Cinnamon Roll Coffee Cake with Cream Cheese Frosting

Is there anything as comforting as a cinnamon roll? The warm, spicy scent that envelops your senses is enough to get even the laziest teenager out of bed! (Maybe…)

Cinnamon Roll Coffe Cake

Cinnamon rolls, however, can be a labour of love. But this faster coffee cake rendition gives you all the elements you adore about cinnamon buns while keeping your prep time minimal. Hello lazy Saturday mornings!

Cinnamon Roll Coffe Cake


Cinnamon Roll Coffee Cake
Serves 12
All the flavours of a cinnamon roll in a super soft coffee cake form. Top it off with cream cheese frosting and a sprinkle of pecans for good measure!
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Prep Time
25 min
Total Time
1 hr 30 min
Prep Time
25 min
Total Time
1 hr 30 min
  2. 1/2 cup margarine/softened butter
  3. 1 cup brown sugar, packed
  4. 2 t cinnamon

  5. CAKE
  6. 2 cups flour
  7. 1/2 t baking soda
  8. 2 t baking powder
  9. 2 t cinnamon
  10. 1/4 t allspice
  11. 6 T margarine/softened butter
  12. 1 cup sugar
  13. 2 eggs
  14. 2/3 cup sour cream
  15. 1 T vanilla
  16. 1/4 cup chopped pecans, for garnish (optional)
  17. 1/4 cup cinnamon sugar, for garnish (optional)

  19. 1/2 a 8-oz. package of cream cheese, softened
  20. 1/2 cup margarine/softened butter
  21. 1 1/2 cups icing sugar
  22. 1 t vanilla extract
  23. 2 t milk/heavy cream
  1. Preheat oven to 375.
  2. Grease a 9" bundt cake pan with butter and sprinkle with flour; shake off any excess.

  4. Combine margarin/butter, brown sugar, and cinnamon in a mixing bowl; use a pastry cutter or fork to combine thoroughly into a thick paste.

  5. CAKE
  6. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and allspice. Set aside.
  7. In your mixer's bowl, cream together butter and sugar.
  8. Add eggs, one at a time, beating well after each addition.
  9. Beat in sour cream and vanilla; 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 use a spatula to spread the batter evenly and smooth it out.
  12. Take the Cinnamon Filling and spread it over the cake batter.
  13. Top with the remaining cake batter, using a spatula to evenly spread and smooth the batter out.
  14. Bake for 40-50 minutes, or until a toothpick inserted in the centre comes out clean.
  15. Remove from oven; let cool 10 minutes in bundt pan.
  16. Carefully invert cake onto a cooling rack or plate and let cool 30 minutes before adding 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 milk; continue to beat on high until well incorporated and smooth.
  22. Using a knife or spatula, evenly spread the frosting over cake.
  23. Sprinkle with cinnamon sugar (1/4 cup of sugar + 1-2 teaspoon of cinnamon) and ground pecans.
  24. Cut and Serve.
  1. Storing:
  2. Coffee cake can be kept 2-3 days at room temperature, or up to 5 days in the fridge; keep in an airtight container or covered cake plate.
Adapted from The Diethood
Adapted from The Diethood

Cinnamon Roll Coffe Cake
Cinnamon Roll Coffe Cake
Cinnamon Roll Coffe Cake
Cinnamon Roll Coffe Cake
Cinnamon Roll Coffe Cake
Cinnamon Roll Coffe Cake


Did you try this recipe? I’d love to know what you think! Share your comments below and share your creation with #littlebitsweeter!

Enjoy! xoxo Katrina