Cinnamon Coffee Cake is perfect breakfast, but decadent enough to be dessert!
I first had this cinnamon coffee cake for Easter Breakfast! But it was way too good to wait until next Easter to enjoy again. The recipe comes from my friend Loi Palmer. Loi always has lots of yummy recipes to share. I have tried a lot of recipes for different variations of cinnamon coffee cake but I have to say this one is my new favorite! It is so yummy and gooey!
The recipe is easy because it is made with a cake mix! A yummy cinnamon mixture is swirled into the batter and then more batter and cinnamon mixture on top!
It is topped with a powdered sugar drizzle.
It is made in a 9 x 13 pan which at Easter with only 3 of us at home was just too much food. I sent half of it next door for one of our neighbors to enjoy on their Easter morning.
Less than five minutes after my husband returned from the delivery my neighbor was on the phone telling me how wonderful it was and that her husband and daughter were fighting over the yummy topping on the cake!
It is so yummy and good it could be served for dessert too!
Check out more of unforgettable cinnamon recipes:
Cinnamon Coffee Cake Recipe
Cinnamon Coffee Cake
Ingredients
Batter:
- 1 yellow cake mix
- 3/4 C oil
- 1/2 C brown sugar
- 4 eggs
- 8 oz. sour cream
Cinnamon Swirl:
- 1 C brown sugar
- 1 Tbsp cinnamon
- 1 C chopped pecans I left out
Icing:
- 1 C powdered sugar
- 3 Tbsp milk
- 1 tsp vanilla
- 1 Tbsp softened butter
Instructions
- To prepare icing blend all 4 ingredients well and drizzle over cake while still warm
- With an electric mixer blend cake mix, oil brown sugar, eggs and sour cream
- For the cinnamon swirl, mix the brown sugar, cinnamon and chopped pecans in a separate bowl. Heat oven to 325 degrees
- Grease and flour a 9 x 13 cake pan
- Pour half of the cake batter into the baking pan
- Sprinkle half of the cinnamon mixture and swirl over the batter lightly
- Pour the rest of the cake batter into the pan
- Sprinkle with the rest of the cinnamon nut mixture over the top of the batter
- Run a knife through the cake, mix to swirl the cinnamon - be careful not to touch the bottom of the pan with the knife
- Bake for 35-45 minutes
- Drizzle icing over the top of the baked cake while still warm. Enjoy!
Nutrition
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Launi
May 1, 2009 at 7:31 amThis looks amazing!! How’s a gal EVER suppose to get skinny with all these fabulous recipes? So beautiful I can smell the cinnamon from here…
Julie P
May 1, 2009 at 7:55 amThis looks so good – and will be showing up at our house for breakfast this weekend!
Jodi
May 1, 2009 at 9:51 amThis looks absolutely delicious! Thanks!
Melanie
May 1, 2009 at 12:10 pmThat looks so good, Leigh Anne! My husband would love this.
Katy
May 3, 2009 at 9:31 amI made this yummy cake this morning. It was really good. Next time I might not put extra 1/2 cup of brown sugar in the mix. It was pretty sweet. Really good though with a cup of coffee! Yum!
Pamela
November 3, 2009 at 11:02 amWhat temperature does the Cinnamon Bun Cake bake at?
Ruby Cooper
November 8, 2009 at 11:03 amThank you so much. I tried it and it is better than good, hmmmmmmmmm
nicole
February 20, 2010 at 8:44 amI have this in my oven right now. It looks amazing and I’m sure the ladies at my church are going to love this at our meeting this morning. Thanks!
sherry
August 28, 2010 at 7:15 amGood morning, unfortunately I’m in need of a little assistance. I followed the directions exactly (I’m not one to stray from a recipe, baking is an exact science-for me at least) The entire middle didn’t cook and I left it in for additional time it came out wet. The only thing I wasn’t clear on was the brown sugar, I ” packed” it before adding the cinnamon so the cup turned into 2. My oven is spot on, I was just thinking too many wet ingredients? Who knows….Well I am determined to try again (my fingers are crossed) any suggestions would be appreciated, thank you.
Samreen
September 18, 2015 at 7:23 pmHi, this looks really good. Is there any way I can freeze it for later consumption?
Jill
September 18, 2015 at 6:02 amThis looks delicious. I remember when you posted it before and I have made it and people raved. Haven’t made it for a few years. However, you say in the description that the topping has butter and brown sugar in it, but there is no butter in the ingredients. Just wonder if it was omitted, or is the recipe correct? Thanks!
Leigh Anne
September 18, 2015 at 7:26 amNo, you are right – just an error on my part. I am so glad you love it as much as we do. It is an oldie but goodie and definitely needed a photo redo!!
Liz
September 18, 2015 at 10:13 amYum – thank you Leigh Anne and have a great weekend!
cathy
September 18, 2015 at 10:18 amThis is incredible. I made it at Christmas for a crowd and had nothing but compliments. It was as good, if not better, than the cinnamon rolls that I usually make, that takes hours and a very early start. I would certainly recommend this for any occasion. Kids loved it and can be cut in smaller pieces for them. A great addition to any occasion. Thank goodness for this website!!!!
Samreen
September 18, 2015 at 7:25 pmHi, looks really good. Is there anyway I can freeze this?
Leigh Anne
September 19, 2015 at 12:00 pmSamreen, I am sure it would freeze fine.
GRAMMY
September 19, 2015 at 4:38 amGREAT SITE WONDERFUL CAKE FAMILY LOVED IT
Leigh Anne
September 19, 2015 at 11:59 amGrammy – I’m so glad!
Linda M
September 20, 2015 at 4:43 amHi,
New to your site and found your Cinnamon Bun Cake. It looks delicious. My question is that this recipe was first posted back in 2009 when cake mixes had 18.25 ozs of mix, and now the cake mixes have 15.25 oz. or 16.25 oz. depending on which manufacture of cake mix is used. Based on the new measurements are the quantities and instructions still the same for your recipe? Thank you for your reply.
LindaM
Leigh Anne
September 20, 2015 at 8:08 amLinda, Yes, everything remains the same. The recipe works great with the new size of cake mix.
Joyce
December 23, 2015 at 10:30 amThis is a great. Cake I get request for it all the time.