A soft, fluffy coffee cake swirled with a rich cinnamon sugar layer and finished with a simple sweet glaze—this Cinnamon Roll Coffee Cake gives all the cozy flavors of traditional cinnamon rolls without the hassle of kneading or rising. It’s a quick and comforting bake perfect for breakfast, brunch, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs
2 tablespoons Japanese mayonnaise (like Kewpie)
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
4 slices Japanese milk bread (shokupan) or soft white sandwich bread
Butter, optional for spreading
Parsley or chives for garnish (optional)
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing an 8-inch square baking pan.
In a large bowl, I whisk together the flour, sugar, salt, and baking powder.
In a separate bowl, I mix the milk, egg, vanilla, yogurt or sour cream, and melted butter or oil until smooth.
I combine the wet and dry ingredients just until mixed—being careful not to overmix.
Then I pour the batter into the prepared pan and smooth out the top.
For the swirl, I mix brown sugar, cinnamon, and softened butter in a small bowl to make a thick paste.
I drop spoonfuls of this cinnamon mixture over the batter and use a knife to swirl it throughout the cake.
I bake the cake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean.
While it bakes, I whisk the glaze ingredients until smooth.
Once the cake cools slightly, I drizzle the glaze over the top and serve.
Servings and timing
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 slices
Calories per slice: 270 kcal
Variations
I sometimes add chopped nuts, like pecans or walnuts, to the cinnamon swirl for extra crunch.
If I’m out of yogurt or sour cream, Greek yogurt works just as well.
I’ve made this with almond milk and it turned out great, so any milk of choice works.
For a fall twist, I add a pinch of nutmeg or swap in pumpkin spice.
When I want to cut back on sugar, I reduce the brown sugar in the swirl slightly—it’s still delicious.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, I microwave a slice for about 15–20 seconds until warm. If I want to refresh the glaze, I drizzle a little extra after reheating.
FAQs
How do I know when the coffee cake is done?
I insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (but no batter), it’s done.
Can I make this coffee cake ahead of time?
Yes, I often bake it the night before and glaze it in the morning. It stays moist and tasty overnight.
What’s the best way to swirl the cinnamon mixture?
I use a butter knife to gently swirl it through the batter, making figure-eight motions. I try not to overmix it, so I still get those beautiful cinnamon streaks.
Can I freeze this coffee cake?
Absolutely. I let it cool completely, then wrap individual slices in plastic wrap and store in a freezer-safe bag. I thaw and microwave slices as needed.
Can I double the recipe?
Yes, I double the ingredients and use a 9×13-inch baking pan. I keep an eye on the bake time—it usually takes around 35–40 minutes.
Conclusion
This Easy Cinnamon Roll Coffee Cake is everything I want in a quick homemade treat—fluffy, warm, and full of sweet cinnamon flavor. It’s simpler than traditional cinnamon rolls but just as comforting and satisfying. Whether I’m baking for brunch or just treating myself, this recipe never disappoints.
📖 Recipe:
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Easy Cinnamon Roll Coffee Cake
- Total Time: 40 minutes
- Yield: 9 slices
- Diet: Vegetarian
Description
A soft, fluffy coffee cake swirled with a rich cinnamon sugar layer and finished with a sweet glaze. It captures the cozy flavor of cinnamon rolls without yeast or rising time—perfect for a quick breakfast, brunch, or dessert.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp salt
1 tbsp baking powder
3/4 cup milk (any kind, including almond milk)
1 large egg
1 tsp vanilla extract
1/2 cup yogurt or sour cream (or Greek yogurt)
1/4 cup melted butter or oil
1/2 cup brown sugar (for cinnamon swirl)
1 tbsp ground cinnamon (for cinnamon swirl)
2 tbsp softened butter (for cinnamon swirl)
1/2 cup powdered sugar (for glaze)
1–2 tbsp milk (for glaze)
1/4 tsp vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8-inch square baking pan.
- In a large bowl, whisk together flour, granulated sugar, salt, and baking powder.
- In another bowl, mix milk, egg, vanilla, yogurt or sour cream, and melted butter or oil until smooth.
- Combine the wet and dry ingredients, mixing just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, mix brown sugar, cinnamon, and softened butter to make the swirl mixture.
- Drop spoonfuls of the cinnamon mixture over the batter and use a knife to swirl it through.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk powdered sugar, milk, and vanilla to make the glaze.
- Once the cake cools slightly, drizzle the glaze over the top and serve.
Notes
Add chopped pecans or walnuts to the cinnamon swirl for crunch.
Use Greek yogurt as a substitute for yogurt or sour cream.
Almond milk or any milk of choice works well.
For a fall twist, add a pinch of nutmeg or use pumpkin spice.
You can reduce the brown sugar in the swirl for a less sweet version.
Store at room temperature for 2 days or refrigerate for up to 5 days.
Microwave individual slices for 15–20 seconds to reheat and refresh glaze if desired.
Freeze individual slices by wrapping in plastic wrap and storing in a freezer-safe bag.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
