Ever find yourself torn between cinnamon rolls and coffee cake? That sweet, cinnamon-sugar craving hits hard but who has time to wait for dough to rise? If you’ve ever longed for that warm, gooey cinnamon flavor without the work of homemade rolls, this Cinnamon Roll Coffee Cake is the answer. It bakes up soft, sweet, and rich with cinnamon swirls in every bite all with pantry basics and no yeast in sight.
Why You’ll Love This Recipe
When You Need Comfort, But Life Won’t Slow Down
some days, you need a win. Maybe you’re juggling work, dishes, a crying toddler or just the weight of a long week. You want something warm and comforting, but not complicated. I created this Cinnamon Roll Coffee Cake on one of those days. It’s my way of bottling up that cinnamon-roll hug… without waiting for dough to rise.
This Cake Brings All the Cinnamon-Roll Joy, Fast
This recipe bakes fluffy and rich, with a cinnamon-brown sugar swirl that mimics your favorite cinnamon roll no rolling, rising, or fussing. And yes, it’s perfect with coffee. Use it for lazy brunches, Sunday snacks, or sweet after-school moments. Best part? It’s made with simple ingredients you already have. You’ll want to make this Cinnamon Roll Coffee Cake again and again.
Ingredients Breakdown & Prep Tips
Ingredient List with Suggestions
This coffee cake takes the warm, nostalgic flavor of cinnamon rolls and transforms it into an easy-to-make cake. Every ingredient plays a role in building its soft crumb, sweet layers, and creamy glaze.| Ingredient | Notes |
|---|---|
| Light brown sugar | Brings a warm, molasses-rich sweetness to the cinnamon swirl |
| Ground cinnamon | The heart of this recipe comforting, spicy, and cozy |
| All-purpose flour | Provides structure while keeping the crumb soft and light |
| Baking powder | Gives the cake lift and fluffiness |
| Baking soda | Activates with sour cream to enhance texture and rise |
| Salt | Balances all the sweetness and rounds out the flavor |
| Unsalted butter | Creates a tender base and adds rich, buttery notes |
| Granulated sugar | Sweetens the cake and contributes to its golden crust |
| Large eggs | Bind the batter while adding structure and moisture |
| Pure vanilla extract | Adds depth and warmth to both cake and glaze |
| Sour cream | Makes the crumb incredibly moist and adds a slight tang |
| Cream cheese | Brings classic cinnamon roll flavor to the glaze |
| Powdered sugar | Melts into a smooth, sweet glaze that’s not overpowering |
| Heavy cream | Thins out the glaze to a silky pourable finish |
Want more cozy baking inspiration? You’ll love this buttery Apple Crumb Cake or our tangy-sweet Pumpkin Cream Cheese Bread both kitchen-tested favorites.
Prep Method with Sensory Cues
Start by creaming your butter and sugar until it’s pale and fluffy this is the secret to a light, tender cake. Once the eggs and vanilla go in, the batter should feel smooth and thick. Alternate your dry mix and sour cream slowly, mixing just until combined — overmixing is a no-go for soft crumb.
When layering, pour half the batter into the pan, sprinkle on that golden cinnamon sugar (the swirl magic!), then repeat. As it bakes, the kitchen will smell like fresh bakery heaven. Cool the cake just enough before glazing so it soaks in slightly but doesn’t melt off.
| Nutrient | Per Serving |
|---|---|
| Protein | 7g |
| Carbs | 12g |
| Fat | 6g |
Avoid These Mistakes
Common Mistakes & Fixes
Even a simple cake like this one has its baking pitfalls. Here’s how to sidestep the most common ones:
1. Overmixing the Batter
Mixing too much after adding flour can make the cake dense. Stop as soon as the dry streaks disappear.
2. Uneven Layering
If the cinnamon sugar isn’t evenly spread, the swirl effect won’t shine. Use a spoon to gently smooth it out between layers.
3. Baking Too Long
This cake is meant to be moist. Check with a toothpick at 35 minutes it should come out with a few moist crumbs.
4. Glazing Too Soon
If the cake is too hot, the glaze will melt and slide off. Let it cool for 10–15 minutes first.
Pro Tips to Get It Right
Tip 1: Room Temperature Ingredients = Better Texture
Butter, eggs, and sour cream blend better at room temp. This gives your batter a smoother, more uniform texture.
Tip 2: Use an Offset Spatula
For spreading the batter and layering evenly, an offset spatula is your best friend.
- If you’re layering desserts like a pro, try this Pumpkin Swirl Cheesecake.Want perfect texture every time? See how we do it in our Brownies Recipe Homemade.
Serving, Storage & Creative Variations
Best Ways to Serve It
This cake shines at brunch, coffee breaks, or lazy Sunday mornings. Slice it warm and serve with a mug of strong coffee or spiced chai. Add fresh fruit or a dollop of whipped cream for extra flair.
For gatherings, cut it into squares and dust with extra powdered sugar just before serving instant bakery vibes!
Storage + Seasonal or Dietary Variations
Storage:
Keep leftover cake in an airtight container at room temperature for 2–3 days. Refrigerate for up to 5 days. To reheat, microwave slices for 10–15 seconds.
Freezing:
Wrap slices individually and freeze for up to 2 months. Glaze after thawing for best texture.
Variations:
- Swap cinnamon for pumpkin spice in fall.
- Add chopped pecans or walnuts to the cinnamon filling for crunch.
- Use a dairy-free butter and coconut cream in the glaze for a non-dairy twist.
- Want a cozy bread with similar vibes? Try our Cinnamon Sugar Sourdough Bread.
- Planning to freeze and gift? Our Mini Pecan Pies hold up beautifully too.
FAQ Section
1. Can I make this Cinnamon Roll Coffee Cake ahead of time?
Yes, you can bake it the night before and store it covered at room temperature. For best results, add the glaze just before serving to keep it fresh and creamy.
2. What’s the best way to freeze this cake?
Cool the cake completely, then wrap slices individually in plastic wrap. Store in a freezer-safe bag for up to 2 months. Thaw overnight and warm gently before serving.
3. Can I use Greek yogurt instead of sour cream?
Absolutely. Greek yogurt makes a great 1:1 substitute and still delivers that rich, tangy flavor that keeps the cake moist.
4. Why didn’t my cinnamon swirl stay in place?
Make sure to evenly sprinkle the cinnamon sugar and avoid spreading it too close to the edges this prevents it from sinking or disappearing into the batter.
CONCLUSION
This Cinnamon Roll Coffee Cake is everything you love about cinnamon rolls in half the time and double the comfort. It’s soft, cinnamon-swirled, and topped with a cream cheese glaze that feels like home. Whether you’re baking for family brunch or sneaking a slice with coffee, this cake delivers every time.
If this dish brings back a memory, pass it on. Someone you love might need it today.
Cinnamon Roll Coffee Cake: Easy, Cozy, and Perfect with Coffee
Ingredients
Method
- Make the Cake & Filling
- In a small bowl, stir together the brown sugar and cinnamon until evenly combined. Set aside this will be your cinnamon swirl filling.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and granulated sugar using a handheld or stand mixer fitted with the paddle attachment. Mix on medium-high speed for 1–2 minutes, until light, fluffy, and creamy. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Scrape the bowl again, then beat in the vanilla extract.
- With the mixer on low speed, alternately add the dry ingredients and sour cream in three additions, starting and ending with the dry ingredients. Mix until just combined don’t overmix.
- Pour half the batter into your prepared 9×13-inch pan and smooth it out. Sprinkle half the cinnamon sugar mixture evenly over the batter.
- Add the remaining batter and carefully spread it out using a small offset spatula. Top with the remaining cinnamon sugar.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing.
- Make the Cream Cheese Glaze
- In a medium bowl, beat the cream cheese and butter together on medium-high speed until smooth and fully combined.
- Reduce the mixer speed to low and slowly add in the powdered sugar. Beat until no lumps remain.
- Add the heavy cream and mix until the glaze is smooth and pourable.
- Drizzle the glaze generously over the slightly cooled cake before serving.