Easy Cinnamon Roll Coffee Cake (Edit recipe)

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A classic buttery breakfast cake gets an update with this Cinnamon Roll Coffee Cake! All the irresistible flavors of cinnamon rolls are packed into an easy cake made with sour cream for added moisture. Enjoy a swirl of rich brown sugar and cinnamon inside the cake and a layer sprinkled on top and then drizzled with a tangy cream cheese glaze for the perfect finish!

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 24

Ingredients

Filling & Cake

147 grams Light Brown Sugar, (2/3 cup)
1 Tbsp Ground Cinnamon
390 grams All Purpose Flour, (3 cups)
1 Tbsp Baking Powder
0.75 tsp Baking Soda
.75 tsp Salt
226 grams Unsalted Butter, at room temperature (1 cup)
330 grams Granulated White Sugar, (1 1/2 cups)
4 whole Eggs, at room temperature
1 Tbsp Pure Vanilla Extract
300 grams Sour Cream, at room temperature (1 1/4 cups)

Cream Cheese Glaze

85 grams Full Fat Cream Cheese, at room temperature (3 ounces)
1 Tbsp Unsalted Butter, at room temperature
85 grams Powdered Sugar, (2/3 cup)
60 grams Heavy Cream (Whipping Cream), (1/4 cup)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/177°C. Butter and flour a 9x13-inch cake pan. Line with parchment paper and set aside.
In a small bowl, combine the brown sugar and cinnamon.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium-high speed for 1-2 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the sour cream to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixer over the batter. Pour the remaining batter over the filling and carefully use a small offset spatula to spread it evenly. Sprinkle the remaining cinnamon sugar mixture over the batter.
Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes in the baking pan before removing.
Using a mixer, beat together the cream cheese and butter on medium-high speed until combined.
With the mixer on low speed, slowly add in the powdered sugar, beating until completely incorporated.
Add the heavy cream and mix until combined. Pour the glaze over the cake.

Notes

Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Make ahead: Keep the completely cooled cake in the pan and tightly wrap it with aluminum foil. Store it at room temperature overnight. Pour the glaze over the cake just before serving. Cream cheese glaze: You can prepare it up to a week in advance and store it in an airtight container in the refrigerator. Set at room temperature for 30 minutes to soften before pouring over the coffee cake. Add additional cream or milk to thin to desired consistency.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	12 g
Carbohydrates:	26 g
Protein:	5 g
Cholesterol:	34 g
Sodium:	196 mg
Fiber:	0 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.