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Cinnamon Roll Coffee Cake-2

Cinnamon Roll Coffee Cake


  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 x 13-inch cake 1x

Description

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.


Ingredients

Scale

For the filling

  • 147 g (2/3 cup) packed brown sugar
  • 4.8 g (1 tablespoon) ground cinnamon

For the cake

  • 420 g (3 cups) all-purpose flour
  • 12.5 g (1 tablespoon) baking powder
  • 4.5 g (3/4 teaspoon) baking soda
  • 4.5 g (3/4) teaspoon salt
  • 226 g (1 cup) unsalted butter, at room tempeature
  • 330 g (1 1/2 cups) granulated sugar
  • 200 g (4 large) eggs, at room temperture
  • 9.5 g (1 tablespoon) pure vanilla extract
  • 295 (1 1/4 cups) sour cream, at room temperature

For the glaze

  • 85 g (3 oz) cream cheese, at room temperature
  • 14 g (1 tablespoon) butter, at room temperature
  • 85 g (2/3 cup) powdered sugar
  • 114142 g (45 tablespoons) heavy cream or whole milk

Instructions

For the filling

  1. In a small bowl, combine the brown sugar and cinnamon.  Set aside.

For the cake

  1. Preheat oven to 350°F/177°C.  Line a 9 x 13-inch baking pan with parchment paper on the bottom and grease and lightly flour the sides.  Set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.  Set aside.
  3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until light and fluffy.  Scrape down the sides of the bowl as needed.  Beat in the eggs, one at a time, until combined.  Scrape down the sides of the bowl and beat in the vanilla until mixed well.  With the mixer on low speed and in three parts, alternately add the dry ingredients and the sour cream to the batter, beginning and ending with the dry ingredients.  Beat until just combined.
  4. Pour half of the batter into the prepared baking pan.  Sprinkle with half of the cinnamon sugar mixture.  Pour the remaining batter over the cinnamon sugar later and carefully use an offset spatula to evenly spread.  Sprinkle the remaining cinnamon sugar over the batter.  Bake in preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow to cool completely in the baking pan before removing.

For the glaze

  1. With a mixer, beat together cream cheese and butter on medium-high speed until light and fluffy.  With the mixer on low speed, slowly add in the powdered sugar, beating until the sugar is completely incorporated.  Add the heavy cream, one tablespoon at a time, until desired consistency is achieved.
  2. Remove cake from baking pan and pour glaze over cooled cake.
  • Category: Breakfast