There’s something timeless about the smell of cinnamon drifting through a warm kitchen, that sweet, buttery scent that feels like home before you even take a bite. This Cinnamon Roll Coffee Cake captures everything you love about classic cinnamon rolls, gooey swirls, buttery crumble, sweet glaze, without the rolling, kneading, or waiting. It’s soft, fragrant, and ready in under 40 minutes.

Whether you’re baking for a cozy weekend breakfast, a brunch table full of friends, or just yourself (no judgment), this cake makes any morning feel special.

Ingredients

For the Cinnamon Filling:

1 ½ cups brown sugar
6 tablespoons ground cinnamon
15 tablespoons (about 1 cup) unsalted butter, melted

For the Cake Batter:

1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup sour cream
¾ cup milk (any kind — dairy or non-dairy)
3 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
¾ teaspoon salt

For the Creamy Glaze:

4 ½ tablespoons salted butter
¾ cup granulated sugar
1 cup + 2 tablespoons heavy whipping cream
1 ½ teaspoons vanilla extract
4 ½ teaspoons corn syrup
4 ounces cream cheese, softened
3 cups powdered sugar (adjust for desired thickness)

Instructions

Preheat the Oven
Set your oven to 350°F (175°C). Line a 9×13-inch baking pan or sheet pan with parchment paper or lightly grease it.
Make the Batter
In a large bowl, cream together the butter and sugar until light and fluffy. Add the sour cream and stir to combine. Mix in milk, then beat in the eggs and vanilla extract until smooth.
Add Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and uniform.
Prepare the Cinnamon Swirl
In a small bowl, combine brown sugar, cinnamon, and melted butter. It should form a rich, pourable paste.
Layer the Cake
Pour half the batter into your prepared pan. Drizzle half the cinnamon mixture over it. Add the remaining batter, then top with the rest of the cinnamon swirl. Use a knife or skewer to gently marble the layers, don’t overmix.
Bake
Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and fragrant.
Make the Glaze
In a small saucepan, combine butter, granulated sugar, heavy cream, vanilla, and corn syrup. Bring to a gentle boil for 3–4 minutes, stirring constantly. Remove from heat, stir in the cream cheese until melted, then gradually whisk in powdered sugar until smooth.
Finish & Serve
Pour the warm glaze over the slightly cooled cake. Let it soak in for a few minutes, then slice into squares and serve warm.

Tips & Tricks

For the Perfect Swirl: Use a butter knife to lightly drag the cinnamon filling through the batter — too much mixing can blur the layers.
Warm or Cold: It’s heavenly fresh from the oven, but the flavor deepens once chilled.
Make-Ahead Magic: Bake it the night before, cover, and warm in the oven for 10 minutes before serving.
No Sour Cream? Swap in Greek yogurt for the same rich texture.
Pan Options: A 9×9 pan makes a taller, fluffier cake; a 9×13 gives thinner, more even slices.

Substitutions & Variations

Dairy-Free Version: Replace butter with vegan butter and milk with oat or almond milk.
Add Crunch: Fold in chopped pecans or walnuts into the filling.
Flavor Twist: Add a pinch of nutmeg or cardamom for a spiced-up aroma.
Cream Cheese Frosting Option: Skip the glaze and spread a thick layer of cream cheese frosting on top instead.
Mini Versions: Divide the batter into muffin tins for cinnamon roll cupcakes — bake for 15–18 minutes.

Storage & Freezing

At Room Temperature: Store in an airtight container for up to 3 days.
In the Fridge: Keeps up to 1 week; reheat slices for 20 seconds in the microwave.
Freezer Friendly: Wrap individual portions tightly in parchment and foil, then freeze up to 3 months. Thaw overnight and reheat before serving.

Frequently Asked Questions (FAQ)

Can I make this Cinnamon Roll Coffee Cake ahead of time?

Yes! It tastes just as good the next day. Bake it, let it cool, and store covered overnight. Warm in the oven before serving.

Can I double this recipe for a crowd?

Definitely. Use a larger sheet pan (11×17) and extend baking time by 5–7 minutes.

Can I skip the glaze?

Sure, the cake is delicious on its own, but the glaze adds that signature cinnamon roll sweetness.

Can I make it gluten-free?

Yes! Use a 1:1 gluten-free baking flour. Add 2 extra tablespoons of milk to balance texture.

How do I know when it’s done?

When the center springs back lightly to the touch and a toothpick comes out clean (a few moist crumbs are fine).

Nutrition Information

Nutrient	Per Serving (1 slice)
Calories	520
Carbohydrates	70g
Sugar	48g
Fat	26g
Saturated Fat	15g
Protein	6g
Fiber	2g
Sodium	220mg
Cholesterol	110mg

This Cinnamon Roll Coffee Cake is comfort baked into every layer, buttery, cinnamon-swirled, and crowned with a sweet, creamy glaze. It’s the kind of recipe that turns a quiet morning into something memorable, whether you’re serving guests or just spoiling yourself.

So go ahead, brew your favorite coffee, slice into that golden swirl, and take a minute to just enjoy the moment.

If you try this recipe, leave a comment below or tag your photo, I’d love to see how it turned out in your kitchen.