With the great taste of Cinnabon cinnamon rolls, this quick and easy Cinnamon Coffee Cake recipe has it all, from buttery and tender cinnamon-swirled cake with carmalized streusel topping and a sweet glaze. An 8X8 small batch recipe that is simple to make smaller or bigger, it is the perfect breakfast, brunch, or dessert recipe for a holiday or everyday.
🥮Ingredients
Flour
Sugar—white, brown, and powdered
Cinnamon
Vanilla extract
Milk, butter, and egg
Pantry ingredients—salt, baking powder
Optional nuts—walnuts or pecans
Jump To (scroll for more)
- 🥮Ingredients
- 👨🍳How to Make Cinnamon Coffee Cake—Step-by-Step Photo Instructions
- 🤔When is the cinnamon coffee cake done?
- 👍Tips to make it perfect every time
- 🍽️How to serve
- ↕️How to make this recipe smaller or bigger
- 📋Other breakfast and dessert recipes
- ❄️Storage of leftovers
- ❓FAQs
- 📖 Recipe
- Small Cinnamon Coffee Cake
Featured Comment by Beth:
⭐⭐⭐⭐⭐
"Best Cinnamon Roll Cake EVER!!! It is so moist! It's hard to stop at one piece."
This wonderful Cinnamon Coffee Cake recipe is made from scratch with pantry ingredients. Loaded with butter, sugar, and gooey cinnamon swirls, it's topped with a glaze for that great cinnamon roll taste; it will be your new favorite dessert recipe.
Serve with baked sausage patties or crispy baked bacon.
👨🍳How to Make Cinnamon Coffee Cake—Step-by-Step Photo Instructions
1. Add the flour to a large bowl with cinnamon, sugar, salt, and baking powder. Optional—sift the flour for more tender results.
2. Add the wet ingredients: an egg, milk, and vanilla. Mix well.
3. Mix the melted butter into the cake batter.
4. Pour into a prepared 6X9, 8X8, or 9-inch round baking dish.
5. Mix topping by cutting cold butter into brown sugar, cinnamon, and flour. Add nut is you wish.
6. Add the topping to the batter. Cut it into the batter with a knife to make swirls. Bake at 350° until a toothpick comes out clean—about 30 minutes.
7. Mix a glaze of powdered sugar, vanilla, and milk.
8. After the cake is partially cooled, drizzle the glaze over the warm cake and evenly spread it over the cake.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🤔When is the cinnamon coffee cake done?
Your cinnamon cake is done when it is browned nicely, and the cake starts pulling away from the sides. And a toothpick or narrow knife will come out clean.
If unsure, the internal temperature of the cake should be 200° to 210° when checked with an instant-read thermometer.
Time estimates for baking recipes are estimated for planning, but there are many variables, like the oven and thickness, which depend on the pan
👍Tips to make it perfect every time
Standard white all-purpose flour is fine. Cake or bread flour is unnecessary, and whole wheat will fight the taste and texture.
Sifting the flour will add lightness to the coffee cake. It is optional but suggested. If you don't have a sifter, use a large strainer instead.
Add the optional nuts to get the full cinnamon roll experience when they sink into the cake with the crumb topping when baked after cutting the knife through the batter, making the swirl effect.
🍽️How to serve
I suggest a smaller serving. There is so much butter and sweetness that a smaller serving will make most people happy. But, I have set the nutrition to six relatively large servings.
Serve with American Fries. Breakfast meat is a must at our house. If you have not tried it, check out how to bake bacon or baked breakfast sausage.
Bacon Baked in a Convection Oven
The easiest way to cook crispy bacon is in a convection oven on aluminum foil for easy cleanup of the bacon grease. Use standard or thick-cut bacon to make great crispy bacon strips for breakfast or other uses.
↕️How to make this recipe smaller or bigger
This small recipe is already "for two with leftovers". If you decide to make a half recipe, you need to use a 6-inch round or 5-inch square pan and will cook 5-10 minutes quicker depending on the pan.
A double recipe uses a 9 by 13-inch cake pan and will take about 10 minutes longer to cook. Use the same endpoints.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
📋Other breakfast and dessert recipes
Check out other breakfast baked goods recipes, like Small French Toast Casserole, Glazed Cinnamon Biscuits, Cinnamon Streusel Coffee Cake, Blueberry Cake, and Baked Blueberry Pancakes. Or some delicious dessert recipes like Flourless Chocolate Cake and Old Fashioned Apple Crisp.
This recipe is featured in Mother's Day Recipes, Valentine's Day Recipes, and Christmas Recipes roundups.
❄️Storage of leftovers
The cake is best served warm out of the oven. Store tightly covered at room temperature for up to 3 days but best if only one day. If you add the optional cream cheese to the frosting, you should store in the refrigerator and not at room temperature.
Freezing is acceptable for up to 3 months, but I suggest freezing without the glaze and adding it later.
Reheat in the microwave. If you want to reheat in the oven, it should be covered.
❓FAQs
You may add 2 tablespoons of cream cheese to the frosting glaze for great cream cheese flavor. If you add cream cheese, the cinnamon cake must be refrigerated and not left at room temperature for more than 2 hours.
No. The top may overcook before the batter is cooked. This is true of most baking, only use convection if instructed.
📖 Recipe
Small Cinnamon Coffee Cake
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Ingredients
- 1 ½ cups flour - sifting suggested
- ½ cup sugar
- ½ teaspoon cinnamon
- ⅓ teaspoon salt
- 2 teaspoons baking powder
- 1 egg
- ¾ cup milk
- 1 teaspoon vanilla
- ¼ cup butter
Topping
- ½ cup butter - cold
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon flour
- ⅔ cup chopped nuts - optional. Walnuts or Pecans.
Glaze
- 1 cup powder sugar
- ½ teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat oven to 350° conventional.
- Sift 1 ½ cups flour into a large mixing bowl. You could skip the sifting, but it will improve the texture. You can also strain or whisk the flour for a few seconds.
- Add ½ cup sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, and 2 teaspoons baking powder to the flour in the large bowl. Mix dry ingredients. Add the wet ingredients: 1 egg, ¾ cup milk, and 1 teaspoon vanilla. Mix well.
- Melt ¼ cup butter in a microwave. Mix the melted butter into the cake batter.
- Prep an 8X8, 9X6, or 9-inch round baking dish with PAM cooking spray. Pour the batter into the prepared pan.
- Mix the topping in a medium bowl: cut ½ cup cold butter into a mixture of ½ cup brown sugar, 1 tablespoon cinnamon, and 1 tablespoon flour. Mix until crumbly. If you wish, add ⅓ cup chopped pecans or walnuts.
- Add the cinnamon topping to the cake batter. Cut it into the batter with a knife. Move a butter knife in 1-inch segments in both directions several times. Bake until a toothpick comes out clean, about 30 minutes.
- Mix the glaze of 1 cup of powdered sugar, ½ teaspoon vanilla, and 2 tablespoons of milk.
- After the cake is partially cooled, drizzle the glaze over the warm cake and evenly spread it over the cake.
- Serve warm.
Recipe Notes
Pro Tips
- An easy recipe to double using a 9 X 13 standard cake pan. Cooking time will increase a bit to 35-40 minutes. A half recipe will fit in a 6-inch round pan and will cook 5-10 minutes faster.
- Butter is a key component of this cake. Please use real butter.
- Sifting flour will make your flour "lighter" and your final results lighter and less dense. I think this is quite noticeable in this recipe. If you don't have a sifter, running the flour through a strainer will work. If you don't have that, a whisk or fork can help. Or you can skip it.
- You can add 2 tablespoons of cream cheese to the frosting glaze for more taste, but because of the cream cheese, you MUST refrigerate leftovers.
- Best warm out of the oven but otherwise store at room temperature covered tightly for up to 3 days, but only one day is better.
- It can be frozen for up to three months, but I suggest freezing it without the glaze and adding it before serving.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Based on Cinnabon Cake on Food.com.
Editor's Note: Originally Published December 12, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
carol says
This coffee cake is great!! Just the perfect size, recipe is easy to follow and there’s never leftovers! lol
I’ve been making it on a weekly basis.
Thank you Dr Dan
Felicia Henshaw says
This is by far one of the best cakes I have ever made and perfect size for 3 people!!!
Dan Mikesell AKA DrDan says
Hi Felicia,
Welcome to the blog.
Thanks so much, it is one of my favorites.
Dan
Beth Matteri says
Beth
Best Cinnamon Roll Cake EVER!!! It is so moist! It's hard to stop at one piece.
Happy Holidays to you & yours!
Beth
I love this recipe for Cinnamon Roll Cake. It is so moist.
It's hard to stop at 1 piece.
Happy Holidays to you & yours.
Linda says
When you mentioned using a pie-cutter, are you referring to also what's known as a dough cutter? I'm a senior citizen, but relatively new to baking and all the tools available. :-)
It's just me and my husband and I love your "Cooking for two". Great recipes!
Thank you for all the work it takes to make these recipes for everyone!
Dan Mikesell AKA DrDan says
Hi Linda,
I, of course, use the terminology I learned 60 yrs ago and never checked what people called it now. And the one I use is probably 60 yrs old, also. I changed it to "dough cutter" which has probably been the correct term forever.
Glad you are enjoying the blog. Please continue to let me know if something isn't clear.
Dan
Jayne says
This looks absolutely delicious!! A quick question please. Do I measure the 1 1/2 cups flour before or after sifting?
Thank you for sharing this recipe!
Dan Mikesell AKA DrDan says
Hi Jayne,
Welcome to the blog.
That is 1 1/2 cup before sifting.
Dan
Claudi0 says
Just made your cinnamon roll cake yesterday. I must had made some error somewhere as all the yummy topping ended up all as a layer on the bottom of the cake - which made it very hard to get out of the pan. But I will say, although that happened, it still was delicious all the same.
Dan Mikesell AKA DrDan says
Hi Claudi,
Welcome to the blog.
A couple of possibilities with the "sinking" of the topping. First, use cold butter when making the topping which will help that topping be more dry/crumbly. Warmer butter will tend to make more of a "goop" that will just go to the bottom. Second, don't over mix when running the knife though. You just want some of the topping to go into the dough. In my 6X9, I usually do 2-3 the long way and 3-4 across the shorter way.
But, at least it tasted good.
Thanks for the note, rating, and have a great holiday.
Dan