Easy Cinnamon Roll Coffee Cake

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

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!
Yield 12 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Brunch
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cups milk
  • 2 large eggs
  • 4 teaspoons vanilla
  • 1/2 cup unsalted butter , melted
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1-2 tablespoon water

Instructions

  • Set 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. Mix until well combined.
  • Use some baking spray to spray a rectangular cake pan, 9x13, then pour the batter evenly into the pan.
  • 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.
  • Bake for 30 minutes, let cool completely.
  • 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 with a fantastic cup of coffee

Nutrition

Calories: 402kcal | Carbohydrates: 91g | Protein: 5g | Fat: 2g | Cholesterol: 30mg | Sodium: 129mg | Potassium: 276mg | Fiber: 1g | Sugar: 65g | Vitamin A: 90IU | Calcium: 137mg | Iron: 1.9mg
Keyword: Cinnamon Roll Coffee Cake

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

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I was in the mood for cake for breakfast and came across this recipe. It’s so good. I only had 2C of flour in my house though, so I cut the entire recipe in half, baked it for a little over 20 minutes and it was perfect. I pinned it to a Recipe Board on Pinterest so I can find it easier next time. Thanks for sharing!

  2. This is so good! Every bite was like the middle of a cinnabon. I used a cream cheese frosting, so good!

  3. Hi! First of, this recipe is great and it turns out perfect for me everytime. But just wondering, could I half the recipe and bake it in an 8×8 pan, and what would the baking time be?

    1. I actually just did this exact thing, half the recipe, 8×8 pan. I mean just did it, literally. I just drizzled the icing on it and cut it for the family a few moments ago. I only had 2C of flour left but REALLY wanted cake. Lol. I halved everything and was surprised to see it take a little over 20 minutes. I started it at 15 (half the recipe, half the time was my logic) but ended up adding a few more minutes to it.

  4. I absolutely love baking & looking for different recipes to try. For the last couple of months I just haven’t been feeling like myself & have been in a funk. I found your recipe last night & decided I was gonna do my best to get back to what I loved to do. So today I did it and baked & let me just tell you OH MY GOODNESS!!!! This was the easiest most delicious cinnamon cake I’ve made yet. Thank you for your recipe & helping me get back into my baking heaven.

  5. Wow, this cake is delicious. It is very easy to make, which is great. I’m a cinnamon lover, and this is the best cinnamon recipe I’ve ever made. Thank you!

  6. I def would have given it a 5, but I found it a tad bit dry….family devoured it, but I think a bit of sour cream would make it a bit more moist…been baking for many, many years and a big fan (you have your own icon lol), but just think it would enhance it…your thoughts?

  7. I made this the other day for a small group and everyone raved about it! This recipe is a keeper for me. I followed the directions exactly, in 30 minutes it was done and perfect. I used a dark grey nonstick 9Ă—13 baking pan and it baked perfectly.
    Next time I may pour half the batter adding some brown sugar (giving it a good swirl, pour the remaining batter and add the rest of brown sugar on top. Maybe use less brown and powdered sugar to make it less sweet… but the whole group of girls that had it did love the recipe just how it was! so 5 star for me!!

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