Obsessed 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

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Ingredients

Coffee Cake

  • 150 g (1 1/4 cups) cake flour
  • 60 g (1/2 cup) all-purpose flour
  • 10 g (1 tablespoon + 1 1/4 teaspoons) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 150 g (3/4 cup) granulated sugar
  • 80 g (3/8 cup) light brown sugar
  • 90 g (3/8 cup) neutral oil
  • 150 g (2/3 cup) plain unsweetened yogurt of choice, room temperature
  • 110 g (1/2 cup) milk of choice, room temperature
  • 15 g apple cider vinegar (1 tablespoon)
  • 2 teaspoons vanilla bean paste

Cinnamon Swirl Paste

  • 120 g (5/8 cup) light brown sugar
  • 75 g (1/3 cup) butter of choice, melted
  • 1 1/2 tablespoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon fine sea salt

Buttery Cinnamon Streusel

  • 120 g (1 cup) all-purpose flour
  • 100 g (1/2 cup) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 85 g (3/8 cup) butter of choice, melted

Vanilla Bean Glaze

  • 140 g (1 1/8 cups) powdered sugar
  • Pinch fine sea salt
  • 30 g (2 tablespoons + 1/4 teaspoon) milk of choice
  • 1 teaspoon vanilla bean paste

Finish

  • Sanding sugar, for sprinkling

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
  2. Make 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.
  3. Make 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.
  4. In a medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  5. In a large bowl, whisk the granulated sugar, light brown sugar, and neutral oil until smooth.
  6. Whisk in the room-temperature yogurt, milk, apple cider vinegar, and vanilla bean paste until fully combined.
  7. Add the dry ingredients and whisk just until incorporated with no dry streaks remaining.
  8. Spread half of the batter evenly into the prepared pan.
  9. Drop 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.
  10. Add the remaining batter and spread it gently into an even layer.
  11. Top evenly with the chilled cinnamon streusel, keeping some larger clusters intact. Finish with a light sprinkle of sanding sugar.
  12. Bake 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.
  13. Cool completely in the pan.
  14. Make the glaze. Whisk the powdered sugar, salt, milk, and vanilla bean paste until smooth, thick, and pourable.
  15. Drizzle the glaze over the cooled coffee cake. Let it set before lifting the cake from the pan and slicing.

Helpful 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.