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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.

Cinnamon Roll Coffee Cake

Katerina | Diethood
All the beautiful flavors of a Cinnamon Roll in a delicious and crumbly coffee cake topped with a smooth Lemon Cream Cheese Frosting.
Servings : 16 servings
Prep Time 10 mins
Cook Time 55 mins
Cooling Time 1 hr
Total Time 1 hr 5 mins


For the Cake
  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup light brown Sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/3 cup sour cream
  • 1/2 cup milk
For the Cinnamon Swirl Filling
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons cinnamon
For the Icing
  • 3 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 to 4 tablespoons milk


  • Preheat oven to 350°F.
  • Grease and lightly flour a bundt pan; set aside.
  • In a large bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon and salt; beat in the butter until mixture is crumbly.
  • In a separate bowl, whisk eggs, vanilla extract, sour cream, and milk; whisk until incorporated.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients.
  • Beat the batter for 3 minutes, or until light and fluffy. Set aside.
  • In a small mixing bowl, combine filling ingredients and whisk until completely combined.
  • Pour half of cake batter into previously prepared bundt pan and sprinkle filling on top of the batter and swirl lightly with a knife.
  • Add the rest of batter and swirl again lightly, reaching down into the filling layer.
  • Bake for 50-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  • Remove cake from oven, and using a butter knife, release the edges of the cake.
  • Cool cake in pan for 5 minutes; invert onto a cooling rack and cool completely.
  • In the meantime, whisk icing ingredients together until smooth and drizzle on warm cake. Start with 2 tablespoons milk and add more IF needed.
  • Sprinkle top with cinnamon.


Cake will stay fresh for up to 5 days stored tightly in an airtight container at room temperature.


Serving: 1 slice | Calories: 375 kcal | Carbohydrates: 57 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 8 g | Cholesterol: 68 mg | Sodium: 206 mg | Potassium: 104 mg | Fiber: 1 g | Sugar: 41 g | Vitamin A: 490 IU | Calcium: 63 mg | Iron: 1.2 mg | Net Carbs: 56 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Cake
Cuisine: American
Keyword: bundt cake, cake recipes, cinnamon rolls