Coffee Cakes
Cinnamon Roll Coffee Cake
A soft vanilla coffee cake layered with thick cinnamon swirl, buttery streusel, sanding sugar, and vanilla bean glaze.
Prep
30 min
Bake
35 min
Total
About 2 hr, including cooling
Yield
One 9-inch square coffee cake
A note from my kitchen
Before you bake this
This cinnamon roll coffee cake gives every soft square the part everyone actually wants: a thick brown sugar cinnamon swirl, a generous layer of buttery streusel, and vanilla bean glaze over the top.
It is especially dreamy while warm, when the cinnamon center is soft enough that a fork is the only sensible plan. Let it cool fully before glazing when you want neat squares and that thin, set finish.
Save me a slice ;)
Thinking out loud
The Amount of Streusel Everyone Wants
The cravings, questions, and running commentary behind this bake.
Streusel is everyone’s favorite part of coffee cake. I wanted to take that and make every bite of streusel taste like the center of a cinnamon roll—the soft, buttery brown sugar and cinnamon part you keep pulling from the middle.
Cinnamon roll coffee cake is not a new idea, of course, but this one has the amount of streusel everyone actually wants. A thick cinnamon paste is swirled through the center, then the whole cake is covered with buttery clusters and a little sanding sugar for extra texture.
When it is warm, it is almost too soft and gooey to eat with your fingers, and that is exactly how I know the cinnamon roll version worked. The vanilla bean glaze settles over the streusel and makes the whole thing feel like a cinnamon roll and coffee cake became one very generous dessert.
Read this first
The quick notes.
Flavor
Brown sugar, cinnamon, vanilla bean, butter, and a quiet edge of salt.
Texture
Soft vanilla cake, gooey cinnamon swirl, buttery streusel, and a thin vanilla glaze.
Best moment
Cutting a warm square and finding the soft cinnamon-roll center beneath the streusel.
From this recipe
Tested notes
Swirl the cinnamon paste lightly so it remains distinct in the finished cake.
The coffee cake is very soft while warm. Serve it with a fork if you do not want to wait for the center to set.
I develop my recipes with non-dairy ingredients, but you can use the yogurt, milk, and butter you have on hand.
Ingredient notes
Key ingredients
Cake flour
Cake flour keeps the crumb soft and light enough to support the cinnamon swirl and generous streusel without feeling heavy.
Light brown sugar
Brown sugar gives both the cinnamon paste and streusel the warm, buttery flavor of a cinnamon-roll center.
Ground cinnamon
The cinnamon is concentrated in the swirl, then echoed more lightly in the streusel so the flavor runs through every bite.
Plain unsweetened yogurt
Yogurt gives this egg-free coffee cake moisture and enough structure to hold the soft cinnamon center.
Vanilla bean paste
Vanilla bean paste rounds out the cake and gives the glaze a fragrant finish with visible vanilla specks.
Sanding sugar
A light sprinkle adds a subtle crunch over the buttery streusel. It is optional, but I love the extra texture.
Brand notes
Brands that matter here
For the ingredients where brand choice changes texture, set, or flavor, these are the tested options I use.
Yogurt
Plain unsweetened yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
- 01Forager Unsweetened Plain Yogurt
- 02Silk Plain Unsweetened Yogurt
Milk
Milk
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
- 01Silk Original Unsweet
- 02Plain unsweetened soy milk
- 03Ripple Original
- 04Oatly Barista Edition
Butter sticks
Butter sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
- 01Country Crock Plant Butter Sticks
- 02Violife Plant Butter Sticks
- 03Earth Balance
- 04Miyoko's
Testing notes
Why this works
Keep the cinnamon paste thick
The flour turns the melted butter, brown sugar, and cinnamon into a thick paste that stays in the center of the cake instead of dissolving completely into the batter.
Swirl lightly
Use only a few passes through the cinnamon paste. Overmixing muddies the layers and spreads the cinnamon too thin, while a light swirl leaves soft ribbons through each square.
Why the streusel is chilled
A brief chill lets the melted butter firm back up so the streusel holds onto a mix of small crumbs and larger clusters in the oven.
How to judge doneness
Begin checking around 35 minutes. The center should reach 200-203°F, and a tester inserted into the cake portion should come out with moist crumbs but no wet batter.
Why the cake cools before glazing
Cooling allows the very soft cinnamon center to settle and keeps the glaze from melting straight into the cake. The glaze should flow over the streusel but still set into a thin finish.
How it comes together
From Instagram
Watch the reel
Watch the cinnamon paste, buttery streusel, and vanilla bean glaze turn a soft coffee cake into the center of a cinnamon roll.
Open the reelSmall things that matter
Tips for the best cake
Prepare the cinnamon paste and streusel before mixing the cake batter so assembly moves quickly once the leavening is activated.
Chill the streusel briefly and preserve a mix of fine crumbs and larger buttery clusters.
Spread the first batter layer all the way into the corners before adding the cinnamon paste.
Drop the cinnamon paste in small spoonfuls for easier, more even swirling.
Insert the tester into a visible cake portion rather than directly into the cinnamon swirl.
Let the cake cool completely before glazing and slicing when you want the cleanest squares.
Before you slice
Texture and serving notes
Serve at room temperature for the cleanest balance of soft cake, set glaze, and distinct cinnamon swirl.
Warm individual squares briefly when you want the center especially soft and gooey; this version is best eaten with a fork.
A cup of coffee is welcome, but there is no coffee in the cake itself.
Keep it good
Storage
Counter
Store the glazed coffee cake covered at room temperature for up to 2 days.
Serve
For longer storage, refrigerate it covered for up to 4 days and bring slices back to room temperature before serving.
Freezer
Freeze unglazed squares for up to 2 months. Thaw, then glaze once they have returned to room temperature.
Recipe FAQ
Questions that come up
Does cinnamon roll coffee cake contain coffee?
No. Coffee cake gets its name because it is traditionally served with coffee. This cake tastes like vanilla, cinnamon, brown sugar, butter, and streusel.
Can I make this coffee cake ahead?
Yes. Bake the cake one day ahead, cool it completely, and store it covered. You can glaze it once cool or wait until the day you plan to serve it. The cinnamon and brown sugar flavor becomes even more settled overnight.
Why did my cinnamon swirl disappear?
The paste may have been swirled too aggressively or spread too thin. Keep it thick, drop it over the batter in small spoonfuls, and use only a few light passes with a knife so distinct ribbons remain.
Can I skip the sanding sugar?
Yes. It adds a light sparkle and a tiny extra crunch over the streusel, but the coffee cake will still have plenty of texture without it.
Can I use dairy ingredients?
Yes. I develop my recipes with non-dairy ingredients, but dairy yogurt, milk, and butter can be used in the same listed amounts. Use regular plain unsweetened yogurt and butter sticks rather than a soft spread.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
Can I use all-purpose flour instead of cake flour?
Yes, but the cake will have a slightly sturdier, less fine crumb. You can replace the cake flour with the same amount of all-purpose flour by weight. For a closer substitute, use 105 g all-purpose flour plus 15 g cornstarch for every 120 g cake flour called for, whisking or sifting them together well. If the recipe separately lists additional cornstarch, keep that amount in the recipe too; this mixture replaces only the cake flour.
Did you make this?
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