Glazed Cinnamon Roll Coffee Cake — A very fast and straightforward cinnamon coffee cake to make and isn’t fussy at all. It’s moist, dense, and way easier to make than actual cinnamon rolls!
Easy Cinnamon Roll Coffee Cake Recipe
I love cinnamon rolls, but they’re a bit time consuming to make. This cinnamon coffee cake is not.
No actual cinnamon rolls are made for this coffee cake so for those of you who still have bread-with-yeast fears, you’re safe. Instead, this cake just tastes like a big warm buttery cinnamon roll, without any of the time or effort that goes into making them.
I have a fondness for streusel and crumble toppings and could make a meal with just those cinnamon and brown sugar buttery bits that always seem to be in far too short of supply. With this cake, there’s plentiful streusel, forming pits and valleys over the surface of the cake, as well as being woven throughout the interior.
The cake tastes like a cinnamon roll, but in a cinnamon-roll-meets-cake way. Minus the effort or extended waiting period that goes into making cinnamon rolls.
It has the perfect balance of density, not too dense like a pound cake, but not too airy or light like an angel food, and it was just how I like coffee cakes. And between the sour cream, oil, and butter this cake stayed plenty moist. The butter used in both the cake batter and in the filling-topping mixture also helped to emulate the buttery, smooth, rich qualities of cinnamon rolls.
I used cinnamon twice, both in the batter as well as in the filling-topping mixture. I wanted to know I was eating a cinnamon roll or cinnamon roll-cake, operative word being cinnamon.
I am a big cinnamon fan and find most recipes to be lackluster in cinnamon oomph and and intensity. That’s not the case here and if you’re a person who blindly doubles the cinnamon in most recipes like I tend to do, taste the batter before doing so because it’s balanced, but quite well-spiced.
The sweet, creamy, and slightly tangy cream cheese glaze gives this version of a cinnamon roll extra authenticity. It was especially satisfying watching the glaze sink into the nooks and crannies of the slightly crunchy and irregular surface layer, knowing that some of it would penetrate into the body of the cake. Those are my favorite bites.
It would be a perfect cake to serve at a brunch, holiday party, baby or bridal shower, or any time you need a solid cake, without any solid work. The cake, from start to finish, is a one hour project, including baking time. Not too shabby.
I really enjoyed this cinnamon coffee cake, but I had no idea that my family was going to love it as much as they did. They were genuinely disappointed when it was gone. Everyone here clearly loves their cinnamon rolls.
What’s in Cinnamon Roll Coffee Cake?
To make this cinnamon roll coffee cake recipe, you’ll need:
- Unsalted butter
- Granulated sugar
- Sour cream
- Canola oil
- Vanilla extract
- All-purpose flour
- Baking soda
- Light brown sugar
- Cream cheese
- Confectioners’ sugar
How to Make Cinnamon Roll Coffee Cake
To make the cake, begin by beating together butter and sugar, and after it’s nice and fluffy, a solid amount of sour cream is added to the batter. The sour cream ensures this cake stays moist and tender.
Too often coffee cakes are wickedly dry and crumbly and they could literally be called crumble cakes, and that wouldn’t be a compliment. I think they get their name because most of them are so dry that coffee is mandatory in order to wash down the dry crumbly mess.
In addition to the sour cream, I added a bit of canola oil because oil keeps cakes moist and soft. I wanted to ensure this cake was anything but dry and pulled out all the tricks.
Pour the cake batter in a 9-inch springform pan and make sure the pan you’re using is at least three inches high.
All good cinnamon rolls have a scrumptious filling that’s buttery and cinnamon-sugary and after making the cake batter, I made a mixture that worked double-duty, both as the filling for the cinnamon rolls as well as a stresuel-like topping layer.
To make the filling-topping mixture, combine a very soft, almost melted, stick of butter with one cup of brown sugar and hearty pinch of cinnamon.
The butter needs to be very soft in order to be whipped together with the brown sugar and cinnamon but it shouldn’t be fully liquified. The butter can either be softened for an hour or more at room temperature on the counter, or you can achieve the same goal in about twelve seconds in the microwave.
After beating it together, it will look like a ridiculously large amount of a gritty, granular substance and you’ll wonder if this could be right. It is.
Use the filling-topping mixture as if you were going to frost a cake, and ‘frost’ the cake batter by spreading the mixture over the top of it. After it’s all nice and smooth, you’re going to make a mess of it.
Take a butter knife or table knife and marble the mixture throughout the cake batter, going up and back; repeat. Back and forth, back and forth. I got pretty aggressive with my up-and-backing in order to really drive the mixture into the interior cake so the ‘cinnamon rolls’ had plenty of filling.
Cinnamon rolls are not complete with frosting or glaze, and I love cream cheese frosting on cinnamon rolls. While the cake baked, I made an easy cream cheese glaze to drizzle on top.
Feel free to skip the drizzle and use more of a pouring technique, which is my preferred method. I like a little cake with my frosting and after the pictures were done, there was a frosting freeflow free-for-all.
Do I Have to Use a Springform Pan?
If you don’t have a springform pan, the cinnamon streusel coffee cake can also be baked in a nine-inch square pan, but do not use a nine-inch round cake pan as round cake pans hold less overall volume than square pans. Plus, they’re typically only an inch or two tall and you’d have a cake-tastrophe.
Can I Freeze Cinnamon Streusel Coffee Cake?
I haven’t frozen this particular cake, but I’m sure it’d be fine. Wrap it in plastic wrap, then seal inside a freezer bag. You may want to freeze without the glaze to ensure the texture remains the same.
How to Store Cinnamon Roll Coffee Cake
If you prefer to refrigerate cream-cheese based glaze, you may wish to only glaze individual pieces of cake immediately prior to serving them and store the glaze in small container in the refrigerator, as opposed to refrigerating the entire glazed cake, which will cause it to dry out.
Or, you can glaze the cake and store it at room temperature anyway, as everyone has different food storage comfort levels.
Cake will keep in an airtight container at room temperature for up to 5 days.
Tips for Making Cinnamon Roll Coffee Cake
As a baking precaution, place the springform pan on a baking sheet in case your pan doesn’t have a perfectly tight seal. Nothing like the smell of cake batter as it drips onto the bottom of the oven and chars. Whenever I bake with a springform pan I always place it on top of a baking sheet as just-in-case insurance.
As the baking time draws near a close, be sure to keep an eye on the cake because the butter and brown sugar will be prone to burning. Caramelization and crisping up is one thing, burning is another.
Because ovens vary and so do preferences, I recommend keeping a very watchful eye on the cake and hanging around the kitchen in the last 10 to 15 minutes of baking.
Pin This Recipe
Cinnamon Roll Coffee Cake with Cream Cheese Glaze
A very fast and straightforward cinnamon coffee cake to make and isn't fussy at all. It's moist, dense, and way easier to make than actual cinnamon rolls!
For the Cake
- 1/4 cup unsalted butter, softened (half of one stick)
- 3/4 cup granulated sugar
- 3/4 cup sour cream (Greek yogurt may be substituted)
- 2 large eggs
- 2 tablespoons canola or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, optional and to taste
For the Filling-Topping
- 1/2 cup unsalted butter, extremely soft and almost melted
- 1 cup light brown sugar, packed
- 2 teaspoons cinnamon
- 2 tablespoons cream cheese, softened (whipped or light are okay)
- 2 tablespoons cream or milk
- 1/2 teaspoon vanilla extract
- 1 cup+ confectioners' sugar, sifted is ideal
Make the Cake:
- Preheat oven to 350F and prepare a 9-inch springform pan (at least 3 inches high) by spraying well with floured cooking spray (I use Pam for Baking) or grease and flour the pan; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, combine butter, granulated sugar, and cream together until pale, light, and fluffy, about 3 minutes on medium-high to high speed.
- Add the sour cream, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes on medium-high to high speed.
- Add the flour, baking soda, salt, and beat until just incorporated and batter is smooth, about 1 minute on medium speed.
- Spread batter into prepared pan; set aside.
Make the Filling / Topping:
- In a medium-microwave safe bowl, add the butter and heat on high power until it just begins to melt, about 1 minute.
- Add the brown sugar, cinnamon, and beat with a spoon or whisk until combined.
- Spread filling over the top of the cake batter in an even, smooth, flat layer, as if you're frosting a cake. Then, using a table knife, swirl back and forth to marble the filling into the cake batter, going over the cake and going up and back a few times. I swirled fairly aggressively for about 1 minute, in order to try to drive the filling deeper into the cake batter.
- Place pan on a baking sheet (as insurance in case your springform pan doesn't have a perfect seal) and bake for about 45 to 50 minutes, or until topping has set and a toothpick inserted into the center of cake comes out clean. Note that in the final minutes of baking, topping may have a tendency to burn near the edges as the butter browns and the brown sugar caramelizes; watch cake closely.
- Allow cake to cool in pan and rest on baking sheet for at least 30 minutes before glazing it, or before removing it from the pan and serving.
Make the Glaze:
- In a medium bowl, combine cream cheese, cream, vanilla and whisk until combined and smooth.
- Slowly add the confectioners' sugar, whisking to incorporate and until smooth. Based on desired glaze consistency, playing with the sugar and cream ratios may be necessary.
- Evenly drizzle the glaze over cake and serve.
Baking pan: A 9-inch square baking pan may be substituted if it's at least 3 inches in height. Don't use a 9-inch round cake pan because it's too shallow.
Storage: If you prefer to refrigerate cream-cheese based glaze, you may wish to only glaze individual pieces of cake immediately prior to serving them and store the glaze in small container in the refrigerator, as opposed to refrigerating the entire glazed cake, which will cause it to dry out. Or, you can glaze the cake and store it at room temperature anyway, as everyone has different food storage comfort levels.
Cake will keep in an airtight container at room temperature for up to 5 days.
Amount Per Serving: Calories: 592Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 115mgSodium: 207mgCarbohydrates: 78gFiber: 1gSugar: 57gProtein: 6g
More Easy Coffee Cake Recipes:
Buttery Crumb Coffee Cake — his coffee crumb cake recipe couldn’t be easier to make! It’s made with boxed yellow cake mix, which is used in both the batter and the crumble topping.
Pumpkin Crumb Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with!
Blueberry Streusel Coffee Cake — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Cinnamon Sugar Swirl Coffee Cake — Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!! Soft, fluffy, light, and of course it’s perfect with coffee!!
Vanilla Coffee Cake — It’s fluffy soft, sweet, creamy, and as a happy accident, it turned out very close in taste and texture to boxed yellow cake mix cake, which I have a nostalgic love for.
Brown Sugar Cinnamon Coffee Cake — In contrast to the cake, the slightly crunchy brown sugar top layer is buttery, firm, crispy and flakey, and nicely complements the springy, bouncy cake.
Hi does this freeze well.
Haven’t tried so I really can’t answer.
I made this cake yesterday and it is absolutely delicious and so easy! Thank you.
Thanks for the great feedback and glad you love the cake!
I didn’t have a pan deep enough, so used a standard 9 x 12 x 2 pan. The finished product has the proper nooks and crannies, but I needed to make another 1/2 amount of the topping/glaze to cover it, and cooked it for about 40 minutes. It looks incredible, and am pretty sure my family will love it (we take turns cooking and everything turns out really well, so … pressure.) I can’t wait for them to try it! I scoured the comments looking for someone with the same problem, but didn’t see anyone who did. I have my fingers crossed, but if looks and smells mean anything, I think this is a winner!
The pan you used had a surface area almost one-third larger than the 9-inch springform pan I called for, so it’s not surprising you needed more topping but sounds like it turned out great!
hmm… the math to do 1/3 more would have made my head explode… hence me going for 1/2…
haha! Well you guess about right – better to have a little more than not enough!
Hi there! Do you think this would translate well into a cupcake?
No I don’t because I think the filling would be too ‘fussy’ for such a small thing like a cupcake and you’d wind up with it just becoming a messy headache. Then again, I am not really a cupcake person in general because I find them too small and fussy but you could try it. LMK how it goes if you do!
Made this a short while ago… we could not wait for it to be cooled completely before digging in… it is awesome, awesome, awesome..! Will be making again. And again. Thanks!
Thanks for trying this, Lisa, and so happy you loved it! I know that it’s hard to wait for things to cool sometimes – glad you’ll be making it again & again!
Hi! I’m making this right now, and for the cake directions, it says to beat the sugar, butter and cream together, and then add the sour cream. But I don’t see just “cream” on the ingredient list for the cake, so I’m confused. I might just be missing something but I’m unsure if I should be adding cream or just the sugar, butter, and sour cream.
cream together = to beat, whip, make fluffy. It’s a verb/action, not a noun/ingredient.
Just made this , this morning (my part of the world it is the afternoon) so I am having a piece with afternoon tea. I did leave out the cream cheese frosty though, next time. My next bake off is going to be those chocolate chocolate chip muffins. Looks good.!
Thanks for trying this & have fun with the choc choc chip muffins! :)
I’ve been looking for a coffee cake…it’s one of my weaknesses! This looks and sounds delicious. I love that it has so much cinnamon in it…in the cake and the filling. Sounds perfect! Lovely photos too!
Hi Averie! I just made this and I can definetely say this is one of the best cakes I’ve ever had..so moist and that crunchy cinnamon topping is just amazing! I have a friend over tonight and I made the cake mainly for her as I know she looooves cinnamon. She is going to love it! Thanks! :)
That’s a huge compliment that it’s one of the best cakes you’ve EVER had. Wow, thank you! And yes it is super soft and moist in the interior, then that crunchy topping and the contrast. Hope your friend loves it as well! Thanks for the feedback and trying it, Monica!
Was wondering how long this keeps? Would love to make it for family at the holidays, but would be great to be able to make it in advance (less baking = more family time :) ). Any suggestions on this??
Last sentence of the recipe section I listed the # of days it will keep in my estimation. Fresher is always best, but you can stretch it. Reread recipe :)
Yes, I saw, was thinking more freezing ahead of time, if well wrapped and sealed, then glazing later?
Try it! Cakes and breads freeze well usually – heck, most things freeze just fine. I freeze everything I make. I would just wrap it in foil or clingwrap, then put inside a big ziplock and freeze. And yes, glaze right before serving. Enjoy!
I have just made this and the smell is amazing! I have used cassia bark instead of cinnamon as I love the robust flavour and I added a healthy tablespoon of ground chocolate to the topping also. Really really good. Thanks for the recipe!
That’s awesome! I just re-posted it on my FB wall and Pinterest today so maybe you saw it. Glad that it was a success and the ground choc idea sounds heavenly. I bet the smell was sooo good! And I love cassia. I dont call for it b/c people get confused haha but yes, I love it!
I tried this over the weekend, and it was soo amazing!! I made a few changes but your recipe is great! Thanks!!
I am so glad you tried it and glad you liked it so much! Thanks for coming back to LMK!
Averie, love your recipes! Been a fan for a long time. Was suprised there was eggs. What would you use as an egg replacer for this particular recipe? I have a hard time thinking other cinnamon coffee cake recipes would come out as good as yours!! Thank you again :)
I really don’t know because I don’t cook with egg replacers. You could try a favorite you normally use but in this application, I don’t think chia, flax, etc would be that good. Just being honest!
No way! You did NOT just combine cinnamon rolls and coffee cake. That is like the best food that’s actually mostly ok for breakfast ever. You know, if that makes any sense. You must have so much fun creating recipes.
I nominated you for an award too. You can find the details at this link:
Thank you so much for the award & nomination! And two of my fave things are cinn rolls + coffee cake, too! :)
Averie, total hit. As always my pics are not as outstanding as yours, but the taste surely was! Made it this morning and there is none left for tomorrow. I still have to try the Challah again with the right type of flour. :)
Did anyone else have difficulty with the topping settling to the bottom of the cake? Mine fell straight through… 3 times… I aggressively swirled, moderately swirled and lightly swirled. Tastes really good, but didn’t get the pretty presentation I was looking for.
One guy who said he very, very aggressively swirled said he had some issues with sinking topping-mixture but chalked it up to his own over-swirling. I haven’t had anyone else with issues and have had many others email me with links and pics to their cakes without any problems so I would say stop swirling so much (if at all) and perhaps keep your butter firmer/cooler and cut it into the brown sugar rather than stirring it in. More like making a streusel topping/crumb topping than making a ‘paste’. That may help. LMK if you re-try!
I made this this morning for my Christmas brunch guests, some of whom are quite picky, and it was a HIT! It’s was so yummy! You are right, you definitely don’t need to add more cinnamon. Even for another cinnamon lover like me. As soon as I read your narrative about this cake, I knew it would LOVE it! I’m glad I made it for brunch this morning! Thank you!
I am so glad you made it and that as a fellow cinnamon lover, you can appreciate the robustness and intensity of it! And glad my point hit home about not needing to add more. I never believe people when they say that usually…haha!
Thanks for making this and taking the time to come back and LMK it was a hit!
My favourite cinnamon rolls are the ones my mom made throughout my childhood. I have yet to attempt them myself. Soon!
Yes to all of this.
Oh my goodness – now this is my type of cake! And the best part about it? I can actually have it for breakfast! I’ll have like 3 slices for breakfast since it’s proper “breakfast” food :)
my stars girl this is one gorgeous cake.
and you know I love my coffee cake, ok obsession more like.
but heavens to betsey you really made a gorgeous cake here.
we should open a coffee cake shop–think of the creations…..
I know you’re the coffee cake queen!
Never mind. I’m an idiot. I realize now the instructions are to “cream” the butter and sugar.
Glad you figured it out! LMK how the cake turns out!
It’s just about to come out of the oven. Smells like heaven!
YAY! Hope it’s as awesome for you as ours was! Keep me posted!
Very tasty, indeed!
Moist and very tender crumb. I LOVE the way the topping gets crunchy around the edges. Mine didn’t burn at all.
I was quite aggressive in swirling the topping into the cake batter right before it went into the oven. Alot of the topping ended up sinking to the bottom of the pan. I think next time I make this I’ll be less “aggressive”, or perhaps not have so much coffee before I start!
I will definitely make this again.
Thanks for a good recipe Averie.
Oh that’s too funny about your ‘aggressive’ swirling causing the filling to sink – you probably have stronger hands and arms than I do! Yes, next time adjust accordingly but glad you liked it and will make it again! Thanks for the feedback!
I noticed you live in San Diego. I grew up there, and my wife and I, along with our two boys, live in Phoenix. (Wish we’d never left SD, by the way…).
Morse High, class of ’78. DW went to Sweetwater. We still have lots of family and friends, and visit often. Christmas is HUGE at my FIL’s in Casa de Oro.
Have a great day!
That’s crazy – we left San Diego for 9 mos and tried to live in Phoenix. It was not my cup of tea and we were back in San Diego almost as soon as we left, making us appreciate it even more. Once you live here, it’s really difficult for anyplace else to compare and I count my blessings!
Have a wonderful holiday season and keep me posted if you re-try the cake or make anything else. All the best!
I am in the process of making this right now, and I have a question: In the instructions you call for “cream” and “sour cream”, but there is no “cream” listed in the ingredients. They are added at different times. How much cream is needed?
Oh my, this is another recipe that I am pinning and printing. We love coffee cakes, especially ones that taste like cinnamon buns. I don’t have the patience to make cinnamon rolls either. I like breakfast or after school snacks like this, that can be made ahead of time. Great recipe Averie!
This would be the best afterschool snack ever!
I will feature your lovely recipe on my blog the 1st of December. I hope this is ok?
love the cream cheese glaze!
This cake looks glorious! I wonder if I could make it into coffee cake muffins?!
The batter itself, yes. The filling-topping mixture, although you could dot it onto the tops of 18-ish muffins I’d guess, it would be a PAIN. It’s sort of thick to work with and unless you had a real specific reason why you had to turn it into muffins, I’d recommend sticking with a large cake, either the springform pan like I used or a 9×9 pan would work, too. It’s just not a recipe that would covert easily or well to muffins I don’t think.
Good to know. :) I have a holiday breakfast party next week and was thinking these would be cute as muffins, but I hear ya, not worth the pain or stickiness. ;) Thanks!
And as a whole cake it would be much more impressive It’s a really pretty cake all assembled!
So much cinnamon…so little room in the oven to make all these delicious things!
You know what, an Indian festival Diwali just got over. And festival means lots and lot of good food with oodles of richness. And here I am, looking at your pics and drooling again! Detox can wait!!
There’s always next year for all that :)
Woah Nelly. This looks so good! All that awesome crunchiness on top of soft cake…dreamy.
crunchiness on top of soft cake…dreamy. <-- that's what I thought!
I’m definitely making this on Christmas Eve to eat on Christmas morning. A fresh cup of coffee and a piece of this, yum.
Please LMK if you try it!
Averie, this cake looks absolutely amazing! This is seriously my kind of cake, loaded with streusel topping and that glaze everywhere. I could probably eat the entire thing.
OH MY GOODNESS!!
This looks beyond amazing! I am trying to come up with an excuse to have a brunch party (like this weekend) just so that I can make this cake & not eat it all without sharing. Beautiful photos with a cake that from the sounds of it tastes about as amazing as it looks!!
Thanks for the flattering comment – I appreciate it! And I say you come up with that brunch excuse!
Oh, gosh Averie. This is STUNNING. I want to bury my face in it. :)
Awesome. My kids absolutely love cinnamon rolls and honestly, who has the time to make them, unless it is for a special occasion? This cake looks like the perfect alternative! Cinnamon, glaze that oozes into the cracks?! LOVE that. It looks so good I can almost smell it! You are so right, coffee cakes can often be dry. I love how you add so many components to keep it moist. Another winner, Averie! :-)
And there’s no corn in it, so you’re safe :)
This coffee cake looks amazing!! I have added this one on the list to bake.
If you try it, LMK!
Secretly, I’ve never been a fan of coffee cakes! Just as you said, they tend to be dry. (There’s nothing worse than having a clump of dough stuck in your throat…all those calories for naught.) ;)
Since we’re on the same page when it comes to coffee cakes, and because your photos are so mouth-watering, I think this cake may be The coffee cake I’ve been looking for! Plus I adore anything involving cinnamon and cream cheese.
I LOVE cinnimon and I love breakfasts that can double for dessert (my diet doesn;t, but its holiday time who cares) :-). This looks soo good! My mouth is watering!
I might just eat this entire coffee cake in a single sitting. In love!
Geez, I just noticed I mispelled your name, Averie, in my comment. Sorry, girl, I should know better since I constantly stalk your blog like nobody’s business for all the glorious food porn!
Wowee! Avery, I’m a huge fan of cinnamon and of cinnamon rolls – the fact that this coffee cake tastes like a big ol’ cinnamon bun without the hours of hard labour has totally won me over. I can’t wait to make this. I love any cake that uses sour cream – it always results in such a flavourful, subtly tangy, moist cake. These photos are gorgeous. And man alive, that streusel! The more the better in my opinion.
No worries at all on the name and yes, sour cream cakes are so good because of the tiny tang and the moisture!
I’m so glad you made sure to pay extra attention to the moisture level of this coffee cake, I totally agree that way too many delicious coffee cakes are ruined by their dryness!
And who wants to eat something all dry and hard…not I! :)
Wow Averie, this cake looks amazing! Love the idea of something that tastes like a cinnamon roll without the additional work! I’m pinning for future making!
thanks for the Pin!
What temperature do we bake it at?
Sorry about that – 350F and and I just edited the post! LMK if you try the cake! Thanks for the catch :)
Great looking cake, Averie!
LOVE the idea of this, you evil genius!
this is SO gorgeous!! I am a coffee cake nut! Printing this out ASAP
It’s an easy one to whip up and LMK if you try it!
Your recipes are beautiful averie!! xx
By the time I finished reading this post, and mopping up the drool from my keyboard, this cake had muscled its way to the top of my ‘must bake’ list, thanks Averie, looks amazing!
It’s so easy, too, Sue! I think you’d love it – and I want your speculoos cookies! I wrote this post about speculoos spread, i.e. cookie butter
Wow. This looks amazing. I bet it makes your house smell incredible.
It was the best smell ever!
Sheer, SHEER genius!! I seriously love everything about this; for some reason, I really prefer baking cakes more than just about anything else – they feel really simple and straightforward to me as well. So I just love that you’ve converted a classic roll recipe into a cake. And the streusel… sakes ALIVE THE STREUSEL!!! As I was saying, I seriously love everything about this cake…
All that streusel is the best…seriously it just forms this wall of a layer and is just divine. Love it and I feel the same way about cakes but for some reason people think cookies are easier and seem to do better. But in reality, one big cake is wayyyyy easier than 24 cookies, cupcakes, etc…the one big pan principle rather than fussy individual stuff!
All of a sudden my coffee mug is moving towards the screen as in pulled by a magnet! :) This cake looks too tempting not to make it!
And I want your choc cookies, they are my magnet!
Oh my goodness, Averie! I’m seriously swooning over here!
This is perfect for the holiday brunch I’m having this weekend!!!
Oh well have an awesome brunch! sounds fun!
If I weren’t on my way out the door in 10 minutes, I’d have this in the oven right now! It looks and sounds fantastic!!
Did you use the good cinnamon? ;)
The streusel and frosting looks wonderful–I love the thickness of that layer! My boss’s mother makes the best coffee cake I have ever had but I don’t have the recipe…and I think every female in our office wants it! Even my gluten intolerant friend is willing to suffer a little for a piece. I would love to try this because it seems somewhat similar. Another great recipe Averie!
The thick layer is just awesome and adds so much texture and flavor, love it Your boss’ mom’s cake…okay you have to get the recipe b/c things like that are worth their weight in gold. I researched recipes like CRAZY for this one, piecing together many versions for it before I ended up doing what I did with this one!
You had me at “Cream Cheese Glaze.” YUM! Seriously, someone needs to invite me to their bridal shower or their baby shower or heck, just a random Sunday brunch so I have a reason to bake this deliciousness :) Also, I love the idea of placing a pan under your springform pan – I never would have thought of that!
Oh you HAVE to use the pan trick – it makes it much more stable and steady AND of course, it catches some leaks, if there are any, you know, from all that oozing butter in the batter :)
I absolutely love coffee cake and that drizzle…amazing!
Girl you have some stellar cakes and bars, especially lately. I want one of everything!
I love the recipe, and I already think of making it for my friends I am visiting tomorrow. I haven’t used canola oil in baking, not yet. Most of the time I add either olive, grapeseed or sunflower oil. Next time I shop I’ll get a bottle of canola to try.
Good thing I have family and friends to bake for… :) Come see my apple pie with Grand Marnier… :)
Olive in sweet applications isn’t really a good call for me personally. Some people do it, but I just don’t want something with that much flavor clouding the taste of the end result. Grapeseed is neutral and would work but I can buy a huge bottle of canola for like 1.99 and use it in everything for months…so that’s just what I do!
I agree on strong flavor of olive oil. I guess if you grew up with it, you don’t even notice the flavor. :) As of canola, personally I try to stay away from it unless it’s organic because of genetic modification (95% of canola is genetically modified in US). I grew up in family of two biologists, and their friends are biologists and doctors, and my mother, especially when we moved to US, keeps telling me: “stay away from genetically modified food! If you don’t think about you, think of your kids!” in the tone that is hard to forget even when she is not saying it. I guess, she imprinted this message well… :) and made me a very picky food buyer. One time I even send an e-mail to TJ’s customer service about some product. They were nice to send me a detailed e-mail back! :)
This sounds like my cup of tea. I LOVE cinnamon rolls (but ashamed to say I have never actually made them!).
I also find this thread on baking oils interesting. I actually use an organic grapeseed as my primary baking oil, but once in a while use coconut (when I want some taste added).
I try to bake with the least noticeable flavor unless I *Want* it to taste like something, i.e. coconut oil. Love it but not everyone does so I have to be careful when baking for others that everyone is okay with it being present.
Oh my FACE that looks ridiculously good.
Fabulous, fabulous! I need a slice.
I love cinnamon rolls but don’t have the patience to make them. This is so getting made over the holidays!
And thank you for the Pin! :)
I have been enjoying lots of coffee cake around here. This cake looks perfect with a few steamy cups of coffee!
I honestly could live on coffee cake and coffee these days…so busy, need the boost! :)
This will be perfect for my next monthly breakfast potluck – i’m drooling!
If you end up trying it, LMK!
I am in love with this cake! It looks wonderful. Streusel is always my favorite part, so when I’m writing recipes, I always include tons of it. I also love when the glaze soaks into the cake too. I have yet to make cinnamon rolls, though they are on my list, but the sticky buns from Flour Bakery are out of this world.
Ive never heard of Flour Bakery but they sound fabulous. And yes THICK streusel and adapting recipes according to make it in ample quantity is key!
And here’s that other link I was thinking about when I read your post yesterday
Coffee cakes definitely remind me of holidays. My mom used to make one each Christmas for my sister. I found a GF recipe and mom made it for her a couple of years ago – turned out really fantastic actually. Love the drizzle of glaze.
You know you could very easily do this one with some Bob’s red mill AP GF-flour or your fave GF blend. There’s only 1.5 cups in the whole recipe and it would be an easy swap!
Sounds like an amazing cake!! I’m making brunch for a group this weekend and this sounds just perfect! Thanks for sharing!
LMK if you try it!
I’m sorry…I’ve drooled a bit on my keyboard.
I have napkins :)
I absolutely love all things cinnamon too. This moist cake with the crunchy streusel (that is so thick!!) is perfect, then topped with a glaze? YES YES YES please!!
And on your fudge yesterday, I didn’t comment, but I opened up like 4 backlinks you posted for nobake and easy xmas candy and ideas and little treats!
I’ve never made cinnamon rolls because I don’t have the patience. However, I love coffee cake (I want to eat the topping alone ;)). This is a great way to get that cinnamon roll flavor without all of the time.
This is a great way to get that cinnamon roll flavor without all of the time <-- EXACTLY. My thoughts totally, from one busy mama to another!
oh my goodness Averie, I am in pure heaven. As I sit here this morning – usually waiting until right before work to eat breakfast – I am literally STARVING for a piece of this coffee cake. I adore coffee cakes a=have been wanting to make a coffee cake muffin for some time now. The thick streusel “frosting” layer is really eye-catching – so beautiful, thick, crumbly – and we both know it is the BEST part of any muffin/coffee cake. I love cinnamon, especially recipes where cinnamon is the star flavor – which is why cinnamon swirl bread has always been a favorite of mine. One bite of this soft cake and I would be in heaven this morning – or any morning! Pinning, I’m making this when I am home for the holidays, no questions asked.
Knowing you, you would LOVE this. It’s got the stresuel, and lots of it; flavor and texture of the brown sugar, plenty of cinnamon, and the frosting :) It’s really got lots going on but it was really not bad at all to make! In under an hour, start to finish, it’s all yours :)
Thanks for the Pin, too!