Cinnamon Roll Coffee Cake
Cinnamon Roll Coffee Cake is a delightful blend of cinnamon rolls and coffee cake, featuring a soft, fluffy texture with a rich cinnamon filling and buttery streusel topping, perfect for brunch or an afternoon snack.
Ingredients
For the cake
- 2 cups all-purpose flour For the base of the cake
- 1 cup granulated sugar Sweetener for the cake
- 1/2 cup unsalted butter, softened For a rich flavor
- 1 cup milk To add moisture
- 2 large eggs For binding the ingredients
- 1 tablespoon baking powder For leavening
- 1 teaspoon vanilla extract For flavor enhancement
- 1 teaspoon ground cinnamon For flavor in the cake
- 1/4 teaspoon salt To balance sweetness
For the filling
- 1/2 cup packed brown sugar For a richer sweetness
- 1 teaspoon ground cinnamon For flavor
- 1/2 cup chopped nuts (optional) For added crunch
For the glaze
- 1/4 cup powdered sugar For drizzling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, and then stir in the milk and vanilla.
- In another bowl, mix together the flour, baking powder, salt, and cinnamon. Gradually add these dry ingredients to the wet ingredients, stirring until just combined.
Filling and Assembly
- In a separate bowl, combine the brown sugar, cinnamon, and chopped nuts (if using) for the filling.
- Pour half the batter into the prepared pan. Sprinkle the cinnamon filling evenly over the batter, then dollop the remaining batter on top.
- Swirl the top layer with a knife for a marbled effect.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before drizzling with powdered sugar glaze.
Notes
Serve warm or at room temperature, and enjoy with coffee or tea. For storage, let it cool completely, cover with plastic wrap or store in an airtight container. It can be kept at room temperature for three days or refrigerated for a week. For longer storage, freeze individual slices.