• Prep Time: 15 Minutes
  • Cooking Time: 55 Minutes
  • Serves: 12-16 Serving

Cinnamon Roll Coffee Cake

  • Recipe Submitted by on

Category: Desserts, Breakfast, Rolls, Coffee Cakes

 Ingredients List

  • For the Cinnamon Filling
  • 1 stick (8 tablespoons) butter, softened
  • 1 cup light brown sugar, packed
  • 1 teaspoon cinnamon - adjust to your liking, but I would start with 1 teaspoon
  • For the Cake
  • butter and flour for cake pan
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • zest of 1 small lemon
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • â…” cup sour cream
  • 1 tablespoon vanilla
  • ¼-cup ground pecans, for garnish (optional)
  • For the Frosting
  • 1 package (8-ounces) â…“ less fat cream cheese, softened
  • 2 sticks butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons lemon juice


1. Preheat oven to 375.
2. Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
3. Make Cinnamon Filling
4. Combine butter, light brown sugar and cinnamon in a mixing bowl; using a pastry cutter or a fork, combine the mixture until thoroughly incorporated.
5. Take â…“ of the Cinnamon Filling and sprinkle it on the bottom of the bundt pan; set aside.
6. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
7. In your mixer's bowl, cream together butter and sugar; beat until creamy.
8. Add eggs, one at a time, beating well after each addition.
9. Beat in sour cream and vanilla and continue to mix until thoroughly combined.
10. Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
11. Pour half of the cake batter in the prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out.
12. Take the remaining of the Cinnamon-Filling and sprinkle it over the cake batter.
13. Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
14. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
15. Remove from oven and let cool 10 minutes in bundt pan.
16.Carefully invert cake onto a cooling rack and let cool 30 minutes before adding the Frosting.
17. In the meantime, prepare the Frosting.
18. Combine cream cheese and butter in a mixing bowl.
19. Beat on medium-high until creamy.
20. Gradually add in powdered sugar; beat until smooth, about 4 minutes.
21. Pour in the vanilla and lemon juice; continue to mix until well incorporated.
22. Using an offset spatula, evenly spread the frosting over cake.
23. Sprinkle with ground pecans.
24. Cut and Serve.

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