Extra Crumb Cinnamon Roll Coffee Cake
This Extra Crumb Cinnamon Roll Coffee Cake will have your kitchen smelling like a cozy, cinnamon-infused paradise. This recipe combines the warm, spicy notes of cinnamon rolls with the buttery, crumbly texture of coffee cake, making it the perfect treat for breakfast, brunch, or a comforting dessert.
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Welcome to your next baking adventure: a Cinnamon Roll Coffee Cake that promises to be the star of your breakfast table, brunch gatherings, or even as a sweet treat to wind down your day.
This recipe is a delightful twist on the classic cinnamon roll, combining the ease of coffee cake with the irresistible flavors of cinnamon and sugar, all topped with a silky vanilla glaze. Here's why this recipe will become a beloved addition to your baking repertoire, along with everything you need to know to make it perfectly every time.
Why You'll Love This Recipe
Comfort in Every Bite: The warm, spicy scent of cinnamon mingling with the sweetness of sugar makes this cake so comforting. It’s like the culinary equivalent of a cozy blanket on a chilly morning.
Perfect for Any Occasion: Whether you're hosting a Sunday brunch, need a dessert for a potluck, or simply crave something sweet and satisfying, this coffee cake fits the bill. Its elegant appearance and scrumptious taste will earn you rave reviews.
Easy & Accessible: Forget the fuss of traditional cinnamon rolls. This recipe offers the same delicious flavors without the need for yeast or waiting for dough to rise. It's straightforward and uses ingredients you likely already have in your pantry.
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How to Make Cinnamon Roll Coffee Cake
Equipment Needed
Electric hand mixer (or a strong arm and a sturdy spatula)
Instructions:
1. Prep Work:
Preheat your oven to 350 °F (175 °C). Grease and flour a 9x13 inch baking pan or use my Cake Pan Release Recipe!
2. Make the Cake Batter:
In a medium bowl, whisk together 2 cups flour, 1 Tablespoon baking powder, and 1/2 teaspoon salt.
In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 Tablespoon vanilla extract. Gradually add the flour mixture to the creamed mixture, alternating with the 3/4 cup milk, beginning and ending with the flour mixture. Using a silicone spatula, gently fold in 1/4 cup sour cream until smooth.
Spread the batter evenly into the prepared 9x13 inch baking pan.
3. Add the Cinnamon Filling:
Mix 1 cup brown sugar and 2 Tablespoon cinnamon in a bowl. Pour 1/2 cup melted butter over the cake batter and sprinkle the cinnamon sugar mixture evenly over the top.
4. Create the Crumb Topping:
In a bowl, combine 1 ½ cups flour, 1 cup brown sugar, and 1 Tablespoon cinnamon. Pour in 1/2 cup melted butter and mix until crumbly. Sprinkle this mixture over the cinnamon layer. Optional: Use a knife to swirl the cinnamon-sugar through the cake batter.
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5. Bake:
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Glaze:
While the cake is cooling, whisk together 1 cup powdered sugar, 2 Tablespoons milk, and 1/2 teaspoon vanilla or cream cheese extract until smooth. Drizzle over the slightly cooled cake.
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How to Store & Shelf Life
Store this Extra Crumb Cinnamon Roll Coffee Cake in an airtight container at room temperature for up to 3 days or refrigerate it to extend its life up to 5 days.
If you love to plan ahead, you'll be pleased to know it freezes beautifully. Just wrap it well or store it in a freezer-safe container and enjoy it within 2 months for the best flavor and texture. Thaw overnight on the countertop or in the refrigerator before serving.
Serving Size
This Extra Crumb Cinnamon Roll Coffee Cake recipe is designed for a 9x13 inch baking pan, which typically serves about 12 to 15 people, depending on the size of the slices.
If you prefer larger, more generous portions for a truly indulgent treat, you might serve closer to 10 to 12 people. For smaller, more delicate servings, you could easily stretch it to 15 to 18 slices. It's perfect for family gatherings, brunch with friends, or as a delicious treat to last through the week. Enjoy every cinnamon-sweet bite!
Substitutions or Variations
Flour: For a healthier twist, use half all-purpose flour and half whole wheat flour.
Milk: Any type of milk, including non-dairy alternatives like almond or oat milk, works well.
Butter: If needed, margarine or a plant-based butter can be used in place of unsalted butter.
Sugar: Feel free to experiment with coconut sugar or a sugar substitute that measures like sugar if you're looking for a lower-glycemic option.
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FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake a day ahead. Just add the glaze before serving to keep the topping crisp.
Q: Can I add nuts to the topping?
A: Absolutely! Chopped pecans or walnuts would add a delightful crunch and nutty flavor to the crumb topping.
Q: Is it possible to make this recipe gluten-free?
A: Yes, by substituting the all-purpose flour with your favorite gluten-free flour blend (that includes xanthan gum if your blend doesn't already contain it), you can easily make this cake gluten-free.
Tips & Tricks
Room Temperature Ingredients: For the softest cake ensure your ingredients, especially the butter, eggs, and sour cream, are at room temperature to achieve a smooth, evenly mixed batter.
Getting the Perfect Crumb Topping: Use a fork to mix the butter into the dry ingredients until it reaches a crumbly texture. For an extra crunch, add a handful of rolled oats to the mixture.
Glaze Like a Pro: Transfer the glaze to a small zip-top bag and snip off a tiny piece of one corner. This makeshift piping bag gives you control over the drizzle, letting you achieve that picture-perfect finish.
Comment, Subscribe, & Share!
I'd love to hear how this recipe turns out for you! Did you make any modifications? Have any tips or tricks to share? Drop a comment below, subscribe to the newsletter for more mouthwatering recipes, and don't forget to share this post on social media to spread the love of baking.
Happy baking, and may your kitchen be filled with the sweet aroma of cinnamon and sugar!
-Xoxo Chyna B
PIN IT FOR LATER!
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Cinnamon Roll Coffee Cake
Ingredients
Instructions
- Preheat your oven to 350 °F (175 °C). Grease and flour a 9x13 inch baking pan or use my Cake Pan Release Recipe.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract. Gradually add the flour mixture to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Gently fold in the sour cream until smooth. Spread the batter evenly into the prepared pan.
- Cinnamon Filling: Mix brown sugar and cinnamon in a bowl. Pour melted butter over the cake batter and sprinkle the cinnamon sugar mixture evenly over the top.
- Crumb Topping: In a bowl, combine all-purpose flour, brown sugar, and cinnamon. Pour in melted butter and mix until crumbly. Sprinkle this mixture over the cinnamon layer. Optional: Use a knife to swirl the cinnamon-sugar through the cake batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Glaze: While the cake is cooling, whisk together powdered sugar, milk, and vanilla or cream cheese extract until smooth. Drizzle over the slightly cooled cake.
Notes
- Ensure your ingredients, especially the butter, eggs, and sour cream, are at room temperature to achieve a smooth, evenly mixed batter.
- Read the entire blog post for more detailed instructions on this recipe.
Nutrition Facts
Calories
495.72Fat
20.58 gSat. Fat
12.59 gCarbs
74.83 gFiber
1.64 gNet carbs
73.19 gSugar
50.67 gProtein
4.69 gSodium
190.21 mgCholesterol
77.57 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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