Easy Cinnamon Roll Coffee Cake

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Ready in just 30 minutes, this cinnamon roll coffee cake has all the same flavors as cinnamon rolls but with 5% of the effort!

Cinnamon Roll Coffee Cake is the best of all worlds, easy, sweet and impressive! It has all the flavors of a delicious cinnamon roll with about 5% of the effort. With a delicious sweet glaze, and even a few seconds in the microwave the following day, it will be the best accessory to that cup of coffee we all look forward to in the morning.

Mother’s Day is coming up this Sunday and I’m not too excited. We live pretty far from family, so there is no celebration to attend and our little ones are too young to understand what Mother’s Day is. Instead, I am using it as an opportunity to save my calories until Memorial Day when I blow through them with lots and lots of bbq. That being said, I will take any excuse to make a delicious meal for someone, especially a brunch meal. This week we will explore some delicious Mother’ Day options for your weekend needs.

Let’s start the Easy Cinnamon Roll Coffee Cake by setting the oven to preheat at 350 degrees.
Mix flour, salt, sugar, baking powder with a whisk. In a separate bowl mix the milk, eggs and vanilla. Mix the wet and dry together, then add in the melted butter.
Use some baking spray to spray a rectangular cake pan, 9×13, then pour the batter evenly into the pan.

Ready in just 30 minutes, this cinnamon roll coffee cake has all the same flavors as cinnamon rolls but with 5% of the effort!

Cinnamon Roll Coffee Cake Toppings


Mix brown sugar and cinnamon together and spread evenly on the cake.

Cinnamon Roll Coffee Cake Swirl
Using a knife or fork, start swirling the brown sugar and cinnamon into the cake until it resembles this picture. Bake for 30 minutes, let cool completely.
Cinnamon Roll Cake Baked Square

Mix the powdered sugar, 1 tsp vanilla and water until it is a consistency like pancake syrup. Pour over the cake and it will set into a harder glaze. Enjoy this Cinnamon Roll Coffee Cake with a fantastic cup of coffee.

Recipe

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Cinnamon Roll Coffee Cake

4.88 from 49 votes
  • Yield: 12 servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Course: Brunch
  • Cuisine: American
  • Author: Sabrina Snyder
Cinnamon Roll Coffee Cake, a perfect Mother's Day treat you can make without turning the kitchen upside down making cinnamon rolls. Make this for your Mom!

Ingredients

  • 3 cups flour
  • ½ tsp . salt
  • 1 cup sugar
  • 4 tsp baking powder
  • cup milk
  • 2 eggs
  • 4 teaspoons vanilla
  • 1 stick butter , melted
  • 1 cup brown sugar
  • 1 tbsp cinnamon
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tbsp water

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Set oven to preheat at 350 degrees.
  2. Mix flour, salt, sugar, baking powder with a whisk. In a separate bowl mix the milk, eggs and vanilla. Mix the wet and dry together, then add in the melted butter. Mix until well combined.

  3. Use some baking spray to spray a rectangular cake pan, 9x13, then pour the batter evenly into the pan.
  4. Mix brown sugar and cinnamon together and spread evenly on the cake. Use a knife or fork to swirl the sugar and cinnamon into the batter.
  5. Bake for 30 minutes, let cool completely.

  6. Mix the powdered sugar, 1 tsp vanilla and water until it is a consistency like pancake syrup.
  7. Pour over the cake and it will set into a harder glaze.
  8. Enjoy with a fantastic cup of coffee

Nutrition Information

Yield: 12 servings, Amount per serving: 402 calories, Calories: 402g, Carbohydrates: 91g, Protein: 5g, Fat: 2g, Cholesterol: 30mg, Sodium: 129mg, Potassium: 276mg, Fiber: 1g, Sugar: 65g, Vitamin A: 90g, Calcium: 137g, Iron: 1.9g

All images and text © for Dinner, then Dessert.

Keyword: Cinnamon Roll Coffee Cake
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Ready in just 30 minutes, this cinnamon roll coffee cake has all the same flavors as cinnamon rolls but with 5% of the effort!

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Comments

  1. This was great! It was so simple I was worried, but it was a HUGE hit at our house this morning! A definite keeper, thank you!

  2. Made this for my family and we all loved it. Used a vanilla, butter, powdered sugar, water glaze recipe for glaze. It was sweet and rich, we will try this again with no glaze and maybe a cream cheese topping

  3. Not really anything different than a typical cinnamon coffee cake. The cake itself is very moist. The topping didn’t produce the cinnamon roll taste that I expected. Waiting for the cake to cool prior to frosting prevented the frosting from soaking into the topping.

  4. It’s very good cake, but I didn’t use 3 cups of powder sugar, I just used less than 1 cup with 2 water spoons, and I made vanilla cream, the ready powder that you mix with milk, it made it so fresh, also I used white sugar cuz I didn’t have brown

  5. This would have been great had it explain at the top of the recipe that the brown sugar and cinnamon were to be done separately as well as the powdered sugar and vanilla. I’m new to baking and I followed the recipe and did each step as I read it then came to find out I mixed all the dry ingredients together and wet ingredients together then combined them. On a positive note I’m still going to bake it the way I did it. You never know it could be delicious.

  6. I followed everything exactly, after 30 minutes my cake isn’t done. I just put it back in. I don’t understand what could have happened.

  7. This is very delicious and had rave reviews from all who ate it. For me the 3 Cups of glaze was too much. I made the whole amount, but did not use it all. I poked the caked with a fork all over the top and poured the glaze on after resting for probably 10 min out of the oven. The glaze set up nicely and I enjoyed the places where the glaze kind of dripped into the cake. You couldn’t tell from the top that I had “poked” it. I did put the rest of the glaze on the table in a gravy boat and people who wanted more added a bit of fresh glaze on their cake. It was delicious!

  8. For the icing, is it just 1-2T of water? I added that to the 3 c of powdered sugar and there’s only clumping! Do I simply add water until the consistency of syrup? Thank you!

  9. I think there is a mistake with the powered sugar. Either too much sugar or not enough water. No way you are going to be able to mix 3 cups of PS with just 2 Tbsp of water. Way too little water.

  10. Im making a day ahead of time do I refrigerate the cake and take out and add icing before serving? Or do I ice it and refrigerate it?