Description
A classic buttery breakfast cake gets an update with this Cinnamon Roll Coffee Cake! All the irresistible flavors of cinnamon rolls are packed into an easy cake made with sour cream for added moisture. Enjoy a swirl of rich brown sugar and cinnamon inside the cake and a layer sprinkled on top and then drizzled with a tangy cream cheese glaze for the perfect finish!
Ingredients
Filling & Cake
- 147 g (2/3 cup) light brown sugar
- 1 tablespoon ground cinnamon
- 390 g (3 cups) all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 226 g (1 cup) unsalted butter, at room temperature
- 330 g (1 1/2 cups) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 300 g (1 1/4 cups) sour cream, at room temperature
Cream Cheese Glaze
- 85 g (3 ounces) cream cheese, at room temperature
- 1 tablespoon unsalted butter, at room temperature
- 85 g (2/3 cup) powdered sugar
- 60 g (1/4 cup) heavy cream
Instructions
Filling and Cake
- Preheat oven to 350°F/177°C. Butter and flour a 9x13-inch cake pan. Line with parchment paper and set aside.
- In a small bowl, combine the brown sugar and cinnamon.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium-high speed for 1-2 minutes 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.
- 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.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixer over the batter. Pour the remaining batter over the filling and carefully use a small offset spatula to spread it evenly. Sprinkle the remaining cinnamon sugar mixture over the batter.
- Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes in the baking pan before removing.
Cream Cheese Glaze
- Using a mixer, beat together the cream cheese and butter on medium-high speed until combined.
- With the mixer on low speed, slowly add in the powdered sugar, beating until completely incorporated.
- Add the heavy cream and mix until combined. Pour the glaze over the cake.
Notes
Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Make ahead: Keep the completely cooled cake in the pan and tightly wrap it with aluminum foil. Store it at room temperature overnight. Pour the glaze over the cake just before serving.
Cream cheese glaze: You can prepare it up to a week in advance and store it in an airtight container in the refrigerator. Set at room temperature for 30 minutes to soften before pouring over the coffee cake. Add additional cream or milk to thin to desired consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking