Cinnamon Roll Cake

Ooey gooey warm, buttery cinnamon roll coffee cake right out of the oven with fresh brewed coffee!!

Cinnamon roll cake!

Photo by Diane V.

Cinnamon roll cake!


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Cake:

  • 3

    cups all-purpose flour

  • 1

    cup sugar

  • 4

    teaspoons baking powder

  • ¼

    teaspoon salt

  • 2

    eggs

  • teaspoons vanilla extract

  • cups whole milk

  • 1

    stick (½ c.) unsalted butter, melted

  • Cinnamon Topping:

  • ¾

    cup packed brown sugar

  • 1

    tablespoon all-purpose flour

  • 1

    tablespoon ground cinnamon

  • 1

    stick (½ c) butter, very soft but not melted

  • cup ground pecans or walnuts, optional (I omitted)

  • Cream Cheese Icing:

  • 2

    ounces cream cheese, softened

  • 2

    tablespoons unsalted butter, softened

  • Pinch of salt

  • ½

    teaspoon vanilla extract

  • cups confectioners powdered sugar

  • 3 - 4

    tablespoons whole milk or heavy cream (I used 3 T. cream)

Directions

Preheat oven to 350° F. Spray a 13x9" baking dish with cooking spray. In a mixing bowl and using a mixer, beat together all the Cinnamon Topping ingredients until well blended. Set aside. Cake Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Using a mixer, beat in the eggs, vanilla, and milk until smooth. SLOWLY drizzle in the melted butter while folding it into the batter with a spatula or spoon. Pour batter into the prepared baking pan. Either spoon the Cinnamon Topping by teaspoonfuls on top of the cake batter, or put it into a ziptop plastic bag and pipe it across the top, which I did. Using a butter knife, gently swirl the topping into the batter. Place cake in oven and bake for 40-45 minutes, or until center tests done with a toothpick. (Mine was done in 41 minutes.) While the cake is baking, beat together all the Icing ingredients until smooth and creamy, adding a dab more cream, if needed, for desired consistency. Cover and refrigerate until cake is done. Remove cake from oven and drizzle or spoon the icing over top of cake while it is still warm. (I had a little bit left over.) Cut into squares and serve warm or room temperature with fresh brewed coffee!


Nutrition

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