I love this coffee cake for delivering the cozy flavors of a cinnamon roll in a simple, pan-baked format—no yeast or proofing required, just swirled cinnamon-sugar and a sweet vanilla glaze.

Easy Cinnamon Roll Coffee Cake

Why You’ll Love This Recipe

I adore how this cake brings together buttery richness, a tender, moist crumb, and gooey cinnamon swirls—all topped with a vanilla glaze. It’s ideal for breakfast, brunch, snack, or dessert, and I can customize it with nuts, raisins, or cream cheese frosting. This recipe offers all the satisfaction of a cinnamon roll with minimal effort

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup melted butter
2 eggs
1 cup granulated sugar
3 cups all-purpose flour
2 tsp vanilla extract
4 tsp baking powder
¼ tsp salt
1½ cups milk

For the cinnamon swirl topping:

1 cup melted butter
1 cup packed brown sugar
2 Tbsp flour
1 Tbsp ground cinnamon

For the glaze:

2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla extract

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat & prep pan
I preheat my oven to 350 °F (175 °C) and grease a 9×13″ baking dish
Make the batter
I whisk together melted butter, eggs, sugar, vanilla, baking powder, salt, and flour; then I slowly stir in milk until the batter is smooth.
Add to pan
I pour the batter into the prepared dish, spreading it evenly
Prepare topping swirl
I mix melted butter, brown sugar, flour, and cinnamon until smooth, spooning dollops over the batter and swirling with a knife for a cinnamon-marble effect
Bake
I bake for 30–35 minutes, until a toothpick inserted near the center comes out clean .
Make glaze
While baking, I whisk powdered sugar, milk, and vanilla until it’s the consistency of pancake syrup
Finish & serve
After baking, I let the cake cool slightly, then drizzle the warm glaze over the top. I serve it warm or at room temperature .

Servings and timing

Servings: 12 slices
Prep time: ~15–20 minutes
Cook time: 30–35 minutes
Total time: ~50 minutes

Variations

Nutty twist: I stir in chopped pecans or walnuts into the swirl topping for added crunch
Raisin swirl: I mix in some raisins with the cinnamon topping for juicy bites
Cream cheese glaze: I swap the vanilla drizzle for a tangy cream cheese frosting for extra indulgence
Spiced version: I add a pinch of nutmeg, cardamom, or allspice to deepen the flavor
Mini cakes: I divide the batter into muffin tins and bake 20–25 minutes to make individual servings

Storage/reheating

Room temperature: I store leftovers in an airtight container for up to 3 days; I microwave slices for 10–15 seconds before serving
Refrigerate: Keeps up to 5 days—warm before serving.
Freeze: I wrap slices in plastic and freeze for up to 3 months; I defrost at room temperature and add fresh glaze.

FAQs

Can I use a streusel topping instead?

Yes—I can sprinkle a cinnamon–sugar streusel on top instead of swirling for extra crunch.

Can I substitute sour cream or yogurt in the batter?

Yes—using sour cream, as in some coffee cake recipes, would add moistness and tang

How do I avoid overbaking?

I watch the bake closely after 30 minutes—the cake is ready when it springs back or a tester comes out clean with moist crumbs .

Does it freeze well?

Definitely—I freeze slices for up to 3 months, thawing before warming and glazing .

Can I make this gluten-free?

Yes—I replace the flour with a 1:1 gluten-free blend; texture may vary but it’s still delicious.

Conclusion

I find this Easy Cinnamon Roll Coffee Cake to be a comforting, crowd-pleasing treat that balances simplicity with rich flavor. Its tender, buttery base, gooey cinnamon swirl, and sweet glaze make it a hit for brunches, cozy mornings, or potlucks. Whether I keep it classic or add mix‑ins like nuts or glaze variations, this cake never disappoints.