Cinnamon Roll Coffee Cake – All the beautiful flavors of a Cinnamon Roll in a delicious and crumbly coffee cake topped with a smooth Lemon Cream Cheese Frosting.
Hi, guys!! Hi Monday!! I think a Cinnamon Roll Coffee Cake is the absolute, most proper way to welcome Meatless Monday. Can you believe Fall is like 5 minutes from now? Isn’t that too soon?? In my ideal world, it would be sun and more sun all year round. Leaves on the trees for forever and ever. Birds chirpin’, flowers be bloomin’, tan lines be rulin’, all year long! And now I sound like a country song… Having said that, not sure what I’m doing in Indiana, *still*, buuuuut I’m HERE and I’m trying really hard not to think about what comes after Fall… Take a peek. Brrrrrr!
I also must mention the decision I recently made. Two decisions. Maybe, three. One, for the reeeeest of my life I’m going to eat THIS cake. Two, for forever and beyond, I’m going to frost everything with this Cream Cheese Frosting. Three, from now to eternity, I am going to avoid the scale. Oyyyy… I don’t guess I need to go into detail about what’s before you? Sometimes I just don’t have words. Sometimes there’s just nothing to say. I could try to tell how you much this Cinnamon Roll, or this Coffee Cake, OR BOTH, rocks, but you can look at that silky frosting, and that lovely swirl, and you know? Drool, perhaps?? I just did. I mean, it’s only your ordinary coffee cake filled with a spiced cinnamon-brown-sugar-mixture in the center AND on the bottom. Also, there’s Frosting on top. No biggie.
It started off so innocently. All I wanted was ONE dang Cinnamon Roll from Cinnabon!! But, one of my friends called and said she was coming over – that was a game-changer. Instead of hopping over to the mall, I grabbed the flour sac and got to work. Bada Bing Bada Boom, we have CAKE that tastes just like a cinnamon roll! Besides, it takes too loooooong to make cinnamon rolls, but the cake comes together in a pinch! You’re welcome. xo
Cinnamon Roll Coffee Cake
For the Cinnamon Filling
- 1 stick (8 tablespoons) butter, softened
- 1 cup light brown sugar , packed
- 1 teaspoon cinnamon - adjust to your liking , but I would start with 1 teaspoon
For the Cake
- butter and flour for cake pan
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- zest of 1 small lemon
- 6 tablespoons butter , softened
- 1 cup sugar
- 2 eggs
- 2/3 cup sour cream
- 1 tablespoon vanilla
- 1/4- cup ground pecans , for garnish (optional)
For the Frosting
- 1 package (8-ounces) 1/3 less fat cream cheese, softened
- 2 sticks butter , softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon juice
Preheat oven to 375.
Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
Make Cinnamon Filling
Combine butter, light brown sugar and cinnamon in a mixing bowl; using a pastry cutter or a fork, combine the mixture until thoroughly incorporated.
Take 1/3 of the Cinnamon Filling and sprinkle it on the bottom of the bundt pan; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
In your mixer's bowl, cream together butter and sugar; beat until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in sour cream and vanilla and continue to mix until thoroughly combined.
Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
Pour half of the cake batter in the prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out.
Take the remaining of the Cinnamon-Filling and sprinkle it over the cake batter.
Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool 10 minutes in bundt pan.
Carefully invert cake onto a cooling rack and let cool 30 minutes before adding the Frosting.
In the meantime, prepare the Frosting.
Combine cream cheese and butter in a mixing bowl.
Beat on medium-high until creamy.
Gradually add in powdered sugar; beat until smooth, about 4 minutes.
Pour in the vanilla and lemon juice; continue to mix until well incorporated.
Using an offset spatula, evenly spread the frosting over cake.
Sprinkle with ground pecans.
Cut and Serve.
Recipe NotesRECIPE SOURCE: DIETHOOD
Cake will last for 3 days, covered, at room temperature.