How to Make Coffee Cake Cinnamon Rolls from Scratch

Ultimate Coffee Cake Cinnamon Rolls

This ultimate coffee cake cinnamon rolls recipe combines a soft, buttery cake with a sweet cinnamon swirl and creamy glaze, perfect for breakfast or dessert.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 1

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 410

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cake Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 large eggs room temperature
• 1/2 cup unsalted butter melted and slightly cooled

For the Cinnamon Swirl

• 1/2 cup unsalted butter melted
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon

For the Glaze

• 1 cup powdered sugar sifted
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract preferably California-grown

Method

 

1. Preheat your oven to 350°F. Grease a 9-inch square baking pan with butter or nonstick spray, then set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, and melted butter, stirring until the batter is smooth and well combined.
3. Pour the batter into the prepared pan and spread it into an even layer.
4. In a separate small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Spoon this mixture in dollops over the batter, then use a butter knife to gently swirl it through the batter to create a marbled effect.
5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes.
6. Meanwhile, make the glaze: in a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cake, slice, and serve.

Nutrition

Calories: 410kcalCarbohydrates: 59gProtein: 5gFat: 18gSaturated Fat: 11gCholesterol: 85mgSodium: 310mgFiber: 1gSugar: 40g

Notes

For extra richness, substitute buttermilk for the whole milk. If you prefer a thicker glaze, add more powdered sugar until desired consistency. Store leftovers covered at room temperature for up to 3 days. To make ahead, prepare the batter and swirl mixture separately, then assemble just before baking. Avoid overmixing the batter to keep the cake tender. For a California twist, top with sliced almonds or a drizzle of local honey.

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Why You’ll Love These Coffee Cake Cinnamon Rolls

You know that moment at the bakery counter when you’re staring at the display case, completely torn between a gooey cinnamon roll and a crumbly slice of coffee cake? I’ve been there more times than I can count. And honestly, I always thought it was an impossible choice.

Until I made these coffee cake cinnamon rolls.

This isn’t just another cinnamon roll recipe. It’s a hybrid that gives you the best of both worlds. You get that soft, fluffy, swirled interior you crave from a classic cinnamon roll, but it’s all baked up in a single pan with a buttery streusel crumble on top. No rolling, no slicing, no fussing with individual rolls. It’s the brunch pastry recipe that solves the eternal dilemma.

Here’s the deal. My eleven-year-old, who is our official family cake tester, took one bite of these and said, “Mom, this is like a cinnamon roll that decided to be a cake. I love it.” And she was right. That’s exactly what it is. A cinnamon roll coffee cake that’s soft, tender, and absolutely loaded with that cinnamon-brown sugar swirl we all love.

Ingredients You’ll Need

Let’s talk about what goes into these. The ingredient list is short and sweet, which I love. You probably have most of this stuff in your pantry already.

For the Cake Batter:

• All-purpose flour – The base. Nothing fancy here.
• Granulated sugar – For sweetness and that tender crumb.
• Baking powder – This is what gives the cake its lift. No yeast required for this version, which makes it a great easy cinnamon roll recipe for beginners.
• Salt – Balances the sweetness.
• Whole milk – Adds richness. I prefer whole milk for the best texture, but more on that in a minute.
• Eggs – Room temperature is key here. They incorporate more easily into the batter.
• Unsalted butter – Melted and slightly cooled. I use European-style butter when I can find it. The higher fat content makes a noticeable difference in flavor.

For the Cinnamon Swirl:

• Unsalted butter – Melted again. This is the base for that rich, gooey swirl.
• Packed light brown sugar – This is non-negotiable. The molasses in brown sugar gives the cinnamon filling that deep, caramel-like flavor.
• Ground cinnamon – Two tablespoons might seem like a lot, but trust me, you want that bold cinnamon flavor in every bite.

For the Glaze:

• Powdered sugar – Sifted to avoid lumps.
• Whole milk – Thins the glaze to the perfect drizzling consistency.
• Vanilla extract – I use Madagascar vanilla because it’s more floral and less sharp. But any good vanilla will work.

How to Make Coffee Cake Cinnamon Rolls

Alright, let’s get into the process. I’m going to walk you through the four major stages. This is where we build the magic.

Stage 1: Prep the Batter

First things first, preheat your oven to 350°F. Grease a 9-inch square baking pan with butter or nonstick spray. Set that aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. I like to use a whisk for this to make sure everything is evenly distributed. Then, add the milk, eggs, and melted butter. Stir until the batter is smooth and well combined. Don’t overmix it, though. You want it just combined. A few small lumps are totally fine. The batter should be thick but pourable, like a slightly thicker pancake batter.

Stage 2: Assemble the Swirl

Pour the batter into your prepared pan and spread it into an even layer. Now, in a separate small bowl, mix together the melted butter, brown sugar, and cinnamon until it’s smooth and looks like a thick paste. This is your cinnamon filling recipe right here. Spoon this mixture in dollops evenly over the batter. Don’t just dump it all in one spot. You want those little pockets of cinnamon goodness throughout. Then, take a butter knife and gently swirl it through the batter. Just a few figure-eight motions. You’re not trying to fully incorporate it. You want that marbled effect.

Stage 3: Bake to Perfection

Pop the pan into the preheated oven and bake for 30 to 35 minutes. Here’s a pro tip I learned the hard way. When testing for doneness, insert a toothpick into a portion of the cake that doesn’t have a lot of the melty topping on it. Find a drier part of the cake. If you stick it right into a pocket of the cinnamon swirl, it’ll come out gooey even if the cake is fully baked. The toothpick should come out with just a few tender crumbs attached. Don’t overbake it, or it might come out dry. Let the cake cool in the pan on a wire rack for about 10 minutes.

Stage 4: Make the Glaze and Serve

While the cake is cooling, make the glaze. In a small bowl, whisk together the sifted powdered sugar, milk, and vanilla extract until it’s smooth and pourable. If you want a thicker glaze, add a little more powdered sugar. If you want it thinner, add a splash more milk. Drizzle the glaze over the warm cake. I like to do it in a back-and-forth motion to get nice even coverage. Then slice it up and serve it warm. The smell is absolutely incredible. Imagine the aroma of cinnamon mingling with buttery streusel filling your whole kitchen.

Pro Tips for Best Results

I’ve made this recipe quite a few times, and I’ve picked up a few things along the way. Let me share them with you so you can nail it on your first try.

Can I use whole milk instead of buttermilk in this cinnamon rolls recipe? Absolutely. This recipe calls for whole milk. But if you’re out, you can substitute buttermilk. Just know that buttermilk will make the cake a little more tender and give it a slight tang. I’ve tested it both ways, and I prefer whole milk for this particular recipe. It gives a sweeter, more straightforward flavor that lets the cinnamon shine.

Don’t overmix the batter. I know I said this already, but it’s worth repeating. Overmixing develops the gluten and makes the cake tough. You want a tender, soft crumb. Stir just until the flour disappears.

Use room temperature eggs. Cold eggs can seize up the melted butter and make the batter lumpy. Set your eggs out on the counter for about 30 minutes before you start baking.

If you want a richer glaze, you can use heavy cream instead of whole milk. It makes the glaze thicker and creamier. But whole milk works perfectly fine and is what I use most of the time.

Variations to Try

One of the things I love about this recipe is how easy it is to adapt. Here are a few ideas to make it your own.

Add nuts to the topping. If you want a little crunch, sprinkle some chopped walnuts or pecans over the cinnamon swirl before baking. They toast up beautifully in the oven and add a nice texture contrast.

Try a cream cheese glaze. For a tangier, richer topping, swap out the simple glaze for a cream cheese icing. Just beat together 4 ounces of softened cream cheese, 2 tablespoons of butter, 1 cup of powdered sugar, and a splash of vanilla. It’s incredible.

Make it patriotic. For a Fourth of July brunch, top the finished cake with fresh raspberries and blueberries before drizzling the glaze. The red, white, and blue colors make it a perfect patriotic breakfast idea.

Add a California twist. Sprinkle some sliced almonds over the top before baking, or drizzle a little local honey over the finished cake. It adds a lovely nutty sweetness that pairs perfectly with the cinnamon.

Go gluten-free. You can substitute a 1:1 gluten-free flour blend for the all-purpose flour. I’ve tested this with a couple of different brands, and it works well. Just be careful not to overmix the batter.

Storage & Make-Ahead Tips

These coffee cake cinnamon rolls are perfect for making ahead. Here’s how to handle leftovers and prep for a busy morning.

Storing leftovers: Let the cake cool completely, then cover the pan tightly with plastic wrap or transfer the pieces to an airtight container. It will stay fresh at room temperature for up to 3 days. I’ve also stored it in the fridge, but I find it dries out a little faster that way. Room temperature is best.

Make-ahead option: You can bake this cake the night before. Let it cool completely, then cover it airtight and leave it at room temperature. The next morning, just make the glaze and drizzle it over the top. It’s a lifesaver for holiday mornings or when you’re hosting brunch.

Freezing instructions: This cake freezes beautifully. Cut it into pieces and place them in an airtight freezer-safe container. It will keep for up to 8 weeks. When you’re ready to serve, remove the container from the freezer and let it thaw completely before opening the lid. This helps keep the moisture in the cake. Then reheat individual slices in the microwave for about 15 seconds to get them nice and gooey again.

Reheating: If you’re reheating a whole pan, pop it in a 300°F oven for about 10 minutes. For individual slices, 15 seconds in the microwave does the trick. The glaze will melt a little, but that’s part of the charm.

Frequently Asked Questions

I hope you love these coffee cake cinnamon rolls as much as we do. They’ve become a staple in our house for lazy Saturday mornings and holiday brunches alike. They’re the kind of recipe that feels special but is surprisingly simple to pull off.

If you make them, I’d love to hear about it. Tag me in your photos or leave a comment below. And if you’re looking for more brunch inspiration, I’ve got plenty more recipes on the blog. You can also follow me over on Pinterest for more ideas. I’m always pinning new things, and I’d love to see you there.

Source: Nutritional Information