Cinnamon Roll Coffee Cake is the stuff that dessert breakfast dreams are made of! I mean, c’mon, your favorite breakfast danish is turned into a cake!
This Cinnamon Roll Coffee Cake makes an amazing brunch addition. It’s quite easy to make and your brunch guests will be welcomed with the amazing cinnamon aroma that we all know and love. This recipe is easy enough to make even if you don’t expect company though, so don’t wait for a special occasion for this one!
Cinnamon Roll Coffee Cake also makes a great grab and go breakfast. We like to slice them up and freeze them individually using parchment paper and a vacuum sealer. It makes those rushed mornings better knowing you can grab a tasty breakfast out of the freezer for yourself and the kids, and have it ready to eat in 20 seconds out of the microwave.
WHY IT WORKS:
- It’s a fabulous recipe for brunches!
- It is easy to freeze individual slices for a tasty grab and go breakfast later.
- Unlike cinnamon rolls, you can serve cinnamon roll coffee cake in any portion size you wish.
- It’s less messy than eating cinnamon rolls.
RECIPE VARIATIONS:
- Add a little more or a little less cinnamon & sugar to suit your tastes.
- For those that don’t love cream cheese frosting, you can top with this Whipped Buttercream Icing instead.
- Top your cinnamon roll coffee cake with a fruity topping such as this Blueberry Compote.
COOK’S TIPS:
- Parchment paper is your friend with this recipe. Trust me.
- Allow the cake to cool before adding the icing, you don’t want a soggy cake do you?
WHAT YOU’LL NEED TO MAKE CINNAMON ROLL COFFEE CAKE
For the filling:
- 1 ½ cup brown sugar
- 6 tbsp cinnamon
- 15 tbsp butter, melted
For the rolls:
- 1 cup butter, unsalted
- 1 ½ cup sugar
- ½ cup sour cream
- ¾ cup milk
- 3 eggs, large
- 3 tsp vanilla extract
- 3 cups flour
- 3 tsp baking powder
- ¾ tsp salt
For the icing:
- 4 ½ tbsp salted butter
- ¾ cup sugar
- 1 cup plus 2 tbsp heavy whipping cream
- 1 ½ tsp vanilla
- 4 ½ tsp corn syrup
- 4 oz cream cheese
- 3 cups powdered sugar
HOW TO MAKE CINNAMON ROLL COFFEE CAKE
Preheat oven to 350. Line a sheet pan with parchment paper.
In a large bowl, combine the sugar and butter mixing it until it is well combined, light and airy.
Add the sour cream and mix again.
Add the milk and stir.
Finally, add the eggs and vanilla and mix well.
In a separate bowl, combine the dry ingredients and stir.
Add the dry ingredients to the wet ingredients and mix until fully combined.
In a medium-size bowl make the filling. Combine the brown sugar and cinnamon. Add the butter and mix well. Set aside.
Pour the roll mixture into your sheet pan on top of the parchment paper, evening it out.
On top of the roll mix, pour your filling mixture. Using a knife or a toothpick, swirl the cinnamon filling mixture around.
Bake for 23-25 minutes and remove from the oven and allow to cool.
In a saucepan, make the icing. Add the butter, sugar, whipping cream, vanilla and corn syrup and bring to a boil. Boil for 3-4 minutes and allow it to thicken slightly. Remove from heat and add the cream cheese.
Heat, stirring continuously until the cream cheese has melted.
Remove from heat and add 3 cups (I do the last cup slowly to make sure I get the right consistency) stirring until well combined.
Allow to slightly cool and pour over the cinnamon rolls.
Cut into squares and serve.
As I mentioned earlier, these freeze very well! I put a slice of parchment paper on the top and the bottom of each piece then slide it into a bag and vacuum seal it. When we are ready to enjoy it, we pull it out of the freezer and defrost and heat in the microwave for 20 seconds. YUM!
Check out these popular cinnamon inspired recipes:
- Cinnamon Roll Pancakes
- Texas Roadhouse Rolls Recipe + Honey Cinnamon Butter Recipe
- Easy Pumpkin Cinnamon Rolls
- Cinnamon Roll Blueberry French Toast Bake
- Cinnamon Apples
Cinnamon Roll Coffee Cake
Ingredients
For the filling:
- 1 ½ cup brown sugar
- 6 tbsp cinnamon
- 15 tbsp butter melted
For the rolls:
- 1 cup butter unsalted
- 1 ½ cup sugar
- ½ cup sour cream
- ¾ cup milk
- 3 eggs large
- 3 tsp vanilla extract
- 3 cups flour
- 3 tsp baking powder
- ¾ tsp salt
For the icing:
- 4 ½ tbsp salted butter
- ¾ cup sugar
- 1 cup plus 2 tbsp heavy whipping cream
- 1 ½ tsp vanilla
- 4 ½ tsp corn syrup
- 4 oz cream cheese
- 3 cups powdered sugar
Instructions
- Preheat oven to 350. Line a sheet pan with parchment paper.
- In a large bowl, combine the sugar and butter mixing it until it is well combined, light and airy.
- Add the sour cream and mix again.
- Add the milk and stir.
- Finally, add the eggs and vanilla and mix well.
- In a separate bowl, combine the dry ingredients and stir.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- In a medium size bowl make the filling. Combine the brown sugar and cinnamon. Add the butter and mix well. Set aside.
- Pour the roll mixture into your sheet pan on top of the parchment paper, evening it out.
- On top of the roll mix, pour your filling mixture. Using a knife or a toothpick, swirl the cinnamon filling mixture around.
- Bake for 23-25 minutes and remove from the oven and allow to cool.
- In a saucepan, make the icing. Add the butter, sugar, whipping cream, vanilla and corn syrup and bring to a boil. Boil for 3-4 minutes and allow it to thicken slightly. Remove from heat and add the cream cheese.
- Heat, stirring continuously until the cream cheese has melted.
- Remove from heat and add 3 cups (I do the last cup slowly to make sure I get the right consistency) stirring until well combined.
- Allow to slightly cool and pour over the cinnamon rolls.
- Cut into squares and serve.
- These also freeze well! I keep mine on the parchment paper (pre sliced) and put a piece on top and slide it into a bag and vacuum seal it. Then we just defrost and heat in the microwave for 20 seconds. YUM!
Leave a Reply