Easy Cinnamon Roll Coffee Cake
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!
Ingredients
Filling & Cake
- 147 grams147 grams147 grams Light Brown Sugar, (2/3 cup)
- 1 Tbsp1 Tbsp1 Tbsp Ground Cinnamon
- 390 grams390 grams390 grams All Purpose Flour, (3 cups)
- 1 Tbsp1 Tbsp1 Tbsp Baking Powder
- 0.75 tsp0.75 tsp0.75 tsp Baking Soda
- .75 tsp.75 tsp.75 tsp Salt
- 226 grams226 grams226 grams Unsalted Butter, at room temperature (1 cup)
- 330 grams330 grams330 grams Granulated White Sugar, (1 1/2 cups)
- 4 whole4 whole4 whole Eggs, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract
- 300 grams300 grams300 grams Sour Cream, at room temperature (1 1/4 cups)
Cream Cheese Glaze
- 85 grams85 grams85 grams Full Fat Cream Cheese, at room temperature (3 ounces)
- 1 Tbsp1 Tbsp1 Tbsp Unsalted Butter, at room temperature
- 85 grams85 grams85 grams Powdered Sugar, (2/3 cup)
- 60 grams60 grams60 grams Heavy Cream (Whipping Cream), (1/4 cup)
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Process
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
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianRecommended for You
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