Cinnamon roll coffee cake is the perfect combination of two breakfast treats. It's simple to make with a cinnamon sugar filling and cream cheese glaze. It's sure to become a family favorite.
Cinnamon roll coffee cake. Need I say more. It's the perfect intersection of the delicious flavors of cinnamon rolls and coffee cake. Cinnamon rolls can be time-consuming to make (but of course worth the effort like for these homemade cinnamon rolls). And coffee cake's simplicity makes it a perfect breakfast option that's easy to bake and serve with just a cup of coffee. Combine these two, and you have your self a quick and easy breakfast option that screams Cinnabon.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
9 x 13-inch baking pan
4 small bowls
1 silicone spatula
Stand mixer fitted with the paddle attachment
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
There are several reasons behind using sour cream in a cake. One of the main reasons is for texture. Sour cream is thick, and it will add a lot of moisture to a cake without thinning its batter. It's essential to have a balance because a runny batter will not be strong enough to trap the air formed during baking. Alternatively, having a slightly runny batter will allow the cake to expand during baking properly.
The baking powder and baking soda both act as the leavening agent in this cinnamon roll coffee cake. Acid is required to activate baking soda. And as an acidic ingredient, sour cream activates the baking soda in this recipe. Whereas baking powder, already has the acid added to its ingredients.
And finally, sour cream creates a richer cake. Sour cream is made from cream and therefore has an amount of fat that will add richness and creaminess.
The creaming method
There are a variety of ways to mix cake batter. Each method has a specific purpose based on the ingredients used, and each will yield a different final product. For making cinnamon roll coffee cake, we will use the creaming method (the most commonly used method for cakes). Cakes made with this technique have a softer texture and are often layered or baked in bundt pans.
The creaming method begins with beating the butter and sugar together until the mixture is light and fluffy. Typically this will take about 3-4 minutes. Next, eggs are added and beaten one at a time. Always scrape down your mixing bowl between each addition to ensure your mixture is thoroughly combined. Add any flavorings at this stage.
Finally, the flour mixture and liquids are added alternately to ensure all the liquid is completely absorbed into the batter (for this recipe, we are using sour cream as the liquid). At this stage of mixing, gluten, which is necessary to bind the batter together, develops. Gluten provides the structure for your cake. Typically a third of the flour mixture, followed by half of the liquid, then another third of the flour, the remaining liquid and the final third of the flour are added in this sequence at this final mixing step.
Tips and takeaways
- For an added step, you can use a knife to swirl the cinnamon-sugar mixture on top of the batter. It will not only look pretty but also add a nice swirl of flavors.
- If you love the flavor of brown sugar, you can substitute 110 g (1/2 cup) of the granulated sugar with packed light brown sugar in the cake.
- Always use pure vanilla extract; the use of quality ingredients will yield the best flavors!
- For a fall-inspired cinnamon roll coffee cake, you can add additional spices to your filling mixture. To the brown sugar, add 2.5 g (2 teaspoons) ground cinnamon, 1.5 g (1/2 teaspoon) ground nutmeg, 1 g (1/2 teaspoon) ground ginger, and 0.5 g (1/4 teaspoon) ground cloves.
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