Cinnamon Roll Coffee Cake

No ratings yet

A delightful coffee cake that combines the flavors of cinnamon rolls with a soft, moist cake, topped with a sweet icing drizzle.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Easy, Sweet

Servings: servings

Calories: 250kcal

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
In a separate bowl, cream the softened butter until fluffy. Beat in the eggs, one at a time, until well combined.
Stir the milk and vanilla extract into the butter mixture. Gradually add this to the dry ingredients, mixing just until incorporated. The batter should be thick but smooth.
Pour half the batter into the prepared pan and spread evenly. In a small bowl, mix the cinnamon and brown sugar together. Sprinkle half of this mixture over the batter in the pan. Pour the remaining batter on top and finish with the remaining cinnamon-sugar mixture. Use a butter knife to gently swirl the cinnamon sugar through the batter, creating a marbled effect.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.
While the cake cools, whisk the powdered sugar with 1-2 teaspoons of milk until smooth and pourable. Drizzle the icing over the warm cake before serving.

For best results, ensure butter and eggs are at room temperature. You can substitute vanilla with almond extract for a different flavor.