CINNAMON ROLL COFFEE CAKE is breakfast mash-up that’s so good you’ll want it for dessert too!
I love creating great easy cakes like this Cinnamon Roll Coffee Cake. Our daughter and company just went nuts for this. She asked, “when did you have time to bake a cake?” Well, when it is this easy you can have it whipped up in no time. This coffee cake was great, fresh hot out of the oven and just as delicious days later. When it is this easy to make, you will want to make your family and friends this happy too!
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The topping is what makes the cake, crunchy, nutty, sweet and cinnamony. All the things that you love it a great cinnamon roll are atop this cake! Baked up in a big 9-inch x 13-inch pan it what makes it so easy. No fuss with icing but a big scoop of vanilla ice cream would be a hit!!
Wonder where the term coffee cake came from? Well, it has been around for a long time, probably originating in Germany and it was a cake made with coffee in it and much more like a sponge cake. Today we think of coffee cake is something that you have with coffee or tea. A great coffee cake can take on any shape or size but usually, they are not too fussy which makes them a perfect cake for anyone to make. With Mother’s Day just around the corner, you will want to save this recipe for mom!! She will love it!!
You can almost smell it can’t you? The cake bakes up wonderfully with its’ crispy top and moist cake underneath. I love a great easy coffee cake for any time of the day. Cutting it into squares or just taking out a big scoop, this cake is easily transportable in a lunch box.
Cinnamon Roll Coffee Cake
- 1 cup butter
- 1 1/2 cups sugar
- 2 1/2 cups flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup whole milk
- 3 eggs beaten slightly
- 1/2 cup butter softened
- 3/4 cup flour
- 1 cup brown sugar
- 2 Tbsp. cinnamon
- 1 1/4 cups pecans chopped
Preheat oven to 350F. Grease a deep 9x13" pan and set aside. Whisk together the flour, baking powder and salt set aside. Combine topping mixture and mix until coarse crumbles.
In a standup mixer with a paddle attachment, cream together butter and sugar, add in the eggs and mix well. Alternatively add in the flour mixture and milk, starting and ending with the flour. Don't over mix.
Spread into the prepared pan and top with the topping. Press the topping lightly into the batter in spots or swirl with a knife.
Bake for 45-50 min. until not jiggly in the middle and browned on top. Serve warm or at room temperature.
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