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+ servings
Iced cinnamon roll coffee cake slices on marble.

Easy Cinnamon Roll Coffee Cake

Katelyn Theofanis
This Cinnamon Roll Coffee Cake is easy to make and delivers all of the same cinnamon roll goodness as your favorite pastry. Buttery coffee cake is filled and topped with cinnamon sugar and garnished in 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!
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast, Dessert
Cuisine American
Servings 9 servings
Calories 304 kcal


Cinnamon Sugar

  • cup light brown sugar packed
  • 1 teaspoon ground cinnamon


  • 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
  • cup all-purpose flour
  • 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


  •  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.


  • 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.


Calories: 304kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 227mgPotassium: 65mgFiber: 1gSugar: 26gVitamin A: 469IUVitamin C: 1mgCalcium: 75mgIron: 1mg
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