Cinnamon Roll Coffee Cake
A deliciously moist coffee cake layered with cinnamon sugar and topped with a sweet glaze, perfect for breakfast or dessert.
Ingredients
Batter
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3/4 cup milk
- 1/4 cup sour cream
Cinnamon Filling
- 1 cup brown sugar, packed
- 2 Tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
Crumb Topping
- 1 ½ cups all-purpose flour
- 1 cup brown sugar, packed
- 1 Tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon vanilla or cream cheese extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch pan.
- Mix dry ingredients; cream butter and sugar, add eggs and vanilla, then alternate adding flour mixture and milk. Fold in sour cream and spread in pan.
- Combine brown sugar and cinnamon for filling; pour melted butter over batter and sprinkle cinnamon sugar evenly.
- Mix flour, brown sugar, cinnamon, and melted butter for crumb topping; sprinkle over batter. Swirl with a knife if desired.
- Bake for 40-45 minutes until a toothpick comes out clean. Cool slightly.
- Whisk powdered sugar, milk, and vanilla or cream cheese extract; drizzle over cooled cake.
Notes
For best results, use fresh ingredients and ensure butter is softened for easy mixing.