Cinnamon Roll Coffee Cake is ooey-gooey goodness of a cinnamon roll all grown up in a beautiful bundt cake! Perfect for Christmas brunch or any day breakfast! Smothered in a cream cheese icing, this coffee cake is mouth watering.
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All celebrations and get togethers are centered around good food. Noshing on yummy, delicious food with family and friends brings us together. Memories of good times and holiday traditions often surround food. This Cinnamon Roll Coffee Cake is a recipe I prepare for Christmas morning brunch and I guarantee your family will look forward to it year after year as well!
This coffee cake is fluffy and sweet, with a delicious gooey ribbon of cinnamon sugar laced through the middle. Cream cheese frosting must thickly smother the cake to be reminiscent of cinnamon rolls!
This easy recipe can be prepared ahead of time and stores well, making this a perfect sweet treat for a relaxed Christmas brunch!
If you are concerned about the fat content, swap the sour cream for non-fat plain greek yogurt. Just as tasty but a bit healthier!
Items Needed
- Bundt Cake Pan- You will need a good bundt cake pan for this recipe, not only does the ring shape look beautiful but the center captures a pool of the delicious frosting! I like this standard, reliable pan but there are so many beautiful designs to choose from.
- Inverted Spatula- Every kitchen needs a set of inverted spatulas! From icing cakes to lifting cookie dough cutouts to releasing cakes from the cake pan edge, this versatile utensil is a must!
- Serving Platter- All things taste better when they look beautiful! Every kitchen needs a gorgeous cake stand or platter.
Tips for Success
Add the eggs one at a time. Crack them into a small ramekin and then add to your batter. This prevents egg shells or a bad egg from ruining your batter.
Do not overmix! Mixing too much once you have added the flour will activate the gluten in the flour and result in a cake that is heavier and not as fluffy.
Be cautious not to overbake the cake as it will increase the risk of the cake sticking to the pan. Being a bundt cake, overbaking will result in the surface of the cake being too crisp and there is no good way to trim those edges!!
Cinnamon Roll Coffee Cake
Ingredients
- ¾ Cup Butter Room Temperature
- 1½ Cups Sugar
- 3 Eggs
- 1½ TSP Vanilla Extract
- ⅛ TSP Almond Extract
- 2½ Cups All-Purpose Flour
- 1 TSP Baking Soda
- 1 TSP Baking Powder
- 1¼ Cup Sour Cream
Cinnamon Swirl
- 4 TBSP Butter Melted
- 2 TBSP Cinnamon
- ½ Cup Brown Sugar
- ½ Cup Granulated Sugar
Cream Cheese Icing
- 4 Ounces Cream Cheese Softened
- 3 TBSP Butter Softened
- 1 TSP Vanilla Extract
- 2 Cups Confectioner's Sugar
- 2-4 TBSP Milk
Instructions
Cinnamon Roll Coffee Cake
- Preheat oven to 400°F and grease a 10-inch bundt cake pan.
- In a large bowl, combine flour, baking soda and baking powder. Whisk together and set aside.
- In a stand mixer, cream together butter and 1½ cups sugar until light and fluffy, about 4 minutes.
- Add in eggs one at a time, mixing thoroughly until completely incorporated. Scrape down sides of the bowl.
- Next, add in the vanilla and almond extract and mix.
- Add in flour mixture in increments, alternating with sour cream until all ingredients are added and well mixed.
- Next, prepare the cinnamon swirl.
Cinnamon Swirl
- Mix together melted butter, sugars, and cinnamon until well combined. Mixture will be crumbly.
- Pour half the batter into the prepared bundt pan and then evenly spread cinnamon swirl mixture over batter.
- Dollop remaining batter over cinnamon swirl layer and spread to cover entirely.
- Bake in oven at 400°F for 8 minutes. Reduce heat to 350°F and bake an additional 40 minutes until a toothpick inserted into the center comes out with only a few moist crumbs. Be cautious not to overbake.
- Upon removing from the oven, release the edges with an inverted spatula or butter knife. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack to continue to cool.
Cream Cheese Frosting
- Whip together the cream cheese and butter until smooth.
- Add in vanilla extract and continue to mix. Add in the sugar in small increments and mix until combined.
- Add milk 1 tablespoon at a time until icing reaches desired consistency.
- Drizzle over warm cake. Sprinkle top with cinnamon.
- Store in an airtight container at room temperature. Cake should be enjoyed within 5 days.
Eat well. Live fully. Bake often.
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Hey Melissa! This cake looks so delicious. I thought you might like to know I included it in a list of all the Easter brunch recipes I’d like to make this year!
https://sugarsaltgrace.com/every-easter-brunch-recipe-you-have-to-make/
Thank you so much! What an honor to be included!