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Cinnamon Roll Coffee Cake

Reminiscent of gooey cinnamon rolls, this Cinnamon Roll Coffee Cake is gooey, cinnamony and smothered in rich cream cheese frosting! Prepare ahead of time for a delicious addition to your Christmas brunch, or any day of the week you desire a sweet treat!
Prep Time15 minutes
Cook Time48 minutes
Total Time1 hour 3 minutes
Course: Breakfast, Brunch, Dessert, Sweets
Keyword: Brunch, Bundt Cake, cake, Christmas Brunch, Cinnamon, Cinnamon Rolls, Coffee Cake, Cream Cheese Frosting
Servings: 12

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.