Cinnamon Roll Coffee Cake

CINNAMON ROLL COFFEE CAKE RECIPE BY TASTY



Cinnamon Roll Coffee Cake Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, salt, milk, eggs, vanilla extract, melted butter, softened butter, brown sugar, salt, flour, McCormick® Ground Cinnamon, pecan, cream cheese, powdered sugar, milk, salt

Recipe From tasty.co

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients: 18

3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 ½ cups milk
2 eggs
2 teaspoons vanilla extract
½ cup melted butter
½ cup softened butter
½ cup brown sugar
1 teaspoon salt
1 tablespoon flour
1 tablespoon McCormick® Ground Cinnamon
½ cup pecan, chopped
4 oz cream cheese, softened
⅓ cup powdered sugar
1 tablespoon milk
¼ teaspoon salt
Calories409 calories
Carbohydrate51 grams
Fat20 grams
Fiber1 gram
Protein6 grams
Sugar23 grams

Steps:

  • Preheat oven to 350ºF (175°C).
  • Cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until mostly incorporated but a few dry streaks remain. Whisk in melted butter.
  • Cinnamon topping: Stir all ingredients together in a medium bowl.
  • Pour half of the cake batter into a greased 9x13-inch (22 x 33 cm) baking dish. Drop spoonfuls of cinnamon topping on the batter, using half of the topping. Use the tip of a butter knife to swirl the topping through the cake. Pour the rest of the batter on top. Spoon the rest of the topping on and swirl again.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean (or with only a few crumbs attached). Remove from oven and let cool.
  • Frosting: Whisk together cream cheese, powdered sugar, and milk. If frosting is too thick, add more milk until it becomes a pourable texture. Drizzle cake with frosting. Slice and serve!
  • Enjoy!


CINNAMON ROLL COFFEE CAKES



Cinnamon Roll Coffee Cakes image

The would house smelled wonderful whenever my mom made these mouthwatering coffee cakes. Now, I bake them for holidays and special gatherings. They also make great gifts. -Tracy Sorrentino Commerce, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 4 coffee cakes.

Number Of Ingredients: 17

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1 cup butter, melted
2 eggs, beaten
1/2 cup sugar
1 teaspoon salt
5-1/2 to 6-1/4 cups all-purpose flour
FILLING:
1 cup butter, softened
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1-1/2 cups chopped pecans
ICING:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
Calories 184 calories
Fat11g fat (5g saturated fat)
Cholesterol30mg cholesterol
Sodium133mg sodium
Carbohydrate20g carbohydrate (8g sugars
Fiber1g fiber)
Protein2g protein.

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a floured surface. Divide into four portions. Roll each portion into a 12x8-in. rectangle. In a bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal., Place each roll seam side down in a greased 15x10x1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months.


CINNAMON ROLL SWIRL COFFEE CAKE



Cinnamon Roll Swirl Coffee Cake image

A 9x13-inch cake that tastes like a cinnamon roll.

Recipe From allrecipes.com

Provided by djrecon

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 45m

Yield 24

Number Of Ingredients: 15

3 cups all-purpose flour
1 cup white sugar
1 ½ cups milk
2 large eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup unsalted butter, melted and cooled
1 cup brown sugar
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 cup unsalted butter, cubed
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract
Calories287.3 calories
Carbohydrate41.8 g
Cholesterol47.5 mg
Fat12.5 g
Fiber0.7 g
Protein3 g
SaturatedFat7.7 g
Sodium123.5 mg
Sugar28.5 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
  • Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
  • Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.


CINNAMON COFFEE CAKE



Cinnamon Coffee Cake image

I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 20 servings.

Number Of Ingredients: 10

1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts
Calories 340 calories
Fat16g fat (9g saturated fat)
Cholesterol83mg cholesterol
Sodium299mg sodium
Carbohydrate44g carbohydrate (28g sugars
Fiber1g fiber)
Protein5g protein.

Steps:

  • In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.


CINNABON® CINNAMON ROLL CAKE



Cinnabon® Cinnamon Roll Cake image

My mom always gets a ton of compliments and recipe requests when she brings this cake to a gathering.

Recipe From allrecipes.com

Provided by CJ

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients: 15

3 cups all-purpose flour
1 ½ cups milk
1 cup white sugar
2 eggs
4 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract
Calories539.2 calories
Carbohydrate83.1 g
Cholesterol84.8 mg
Fat21.1 g
Fiber1.2 g
Protein5.9 g
SaturatedFat12.9 g
Sodium380.1 mg
Sugar56.9 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
  • Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
  • Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
  • Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.


CINNAMON ROLL COFFEE CAKE



Cinnamon Roll coffee cake image

feel free to use your favorite nuts instead of the pecans in this recipe. You can also use vanilla yogurt for a flavor boost. Source unknown

Recipe From justapinch.com

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients: 21

for the caramel topping:
3/4 cup packed brown sugar
1/4 cup heavy cream
pinch of table salt
1 cup chopped toasted pecans
for the streusel:
1/2 cup packed brown sugar
1/3 cup flour
4 tablespoons unsalted butter, cut into pieces
1 tablespoon ground cinnamon
1/4 teaspoon table salt
for the cake:
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup buttermilk
1/4 cup low-fat vanilla yogurt
two eggs
one stick unsalted butter, softened, 8 tablespoons
3/4 cup sugar

Steps:

  • 1. preheat oven to 350°. Coat a 9 inch round 2 inch deep cake pan with nonstick spray. Stir together the 3/4 cup Brown sugar, cream, and a pinch of salt for the caramel topping in a measuring cup. Pour caramel into the prepared pan, spreading to coat bottom of the pan. Sprinkle pecans over caramel.
  • 2. Process the 1/2 cup Brown sugar, 1/3 cup flour, 4 tablespoons butter, cinnamon, and 1/4 teaspoons salt for the streusel in a food processor, pulse until mixture is sandy but without clumps. Set streusel aside.
  • 3. Whisk the 1 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoon table salt for the cake in a bowl. Set dry ingredients aside.
  • 4. Whisk together buttermilk, yogurt, and eggs in a measuring cup with a pouring spout. Set aside. Using a hand mixer, cream together the one stick butter and three quarter cup sugar in a bowl only until combined. Alternately add flour mixture and buttermilk mixture to the creamed mixture, starting and ending with flour mixture. Blend only and not to incorporate the dry ingredients into the batter. Spread half of the batter over the caramel in the cake pan, then sprinkle with half of the streusel. Carefully spread remaining batter over streusel in cake pan. Top with the remaining streusel.
  • 5. Bake coffee cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool cake for five minutes on a rack, then run a paring knife around the sides to loosen cake. Let coffee cake cool slightly before serving.




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  1. For the crumb topping, whisk the almond flour, coconut sugar, arrowroot starch, and cinnamon together in a medium bowl. Add the ghee and “cut” it into the dry ingredients with the side of a fork until a crumble forms. Once the ghee is broken down into a crumble, add one tablespoon of maple syrup. Gently cut it into the crumble until it’s incorporated (don’t over-mix). Add the last teaspoon of maple syrup and cut it into the crumble gently. Set aside.
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