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Swirled Cinnamon Roll Coffee Cake with Brown Sugar Streusel

Close-up of a moist slice of cinnamon roll coffee cake topped with white icing and brown sugar streusel.
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Bake this moist, buttery coffee cake that captures the flavor of a cinnamon roll without the need for yeast dough. It features a rich cinnamon swirl, a crunchy brown sugar streusel, and a simple vanilla glaze.

Ingredients

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  • For the Cake: 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Cinnamon Swirl: 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the Streusel Topping: 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
  2. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  5. Prepare the cinnamon swirl: In a small bowl, mix together the 1/2 cup brown sugar and 1 tablespoon cinnamon. Pour the melted butter over this mixture and stir until it forms a thick paste.
  6. Assemble the cake: Spread half of the cake batter evenly into the prepared pan. Drizzle the cinnamon swirl mixture over the batter. Top with the remaining cake batter, spreading gently to cover.
  7. Make the streusel: In a separate bowl, combine the 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the top of the cake batter.
  8. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth. Drizzle over the warm cake.
  11. Allow the glaze to set before slicing and serving this delicious morning cake.

Notes

  • For a very moist crumb, ensure your butter and eggs are at room temperature before mixing.
  • If you prefer a stronger cinnamon flavor, increase the cinnamon in the swirl mixture to 1 1/2 tablespoons.
  • This cake is excellent served warm with coffee.

Nutrition

Find it online: https://miameal.com/cinnamon-roll-coffee-cake-recipe/