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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! Â 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 Facts:
Darwin Jesperson says
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Dwight Dellarose says
Had fun viewing your website. Thanks for posting. You have a new fan.
Joyce says
This is a great. Cake I get request for it all the time.
Linda M says
Hi,
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 says
Linda, Yes, everything remains the same. The recipe works great with the new size of cake mix.
GRAMMY says
GREAT SITE WONDERFUL CAKE FAMILY LOVED IT
Leigh Anne says
Grammy – I’m so glad!
Samreen says
Hi, looks really good. Is there anyway I can freeze this?
Leigh Anne says
Samreen, I am sure it would freeze fine.
cathy says
This 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!!!!
Liz says
Yum – thank you Leigh Anne and have a great weekend!