Print

Easy Cinnamon Roll Coffee Cake with Cream Cheese Glaze

A close-up of a moist slice of cinnamon roll cake recipe topped with thick white icing drizzle.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this simple, no-yeast cake that captures the soft texture and warm, gooey cinnamon swirl of your favorite cinnamon rolls. It is perfect for brunch or a comforting dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup (1 stick) unsalted butter, melted (for swirl)
  • 3/4 cup packed brown sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 1/4 cup all-purpose flour (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)
  • 2 ounces cream cheese, softened (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter. Set aside.
  3. In a large bowl, cream together the 1 cup of granulated sugar and 1/2 cup of softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk to the wet ingredients, mixing until just combined. Do not overmix.
  6. Prepare the cinnamon swirl mixture: In a small bowl, combine the 1/4 cup melted butter, brown sugar, cinnamon, and 1/4 cup flour. Mix until crumbly.
  7. Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter.
  8. Pour the remaining cake batter over the swirl layer. Top with the remaining cinnamon swirl mixture. Gently swirl the top layer with a knife to create ribbons.
  9. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  10. Prepare the cream cheese glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  11. Drizzle the cream cheese glaze generously over the cooled cake before slicing and serving.

Notes

  • For an ooey gooey result, press the cinnamon swirl mixture slightly into the batter before baking.
  • If you prefer a thinner glaze, add milk one teaspoon at a time until you reach your desired consistency.
  • This cake tastes wonderful warmed slightly before serving, especially with coffee.

Nutrition

Find it online: https://cookingbycarla.com/cinnamon-roll-cake-recipe/