The aroma of a freshly baked Cinnamon Roll coffee cake is simply irresistible, filling your home with the warm and comforting scent of cinnamon and vanilla. This mouthwatering delight offers a perfect balance of sweet, spiced, and buttery flavors, making it an ideal treat for family gatherings or weekend brunch. Elevate your baking game with this easy recipe that combines the best of two classic favorites into one unforgettable dessert.

Family weekends at my childhood home often meant waking up to the delightful smell of cinnamon wafting through the air, courtesy of my grandmother’s famous coffee cake. Her recipe was a cherished treasure, and it’s what inspired this Cinnamon Roll twist. Over the years, this cake has become a family staple, served during holidays, birthdays, and yes, lazy Sunday mornings when we craved a slice of nostalgia to go with our coffee.

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for several reasons. First, it combines the comforting taste of Cinnamon Rolls with the ease of a coffee cake, saving you time without compromising on flavor. Second, it features a tender, moist crumb perfectly contrasted by a crunchy streusel topping. Finally, it’s incredibly versatile—whether you’re having a casual breakfast or a festive gathering, this cake fits the occasion effortlessly.

Ingredients Notes

To create this culinary delight, you’ll need a mix of everyday pantry items and a few special ingredients. For the cinnamon swirl, use dark brown sugar for a richer molasses flavor. Sourcing fresh, high-quality cinnamon enhances the spice notes tremendously. For those needing a dairy-free option, substitute with almond milk and vegan butter for excellent results without sacrificing taste.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Prepare the streusel topping by combining flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Set aside.

Step 2

In a large bowl, cream together the butter and sugar until light and fluffy. Add in eggs one at a time, followed by vanilla extract. Mix until well combined.

Step 3

In another bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk, starting and ending with the flour mixture. Stir until just combined.

Step 4

Pour half of the batter into the prepared pan. Sprinkle with the cinnamon-sugar mixture and half of the streusel topping. Spread the remaining batter on top and sprinkle with the remaining streusel.

Step 5

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack before serving warm.

Storage Options

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices tightly in plastic wrap, place them in a freezer bag, and freeze for up to three months. Reheat thawed slices in the oven at 300°F (150°C) for a few minutes to restore freshness.

Variations & Substitutions

For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend. Elevate flavor by adding chopped pecans or walnuts to the streusel. To reduce sugar, use a mix of brown sugar and erythritol in the filling.

Serving Suggestions

This cake shines at brunch gatherings alongside savory dishes like quiches or frittatas. Embrace a cozier vibe by pairing it with a hot cup of spiced chai or coffee. For a festive touch, serve with a dollop of Whipped Cream or a scoop of ice cream.

Frequently Asked Questions

Can I make this cake ahead of time? Yes! You can prepare the batter and filling a day in advance and store them separately in the refrigerator. When ready to bake, assemble and pop it in the oven for fresh results.

What if I don’t have a mixer? No worries! A handheld whisk will work effectively for this recipe. Focus on creaming butter and sugar thoroughly by hand to ensure a light and fluffy texture.

Can I use a Bundt pan instead? Definitely! Adjust the baking time to approximately 50-55 minutes and ensure the cake cools completely in the pan before transferring to a serving plate to prevent breaking.

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