Cinnamon Roll Coffee Cake
Ingredients
For the Cinnamon Filling:
- ½ cup brown sugar
- 6 tbsp ground cinnamon
- 15 tbsp (about 1 cup) unsalted butter, melted
For the Cake Batter:
- 1 cup unsalted butter, softened
- ½ cups granulated sugar
- ½ cup sour cream
- ¾ cup milk (any kind — dairy or non-dairy)
- 3 large eggs
- 3 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp baking powder
- ¾ tsp salt
For the Creamy Glaze:
- 4 ½ tbsp salted butter
- ¾ cup granulated sugar
- 1 cup + 2 tablespoons heavy whipping cream
- ½ tsp vanilla extract
- 4 ½ tsp 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 9x13-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.
Notes
- Texture Tip: For a soft, bakery-style crumb, don’t overmix the batter — stop as soon as the dry ingredients disappear.
- Swirl Secret: Use a butter knife or chopstick to lightly marble the cinnamon layer. Too much swirling blends it in instead of creating ribbons.
- Pan Choice: A 9x13 pan yields thinner, evenly baked slices; a 9x9 pan makes a taller, fluffier cake.
- Timing Tip: Start checking for doneness at 23 minutes — every oven runs a little different.
- Make-Ahead Option: Bake the night before, cover tightly, and warm in the oven for 10 minutes before glazing.
- Flavor Boost: Add a pinch of nutmeg or cardamom for a cozy, aromatic twist.
- Serving Suggestion: Pairs beautifully with hot coffee, vanilla ice cream, or fresh berries.
- Storage Tip: Keep leftovers covered at room temperature for up to 3 days or freeze for up to 3 months.
- Glaze Consistency: If your glaze thickens too much, add a splash of milk; if it’s too thin, whisk in more powdered sugar.
- Dietary Swaps: Easily make it dairy-free using vegan butter and almond or oat milk.