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.



Cinnamon Roll Coffee Cake

4.91 from 72 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!


  • 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


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

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. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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!

  6. 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. 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. 🙂

  7. 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!

    1. Hi Emily! That sounds very interesting and delicious! What kind of cornmeal did you use? Was it white or yellow, finely ground, or… ?
      Thanks ?

      1. I haven’t finished making it yet… the house smells good though! I baked it for 30 minutes and it was still jiggly; it seems even more so then when I put it in. I put it in for an additional 15 minutes twice. I let it cool for 30 minutes and the center fell and also seemed to wet still. I’m hoping this will do the trick. The only thing I’m worried seeing is I didn’t beat the wet and dry, but thoroughly mixed them by hand. Any advice for next time?

        1. That’s odd! I’ve made this a million times and never had an issue with it not cooking all the way through. Have you had any other issues with your oven temperature?

  8. 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!

  9. 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.

  10. 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:)

  11. 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.

  12. 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 😀

    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!

  13. 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.

  14. 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.

  15. 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

  16. 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!

  17. 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.

  18. 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

  19. 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!

  20. 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

  21. 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

  22. 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.

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

  24. 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!

  25. 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.

  26. 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!

  27. 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.

  28. 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.

  29. 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

  30. 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!

  31. 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.