Cinnamon Roll Coffee Cake
A delightful treat that combines the charm of cinnamon rolls with the softness of cake, perfect for brunch or a cozy afternoon snack.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
Cinnamon Filling
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup chopped nuts optional
For Icing
- 1/4 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients, mixing until well combined.
- In a separate bowl, mix the brown sugar, cinnamon, and nuts (if using) to create the filling.
Assembly
- Pour half of the cake batter into the prepared baking dish, sprinkle half of the cinnamon filling, then add the remaining batter on top.
- Swirl the remaining cinnamon filling into the top layer of batter using a knife.
Baking
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool before drizzling with powdered sugar icing (optional) and serve.
Notes
Serve warm, sliced into squares and dusted with powdered sugar. Pairs well with coffee or hot tea. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap tightly and freeze for up to three months.