: Add a pinch of nutmeg or cardamom for a twist.
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Dairy-Free?: Use almond or oat milk. No one will know.
What to Serve with Cinnamon Roll Coffee Cake?
Sure, it’s great solo… but here’s how to really enjoy it:
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Coffee (duh): Hot or iced. It’s right in the name.
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Berries: Fresh berries help balance that sweetness.
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Eggs or Bacon: Make it brunch-worthy. Sweet + savory? Always a win.
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More Cake: Kidding. (Sort of.)
Frequently Asked Questions:
Can I make it ahead?
Yes, and it’s even better the next day. The glaze really soaks in.
Do I need to refrigerate it?
Not right away. But fridge for longer storage keeps it fresh.
Gluten-Free Friendly?
You bet. Swap in gluten-free all-purpose flour and check your baking powder.
And that’s it — your new favorite weekend treat: Cinnamon Roll Coffee Cake.
Make it once and you’ll see why it’s become a staple in my house. I mean, cake + cinnamon rolls + easy? That’s the trifecta.
When you try it, tell me — did you wait for it to cool or dive right in? Be honest.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Roll Coffee Cake
Ingredients
For the Cake:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups whole milk
For the Cinnamon Swirl:
- ½ cup unsalted butter melted
- 1 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the oven and baking dish:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Prepare the cake batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the whole milk, beginning and ending with the flour mixture. Stir until just combined, ensuring not to overmix. Pour the batter evenly into the prepared baking dish.
Prepare the cinnamon swirl mixture:
- In a medium bowl, combine the melted butter, light brown sugar, all-purpose flour, and ground cinnamon. Stir until smooth and fully incorporated.
Add the cinnamon swirl to the batter:
- Using a spoon, dollop the cinnamon mixture evenly over the cake batter. Using a knife or skewer, gently swirl the mixture through the batter to create a marbled effect.
Bake the coffee cake:
- Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool slightly in the baking dish.
Prepare the glaze:
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk (adding more as needed to reach the desired consistency), and vanilla extract until smooth.
Glaze and serve:
- Drizzle the glaze over the warm cake, spreading lightly if desired to ensure even coverage. Allow the glaze to set briefly before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
