If you like cinnamon rolls, you are going to love this cake! Unlike traditional cinnamon rolls, which can be tricky to make, this cake is super easy! Whether for dessert or brunch, this Cinnamon Roll Coffee is perfect! I loved the cake-y texture and, more importantly, I loved the swirl of cinnamon streusel that runs throughout this comforting cake. It’s one of those easy dessert recipes that’s great to make because if you end up having leftover cake, it’s perfect for breakfast the next day! That’s my kind of dessert!
Plus, it’s one of my favorite holiday recipes. I make for Christmas morning so we have something sweet to go with the Bacon, Egg and Cheese Breakfast Braid that I usually make. So if you’re looking for baking ideas that would be perfect for holiday entertaining, give this a try!
This cake was super easy to mix up. It uses easy to find ingredients that you probably have in your pantry and fridge. Of course, in typical me fashion, I was out of two key ingredients – flour and butter – when I went to make the cake. So off to my local Price Chopper I went!
I easily found the Gold Medal all-purpose flour and the I Can’t Believe It’s Not Butter sticks, grabbed what I needed and headed back home to bake!
By the way, I am totally loving the new refrigerator cases at my local grocery store! The LED lights make it so easy to find just what I’m looking for!
Back to the cake…I loved the addition of the cream cheese in the glaze. I think it gave it a nice consistency. Everyone loved this cake when I made it. It’s become one of my favorite Christmas recipes.
And, just like the name implies, it goes perfectly with a big cup of steaming hot coffee! Enjoy!
Cinnamon Roll Cake
Compliments of It’s a Keeper
1/4 cup unsalted I Can’t Believe It’s Not Butter, softened
3/4 cup sugar
2 large eggs
3/4 cup sour cream
2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups Gold Medal all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted I Can’t Believe It’s Not Butter, melted
1 cup light brown sugar, packed
4 tsp cinnamon
2 Tbsp cream cheese, softened
2 Tbsp milk
1 tsp vanilla extract
1 cup confectioner’s sugar
1/2 tsp cinnamon
Preheat oven to 350F and grease and flour a 9-inch spring form pan. The pan must be at least three inches high on the sides. Set aside.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until it is pale and fluffy, about 3 minutes.
Add sour cream, eggs, oil, vanilla, cinnamon and nutmeg. Beat until smooth. In a separate bowl whisk together the flour, baking soda and salt. Slowly add dry ingredients to mixer. Beat just until the dry ingredients are combined. Be careful not to over-mix. Spread the batter into the prepared pan.
To make the filling, combine the melted butter, brown sugar and cinnamon together. Spread the filling over the top of the cake batter. Use an offset spatula to make sure the layer is evenly distributed. Using a knife, go back and forth to make swirls in the filling. This should give a “marbled” effect.
Place pan on a sheet pan and bake for 45-50 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove cake from oven and cool cake on wire rack for 30 minutes.
For the glaze, combine all of the ingredients together with a whisk until smooth. If the glaze is too thick, continue adding an additional 1/2 tablespoon of milk until it is the desired consistency. If the glaze is too thin, continue adding an additional one tablespoon of confectioners sugar until it is the desired consistency.
Remove cake from spring form pan and place on serving platter. Drizzle glaze evenly over the top of the cake.
For more inspiration, be sure to check out these pages on It’s a Keeper: