Anytime Cinnamon Roll Cake
I have had a craving for cinnamon rolls for the last few days, I thought I would make some this morning, but then remembered that I’m out of yeast. So, when soft, gooey homemade cinnamon rolls can’t be made… you make a coffee cake, and in this case, it’s Cinnamon Roll Coffee Cake time!
Cinnamon Roll Coffee Cake
My house smells so good. This cake is a snap to stir together, no need for a mixer. Whip this yummy treat up for breakfast, tea time or dessert! And, I love to assemble coffeecakes the night before. In the morning they are ready to bake! All you have to do is make coffee.
Easy, anytime, cinnamon roll cake! You’ll mix dry ingredients, and then add the wet ingredients in a ‘well’ to mix. This cake is very moist.
Experimenting with different extracts is tasty.
After spooning on the topping, swirl it in with a toothpick.
I used almond extract for the glaze. You can use coffee, vanilla, chocolate – joy.
PrintCinnamon Roll Cake
- Total Time: 1 hour
- Yield: 1 9″ x 13″ cake 1x
Description
A simple and moist cinnamon coffee cake that is good any time of the day!
Ingredients
Dry Ingredients
- 2 cups unbleached white flour
- 3/4 cup sugar
- 4 tsp. baking powder
- 1/2 tsp. sea salt
Wet Ingredients
- 1 1/2 cups milk
- 1 tbsp. vanilla extract (My mom used a combination of chocolate and coffee extracts!)
- 2 large eggs, beaten
- 1/2 cup melted butter
Cinnamon Topping
- 2/3 cup butter, melted
- 2 tbsp. ground cinnamon
- 1/4 cup unbleached white flour
- 1/2 cup brown sugar
Coffee Glaze
- 1 cups powdered sugar
- 2–3 Tbsp. of Meringue powder (helps harden frosting)
- 4 Tbsp. milk or cream
- 2 tsp. of coffee or favorite extract
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 13 glass cake dish with butter or non-stick spray.
- In a large bowl combine all the dry ingredients, whisk together. Make a well in the center of the dry ingredients and add the beaten eggs, milk, extracts, whisk slightly, then add the melted butter and whisk gently together.
- Pour batter into the greased cake dish.
- Whisk together the cinnamon topping. Add in spoonfuls on top of the batter. Use a toothpick to swirl the lumps of cinnamon throughout the cake.
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Pour the frosting over the warm cake and let cool.
Notes
You can make this the night before and pop it into the oven the next morning. Alternating extract flavors is fun when making the glaze!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Coffee Cake
Child of God, Wife to Josh, Mommy to my four sweet children. Thankful for busy days filled with homeschooling, homemaking and loving my little family! And sneaking in sewing and pattern design whenever I can 🙂
