Cinnamon Roll Coffee Cake

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.

For a layer cake with a gooey cinnamon center, try my Cinnamon Roll Lava Cake.

Cinnamon Roll Coffee Cake, finished and ready to serve

Surprise me

Vanilla bean glaze pouring over cinnamon roll coffee cake

The Amount of Streusel Everyone Wants

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.

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.

Spoonfuls of cinnamon swirl paste dotted over coffee cake batter — A thick cinnamon paste creates the soft cinnamon-roll center.

Brands I used for this recipe

These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.

Baking dairy-free? See my ingredient guide

Forager Unsweetened Plain Yogurt

Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.

Silk Original Unsweet

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.

Country Crock Plant Butter Sticks

Use butter sticks for buttercream and fillings that need to hold their shape.

King Arthur Unbleached Cake Flour

I use King Arthur Unbleached Cake Flour for this recipe.

Rising Star Baking Supply Vanilla Bean Paste

I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.

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.

Cinnamon paste being lightly swirled through coffee cake batter — Swirl lightly so the cinnamon stays distinct instead of disappearing into the batter.

Inside the recipe

How It All Comes Together

A spatula spreading the first layer of pale batter in a square pan — Spread half the batter evenly across the lined pan.

Dollops of cinnamon paste covering the first batter layer — Dot the cinnamon paste over the batter before swirling.

A hand swirling cinnamon paste through pale cake batter — Swirl lightly so the cinnamon stays in distinct ribbons.

Pale batter spread over the cinnamon layer — Cover the cinnamon swirl with the remaining batter.

Streusel being scattered over the cake batter — Scatter the streusel evenly across the top.

Vanilla glaze pouring over a baked streusel coffee cake — Cool the cake completely before adding the vanilla bean glaze.

A knife cutting into glazed cinnamon coffee cake — The cut cake reveals the cinnamon swirl beneath the streusel.

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 reel

Small 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.

Glazed cinnamon roll coffee cake being sliced through its streusel top — Cool fully for clean squares, or serve warm when neatness is not the point.

Troubleshooting

If This Happens

The cinnamon swirl disappeared

The paste was likely 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 the ribbons stay distinct.

The tester looks wet near the cinnamon swirl

Move the tester into a visible cake portion instead of the cinnamon paste. The cake is ready when that tester comes out with moist crumbs but no wet batter and the center reaches 200-203°F.

The warm cake feels too soft to lift or slice

Let it cool completely in the pan before lifting it out. If you want to serve it warm, cut the soft squares in the pan and serve them with a fork.

The glaze melted into the cake

The cake was still too warm. Let it cool completely before glazing so the drizzle stays visible and sets over the streusel.

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.

Fridge

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.

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 non-dairy ingredients?

Yes. If you are making the non-dairy version, I test with plain unsweetened non-dairy yogurt, non-dairy milk, and butter sticks at the same listed amounts and temperatures. Dairy equivalents work in the main recipe. See my dairy-free ingredient picks.

Should I weigh the ingredients or use volume measurements?

I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.

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, of course. Replace the cake flour with the same amount of all-purpose flour by weight. The cake will have a slightly sturdier, less delicate crumb, but it will still be great.

Recipe card

Cinnamon Roll Coffee Cake

4.8 out of 5 from 6 ratings

Cozy Project

Prep: 30 min
Bake: 35 min
Total: About 2 hr, including cooling
Yield: One 9-inch square coffee cake

Measurement note

For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.

Ingredients

Coffee Cake

150 g cake flour150 g (about 1 1/4 cups) cake flour
60 g all-purpose flour60 g (about 1/2 cup) all-purpose flour
10 g cornstarch10 g (about 1 tablespoon + 1 1/4 teaspoons) cornstarch
1 1/2 teaspoons baking powder1 1/2 teaspoons baking powder
1/4 teaspoon baking soda1/4 teaspoon baking soda
3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
150 g granulated sugar150 g (about 3/4 cup) granulated sugar
80 g light brown sugar, packed80 g (about 6 tablespoons) light brown sugar, packed
90 g neutral oil90 g (about 1/3 cup + 1 tablespoon) neutral oil
150 g plain unsweetened yogurt, room temperature150 g (about 1/2 cup + 1 tablespoon + 2 teaspoons) plain unsweetened yogurt, room temperature
110 g milk, room temperature110 g (about 1/3 cup + 2 tablespoons) milk, room temperature
15 g apple cider vinegar15 g (about 1 tablespoon) apple cider vinegar
2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste

Cinnamon Swirl Paste

120 g light brown sugar, packed120 g (about 1/2 cup + 1 tablespoon) light brown sugar, packed
75 g butter, melted75 g (about 1/3 cup) butter, melted
1 1/2 tablespoons ground cinnamon1 1/2 tablespoons ground cinnamon
1 tablespoon all-purpose flour1 tablespoon all-purpose flour
1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt

Buttery Cinnamon Streusel

120 g all-purpose flour120 g (about 1 cup) all-purpose flour
100 g light brown sugar, packed100 g (about 7 tablespoons + 1 1/2 teaspoons) light brown sugar, packed
1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
85 g butter, melted85 g (about 6 tablespoons) butter, melted

Vanilla Bean Glaze

140 g powdered sugar140 g (about 1 cup + 3 tablespoons) powdered sugar
Pinch fine sea saltPinch fine sea salt
30 g milk30 g (about 2 tablespoons) milk
1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste

Finish

Sanding sugar, for sprinklingSanding sugar, for sprinkling

Instructions

1Preheat the oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
2Make the cinnamon swirl paste. Mix the light brown sugar, melted butter, cinnamon, all-purpose flour, and salt until a thick, smooth paste forms. Set aside.
3Make the streusel. Whisk together the all-purpose flour, light brown sugar, cinnamon, and salt. Add the melted butter and mix until crumb clusters form. Chill briefly while preparing the batter.
4In a medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt.
5In a large bowl, whisk the granulated sugar, light brown sugar, and neutral oil until smooth.
6Whisk in the room-temperature yogurt, milk, apple cider vinegar, and vanilla bean paste until fully combined.
7Add the dry ingredients and whisk just until incorporated with no dry streaks remaining.
8Spread half of the batter evenly into the prepared pan.
9Drop small spoonfuls of cinnamon swirl paste over the batter. Use the tip of a knife to swirl it lightly through the layer without fully mixing it in.
10Add the remaining batter and spread it gently into an even layer.
11Top evenly with the chilled cinnamon streusel, keeping some larger clusters intact. Finish with a light sprinkle of sanding sugar.
12Bake for about 35 minutes, or until the center reaches 200-203°F and a tester inserted into the cake portion comes out with moist crumbs but no wet batter.
13Cool completely in the pan.
14Make the glaze. Whisk the powdered sugar, salt, milk, and vanilla bean paste until smooth, thick, and pourable.
15Drizzle the glaze over the cooled coffee cake. Let it set before lifting the cake from the pan and slicing.

Explore the seriesExplore all Coffee Cake Recipes

Meet the baker

Angela Heckler

Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.

Made it? Tell us.

Ratings and reviews

4.86 ratings

Sara

I made it twice. Great recipe. Everybody loved it. I added a total of 140 g roasted pecan which elevated the taste. 70 g in the swirl paste and 70 g in the Streusel.

October 13, 2026