Easy Cinnamon Roll Coffee Cake

Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.
Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.

Say hello to morning with a big slice of this tasty Cinnamon Roll Coffee Cake!
I’m a morning person. I always have been. Back when I was a little kid, I’d wake up at 5:30am.
I couldn’t go back to sleep, so I’d get up and read comic books, or watch cartoons. And not those new-aged cartoons where everyone gets a trophy. I’m talking Tom & Jerry,  Popeye and Wile E. Coyote. (And eat some sort of a melt in your mouth kind of coffee cake and some milk.)  To be fair, it just slightly reminds me of a coffee cake flavor, but definitely more moist.

Instead of a crumb topping, you have an ooey gooey cinnamon and glaze topping, which sinks in as it bakes. They are hills and valleys of cinnamon and glaze.

Yup, I’m talking about Cinnamon Roll Coffee Cake !!

So, if you like Cinnamon rolls, then you owe it to yourself to try this Cinnamon Roll Coffee Cake!
It’s the kind of cake that can be served for breakfast along with a steaming mug of coffee. Or you can pull this one out for dessert and again with a steaming mug of coffee. or some milk if you are little kid 🙂

No matter how you prefer your coffee cake, I hope you enjoy this one! It’s good. Like really good!

Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.

4.4 from 35 reviews
Easy Cinnamon Roll Coffee Cake
Prep time
Cook time
Total time
Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.
Recipe type: Dessert
Serves: 12-14
  • Cake:
  • ½ cup butter, melted
  • 2 eggs
  • 1 cup sugar
  • 3 cups flour
  • 2 tsp vanilla
  • 4 tsp baking powder
  • ¼ tsp salt
  • 1½ cups milk
  • Topping:
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • Glaze:
  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix all the cake ingredients together until well combined.
  3. Pour into a greased 9x13 pan.
  4. For the topping, mix all the ingredients together in a small bowl until well combined.
  5. Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.
  6. For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
  7. While warm drizzle the glaze over the cake and it will set into a harder glaze.
  8. Serve warm or at room temperature.

Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.
Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.

Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.

97 thoughts on “Easy Cinnamon Roll Coffee Cake

    1. Julia

      I have tried many different cinnamon cakes-none of them were worth making again. This one, however, is going in the recipe “vault”! Delish, easy to make,& hard to screw up! The baking trifecta! Thank you!

  1. Rabecca

    Just made this and it is delicious!!! Only thing i would recommend would be to put one less teaspoon of baking powder it would hold together better☺ but it is sooo yummy great recipe

  2. Kate

    All I can say is WOW! This was so unbelievably delicious, I can’t get over it. The cake was super moist and the topping was just perfect with the edges getting a bit chewy from the brown sugar. The balance of sugar and cinnamon was just right. I did mix the dry and wet ingredients separately, and then poured the wet into the dry to make sure there were no clumps. Amazing recipe!

    1. Jen

      I have to agree!! This was easily THE BEST coffee cake recipe ever!! So moist and the cinnamon with the glaze was beautiful! Not too sweet! My family finished the pan in a day!

  3. Janelle Vogelsang

    Amazing coffee cake! Not as sweet as I thought it might be with all the sugar. I made it for a special Father’s Day breakfast treat! Such a fluffy, light cake! Nice fuss and uses common ingredients! It will permanently stay in my recipe box! Thank you!

  4. Melanie W

    This was amazing!!!! I made it for my hubby for Father’s Day and I’m making it again to take to our 4th of July getaway. A definite keeper and so nice that it uses things you already have!!!

    1. Marilyn Carpenter

      I made this recipe, and it was good, but there was no “ooey gooey” topping. My topping sank all the way through the cake to the bottom, without any evidence of my swirling it as directed. I expected it to have the swirled cinnamon topping throughout, and there was none….,only a bottom layer of the topping. What did I do wrong?


      1. Gerry Stevens

        I had the same problem. No crumbly topping, it was very liquid like when I poured it over the top of the cake mixture. I’m thinking that the butter should be soft but not melted. I’d like to know what went wrong as well

      2. Dusty Pass

        Sounds like maybe the cake was still to warm when you added the glaze.. I had to let mine sit and cool for over an hour to cool before adding the glaze. Or, it could have been the glaze was to thin… Either way I bet it was still amazing. I love this recipe.

      3. Lori

        I find if you just mix the cinnamon, sugar and flour and sprinkle over the top it works best if you do not mix in the butter with the rest of the toppings. Just cut the butter in little pieces and spread that on top of the cake and cinnamon sugar mixture. You can swirl a bit if you want, but it will bake just fine without swirling. Also only use 1 stick of butter, real butter.

      4. bella

        when swirling the top you want to make sure that you only break the very top and not all the way through if you want the swirl through the top.

  5. Betsy

    I don’t know what happened, but mine didn’t crumble on top, and all the topping sunk! It looks horrible! 🙁 Could you include some more pictures of the process to help give a visual aid to your descriptions?

  6. Ashley

    This I so easy! i’m 13 years old and I made this all by myself. It is one of the best things I have ever baked! highly recommend it! 5 stars

  7. Henrietta Dixon

    I am not a coffee cake eater per say, but I have been converted. I will never not eat coffee cake again, this is the best cake hands down that I have ever eaten, moist, rich, delicious I really could go on and on. Just superior not to mention one bowl mixing, by hand just delightful. You must accept my undying gratitude for this great recipe, which I plan to use a lot. Now if I could just get a super moist chocolate layer cake like this life would be sublime. Thanks Dan you’re the man.

    1. Liana

      I think I messed something up. Batter came out more like a dough. I don’t know what I did. I guess we will find out in 30 mins if it’s edible! Super easy recipe and I will definitely try again according to exact recipe and not changes as per comments.

  8. Kath

    Baked this for a family picnic. Delicious, easy to make and surprisingly not too sweet. Thank you for sharing this recipe.

  9. Karen

    My cake does not look at all like yours. I was wondering if the correct measurement for butter in the topping was 1/2 cup instead of 1 cup? Thanks!!

  10. Shelley

    This is a great recipe! Next time I make it I’m going to put the glaze on the bottom and cut up apples
    and mix them in before putting the cake on top like a cobbler. I think it would be great that way as well!
    Thank you for this!!

  11. Gillian R

    This 5 star cake recipe is absolutely fantastic……..and I am a picky baker, so this means a lot!
    I added extra cinnamon, because we like it, and I omitted the glaze for now, because we are trying to minimize additional sugar,(consumption)!
    I am glad to see that the ingredient list states ‘butter’. Everyone should use butter, as margarine is an unsatisfactory product if you desire exceptional results when cooking and baking.
    I will definitely be repeating this wonderful recipe, and checking out more recipes on this website.
    Many thanks.

  12. Liv

    This was so good! I made it for a family reunion and it was gone by the end! Thank s so much for an awesome recipe!

  13. Marilyn

    This sounds so good! But could buttermilk be substituted for the regular milk in the recipe proper, (not the glaze)? Or is it moist enough without buttermilk use?
    Thanks, M. Kisner

  14. Linda

    This is one of the very best recipes!!! I made this on Labor Day because I knew my kids were coming home from college. They are picky but thought this was fantastic. I also brought some to my parents and they loved it. The coffee cake is so moist but not overly sweet. It is also nice that most people would have the ingredients in their pantry. No special trips to the grocery. Thanks for a wonderful recipe!!!

    1. BR

      I agree! The amount of the butter in the topping could be halfed, easily. It pooled around the edges and made things really soggy =/

  15. GeeGee

    This cake was terrific! My family loved it! I confess, I messed up by putting only half of the melted butter in the Topping mixture (to pour on top of the cake). I was worried about adding all that butter anyways, but I was all in.
    However I had to melt the butter in two batches, and I noticed after the cake was in the oven that the 2nd half of the melted butter was sitting in a cup on the counter! I was bummed out because I was sure I had ruined the cake; but the cake came out beautifully!!!!!
    BE WARNED: This cake is absolutely addictive – you will want to keep eating it once you start. I made it for my family first and I’m making it for a brunch I’m going to tomorrow. THANK YOU for a fabulous recipe!!!!!!

  16. Ana maria

    Such a good cake, both my husband and I loved it. Yes it has a lot of sugar, yes it has a lot of butter and yes it goes perfect with a black coffee. Made 2 small adjustments, first i put 60% of the required amount of cinnamon, that was not a good idea, next time i might add some extra and for the glaze on top used 1/4 of all quantities (was afraid of too much sugar), that worked just great for me. For sure won’t be the last time to make it!

  17. Rachel

    Hi! This looks delicious! I cannot wait to make it! I was wondering if it is okay to make it the day before? Which do you prefer?

  18. monica martin

    Holy crow! Made this tonight for breakfast tomorrow. Followed directions. I worried a little when pouring in the topping but I went with it. Came out awesome. I ate some right away… couldn’t help it. Yummy! I will wait next time though cause my piece fell apart lol. Thanks for the recipe!

  19. george towers

    I made this this morning. I had all the ingredients need. Wow, best cinnamon coffee cake I have ever tested. Will see that my children all get it the recipe.

  20. Sophia

    I’ve made this three times. The first time it came out incredible and looked like the pictures. The next two times it came out with all of the topping sunken to the bottom! I thought maybe I swirled the topping too much the second time, so the third time I swirled less- and it still came out like this. I’m so confused! I can’t figure out what went wrong. Any ideas?

  21. Korynn

    Just made this and LOVE IT!!!! Has instantly become a family favorite.

    Question: Does anyone know how well this freezes?

  22. Janelle

    This is one of those recipes you wish you’ve never seen, hahaha. Sooo good and quickly became repeat bake in this house. I now put 2 TBSPN of dissolved coffee in with the cake mix which takes the yum factor up another notch. Have also added nutmeg spice in once which was yum, but I’m more inclined towards the original cinnamon/coffee blend.

  23. Amanda

    This is extremely delicious. It is WAY more delicious than an ordinary coffee cake. It is truly a cinnamon roll masterpiece! Make this and trust the recipe. It’s very special! Thanks for the new and delicious cake to crave!

  24. Lisa

    The cake was good but all of the topping sunk to the bottom. Not sure what I did wrong to get this result. It still was eaten and enjoyed but I would have preferred the topping to stay on top! Not sure I will be making it again. Might have to find something else next time.

  25. Inez

    I am so happy I found this recipe I’m 54 but New at cooking and baking usually I get so frustrated I never know which recipe to try specially after reading reviews
    All I can say is WOW thank you so much for sharing this and again sooo happy I found and tried it totally amazing

  26. Cheryl

    I thought this recipe was very, very good. But, I was wondering why my topping went to the botton of the pan. I didn;t think I squirled it that much. Would I make it again,, in a heart beat.

  27. Wendy

    This cake is in the oven now. As for the topping, it says melted butter. My topping does not look like crumbs!! Its just a swirl in the cake

  28. Corrin

    This cake was wonderful!!!! Just want to know how your crumb topping didn’t sink to bottom like it did when I made it. I want to make again for Christmas because it was so good – but I’d love it if the crumb topping didn’t sink to the bottom. Any suggestions?

  29. Mary

    This was a great recipe! Made it exactly as stated and it came out perfect.it was a yummy Christmas morning treat and the family loved it- thanks for posting !

  30. Heather

    Making sure….the topping is 2 sticks of butter melted? I have it in the oven but started second guessing myself as topping was very runny when I poured it over. Thanks!

  31. Candie

    Made this and it was good, really good except I could taste the baking powder in it. I have never had that happen before. I was using new unexpired ingredients, so that couldn’t be the problem. Any ideas to not have to use so much baking powder?? I like everything else about this recipe and would like very much to use it frequently. Just trying to fix this problem. Thanks for any help or ideas to try!

  32. Ellen

    Made this yesterday for breakfast this morning. Did not think it was fluffy and found it had a heavy metallic taste from the baking powder. It was easy to put together but lacked what I expected from this cake. Thanks for sharing anyway.

  33. Abby

    Thanks for sharing the recipe. It was delicious – a big hit with my family.
    For my taste though, when I make it again, I will increase the salt to 1/2 tsp., and decrease both the brown sugar and butter in the topping to 2/3 cup each. It was a little too sweet and rich.

  34. Karla

    I used 1/2 the butter called for in both the cake and the topping, and about 3/4 cup brown sugar for the topping I also used less glaze. Those proportions worked out great. I served it for a morning Bible study meeting and all of the women loved it. Definitely a keeper!

  35. Porkchop

    Made this last night and it is AMAZING! Was worried I did something wrong as the butter and sugar topping seemed to split in the oven, but turned out perfect. Added some cream cheese and sour cream to the glaze to contrast the sweetness (so now it is a bit sticky but happy with it). Will def be making again!!!

  36. Gwynnie

    Thank for sharing this recipe. I made this for a work breakfast and it was a big it! This recipe is a keeper.

  37. Kelly

    Just made this…nearly half is already gone! Hubs was craving late night cinnamon rolls so I googled easy dessert recipes and luckily found this one. I didn’t have milk or brown sugar in stock, so (after a little more googling) I substituted water and sour cream for the milk and then sugar and molasses for the brown sugar. It turned out amazing! The sour cream even worked well in the glaze. I will definitely be saving this recipe. It was super easy and delicious! Thank you!

  38. Sharon Haney

    The cake is in the oven right now. Smells wonderful. Does it have to be stored in the refrigerator?

  39. Anonymous

    Everyone loved it. I might cut back on the glaze by half as it was pretty sweet, but others thought it was fine.

  40. Kate Kalkman

    I made it exactly how you suggested except I added a cup of fresh blueberries. It’s tooooo hot to try it yet but I know it will be delish!! Thanks for the recipe!

  41. Rachael

    I was unsure about a few things as I was making this recipe and it looks like Dan doesn’t reply to comments with tips or clarification, unfortunately, so I thought I’d write my own comment in the hopes it might help others in future!

    I love simple recipes and this one certainly seemed to qualify, so I was really looking forward to making it. However, I am a little disappointed by the results. I wouldn’t call this coffee cake in the traditional sense. The topping of mine sank to the bottom, like what many other commenters experienced. I don’t know how Dan got the pictures you see at the top of the post, because my cake looked nothing like them. After I’d added the glaze, the result looked like a huge sour cream donut bar.

    The cake is pretty good but there really is a crazy amount of butter in this recipe-I had a small square earlier and after I’d finished there was this thick ooze of butter on my plate… yikes. The texture isn’t dense but it does feel kind of oily and heavy.

    Also, I think you definitely need to use a 9×13″ pan for this recipe. All I had was an 8×13″ pan and the batter and topping almost overflowed. When it came time to add the glaze, there was simply too much to use, and what I did use mostly slid off the cake onto my countertops.

    For what it’s worth, my boyfriend–who doesn’t have much of a sweet tooth–really enjoyed this cake. We’ll polish the rest of it off, but I think I will give this one a pass in future, in favor of doing a lighter, more traditional coffee cake.

  42. Tonya

    I must say i just made this and it came out absolutely mouth watering delicious! By far the best recipe I’ve had and made yet for coffee cake! It’s like heaven! Thanks so much for sharing this recipe I’ll be holding onto this one for a while!

  43. Paula T

    Too much of the brown sugar topping. I followed the directions exactly, and my cake had to cook for an extra 10 mins as the centre was still raw batter. If I bother to do this cake again, I’ll be doing a half measure of the topping.. so far, not impressed.

  44. Michelle

    Delicious and easy to make with ingredients I already had in my pantry. I made exactly as written and looks just like your photos. Definitely keeping this recioe. Thnak you!

  45. Torgee

    This recipe was very tasty and will be making again. I separated wet and dry ingredients when mixing the cake because that’s how cakes are usually mixed and I was too scared not to do it. Also, I think that in the future I will try 1/2 if the butter in the filling. I followed the recipe exactly and have a very gooey cake. It does not have the crumb like the pictures show. Still very tasty.

  46. MTaylor

    Meh. Not a huge fan. I’ll attempt again with 1/2 cup butter in the topping. I expected it to be a little more like a streusel crumble and definitely should have gone with my gut and only used the 1/2 cup. The topping sank and got gooey.

  47. Drew

    Cake recipe itself is very good – super easy in one bowl and moist. Thanks for sharing!
    The crumb topping, however, seems to have a typo. Following it as written, I, like other commenters, did not get crumbs on top but a gooey mess that sank into and down to the bottom of the cake.
    Other crumb recipes call for 2 cups of flour, not 2 Tbsps….

  48. Jenny

    Something went wrong with the cinnamon and brown sugar topping.. wasn’t crispy just soggy. Tastes good but was looking forward to the crispness of the brown sugar topping.

  49. Jennifer

    Yum! I added about 1/2 teaspoon of cinnamon and cut the milk to 3 tablespoons for the glaze. I waited until the cake was out of the oven and warm to the touch before I put the glaze on.

  50. Patrycja

    I made this recipe yesterday, I used half of the butter for the topping (as per some of the previous comments) and found I had to bake it for about an hour as oppose to the 35 minutes the recipe called for. It turned out delicious! My husband and I cannot get enough of it! Will definitely be making this again!

  51. Jennifer le

    This is a wonderful and super easy recipe!
    I made it exactly as directed and it turned out great.

    The second time I substituted veg oil for butter in the batter and the cake came out even moister. I also cut the butter in the topping down to 1/2 cup as i thought 1 cup was two much the first time. I also reduced the quantity of the icing to a bit more than half as that is my preference..

    The third time I veganized it for my nieces with severe dairy and egg allergy and substitued:

    1/4 cup aqua fava (the liquid in a can of chickpeas) for each egg
    Almond milk for whole milk
    Veg oil fir butter in the batter
    Earth balance margarine for butter in the topping.

    Every time it was delicious!!! Thank you for the recipe!!!

  52. Tiffany Munro

    Everyone complaining probably didn’t understand it wasn’t supposed to be a crumble. I bet they all decided to reduce ingredients without adjusting for it. I too thought it looked like too much butter. I didn’t change it though, I dollopped it on and used a spatula to gently swirl it. The cake batter came out fairly thick which I think held it together, so the top looked like the pictures for my result. The only thing I think is, it could have used a bit more salt and a bit less baking powder. I added extra cinnamon. A stunning result though apparently quite fickle for other people.

  53. Lauri

    Made this tonight and NOW I can say I’ve finally found my go to Coffee Cake recipe!! Absolutely delicious, easy to make and turned out perfect. The recipe didn’t specify self-rising or all purpose for the flour. I used self-rising. The only change I made was to use 2 tsp if baking soda instead of 4 tsp.
    Thanks, Dan, for this wonderful recipe! Wish the site would let me upload a photo!

  54. Kristie A

    T.H.I.S. cake. OMG! It was super easy and absolutely dicious. My family devoured it! I agree with only using 1/2 cup butter in the cinnamon topping. I did, and it was the perfect consistency. Dont hesitate to make this, you will NOT regret it


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