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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.

Cinnamon Roll Coffee Cake | www.diethood.com | 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! Cinnamon Roll Coffee Cake | www.diethood.com | All the beautiful flavors of a Cinnamon Roll in a delicious and crumbly coffee cake topped with a smooth Lemon Cream Cheese Frosting.

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.

Cinnamon Roll Coffee Cake | www.diethood.com | All the beautiful flavors of a Cinnamon Roll in a delicious and crumbly coffee cake topped with a smooth Lemon Cream Cheese Frosting.

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

ENJOY!

Cinnamon Roll Coffee Cake
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
All the beautiful flavors of a Cinnamon Roll in a delicious and crumbly coffee cake topped with a smooth Lemon Cream Cheese Frosting.
Course: Desserts
Cuisine: American
Servings: 12
Calories: 435 kcal
Author: Katerina | Diethood
Ingredients
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
Instructions
  1. Preheat oven to 375.
  2. Grease a 9-inch bundt cake pan with butter and sprinkle with flour; shake off any excess.
Make Cinnamon Filling
  1. Combine butter, light brown sugar and cinnamon in a mixing bowl; using a pastry cutter or a fork, combine the mixture until thoroughly incorporated.
  2. Take 1/3 of the Cinnamon Filling and sprinkle it on the bottom of the bundt pan; set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and lemon zest. Set aside.
  4. In your mixer's bowl, cream together butter and sugar; beat until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in sour cream and vanilla and continue to mix until thoroughly combined.
  7. Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
  8. Pour half of the cake batter in the prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out.
  9. Take the remaining of the Cinnamon-Filling and sprinkle it over the cake batter.
  10. Top with the remaining of cake batter, and using an offset spatula, spread the batter evenly and smooth it out.
  11. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  12. Remove from oven and let cool 10 minutes in bundt pan.
  13. Carefully invert cake onto a cooling rack and let cool 30 minutes before adding the Frosting.
In the meantime, prepare the Frosting.
  1. Combine cream cheese and butter in a mixing bowl.
  2. Beat on medium-high until creamy.
  3. Gradually add in powdered sugar; beat until smooth, about 4 minutes.
  4. Pour in the vanilla and lemon juice; continue to mix until well incorporated.
  5. Using an offset spatula, evenly spread the frosting over cake.
  6. Sprinkle with ground pecans.
  7. Cut and Serve.
Recipe Notes

RECIPE SOURCE: DIETHOOD

Cake will last for 3 days, covered, at room temperature.

WW SmartPoints: 22

Nutrition Facts
Cinnamon Roll Coffee Cake
Amount Per Serving
Calories 435 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 49mg 16%
Sodium 125mg 5%
Potassium 151mg 4%
Total Carbohydrates 82g 27%
Sugars 64g
Protein 3g 6%
Vitamin A 5.9%
Vitamin C 0.5%
Calcium 7.2%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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36 Responses
  1. Kathy

    Yum! I tried this last night and with the cake still hot, I poured the frosting over and promptly cut myself a piece. The sugar caramelized and tasted wonderful and crunchy. I made 1/2 of the recipe and it fit into a loaf pan, and I replaced the sour cream with Dannon yogurt (the kids one, where they come in the little bottles and are strawberry-banana flavored) since I didn’t have anything else.

  2. Darlene

    Made the cake and the filling had too much butter. Filling came out creamy versus crumbly. Is there supposed to be flour added to the filling recipe instructions? It’s in the oven so I will wait to see if the consistency of the filling is correct for this recipe. Hope so; my daughter and young grandson love cinnamon cake and ask for it year-long. Thanks.

  3. Diana

    i made it today
    it burnt a bet b/c of the Cinnamon Filling on thee bottom, so for next time i won’t put it on the bottom, i only made 1/2 of the Frosting. and it was too much for the cake so if anybody else is going to make it just split the measurement in 1/2.
    the cake was really good. thanks Katerina for sharing, my daughters name is Katerina too. beautiful name

  4. […] offers their list of must-have boots for the fall season.- Give me one good reason not to bake this and then immediately eat it all myself.Wampire(Photo by Robbie Augspurger)Oct 10 – Subterranean – […]

  5. Kristin Watson

    The cake looks absolutely wonderful, and my house smells amazing. But it came out 20 minutes early, so it only took 35 minutes. So be watchful of your oven!

  6. Cheryl

    Described like a true American. Love the wording and considering I’m British I enjoyed reading this out to everyone at home (enthusiastically) and got some very strange looks.

    Now I’m going to attempt to make this cake, we don’t have Cinnabon in England but I had one when I was in America and loved them so here goes, wish me luck! 🙂

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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