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.


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Cinnamon Roll Coffee Cake, A perfect Mother's Day Brunch Recipe!

  • Yield: 12 servings
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Course: Brunch
  • Cuisine: American
  • Author: Dinner, then Dessert
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!


  • 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


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: 1.8g, Calcium: 13.7g, Iron: 10.7g

All images and text © for Dinner, then Dessert.

Keyword: 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!

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  1. That is soooo totally drool worthy. You have no idea how much I want that right now. Yum!

    1. Thanks! I had to stop myself at one small piece and sent the rest into my husband’s office so I didn’t keep eating it!

      1. After baking 30 minutes my toothpick was not clean when I tested it to see if it was done. There is no mention of testing it in the recipe. I’ve put it back in the oven. Is this necessary or should I just bake for 30 minutes without testing it??? Thanks.

        1. Sorry I’m just now seeing this 🙁 Depending on how the temp in your oven runs, I would leave it in for a bit longer. Hopefully it turned out well for you!

          1. The Cinnamon Roll Coffee Cake was delicious. I toothpick tested it after baking 30 minutes and decided to leave it in the oven longer. Then some family members didn’t want the extra sugar so I put the glaze on only half which made everyone happy. My glaze ended up too runny after adding a little more water, but it didn’t make a difference in taste. I would definitely make this for guests – it will be a go-to coffee cake in my house! The ingredients are things I always have around for a last minute occasion.

        2. I added another five minutes, then it was perfect. I will make less icing next time and just drizzle it, it made it too sweet (yes, there is such a thing!)

          1. I also had to add some time, about 15 minutes. I only used half the icing since it’s so sweet. These came out amazing! Such an easy but impressive cake. 

  2. I’ll take that for Mother’s Day! That looks so delicious! If my husband surprised me with this, he’d have brownie points for days.

  3. I don’t think I have ever wanted to lick my computer screen before today. That looks incredible. I am going to ask my husband to make it for me for Mother’s Day!

  4. I can’t say no to cinnamon. This cake looks perfect for Mother’s Day! (Plus, I can’t believe Memorial Day is just around the corner…and then it’s SUMMER! )

  5. Ugh, you are killing me Smalls with the food! It looks absolutely amazing!! We don’t celebrate mother’s day at our house either. Happy Mother’s Day!

    1. Haha, well at least you get to actually enjoy some of it! Bringing a new recipe from tonight over tomorrow morning 🙂

  6. That looks too delicious. I’d really like to make some of that soon. It would be gone very quickly.

  7. This sounds really, really good! I think I will actually make this for my mother-in-law for MOther’s Day this weekend.

  8. Perfect indeed! I could go for a slice with my morning cup of coffee before anyone else wakes up and just savor some peace and quiet.

    1. I couldn’t agree more. As much as I love my kids, the hour or so I am awake before they are in the mornings with my cup of coffee and some completely not g-rated show like a housewives show is on the tv is the best hour of the day!

  9. That looks super yummy! I’m not much of a baker, but even I could do this – but I need someone to make it for me for Mother’s Day!

  10. You are speaking my language here. This would be such a wonderful Mother’s Day brunch for me and my mama.

  11. This IS perfect for Mothers Day. I will leave this recipe open on my computer so my family will see it and make it for me. Hopefully they will bring it to me in bed.

  12. This looks absolutely delicious. Definitely pinning for my next brunch since you aren’t hear to make it for me!

  13. This looks absolutely delicious. Definitely pinning for my next brunch since you aren’t hear to make it for me!

  14. I didn’t think coffee cake could get much better – but this looks AMAZING!! I cannot wait to make ti!

  15. Hi Sabrina. I shared this recipe on pinterest. It looks delicious.. I LOVE anything cinnamon.

    1. Anjanette, thank you so much! This pan went to my husband’s office and came back nearly empty, so that has to be a great sign. I only took a few bites since I am still getting back to pre-pregnancy form.

  16. Hey there! Someone in my Facebook group shared this site with us so I came to give it a look. I’m definitely loving the information. I’m book-marking and will be tweeting this to my followers! Exceptional blog and great design and style.

  17. Found you from Pintrest. This does look good. But I have a question. Does this really call for 5 cups of sugar (1 cup regular + 1 cup brown + 3 cups powdered) to 3 cups of flour? Also just a minor detail but in ingredients list it reads “1 stick melted” but doesn’t specify what. I assume you meant butter.

    1. Yes, LOTS of sugar, but to be fair the three cups is all in the glaze. You technically could leave it off and the cake is still delicious, but it is sort of how cinnamon rolls go. Also good catch on the melted butter! I am off to change that now!

  18. I found this a few days ago and wanted to make this for a church gathering this weekend, so I did a trial run for breakfast this morning. It was a WIN WIN WIN!!!!! My husband (who thinks coffeecake belongs in parlor rooms with tea and crumpets) absolutely LOVED it!

    I followed the recipe to a “T” save adding an extra 1.5 TBSP water to the icing to make it spreadable and the icing hardened up perfectly. This recipe is easy to follow, easy to make, and turns out absolutely delicious without having the dryness that often comes with coffeecakes. The only thing I’ll do different next time will be to swirl the topping down into the batter a bit more than I did. I only swirled it through the surface, but I think I was supposed to do a deeper swirl than what I did. Also, this is a very thick batter, so make sure you THOROUGHLY work it into the corners evenly BEFORE you put the topping on and swirl it in…mine domed more in the middle than what I would like in the future.

    This is my new go-to recipe for a quick and delicious coffee cake and I just may keep it on hand for friends who stop by! Thank you so much! Blessings!

      1. Yw Sabrina! When I read comments on a recipe I am looking for a review from someone who has tried it, so I’m hoping my review and comments can help someone else making it for the first time. 🙂 I was a lot more impressed than I thought I’d be!

        1. Totally agree! I do the same thing on blogs! I hope your review gives people a feeling of confidence that is really is a recipe that works too! 🙂 Thank you again!

    1. Christine, thank you so much for commenting on how it turned out! Yours is exactly the kind of comment I like to see on these blogs 🙂 I was wondering if you could tell me how well it holds up the next day? I’m hoping to make this for breakfast, but I’d prefer to make it the night before if it will still be good the next morning.

      1. Not to interject myself, but it’s just as good if you prepare it the night before, and we keep it in the fridge for a few days. If you ice it and wrap the pan in foil, it will help to keep the cake moist!

      2. I was able to serve this to friends 3 days later and they raved so much that I was printing copies of the recipe for them! Everyone was amazed at how moist and flavorful this was THEN they were amazed at how simple the actual recipe was! FYI : I used a 14×9 (3qt) Pyrex pan that has a lid, so I kept it on the countertop and it was still good a week later when we finally finished it. This made a VERY thick cake, so next time I’ll probably separate the batter into that pyrex and the next size down (11×7) for more manageable pieces.

  19. I was looking for an easy and fast coffee cake recipe that used simple ingredients readily available in my pantry and VOILA – yours was perfect! Although it’s wonderful how many comments you received about how good the photos looked – the only comment I found truly helpful was from Christine who actually tested the recipe and gave feedback on how your coffee cake is in real life. Thank you Christine! Based on Christine’s comments and my own preferences, I altered the recipe slightly and couldn’t be happier with the results. Your recipe is easy, fast, moist and delicious. It’s also really easy to adjust!

    In case anyone’s interested – here are my little alterations. I used 1/4 stick more butter in the batter since I knew I’d be baking this a little longer. I used raw sugar for the batter which made it a little less sweet. The cinnamon mix is where I really changed things up because I love my coffee cake with nuts and coconut! I melted a 1/4 stick of butter, mixed in the brown sugar, threw in 1/2 cup of chopped pecans, added in 1/3 cup of toasted coconut and then stirred in the cinnamon. Mixed everything so that is was moistened by the butter but all was still very crumbly and loose. When everything was ready, I poured half of the cake batter into the pan, then poured 2/3 of the cinnamon/nut mix evenly over the batter, then poured in the rest of the batter to cover everything completely and then sprinkled on the remaining cinnamon nut mix. I took a chopstick and swirled everything together (a fork or butter knife would also work). I baked it at 350 for about 45 minutes (depending on where you live and how moist you like your cake – I’d say baking anywhere 40-50 minutes)

    This came out so amazing and I couldn’t have done it without this recipe. Your site is great and thanks so much for the fantastic recipe. Hope my feedback is helpful for others and I highly recommend the coconut/pecan additions!!
    Abby Shepard

    1. Oh my goodness, thank you SO much for coming back and leaving this feedback! I agree too, I love it when the comments reflect people making it and rating it. I know I am pretty guilty of commenting before I make something and failing to come back and leave a note, so I really appreciate you doing so! And I am so happy you enjoyed it!

  20. I only had the printed copy of the recipe and it doesn’t say to swirl the cinnamon and sugar mix into the cake, so I have a huge amount of sugar and cinnamon just running free. Please edit it so people don’t end up with my mistake.

  21. This turned out so yummy!! I would recommend cutting the brown sugar amount in half because it’s way to much! but other than that this was very good and fluffy.

  22. I just made this for my husband’s office. Super fast and easy. Tasted delicious!!! Definitely printing this one out for my folder!

  23. The glaze turned out strange tasting to me. I had to add about 3 tblsp to make it syrupy. Seemed like too much powdered sugar?

    1. So sorry this message got snagged in my spam filter! Glazes can be tricky sometimes depending on how packed your powdered sugar is, but the measurements I listed are pretty standard for my cinnamon roll baked goods. Did it taste overly sweet because you had to add more sugar than expected?

      1. omg my mouth is watering at the moment. I’ve made Cinnamon coffee cake in the past. Regarding the melted butter I’d use unsalted. Normally I don’t add melted butter to cake batters. I bet if I ask my husband to make this cake he’d make it. I knew what to do with the sugars just by reading the ingredients. Similiar to mine but mine has a crumb topping. Made one for a neighbor who reported back that she couldn’t stop eating it.

  24. Hi Sabrina,

    I would like to know if I could halve this recipe and if so do I use exactly half of the ingredients? Sorry for the silly question.

    The cake looks delicious , I just wanted to make a smaller size version of it.



      1. Instead of cutting the recipe in half, I just divided it into two smaller pans and after they baked and cooled, I put one into the freezer to enjoy later.

  25. Do you think this could be made earlier like the night before and then refrigerated? All except the frosting of course.

    1. I would hesitate to say yes because I’ve never tried it and am not sure how it would turn out sitting for so long before baking. If you decide to try, I’d love to hear how it turned out.

  26. I was looking for an easy coffee cake to make and ran across this recipe. My kids and I absolutely love it! It only took me a few minutes to prepare. It was so moist and tastes just like a cinnamon roll. Why make cinnamon rolls that take forever when you can enjoy this cake that tastes just like one. Thank you so much for the recipe!

  27. Hi
    Please could you tell me how much a stick of butter is…..I live in Africa so do not know how many grams of butter to use.
    Thank you Jenny

    1. Yes, you’ll want to add in the melted butter and mix it until well combined. I’ll edit the recipe to clarify to avoid any other confusion. Thanks for asking! I hope you enjoy it!

  28. I do have a quick question about the recipe, I know you’re supposed to use the 9×13 pan, but have you ever tried it in miniature loaf pans? I’m making several for my coworkers for my Christmas goodie basket and this recipe caught my eye, but wanted to make sure it was a good one to use in the loaf pans. But so excited to try it!!!

  29. Is the cake batter supposed to be very thick? I just made this and it’s in the oven atm.  I was unsure and kept re-reading the ingredients and directions while mixing everything together. 

  30. The recipe time was too short bs the icing wasn’t accurate for powder to water ratio. I would definitely halve the icing portion. As well as do it over heat which I didn’t see listed in the recipe. But the actual cake itself was pretty good. I ran out of milk and had to water down light cream and her cake recipe is definitely solid because it worked still with a tweaking. 

  31. I just made this cake and it turned out wonderful! The bated was a bit thick so you don’t need to worry about that. I baked it for about 15 extra minutes. My only problem was that the brown sugar mixture didn’t mix into the batter enough t create a swirly line throughout the entire cake. I recommend swirling it a lot and really getting into the bottom of the batter before you bake it. Other than that, the cake came out great! As for the glaze, I had to add a few extra tablespoons of water. I’ll add less sugar bext time. Thank you for the wonderful recipe!

  32. Made this and it came out amazing!

    I brought over a piece for my husband, then headed back to the kitchen for my coffee, only to hear a loud “ohhhh gaaahhhh this is amazing!!!” From the living room. That’s pretty much the exact reaction you hope for, the first bite usually tells it all.

    I followed the recipe basically to a T. The only change I made was baking it for 5 minutes longer as it was not completely done. Also, I had a little over a cup of powdered sugar on hand, so just scaled it down a bit on the icing. Honestly the cake was already so sweet, I thought that amount of icing was plenty and it perfectly cover the entire cake.

    Thank you, Sabrina!!!
    I shall now explore your other recipes

  33. I didn’t enjoy this as much as most apparently. It is quick and easy relative to making cinnamon rolls, but it was too sweet (and I only used half the icing) and I found the cake a bit to dense for my taste. I guess I was looking for something more crumbly, crusty and less sugary flavor.

    I wouldn’t turn anyone off it though. It’s relatively quick, go light on the icing and it’s goes down pretty well with a cup of coffee.

    Thanks for sharing the idea.

  34. I made this and it was pretty good, I probably should’ve swirled the topping into the cake more. The taste was nice, the cake was a tiny bit dry for my liking.

  35. I was looking for a recipe that was fast, simple and used stuff I already have in the house. Since mom recently moved into a senior residence shes missed having some home baked treats for her coffee so I’ve started bringing her something every time I go see her. Since a recent hip injury (word of caution to people in a rush like I usually am – while bringing laundry downstairs make sure your foot is completely on the step before moving down ) I haven’t had a chance to see her never mind bring her anything. This recipe seemed perfect! It took all of 5 minutes to whip together. I cut the recipe in half and baked in a 9″ square pan. I put half the batter in the pan, sprinkled it with half the sugar/cinnamon mixture and then dropped the other half on top in dollops, spreading out carefully before using the last of the sugar mixture. Of course I had to test a small corner of it to make sure it was ok lol. Not only does this cake taste really yummy it makes the house smell amazing!

      1. Just to let you know, the cake was a success! Mom wolfed down 2 pieces before she got halfway through her coffee lol. She’s even requested that I make it again the next time I go visit her 🙂 Thanks for helping me put a smile on her face again!

  36. I was searching for an easy & delicious coffee cake to serve at our monthly men’s prayer breakfast. In addition to the eggs, ham, potato casserole, biscuits & gravy, & fruit, the guys always appreciate something sweet. This is perfect! The recipe couldn’t be easier. I will be making it the night before since the guys come at 6:00 am. Thank you! I’m pretty sure this will be my new go-to coffee cake recipe.

  37. I decided to make this as a quick fix for a sugar craving. My cake was still soup after 30minutes, so I covered my pan with foil and lowered the oven temp by 25 degrees. After about 15 minutes, I took it out and it was done, if a little more over cooked on the edges and top than preferred . I didn’t have the ingredients for the icing, so I left it off…Even with all that, this cake turned out great! The cake itself wasn’t overly sweet, and it was plenty moist, with a soft delicate crumb. I will absolutely make this again, and even use it as a base for some other cakes. There’s a lot of potential here for some creative flavors: orange zest, almond extract, even substituting buttermilk, or frosting instead of cinnamon crumb.Thank you for this recipe!

  38. This was easy and delicious! Just what I was looking for to bake on Saturday morning chilling out with the family. 

  39. This is a great recipe and forgiving. I forgot to put in the butter the first time I made it and drizzled it on top and it was still great. I put in 1/2 the sugar the second time and it was still good. I do only use 1 c of powder sugar for the icing. I do recommending swirling the brown sugar/cinnamon well.

  40. I can’t even tell you how delicious it was, and here’s a tip for people making this ‘drizzle melted marshmallows’ on this and it is AMAZING, HEAVENLY AND ??!!! It sooooooooo goood

  41. Made it and use half the sugar needed for the cake .. even better and not to sweet especially with the brown cinnamon sugar added on top. It was served with vanilla ice cream !! Omg !! To die for !! Thank you for sharing xo

  42. I really enjoyed the cake, it was really moist and fantastic. I wasn’t really the biggest fan of the icing though, and I’ll definitely use a lot less if I make this again. Altogether it’s a great recipe!

  43. Great cake
    Recipe says 3 cups powdered sugar
    That ratio to the water is wrong
    1-2 tbs water …. more like 1/2 cup or more
    Just saying

  44. I made this yesterday for my Sunday School class. Yes, I also found that the timeing is off. It should take at least another 10 minutes to cook. Also, I thought I had folded in the brown sugar, cinnamon enough. I used a fork and swirled it around. The finished product showed I should have swirled more. I’m wondering if doing two layers, swirling each before adding the next, then giving it a big swirl at the end might help. Also there is no need for 3 cups of powdered sugar. One is sufficient. Everyone enjoyed the cake so I will make it again.

  45. This cake tasted so good! The icing tasted really off to me though I used the exact recipe and it just tasted like pure powdered sugar with a very fake taste. I will use a different icing recipe next time, but the cake was delicious!

  46. I am going to to make this tomorrow but we like pecans so I’ll add pecans in with the swirled in cinnamon and sugar. Thanks for the recipe

  47. Best cinnamon cake I’ve ever made and tasted! Made it for an office party and everyone came back for seconds and asked for a recipe ? Will definitely make it again.

  48. The coffee cake is delicious however the recipie calls for too much powdered sugar for the amount of water. Three cups of powdered sugar make a significant amount of icing. The next time I make it I will use 1and 1/2 cups for the icing. I also baked it for five minutes longer.

    1. Oh no! It sounds like the cake was mixed a bit too much once the flour was added. Next time, try to only mix the wet and dry just until mixed. Don’t over mix. I hope this helps!

  49. Just finished making this recipe, although I changed the glaze a bit. I decided to add lemon zest to the glaze and it compliments the cinnamon really nicely. I see a lot of comments saying they needed to add 5 minutes while I actually cooked it for 5 minutes less. It probably just depends on you oven. Overall I have to say great recipe and I will definitely be making it again 😀

  50. One night I told my three teenage boys I was going to make them cinnamon rolls for breakfast. We’ll, after getting up at 5 o’clock in the morning to make the yeast bread for the cinnamon rolls the yeast didn’t “proof“. I didn’t want to run out, in the early morning hours, to the store so I Googled for a quick easy cinnamon roll breakfast recipe. And, my search lead me to your wonderful easy to make coffee cake. I followed the directions as instructed. Except, I dusted the powdered sugar over the cake. There was three slices left on my 9×13 glass pan which my kids devoured for after school snack. Surprisingly, the coffee cake stayed moist and spongy. Other coffee cake recipes I baked before became dry and crumbly after it sat around for a few hours. Your coffee cake is my new go-to breakfast. Thank you for this scrumptious recipe.

  51. Made this and it was incredible warm from the oven. It is a bit loose if eaten warm, but it firms up more as it cools. It really doesn’t even need the glaze, it’s a bit too sweet with it, so next time I’ll skip that. In order to get the cinnamon swirl deeper into the cake, I layered the batter and cinnamon sugar mixture and that way, when marbled, there is plenty of “the good stuff” throughout. Much prefer the texture of this to that of a cinnamon roll which ends up being dry and stale, apart from the gooey center. Thanks for the recipe:)

  52. Can the baked coffeecake be frozen for 4 days and after thawing reheated in the oven before serving? I would add the glaze before serving.

  53. I’m going to make this for Thanksgiving morning. Have you thought about adding cooked bacon pieces to the mix? I’m going to try it but wondered if you ever thought about it. Wish me luck!

  54. So I’ve made this recipe about 5 times now, and I absolutely love it. Delicious, makes a big batch, and there’s no crazy ingredients so it’s easy to make in a pinch. I will say though, the one thing I change about it that’s always made it just a bit tastier, something I did as an emergency the first time that I didn’t realize was so impactful: substitute a cup or so of flour for corn meal. Less if you want, but at least half a cup. Also add a tsp or 2 of extra baking powder, and add a pinch more salt than the recipe calls for. I find the cake in the original recipe a little bit plain and a little too dense, but these changes add some depth to the cake flavour and give it a more crumbly consistency. Soo good!

  55. Would this recipe work with 3 eggs instead of 2? I need to develop a child’s tolerance to baked egg by using recipes with 3 eggs. This looks delicious, but would a third egg alter it too much?

    1. I haven’t tested so I’m not sure. If you decide to try, I’d love to know how it turns out. I hope you all enjoy it!

      1. Thanks–we all loved it! If I weren’t needing it for the baked egg tolerance, I would stick with 2 eggs. I think the third egg makes it a little too fluffy for a coffeecake. Even so, it’s still very good and we are gobbling it up. 🙂

  56. I made this for our family to taste before I made one to send to a Breakfast For Dinner at the hospital! I quickly mixed up another one and it’s baking now! It is amazing!!! The bake time was perfect and the recipe was clear and easy to follow! I only used half of the glaze and it was perfect for our taste but i think it would have been great using the full amount, too!

  57. The number of 5 stars for this recipe very deceiving as most of the comments are saying the recipe “looks” great, and they haven’t actually made it. This site, and many others, should not allow a “comment” section to rate the recipe. Only reviews should be allowed to rate the recipe. Comment and reviews are two different things.

  58. I made this exactly as the recipe called. The cake itself was good but the icing just tastes like powdered sugar, not like a cinnamon bun icing. And the cake became wet after adding the icing. I’ve had much better coffee cakes, would not make this again.

  59. This is an easy and tasty dessert. I followed the directions exactly except for the icing. I used about half of what was listed and found it to be still pretty sweet. Also, next time I might not use as much brown sugar for the topping. I definitely am writing this one down in my personal recipe book, it was great!

    1. I am trying this for first time. 3 cups of powdered sugar for icing, is this right? Mine is not runny at all, it’s still in clunks with just 2 tablespoons of water

  60. The recipe is great. However I think that there is something wrong with the icing recipe. Had to add much more water to the powdered sugar in order to get the right consistency. Actually the cake tastes better without the icing.