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Cinnamon Roll Coffee Cake

This recipe takes me back to a time when I was a little girl and my mom would buy these Sara Lee Coffee Cakes. We would warm it up and eat it for breakfast or as a after dinner treat. Oh the memories. How I hold them so close and dear to my heart. Love You Mom!


3 cups all-purpose flour
1/4 teaspoon salt
1 cup white sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

1 cup butter, softened
1 cup brown sugar, packed
2 tablespoons flour
1 tablespoon cinnamon

2 oz cream cheese, softened
1 1/2 cups powdered sugar
3 Tablespoons milk (may need more)
1 teaspoon vanilla extract


Preheat oven to 350

Step 1: Cake
In a large bowl, sift together the flour, salt, sugar and baking powder. Beat in milk and eggs. Stir in melted butter. Pour the cake batter into a greased 9 X 13 inch pan. Set aside

Step 2: Cinnamon Topping
In a medium bowl, mix together all of the cinnamon topping ingredients until creamy. Drop spoonfuls of the cinnamon topping mixture on top of the batter. Use a knife to swirl the cinnamon mixture into the batter. Bake for 20-25 minutes.

Step 3: Cream Cheese Glaze
Make the glaze by mixing all of the glaze ingredients until silky. You may need more milk or more powdered sugar to reach a desired glaze consistency. Insert a toothpick into the cake part to check for doneness. Allow cake to cool for 10 minutes before serving. Drizzle on the cream cheese glaze. Serve warm.

* CHEF’S NOTE – This coffee cake goes perfect with your morning cup of Joe, Hot Chocolate or OJ (my fave). This would also make an excellent brunch dish too! Feelin’ nutty? Just add a cup of finely chopped pecans to the cinnamon filling.

Source: Divas Can Cook