Craving homemade cinnamon buns? This easy Cinnamon Roll Coffee Cake is quicker to make and delivers all of the same cinnamon roll goodness. Buttery coffee cake is filled, topped with cinnamon sugar, and garnished with the BEST cream cheese icing. Enjoy a slice of this cake for breakfast or dessert with coffee. For the ultimate cinnamon bun experience, serve this cake warm and let the icing melt into the cake!
A coffee cake that tastes like a cinnamon roll, can it be done? Yes, yes, it can! This easy cinnamon roll coffee cake tastes like a cinnamon bun (especially when served warmly). Like my Easy Cinnamon Roll Scones, this cake is topped with the most addictive cream cheese icing. This simple cake is deliciously YUMMY!
The cake is subtly sweet, making it the ideal base for the cinnamon sugar filling and topping. The luscious cream cheese icing finishes the cake off. Everything you adore about cinnamon rolls is in this cake, including warm cinnamon flavor, a buttery base, and dreamy icing.
The next time the craving for a cinnamon bun hits, make this cinnamon roll coffee cake instead. It tastes like the real thing, with fewer calories and a much easier baking process. Enjoy a slice, warm or cold, with a cup of coffee. If you love this coffee cake, you will also enjoy this Pumpkin Crumb Cake!
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Why You Will Love This Coffee Cake Recipe
- This cake can be served warm or cold. When warmed, it tastes just like a cinnamon roll!
- Coffee cake is great for breakfast, brunch, or dessert.
- A slice of this coffee cake is delightful with coffee or tea.
- The cream cheese icing is PERFECTION!
- This cake looks impressive but is incredibly easy to make.
Ingredients and Substitutions
- Unsalted Butter - You'll find unsalted butter in the cake and the icing. The butter needs to be softened at room temperature.
- Granulated Sugar
- Large Egg - Warmed to room temperature.
- Greek Yogurt - Use Greek yogurt or sour cream (nonfat is fine). The yogurt adds moisture and flavor.
- Pure Vanilla Extract
- All-Purpose Flour - For a gluten-free cake, use Cup-4-Cup Gluten-Free Flour.
- Baking Powder
- Salt
- Light Brown Sugar (packed) - Similar to the classic cinnamon roll recipe, this cake is filled {and topped} with cinnamon sugar before baking.
- Ground Cinnamon
- Cream Cheese - Unless you want lumpy icing, it is vital that the cream cheese is softened. Soften at room temperature.
- Powdered Sugar - Sift the sugar before using it in the icing for the best results.
- Milk or Cream - Use milk or cream for the cream cheese icing.
*As pictured are the ingredients for a double batch quantity of cream cheese icing. I reduced the icing recipe by half after taking this ingredient photo.
Instructions
STEP 1 - Preheat the oven to 350 degrees F. Grease and line an 8x8-inch baking pan with parchment paper.
STEP 2 - Make the cinnamon-sugar mixture (for the middle and the top). Combine the light brown sugar and cinnamon. Set aside.
STEP 3 - Whisk together the flour, baking powder, and salt in a medium-sized bowl.
STEP 4 - In a mixing bowl, cream the ½ cup of butter and ½ cup of granulated sugar together until light and fluffy. Add the egg, and mix until incorporated. Next, add Greek yogurt (or sour cream) and vanilla. Mix until combined.
STEP 5 - Add the dry ingredients to the butter mixture. Mix just until combined, do not over-mix.
STEP 6 - Pour half the batter into the prepared pan and spread it into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter. Spoon the remaining batter into the pan. Sprinkle the rest of the cinnamon-sugar mixture over the top, making sure all the surface is covered. Gently smash the batter down with a spoon until mostly smooth. *The top surface may be a little lumpy, giving us lovely pockets of cinnamon sugar after baking.
STEP 7 - Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
STEP 8 - Make the Cream Cheese Icing: With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, and mix until combined. Pipe the icing over the cake. *If serving warm, heat the cake before piping the icing.
Equipment You Will Need
- Handheld or Standing Mixer - You will need either a handheld mixer or a standing mixer to mix up the cake batter. I love this Black and Decker Handheld Mixer. And, of course, the tried and true Kitchen Aid Standing Mixer (which is what I used).
- 8x8-inch Square Baking Pan - This is the 8-inch square baking pan I used for this recipe. It is an excellent quality pan.
- Sifter - For the smoothest icing, sift the powdered sugar. I love a classic fine mesh strainer, like this set, for sifting. Sift into a sheet of parchment paper and dump into the mixing bowl.
- Parchment Paper - Lining the baking pan with parchment paper is optional. I prefer to line my pan for the cleanest slices.
- Pastry Bag - While you can certainly use a zip-top bag to pipe the icing, these disposable pastry bags are affordable and easy to use.
Tips
HOW TO SERVE - You can serve this cake cold or warm. If serving warm, ice after warming a slice for service. The icing will melt into the cake, as it does with classic cinnamon rolls. You will think you are eating a cinnamon bun, but guess what? It's a cake!
SIFT THE POWDERED SUGAR - Powdered sugar tends to clump up, which leaves lumps of sugar throughout the icing. Sift the sugar before adding it to the cream cheese-butter mixture for the smoothest icing.
USE SOFTENED BUTTER AND CREAM CHEESE - Just as you would sift the powdered sugar to avoid lumps, it is equally as important to use softened butter and cream cheese to avoid lumps in the icing.
Storing and Freezing
- STORAGE - Store, covered, without icing, at room temperature for up to 4 days. Or, store it in the refrigerator for up to one week. *Once iced, store the cake in the refrigerator, not at room temperature.
- FREEZE - Freeze the cake before icing. Coffee cake can be frozen for up to 3 months—thaw entirely before making and icing this cake.
FAQ
Yes! This cake can be made in advance. If serving warm, wait to make and ice the cake until service.
Use a gluten-free alternative flour, like Cup-4-Cup Gluten-Free Flour.
Substitute 1 oz of softened unsalted butter {in addition to the 2 tablespoons} in place of the cream cheese.
If serving this coffee cake warm, wait to ice it until after warming. Warm one slice in the microwave for approx. 15 seconds. Ice the cake while warm, using a zip-top bag with the corner cut off or a pastry bag. Serve immediately.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Easy Cinnamon Roll Coffee Cake
Ingredients
Cinnamon Sugar
- ⅓ cup light brown sugar packed
- 1 teaspoon ground cinnamon
Cake
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg room temperature
- ½ cup Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 1¼ cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
Cream Cheese Icing
- 1 oz cream cheese softened
- 2 tablespoon unsalted butter softened
- ½ cup powdered sugar sifted
- 1 tablespoon cream or milk
Instructions
- Preheat the oven to 350° F. Grease an 8x8-inch baking pan.
- Make the cinnamon-sugar mixture (for the middle and the top). Combine the light brown sugar and cinnamon. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, cream the ½ cup of butter and ½ cup of granulated sugar together until light and fluffy. Add the egg, mix until incorporated. Next, add Greek yogurt (or sour cream) and vanilla. Mix until combined.
- Add the dry ingredients into the butter mixture. Mix just until combined, do not over-mix.
- Pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter. Spoon the remaining batter into the pan. Sprinkle the rest of the cinnamon-sugar mixture over the top, making sure all the surface is covered. Gently smash the batter down with a spoon until smooth.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Make the cream cheese icing: With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, mix until combined. Pipe the icing over the cake. *If serving warm, heat the cake before piping the icing.
Notes
- STORAGE - Store, covered, without icing at room temperature for up to 4 days. Or, store in the refrigerator for up to one week. *Once iced, store the cake in the refrigerator, not at room temperature.
- FREEZE - Freeze the cake before icing. Coffee cake can be frozen for up to 3 months. Thaw completely before making and icing this cake.
Nutrition
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