You ever have one of those mornings where the world feels just a little too quiet, like it’s holding its breath for something sweet to kickstart the day? That was me last weekend, shuffling into my kitchen in mismatched socks, craving something warm and comforting to pair with my coffee. I didn’t want to fuss with yeast or dough—let’s be real, I’m not that awake at 7 a.m.—but I was dreaming of cinnamon rolls. That’s when my trusty easy cinnamon roll coffee cake recipe popped into my head, and let me tell you, it’s like a hug from your favorite aunt who always smells like vanilla and brown sugar. ❤️
This recipe is my go-to when I want all the gooey, cinnamon-swirled goodness of a cinnamon roll but without the kneading or waiting. It’s the kind of dish that makes your kitchen smell like a bakery and your heart feel like you’ve got everything under control, even if your to-do list is a mile long. I first stumbled across the idea for this easy cinnamon roll coffee cake recipe years ago while flipping through an old cookbook at a flea market in San Diego. The pages were dog-eared, and someone had scribbled “TRY THIS!” in the margin. I took it as a sign, and I’ve been tweaking it ever since to make it my own—simple, pantry-friendly, and downright delicious.
What I love about this easy cinnamon roll coffee cake recipe is how it brings people together. Last month, I whipped it up for a brunch with some friends from my old restaurant days in L.A. We were all crammed around my tiny dining table, laughing about the time we accidentally set off the fire alarm trying to flambé bananas. That cake disappeared faster than you can say “seconds, please!” It’s got this magical way of making everyone feel at home, whether they’re a kid sneaking an extra piece or a grown-up savoring it with a second cup of coffee. The topping—oh man, that gooey cinnamon and brown sugar swirl—creates these little pockets of happiness in every bite. And the glaze? It’s like the cherry on top, sinking into the warm cake and making it just the right amount of indulgent.
I’ve traveled a bit for culinary inspiration—Thailand, Italy, you name it—and every time I come back, I’m reminded that the best recipes don’t need to be complicated. This easy cinnamon roll coffee cake recipe is proof. It uses stuff you probably already have in your pantry, and it comes together faster than you can scroll through your morning X feed. Plus, it’s forgiving. Forgot to soften the butter? Melt it. Only have almond milk? Go for it. It’s like the recipe’s saying, “Relax, I got you.” That’s my kinda cooking—fun, approachable, and made for real life.
One time, I made this cake while visiting my mom in Sacramento, and she got all teary-eyed because it reminded her of the coffee cakes her grandma used to bake. That’s the power of food, right? It’s not just about the taste—it’s about the memories it stirs up. Whether you’re making this easy cinnamon roll coffee cake recipe for a lazy Sunday morning or a holiday brunch, it’s gonna fill your kitchen with warmth and your heart with a little extra love. So, grab your mixing bowl, crank up your favorite playlist (I’m vibing to some old-school jazz latelyავ
Easy Cinnamon Roll Coffee Cake
An easy cinnamon roll coffee cake recipe that delivers all the gooey, cinnamon-swirled goodness of a cinnamon roll without the kneading or waiting. Perfect for a comforting breakfast or brunch!
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 12–14 servings 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
½ cup butter, melted
2 eggs
1 cup sugar
3 cups all-purpose flour
2 tsp vanilla extract
4 tsp baking powder
¼ tsp salt
1½ cups milk
1 cup butter, melted (see notes for tips)
1 cup brown sugar
2 Tbsp all-purpose flour
1 Tbsp cinnamon
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, mix all cake ingredients (butter, eggs, sugar, flour, vanilla, baking powder, salt, milk) until smooth and well combined.
- Pour the batter into the greased pan, spreading it evenly.
- In a small bowl, combine the topping ingredients (melted butter, brown sugar, flour, cinnamon) until well mixed. Spread evenly over the batter and swirl gently with a knife to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, mix the glaze ingredients (powdered sugar, milk, vanilla) in a small bowl until smooth, like pancake syrup. Drizzle over the warm cake, letting it soak in and set into a shiny glaze.
- Serve warm or at room temperature with a big mug of coffee or milk. Enjoy!
Notes
- Some folks find 1 cup of butter in the topping a bit rich (it can make the cake slightly oily). Try reducing to ½ cup for a lighter texture, or sprinkle the cinnamon, sugar, and flour mix over the batter, then dot with small pieces of unmelted butter before swirling.
- Swirl the topping lightly to keep it near the surface—overmixing can cause it to sink to the bottom.
- Add ½ tsp extra cinnamon for a bolder flavor, or toss in a cup of fresh blueberries or chopped walnuts for a fun twist.
- Store covered at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave for that fresh-baked vibe.
- This cake freezes well! Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and warm before serving.
Nutrition
- Serving Size: 12-14
- Calories: 450 kcal
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g
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