I made a Pillsbury Cinnamon Roll Coffee Cake and, no lie, it looks like a bakery showstopper but is shockingly low-fuss.

Jump to Recipe

I adore this Easy Cinnamon Roll Coffee Cake because it tastes like a guilty shortcut that actually works. I love the gooey cinnamon swirl and the crunchy streusel, and I’ll admit I sometimes use Things To Do With Canned Cinnamon Rolls as my excuse to bake it on a lazy Sunday.

Quick Breakfast Treats? Yes please.

But the thing that gets me every time is the butter and vanilla, I use 1/2 cup unsalted butter, softened and a splash of 1 teaspoon vanilla extract, plus a sticky glaze. It’s so messy, totally nostalgic, and impossible to resist.

Try it now.

Ingredients

Print Recipe (No Advertisments)

Flour: Basically the cake’s backbone, soft and cakey texture.
Baking powder: It’s the lift that keeps it fluffy.
Salt: Tiny punch that makes sweetness taste real.
Soft butter: Adds richness and tender, moist crumbs.
Granulated sugar: Sweetness and slight crisp top when baked.
Eggs: They bind everything and give structure, simple protein.
Milk: Makes batter smooth and keeps cake from drying.
Vanilla: It’s warm and cozy, little flavor booster.
Brown sugar (swirl): Adds molasses warmth and sticky cinnamon pockets.
Cinnamon: Classic spice, aromatic and comforting in every bite.
Melted butter (swirl): Basically the glue for gooey swirl layers.
Brown sugar (streusel): Gives caramel notes and tender crumb topping.
Flour (streusel): Keeps streusel together and gives pleasant crumbliness.
Nuts: Crunchy contrast, optional but worth the texture.
Powdered sugar: Sweet, smooth base for that glossy glaze.
Milk (glaze): Thins glaze so it drips just right.
Extra vanilla: Plus little extra warmth in the glaze.

Ingredient Quantities

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 cup milk (whole or 2 percent)

1 teaspoon vanilla extract, plus a little extra for the glaze if you like

1/2 cup light brown sugar, packed (for the cinnamon swirl)

3 tablespoons ground cinnamon

1/4 cup unsalted butter, melted (for the swirl and streusel)

1/2 cup packed light brown sugar (for the streusel)

1/2 cup all purpose flour (for the streusel)

1/4 cup chopped pecans or walnuts, optional

1 cup powdered sugar (for the glaze)

2 to 3 tablespoons milk or cream (to thin the glaze)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and grease a 9×9 or 8×8 inch pan, or line it with parchment for easy lift out.

2. Whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a bowl; set aside.

3. In a larger bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and a bit fluffy, then beat in 2 large eggs, 1 cup milk, and 1 teaspoon vanilla extract until just combined.

4. Fold the dry flour mixture into the wet ingredients until mostly smooth but dont overmix; a few tiny lumps are okay.

5. Make the cinnamon swirl by stirring 1/2 cup packed light brown sugar with 3 tablespoons ground cinnamon and 1/4 cup melted butter until it forms a crumbly paste.

6. Pour half the batter into the prepared pan, spread gently, then sprinkle half the cinnamon swirl mixture over it; pour the rest of the batter on top and dollop the remaining swirl mixture, then use a knife or skewer to gently swirl it through the batter.

7. For the streusel, combine 1/2 cup packed light brown sugar, 1/2 cup flour, and 1/4 cup melted butter; toss in 1/4 cup chopped pecans or walnuts if using. Crumble this evenly over the top of the cake.

8. Bake 30 to 40 minutes until a toothpick in the center comes out mostly clean and the streusel is golden; ovens vary so start checking at 28 minutes.

9. Cool the cake in the pan on a rack for about 15 minutes. Meanwhile whisk 1 cup powdered sugar with 2 to 3 tablespoons milk or cream and a little extra vanilla if you like to make a pourable glaze.

10. Drizzle the glaze over the warm but not hot cake, let it set a few minutes, then slice and serve. Enjoy with coffee, it’s perfect for breakfast or a sweet snack.

Equipment Needed

1. 9×9 or 8×8 inch baking pan (or lined with parchment for easy lift out)
2. Mixing bowls (one medium for dry, one larger for wet)
3. Whisk (for dry ingredients and glaze)
4. Hand mixer or stand mixer (for creaming butter and sugar; you can also whisk by hand)
5. Rubber spatula or wooden spoon (for folding batter and scraping bowls)
6. Measuring cups and spoons
7. Knife or skewer (to swirl the cinnamon paste and to test doneness)
8. Cooling rack (to cool the cake before glazing)

FAQ

Can I swap the milk or butter for something else? Yes, you can use 2% or whole milk like the recipe says, or try buttermilk for a tangier crumb. Melted coconut oil works in place of the melted butter for the swirl and streusel, but for the creamed butter in the batter stick to a solid fat like butter or a room temp margarine so the texture stays right.

What pan size and bake time should I use? A 9 inch square or 9 inch round pan works best. Bake at 350°F (175°C) for about 35 to 45 minutes until a toothpick comes out clean in the center. If you use an 8 inch pan it might take a little longer, check after 40 minutes.

How do I avoid a gummy or underbaked center? Don’t overmix the batter, stir till just combined. Make sure your oven is preheated and no peeking for the first 25 minutes. If the top browns too fast, cover loosely with foil and finish baking.

Can I make it ahead or freeze it? Yes. You can bake and cool completely then wrap tight and refrigerate for up to 3 days. For longer storage freeze slices in a zip bag up to 2 months, thaw overnight in the fridge and warm gently in the microwave. Unbaked batter or assembled, wrapped pan can be frozen too, then bake from frozen adding 10 to 15 minutes.

Do I have to use nuts, and any allergy swaps? Nuts are totally optional. Leave them out, or swap with sunflower seeds or pumpkin seeds if you need a nut free version. It’ll still be delicious.

How thick should the glaze be and how do I thin it? The glaze should be pourable but not watery. Start with 2 tablespoons milk or cream and whisk into the powdered sugar. Add the extra tablespoon only if needed. If it’s too thin add a bit more powdered sugar, if too thick add a few drops of milk.

Easy Cinnamon Roll Coffee Cake Recipe Substitutions and Variations

Flour: swap all purpose for whole wheat pastry flour for a nuttier, slightly denser cake; or use a 1:1 gluten free baking blend if you need it to be gluten free. It may be a tad crumbly, but still tasty.
Butter: replace softened butter with equal amount of neutral oil (like canola or vegetable) for a moister crumb, or use margarine if thats what you have. If you use oil, skip melting it for the swirl or streusel so it holds together better.
Milk: use buttermilk or plain yogurt thinned with a little water for extra tang and tenderness; for dairy-free, unsweetened almond or oat milk works fine but the cake will be slightly less rich.
Eggs: for a vegan or egg-free option, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes). Texture is a bit denser, but still yummy.

Pro Tips

1) Chill the batter a little before baking if you have time. Let it sit in the fridge for 20 to 30 minutes. It helps the swirl hold its shape better and the crumb firms up so you dont end up with a gummy middle. If you’re in a hurry skip it, but it really helps.

2) Toast the nuts for more flavor. Toss the pecans or walnuts in a dry pan for 3 to 5 minutes till they smell nutty, then cool and chop. It makes the streusel taste way better and gives a nice crunch. Dont burn them though, they go from perfect to bitter fast.

3) Make the cinnamon swirl thicker so it doesnt just sink. Mix the brown sugar and cinnamon with the melted butter into a slightly paste-like texture, not totally runny. If it feels too loose, add a tablespoon of flour to thicken. That way you get more distinct ribbons of cinnamon and not just a muddy streak.

4) Watch the bake time and use the toothpick trick plus feel. Start checking at 28 minutes. If the toothpick has a few moist crumbs but not wet batter, it’s done. Also press the top lightly with a finger; it should spring back a bit. If the streusel is getting too dark, tent with foil for the last 5 to 10 minutes.

Easy Cinnamon Roll Coffee Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Pillsbury Cinnamon Roll Coffee Cake and, no lie, it looks like a bakery showstopper but is shockingly low-fuss.

Servings

servings

Calories

417

kcal

Equipment: 1. 9×9 or 8×8 inch baking pan (or lined with parchment for easy lift out)
2. Mixing bowls (one medium for dry, one larger for wet)
3. Whisk (for dry ingredients and glaze)
4. Hand mixer or stand mixer (for creaming butter and sugar; you can also whisk by hand)
5. Rubber spatula or wooden spoon (for folding batter and scraping bowls)
6. Measuring cups and spoons
7. Knife or skewer (to swirl the cinnamon paste and to test doneness)
8. Cooling rack (to cool the cake before glazing)

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup milk (whole or 2 percent)
1 teaspoon vanilla extract, plus a little extra for the glaze if you like
1/2 cup light brown sugar, packed (for the cinnamon swirl)
3 tablespoons ground cinnamon
1/4 cup unsalted butter, melted (for the swirl and streusel)
1/2 cup packed light brown sugar (for the streusel)
1/2 cup all purpose flour (for the streusel)
1/4 cup chopped pecans or walnuts, optional
1 cup powdered sugar (for the glaze)
2 to 3 tablespoons milk or cream (to thin the glaze)

Directions

Preheat oven to 350°F and grease a 9×9 or 8×8 inch pan, or line it with parchment for easy lift out.
Whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a bowl; set aside.
In a larger bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and a bit fluffy, then beat in 2 large eggs, 1 cup milk, and 1 teaspoon vanilla extract until just combined.
Fold the dry flour mixture into the wet ingredients until mostly smooth but dont overmix; a few tiny lumps are okay.
Make the cinnamon swirl by stirring 1/2 cup packed light brown sugar with 3 tablespoons ground cinnamon and 1/4 cup melted butter until it forms a crumbly paste.
Pour half the batter into the prepared pan, spread gently, then sprinkle half the cinnamon swirl mixture over it; pour the rest of the batter on top and dollop the remaining swirl mixture, then use a knife or skewer to gently swirl it through the batter.
For the streusel, combine 1/2 cup packed light brown sugar, 1/2 cup flour, and 1/4 cup melted butter; toss in 1/4 cup chopped pecans or walnuts if using. Crumble this evenly over the top of the cake.
Bake 30 to 40 minutes until a toothpick in the center comes out mostly clean and the streusel is golden; ovens vary so start checking at 28 minutes.
Cool the cake in the pan on a rack for about 15 minutes. Meanwhile whisk 1 cup powdered sugar with 2 to 3 tablespoons milk or cream and a little extra vanilla if you like to make a pourable glaze.
Drizzle the glaze over the warm but not hot cake, let it set a few minutes, then slice and serve. Enjoy with coffee, it's perfect for breakfast or a sweet snack.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.