This Cinnamon Roll Coffee Cake will make your family swoon when they taste it! All the scrumptious flavors of your favorite breakfast treat baked in a 9 x 13 pan.
The aroma of Cinnabons will fill your kitchen
It’s time again. Danielle, of Hugs and Cookies, and I are both cooking up a dish from each other’s blogs. I had a group of friends coming over for a coffee and perused her recipes for the perfect morning treat.
This Cinnamon Roll Coffee Cake fit the bill!
You know that enticing cinnamon and sugar scent that beckons when walking though the mall? My senses were overwhelmed while this coffee cake baked away in my oven. There’s nothing like the aroma of cinnamon to bring on hunger pangs.
I have to admit that I’ve never even tasted a Cinnabon cinnamon roll, but one slice of this coffee cake has to be as good or better than those mass produced buns. Real butter and pure vanilla extract aren’t always guaranteed with mall offerings. Moist with gooey streaks of cinnamon woven throughout, this was a crowd pleaser.
How to Frost Your Cinnamon Roll Coffee Cake
I took the liberty of piping a crosshatch pattern of frosting over the top of this breakfast offering, but feel free to just smear it all over the top. As long as you get a bit of the luscious icing with every bite, you’re set.
Also make sure to swirl in the cinnamon butter to distribute the spicy syrup throughout the cake. This cinnamon roll coffee cake is SO much easier than making yeast dough, rolling, slicing and proofing. Perfect for entertaining or a holiday breakfast with your family.
Things you may need for this recipe:
- 3 cups flour
- 1/2 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup butter, melted
- 1 cup butter, melted
- 1 cup brown sugar
- 2 tablespoons flour
- 1 tablespoon cinnamon
- 3 ounces cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 1 1/2 cup powdered sugar
- 1-2 teaspoons milk
- Preheat oven to 350º. Spray a 9×13 glass baking pan with cooking spray. Set aside.
- In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla and mix to combine. Slowly stir in the melted butter. Pour into the prepared pan.
To make the topping:
- Mix the butter, brown sugar, flour and cinnamon together until well combined. Drizzle evenly over the batter and use a knife to swirl the topping through the cake.
- Bake at 350º for 35-40 minutes or till a toothpick inserted near the center comes out nearly clean.
To make frosting:
- Beat the first 3 ingredients until creamy. Add a teaspoon or so of milk to thin slightly. Spread or drizzle over cooled cake.
Recipe adapted from Adapted from Hugs and Cookies
Amount Per Serving: Calories: 294 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 56mg Sodium: 260mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 3g
Another Two Sweetie Pies recipe exchange
For this month’s Two Sweetie Pies installment I made Danielle’s Cinnabon Cake. Every treat I pull from her blog is a show stopper…I never have to worry whether we’ll like it or not. We always do!
Check out Danielle’s take on this recipe as well as her social media sites!