Description
This Soft Cinnamon Roll Coffee Cake recipe combines the flavors of classic cinnamon rolls with the ease of a coffee cake. With a tender, yeasted dough and a rich, cinnamon-sugar filling topped by a crumbly streusel and a smooth vanilla glaze, it’s perfect for breakfasts, brunches, or any time you crave a comforting sweet treat.
Ingredients
Scale
Dough
- 1 large egg (room temperature)
- 6 tbsp unsalted butter (melted and cooled)
- 1 packet (2 1/4 tsp) instant yeast
- 4 1/2 cups all-purpose flour (King Arthur flour recommended)
- 1/3 cup granulated sugar
- 1 tsp salt
- 1 1/2 cups milk (warmed to 110°F)
Filling
- 1 tbsp ground cinnamon (freshly ground preferred)
- 1/4 cup unsalted butter (softened)
- 2/3 cup packed dark brown sugar
Streusel Topping
- 1/3 cup unsalted butter (cold, cubed)
- 2/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- Pinch of salt
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Vanilla Glaze
- 2 tsp milk
- 1/2 cup powdered sugar (sifted)
- Splash of vanilla extract (pure vanilla preferred)
- Pinch of salt
Instructions
- Prepare the Dough: In a large mixing bowl, combine the warm milk (at 110°F), instant yeast, and granulated sugar. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active. Then, add the melted and cooled butter, the egg, salt, and gradually add the flour while mixing until a soft, elastic dough forms.
- First Rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare the Filling: In a separate bowl, mix the softened butter, cinnamon, and dark brown sugar until well combined into a spreadable paste.
- Roll Out the Dough: Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle approximately 16×12 inches.
- Spread the Filling: Evenly spread the cinnamon-sugar butter mixture over the dough, ensuring full coverage.
- Roll and Slice: Starting from a long edge, carefully roll the dough into a tight log. Slice the log into equal pieces (amount depending on preferred thickness, typically around 8-12 slices).
- Second Rise: Place the slices in a greased or parchment-lined baking dish, spaced slightly apart, cover, and let rise for another 30-45 minutes until puffy.
- Make the Streusel Topping: Combine the cold cubed butter, flour, light brown sugar, granulated sugar, cinnamon, and a pinch of salt in a bowl. Use a pastry cutter or fingers to mix until crumbly topping forms.
- Add the Streusel: Sprinkle the streusel evenly over the risen cinnamon rolls before baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the coffee cake for 25-30 minutes or until golden brown and cooked through.
- Prepare the Vanilla Glaze: While baking, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze and Serve: Remove the coffee cake from the oven and let it cool for 10-15 minutes. Drizzle the vanilla glaze over the warm cake and serve.
Notes
- Use fresh yeast for best rise and soft texture.
- Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Allow the cake to cool slightly before glazing to avoid melting the glaze completely.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
