Imagine waking up to the most heavenly aroma of warm cinnamon and freshly baked cake that combines the best of both worlds - the gooey swirl of a cinnamon roll and the comforting texture of a classic coffee cake. This mouthwatering Cinnamon Roll Coffee Cake is not just a recipe; it's a morning game-changer that will transform your breakfast routine from ordinary to extraordinary. With its perfect blend of sweet cinnamon, soft cake texture, and decadent glaze, this recipe promises to become your new weekend breakfast obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate bowl, cream the softened butter until smooth. Add eggs one at a time, beating well after each addition. Gradually pour in the milk and mix until the wet ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- In a small bowl, prepare the cinnamon swirl by mixing brown sugar and ground cinnamon together.
- Pour half of the cake batter into the prepared baking pan. Sprinkle the cinnamon-brown sugar mixture evenly over the batter.
- Add the remaining cake batter on top, using a knife to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- While the cake is cooling, prepare the glaze by mixing powdered sugar with 1-2 tablespoons of milk until smooth and drizzling consistency is achieved.
- Once the cake has cooled for 10-15 minutes, drizzle the glaze over the top, allowing it to naturally create beautiful patterns.
- Let the cake cool completely before cutting into squares. Serve at room temperature and enjoy with coffee or tea.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Swirl Technique: For the most beautiful marbled effect, use a knife to create gentle, random swirls through the cinnamon-sugar mixture.
- Toothpick Test: Always check cake doneness by inserting a toothpick - it should come out with just a few moist crumbs.
- Glaze Consistency: Adjust milk in the glaze gradually to achieve the perfect drizzling consistency.
- Cooling is Key: Allow the cake to cool slightly before glazing to prevent the sugar from melting too quickly.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 85mg
