Easy Cinnamon Roll Coffee Cake
Say hello to your new favorite breakfast treat. This Easy Cinnamon Roll Coffee Cake is the kind of cake that makes you want to pour a big mug of coffee, grab a fork, and just sit down for a minute.
It is soft, it is sweet, and it tastes like the very best part of a cinnamon roll, all without any yeast dough to babysit.
If you have ever craved cinnamon rolls on a slow Sunday morning and then remembered that dough needs time to rise, this recipe is for you. Everything comes together from scratch with pantry staples. There is no kneading, no waiting, and no special equipment.
You need a bowl, a spoon, a greased 9×13 pan, and about 50 minutes from the first scoop of flour to the first slice.
What makes this cake different from a classic coffee cake is the topping. There is no crumb topping here. Instead, you stir together melted butter, brown sugar, flour, and cinnamon, spread it over the batter, and swirl it with a knife.
As the cake bakes, that mixture sinks in and creates hills and valleys of cinnamon and glaze. It is gooey in the best way, and the glaze that goes on while the cake is still warm sets into a soft shell that cracks just a little when you cut into it.
The batter itself is thick and generous, so it fills the pan nicely. Once the cinnamon mixture goes on and the whole thing bakes, you end up with a cake that looks like a cinnamon roll in cake form, with ribbons of deep brown sugar running through every single slice.
Honestly, the flavor only slightly reminds me of a coffee cake. It is definitely more moist, and that is exactly the point. It is good. Like really good.
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Here is what you are working with:
- A soft, buttery cake built on melted butter, so there is no creaming step
- A gooey cinnamon topping that swirls into the batter instead of sitting on top of it
- A simple glaze made from powdered sugar, milk, and vanilla
- One pan, one bake, and not a single packet of yeast
The first time I made this, I pulled it from the oven while the glaze was still warm and sticky, and my family started circling the pan before I could even find a knife.
Now it is the thing I bake when I want a weekend breakfast that feels a little special but does not take over my whole morning.
It is also my favorite answer when someone asks what to bring to the table, because it travels well and it does not need to be fussed over right before serving.
Serve it for breakfast with a hot cup of coffee, or plate it as a dessert with coffee or a cold glass of milk.
It is just as happy warm from the pan as it is at room temperature on the counter, which makes it very forgiving when you are cooking for a crowd and timing is not on your side.
Jump to:
- Easy Cinnamon Roll Coffee Cake
- Ingredients
- Instructions
- Recipe details
- FAQs
- What is cinnamon roll coffee cake?
- How do you make easy cinnamon roll coffee cake from scratch?
- Can you freeze cinnamon roll coffee cake?
- Why did my coffee cake topping sink to the bottom?
- Easy Cinnamon Roll Coffee Cake
- Ingredients
- Instructions
- Last Step:
- Did you make this recipe?
Ingredients
This recipe has three simple parts: the cake, the topping, and the glaze. Once you see them separated like this, the whole thing feels much easier than it sounds.
For the cake
- 1/2 cup butter, melted
- 2 eggs
- 1 cup sugar
- 3 cups flour
- 2 tsp vanilla
- 4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
For the topping
- 1 cup butter, melted
- 1 cup brown sugar
- 2 Tbsp flour
- 1 Tbsp cinnamon
For the glaze
- 2 cups powdered sugar
- 5 Tbsp milk
- 1 tsp vanilla
Nothing on this list is hard to find. These are the kind of ingredients that are already in your kitchen if you bake even a little, which is a big part of why this cake has become a regular in my house.
A few notes so everything goes smoothly. Both the cake and the topping use melted butter, so melt it first and let it cool just slightly before mixing.
The cake also uses 4 teaspoons of baking powder, which is what gives it that tall, tender lift, plus 1/4 teaspoon of salt to keep all that sweetness in balance. The milk loosens the batter so it pours easily into the pan.
The topping is where the cinnamon roll magic happens. Brown sugar and cinnamon do the heavy lifting, and the small amount of flour helps the mixture thicken just enough to swirl through the batter instead of disappearing into it.
The glaze is the easiest part of all. Powdered sugar, milk, and vanilla stirred together until it looks like pancake syrup. If yours feels a little thick, another small splash of milk loosens it right up.
| Component | What goes in | What it does |
|---|---|---|
| Cake | Butter, eggs, sugar, flour, vanilla, baking powder, salt, milk | Creates the soft, moist base that holds the swirl |
| Topping | Melted butter, brown sugar, flour, cinnamon | Makes the gooey cinnamon layer that sinks in as it bakes |
| Glaze | Powdered sugar, milk, vanilla | Adds the sweet drizzle that sets as the cake cools |
Instructions
Preheat the oven to 350 degrees F before you start mixing, so it is fully hot by the time the batter is ready to go in.
- Preheat the oven to 350 degrees F.
- Mix the cake. In a large bowl, mix all the cake ingredients together until well combined. Stop as soon as everything looks smooth, since a gentle mix keeps the cake tender.
- Pour it into the pan. Pour the batter into a greased 9×13 pan and spread it into an even layer.
- Mix the topping. In a small bowl, mix all the topping ingredients together until well combined.
- Swirl and bake. Spread the topping evenly over the batter and swirl it with a knife. Bake at 350 for 30 to 35 minutes.
- Mix the glaze. In a small bowl, mix all the glaze ingredients together until it has a consistency like pancake syrup.
- Glaze it warm. While the cake is still warm, drizzle the glaze over the top. It will set into a harder glaze as it cools.
- Serve. Serve warm or at room temperature.
Two small things make a big difference here. First, when you swirl, go gently. A few loose loops through the batter are enough to marble the topping without stirring it all the way in.
Second, glaze the cake while it is still warm, because that is when the glaze slides down into the little valleys and sets into that soft, crackly top.
The glaze sets as the cake cools, so drizzle it while the cake is warm, then give it a few minutes to settle before you slice.
When the bake is finished, the cake is set and the cinnamon swirl is bubbling around the edges. Let it rest in the pan for a few minutes so the slices hold together, then cut it into squares and serve.
Warm slices are wonderful, and room temperature slices are just as good, so there is no wrong moment to dig in.
Recipe details
| Detail | Info |
|---|---|
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Oven temperature | 350 degrees F |
| Pan | Greased 9×13 |
| Servings | 12 |
| Course | Dessert |
This cake is listed as a dessert, but it is more than happy to show up at breakfast. It is at its best warm or at room temperature, so you can bake it, glaze it, and leave it on the counter until everyone is ready to eat.
Leftovers are just as welcome the next morning next to a cup of coffee. Cover the pan tightly so the cake stays soft, and if you want that fresh from the oven feel, warm a slice for a few seconds before serving.
One pan makes 12 servings, which is enough for a family breakfast with a few squares left over for later. That is the kind of math I like on a weekend morning.
Because it uses pantry ingredients and one pan, it is a great one to keep in your back pocket. Brunch with friends, a holiday morning, a potluck, or a quiet weekend when you simply want cake with your coffee. It fits all of them.
This recipe is adapted from the original Cakescottage post, and it is one of those simple bakes that earns a permanent spot in your recipe box. Give it a try, pour the coffee, and enjoy. It is good. Like really good.
FAQs
What is cinnamon roll coffee cake?
How do you make easy cinnamon roll coffee cake from scratch?
Can you freeze cinnamon roll coffee cake?
Why did my coffee cake topping sink to the bottom?
Easy Cinnamon Roll Coffee Cake
Easy Cinnamon Roll Coffee Cake Say hello to your new favorite breakfast treat. This Easy Cinnamon Roll Coffee Cake is the kind of cake that makes you want to pour a big mug of coffee, grab a fork, and just sit down for a minute.
- Total Time: 50 min
- Yield: 12 1x
Ingredients
Cake
1/2 cup butter, melted
2 eggs
1 cup sugar
3 cups flour
2 tsp vanilla
4 tsp baking powder
1/4 tsp salt
1 1/2 cups milk
Topping
1 cup butter, melted
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon
Glaze
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla
Instructions
1-Preheat oven to 350 degrees F: Preheat oven to 350 degrees F.
2-In a large bowl, mix all the: In a large bowl, mix all the cake ingredients together until well combined.
3-Pour into a greased 9×13 pan: Pour into a greased 9×13 pan.
4-For the topping, mix all the ingredients: For the topping, mix all the ingredients together in a small bowl until well combined.
5-Spread evenly on the batter and swirl: Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.
6-For the glaze, mix all the ingredients: For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
7-While warm drizzle the glaze over the: While warm drizzle the glaze over the cake and it will set into a harder glaze.
8-Serve warm or at room temperature: Serve warm or at room temperature.
Last Step:
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- Cook Time: 30 min
- Method: bake
