Cinnamon Roll Cake takes everything I love about classic cinnamon rolls and turns it into an easy, one-pan coffee cake! It still has the gooey cinnamon swirl and creamy glaze, without the time-consuming process. It’s all the cinnamon roll flavor you crave in a simple, weekday-friendly bake!
This is the BEST Cinnamon Coffee Cake Recipe EVER
This cinnamon roll coffee cake has become my go-to weekend bake for months now, and for good reason. You get everything you love about cinnamon rolls, but without the extra steps; no kneading, no waiting for dough to rise, no rolling. Nothing wrong with that, mind you, my family goes nuts over my gooey cinnamon rolls, but sometimes it’s great to mix, swirl, bake, and enjoy. It truly is the best-ever shortcut to those warm cinnamon roll vibes!
I’m not sure why I’m so obsessed with this recipe, but I think it’s because it’s just so simple. It starts with a tender, moist coffee cake base and finishes with a dreamy cinnamon swirl baked right in. Every slice is soft, gooey, and full of that nostalgic cinnamon-roll flavor, all with a fraction of the effort.
Cinnamon Streusel Coffee Cake Ingredients
Cake Batter
- Flour: All-purpose flour works great here. I always opt for organic, unbleached all-purpose flour, but it’s up to you!
- Baking Powder: Helps the cake get nice and fluffy in the oven.
- Salt: Balances out the sweetness!
- Sugar: Regular granulated sugar works well to add sweetness and moisture.
- Eggs help bind the batter and give it some extra lift. I use large eggs at room temperature.
- Vanilla: For an added depth of flavor.
- Milk: Whole milk keeps the crumb tender!
- Sour Cream: Use full-fat for extra moisture and richness.
- Butter: Melted salted butter for a soft, cinnamon-roll-like texture!
Cinnamon Swirl
- Light Brown Sugar: Creates that classic cinnamon roll sweetness.
- Cinnamon: Warm, fragrant, and essential for cinnamon roll vibes.
- Butter: Softened so it mixes into a thick, swirlable paste.
Cream Cheese Glaze
- Cream Cheese: I use full-fat cream cheese; it makes the best frostings. Make sure it is softened to room temp for easy mixing!
- Powdered Sugar: Powdered sugar sweetens and thickens the glaze.
- Vanilla: Adds extra flavor!
- Milk: Use milk to thin the glaze to a drizzly consistency.
Get the full recipe in the recipe card below.
How to Make Cinnamon Swirl Coffee Cake
Step 1 – Make the Batter
Preheat the oven to 350°F (175° C). Grease a 9×13-inch baking dish and if desired, line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, whisk the sugar, eggs, vanilla, milk, sour cream, and melted butter until smooth.
Gradually add the dry ingredients to the wet, stirring until just combined. Pour the batter into the prepared dish and spread evenly.
May also be prepared using a stand mixer or electric hand mixer, but do not overmix the batter, a few lumps are fine.
Step 2 – Prep the Cinnamon Swirl
In a small bowl, mix brown sugar and cinnamon. Add the softened butter and mash with a fork until a thick paste forms.
Drop spoonfuls of the cinnamon mixture over the cake batter. Use a butter knife to swirl it through the top half of the batter (don’t mix too deeply).
Bake for 40–45 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let it cool on a wire rack for 30 minutes before glazing.
Step 3 – Make the Glaze & Enjoy
In a medium mixing bowl with a hand mixer, beat the cream cheese until smooth. Add powdered sugar and vanilla. Mix in the milk, 1 tablespoon at a time, until the glaze is thin enough to drizzle.
Drizzle evenly over the warm (not hot) cake. Slice and serve!
Cinnamon Swirl Coffee Cake Recipe Variations
- Add chopped pecans or walnuts to your cinnamon swirl layer.
- Make a streusel topping! A little butter, brown sugar, cinnamon and flour! Top your coffee cake batter and bake away!
High Altitude Tips:
These tweaks help prevent the cake from over-rising and drying out:
- Flour: Increase by ¼ cup
- Baking Powder: Reduce to 2 ½ teaspoons
Sugar: Above 7,000 ft, reduce sugar by two tablespoons. - Milk: You may need to add 1 tablespoon extra (watch batter consistency—it should be thick but pourable).
- Oven Temp: No change needed unless you notice under-baking; if so, increase to 375°F and reduce baking time by 5 minutes, checking early.
Gluten-Free: Replace flour with a 1:1 with GF blend (ensure it contains xanthan gum or add 1 tsp). Gluten-free flours can be more absorbent. Add up to 2 extra tablespoons milk if the batter seems too thick. Let Batter Sit: Let your mixed batter sit for 15–20 minutes before baking to help hydrate the flour.
Dairy-Free: Use unsweetened almond milk or oat milk (will add mild sweetness), replace the sour cream with dairy-free sour cream or full-fat coconut yogurt, replace butter with plant-based butter, I like Miyokos or Earth Balance). For the cream cheese frosting, use dairy-free cream cheese, such as Kite Hill or Tofutti) and almond or oat milk to thin it.
Ways to Serve this Cinnamon Coffee Cake Recipe
This cinnamon roll cake is just as perfect for breakfast as it is for dessert. Serve a warm slice with a chai tea, eggnog latte, or your favorite morning coffee for an easy, cozy start to the day. It’s also a great dessert option, especially when slightly rewarmed, thanks to its soft crumb and gooey cinnamon swirl!
You can even serve it alongside fresh fruit or a simple egg bake (like my breakfast casserole) for brunch! This is one of those versatile recipes that works anywhere you’d normally serve cinnamon rolls, coffee cake, or a sweet morning treat.
Easy Cinnamon Roll Cake Storage
Store leftovers covered at room temperature for 2–3 days or refrigerate for up to 5 days. Freeze slices (well wrapped) for up to 3 months. Thaw at room temperature, or warm in the microwave for 10–15 seconds for a fresh-from-the-oven cinnamon-roll texture.
For make-ahead, bake the cake a day in advance and glaze just before serving.
More of our favorite coffee cakes and breakfast sweets
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Ingredients
Cake batter
- 3 cups all-purpose flour unbleached, High altitude increase by ¼ cup
- 1 tablespoon baking powder decrease to 2 ½ teaspoons for HA
- ½ teaspoon salt
- 1 cup granulated sugar above 7,000 feet reduce by 2 tablespoons
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cups whole milk room temperature (may need a tablespoon extra for high altitude)
- ¾ cup sour cream room temperature (full-fat)
- ½ cup salted butter melted (increase salt to ¾ teaspoon if using unsalted butter)
Cinnamon Swirl
- 1 cup brown sugar packed
- 1 tablespoon ground cinnamon
- ½ cup salted butter softened
Cream Cheese Glaze
- 4 oz cream cheese room temperature, I used full-fat
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk as needed to thin
Instructions
For the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and optionally line with parchment for easy removal.
- Whisk flour, baking powder, and salt in a medium bowl.
- In a large bowl, whisk sugar, eggs, vanilla, milk, sour cream, and melted butter until smooth. Gradually stir in dry ingredients until just combined, the batter can have a few lumps. You can use a stand or hand mixer, but don’t overmix.1 cup granulated sugar, 2 large eggs, 1 tablespoon vanilla extract, 1 ¼ cups whole milk, ¾ cup sour cream, ½ cup salted butter
- Pour into the prepared pan and spread evenly.
For the Cinnamon Swirl
- Mix brown sugar and cinnamon in a small bowl, then mash in softened butter until a thick paste forms. Drop spoonfuls over the batter and swirl through the top half with a butter knife; don’t mix too deeply.1 cup brown sugar, 1 tablespoon ground cinnamon, ½ cup salted butter
- Bake 40–45 minutes, until a toothpick comes out mostly clean with a few moist crumbs. Cool 30 minutes before glazing.
For the Cream Cheese Frosting
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla. Add milk 1 tablespoon at a time until pourable. Drizzle over warm (not hot) cake, slice, and serve.
Notes
- Swirl only the top half of the batter so the cake stays fluffy.
- No mixer needed—melted butter + sour cream keep it tender and “cinnamon-roll soft.”
- Line the pan with parchment for easy cleanup and lifting.
- Use softened butter for the swirl so it mixes into a thick, stay-put paste.
- For the glaze, add milk slowly; keep it pourable so it seeps into all the yummy cracks.
- Add ¼ cup flour; reduce baking powder to 2 ½ teaspoons.
- Above 7,000 ft: reduce sugar by 2 tablespoons.
- Add 1 tablespoon milk if batter seems too thick.
- Bake as written; if underbaked, try 375°F and reduce time slightly.
Nutrition
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