Soft, rich, and swirled to cinnamon-sugar perfection, this cinnamon roll coffee cake brings together butter, brown sugar, and vanilla in every gooey bite. It smells like Saturday morning and tastes like a cozy hug in cake form.
There’s this delightful zone between a quick bake and a full-on elaborate brunch, and this cake lives right there. You get that classic cinnamon roll flavor—warm spices, soft crumb, buttery swirls—but with way less effort (no yeast, no rolling, no praying to the dough gods). It bakes up golden and friendly while filling your kitchen with the kind of aroma that makes everyone suspiciously wander in asking “Whatcha makin’?” Works for brunch, dessert, or just snacking at 3 PM with coffee when your emails start getting passive-aggressive.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cinnamon Roll Coffee Cake
No fancy intro needed here. This cake’s charm speaks for itself once you catch that cinnamon-butter scent wafting out of the oven.
- Ridiculously simple to make: You just cream, mix, swirl, and bake. No yeast, no kneading, no patience required.
- Tastes like cinnamon rolls without the effort: All that comforting, swirly goodness, minus the dough drama.
- Great for sharing (or hoarding): Sliced up in a dish, it shines at brunch tables—or just quietly on your desk.
- Stays soft and moist for days: Thanks to the milk and buttery batter, it doesn’t dry out fast.
- Perfect canvas for your twists: Want raisins, pecans, chocolate chips? Toss ’em in, no sweat.
Ingredient Notes
No shocking secret ingredients here, but each one plays a pretty specific role in the cake’s success. Let’s give them their moment.
- Unsalted butter: You’ll use it twice—once creamed into the batter for richness and structure, and again melted for that cinnamon swirl magic.
- Granulated sugar: This sweetens the base of the cake and helps it get that light golden crust.
- Brown sugar: Adds depth and chewiness to the swirl—more molasses flavor than white sugar gives.
- Eggs: These make the cake tender and help it rise and hold together. Room temp eggs work best here, by the way.
- Vanilla extract: It gives warm, mellow sweetness and pulls everything together (use the real stuff, if possible).
- All-purpose flour: Keeps it friendly and approachable texture-wise—soft but sturdy enough to hold those luscious cinnamon rivers.
- Baking powder: Lots of it! Since we’re skipping yeast, this gives the rise we need.
- Salt: Just a bit. Helps balance the sweetness and bolster flavor—don’t skip it.
- Whole milk: Adds moisture and richness. Lower-fat milk works in a pinch, but the texture won’t be as plush.
- Powdered sugar + milk (again!): This team brings the classic glaze drizzle. You control how thick or thin you want it.
How To Make This Cinnamon Roll Coffee Cake
Okay, ready? Things move fast once you start, so maybe cue up your favorite playlist, tie on a cute apron (or your ugliest hoodie), and let’s bake.
- Preheat and prep your pan: Start with a 350°F oven and a brushed or parchment-lined 9×13-inch pan. I like parchment because it makes release and cleanup blissfully easy.
- Make the cake batter: Beat your softened butter and granulated sugar until fluffy—you want it to look pale and a little whipped. Add eggs, one at a time, then splash in vanilla.
- Mix the dry stuff separately: Combine your flour, baking powder, and salt in another bowl. This keeps things light and evenly mixed.
- Alternate dry and milk: Add the dry mixture to the butter mix, alternating with milk. Always begin and end with the dry. Mix until just combined (a few streaks are okay).
- Spread that batter: Spoon it into the pan and give it a gentle spread to make it even. Resist packing it down—it’ll smooth out in the oven.
- Swirl in the cinnamon layer: Stir together melted butter, brown sugar, flour, and cinnamon. Drop dollops over the batter, then swirl with a butter knife or skewer. Don’t overdo it—think marble, not tornado.
- Bake it up: Toss it into the oven for 30 to 35 minutes, or until a toothpick poked in the center comes out clean (a few crumbs are okay—wet batter is not).
- Drizzle the glaze: Once it’s out and a little cooler but still warm, whisk up your glaze and drizzle all over. Let it set just enough to firm up before slicing… or don’t and embrace the mess.
Storage Options
I’ve got good news: cinnamon roll coffee cake keeps beautifully. Like, almost suspiciously well.
If you’ve got leftovers (which, honestly, what kind of willpower do you have?), just cover the pan with foil or transfer slices to an airtight container. It’ll hang out happily on your counter for about 2 days, and in the fridge for up to 5.
Wanna save some for the long haul? Absolutely, you can freeze this. Wrap cooled slices individually in plastic wrap and pop them into a freezer bag. They’ll be good for about 2–3 months. When you’re ready to eat, reheat in the microwave for about 15–30 seconds until warm and soft again—or use the oven if you’re feeling fancier.
One thing, though: if you know you’ll freeze some, wait to glaze those portions. The icing can get weirdly opaque and slightly flaky after a deep freeze. Add fresh glaze when thawing and reheating instead.
Variations and Substitutions
Once you nail down the base recipe, your options get wildly fun (and kinda endless). No wrong turns here—just different kinds of tasty.
- Add chopped pecans or walnuts: Stir them into the swirl mix for some satisfying crunch and toasty flavor.
- Use oat milk or almond milk: Need a dairy-free twist? These plant milks work smoothly, though the texture might be just a little lighter.
- Try cardamom or nutmeg: Swapping or mixing spices with cinnamon can give the swirl an exotic twist. Cardamom especially makes things feel extra cozy.
- Top with cream cheese drizzle instead: Whip up a tangy cream cheese glaze instead of the powdered sugar one for a richer vibe.
- Add chopped apples or pears: Gently fold into the batter before baking for a sweet-tart autumn version that’s basically half coffee cake, half pie.
What to Serve with Cinnamon Roll Coffee Cake
This cake’s pretty self-sufficient, but if you’re feeling extra (or hosting people you want to impress just a little), here’s how to round it out.
-
A big mug of coffee or chai is the classic choice. The cake’s sweetness melts beautifully with the slight bitterness of a strong brew, especially if it’s got cream and spice. Bonus points if your mug is chipped but well-loved.
-
Want to make it brunch-worthy? Pair it with eggs (scrambled, soft-boiled, you do you) and maybe something savory like bacon basil cornbread muffins. The salty balance makes the cake even better.
-
A glass of cold milk hits differently if you’re eating a warm, gooey square straight out of the oven. Sometimes you just want childhood nostalgia on a plate.
-
Fruit on the side—especially citrus or berries—adds freshness that cuts through the rich swirl. A little grapefruit or some strawberries can genuinely elevate this from snack to full scene.
-
Or go unhinged and do dessert-for-dessert: a warm square of this with a scoop of peanut butter & banana ice cream turns “coffee cake” into your new favorite sundae anchor.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this cinnamon roll coffee cake ahead of time?
Yup, you can absolutely make it a day or two in advance. After it cools, just cover the dish tightly and keep it at room temp or stash it in the fridge. The glaze may absorb a little if you keep it too long, but flavor-wise, it just gets better with time. You can even reheat slices in the microwave for that fresh-from-the-oven feel.
Is it possible to make a gluten-free version?
You can! Just swap the all-purpose flour for a 1:1 gluten-free baking blend that includes xanthan gum. Be sure to check your baking powder and other ingredients for sneaky gluten, too. The texture might be a bit more crumbly, but the cinnamon swirl still brings the magic.
What if I don’t have whole milk?
No stress. You can use 2%, skim, or even a milk alternative like oat milk or almond milk. Just know that the richer the milk, the softer and more tender the crumb. You could also add a spoonful of sour cream or yogurt for a little moisture boost if your milk is on the lighter side.
How do I know when the cake is done baking?
Check at the 30-minute mark by inserting a toothpick in the center—it should come out clean or with a few moist crumbs (not raw batter). The top should be golden, and if you lightly touch the center, it should spring back. Ovens vary, though, so don’t be afraid to give it an extra 5 minutes if needed.
Cinnamon Roll Coffee Cake
Ingredients
Cake Batter
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 tsp (10 ml) vanilla extract
- 2 1/2 cups (313 g) all-purpose flour
- 2 1/2 tsp (10 g) baking powder
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) whole milk room temperature
Cinnamon Swirl
- 1/2 cup (113 g) unsalted butter melted
- 1 cup (200 g) brown sugar packed
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 tbsp (12 g) ground cinnamon
Glaze
- 1 cup (120 g) powdered sugar
- 1-2 tbsp (15-30 ml) milk as needed for desired consistency
Equipment
- 9x13-inch Baking Pan
- Mixer (stand or hand)
- Mixing bowls
- Whisk
- Spatula
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9x13-inch pan with parchment paper for easy release.
- With a mixer, cream softened butter and granulated sugar together until fluffy and slightly pale, about 2-3 minutes.
- Add eggs one at a time, beating well after each. Beat in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add dry ingredients to the butter mixture in three parts, alternating with the milk (begin and end with dry). Mix just until smooth; don’t over-mix.
- Spread the batter evenly in the prepared pan (it will be thick).
- For the cinnamon swirl, stir together melted butter, brown sugar, flour, and cinnamon in a bowl until smooth and thick.
- Drop spoonfuls of the cinnamon mixture all over the cake batter. Use a butter knife or skewer to gently swirl the mixture throughout the cake—don’t over-mix; aim for a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
- Let the cake cool for about 15 minutes. For the glaze, whisk powdered sugar with enough milk to make a thick but pourable icing. Drizzle over the still-warm cake. Let set slightly, then slice and serve.
