This super moist Cinnamon Roll Swirl Coffee Cake is worth making from scratch! Rich, moist coffee cake is swirled with a cinnamon roll filling and topped off with a simple glaze. It is to die for!
The first time we made a cinnamon swirl coffee cake was years ago from a fellow family member’s blog (that’s right, blogging runs in the family). The recipe was called Honey Bun Cake. It was absolutely delicious, and we’ve made it several times since. Her recipe uses a cake mix but we wanted a “from scratch” version, since that’s more The Stay At Home Chef style. We know how easy it is to reach for the cake mix, but trust us, it is worth the extra effort to make coffee cake from scratch.
We’ve all experienced dry, crumbly, sub-par coffee cake. It is usually store-bought and always served at a women’s luncheon of some sort. We make it a rule to avoid the coffee cake at such events because we have simply become so spoiled with this homemade coffee cake. It is super moist, and thick, and decadent….everything a coffee cake should be. The batter is quite thick, much thicker than a cake mix so don’t be surprised by that. That’s exactly how it is supposed to be.
Swirl Options for Cinnamon Swirl Coffee Cake:
You have a couple of different options for the cinnamon swirl. You can simple swirl it in up top like we’ve done here, or you can layer it by pouring half the batter into the pan, doing a swirl layer, then the remaining half of the batter and another swirl layer. Feel free to do whichever works best for you.
Where is the coffee? Why is it called coffee cake?
Now, before anyone gets mad about calling it a coffee cake, let’s get one thing straight: coffee cake doesn’t have any coffee in it and it isn’t supposed to! It’s called coffee cake because it is meant to be served up with coffee. The sweetness of the cake is a delightful balance to the bitterness of coffee.
Storage Instructions:
This cake stays good for about 3 days before it starts to dry out. Make sure you cover it after it has been sliced into, otherwise it will dry out immediately. Store at room temperature.
If you like this recipe, you may be interested in these other delicious pastry dessert recipes:
- Homemade Glazed Donuts
- Caramel Apple Cinnamon Rolls
- Sour Cream Coffee Cake Muffins
- The Best Homemade Cinnamon Rolls Ever
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
I loved the crumb on this cake. It was very moist and the drizzle was delicious. I did use plain evaporated milk. It gave the drizzle a rich flavor. StayAtHomeChef delivers again!
Cooking time for bunt pan
Bundt cakes typically have a cooking time of 60-80 minutes.
I made this recipe glutenfree and it was very good.. Next time i will cut back on the sugar as it was very sweet and rich but very good
Always look forward for your posts, have tried several, ALWAYS turns out great. Thanks for your perseverance.
On your nutritional facts is that per serving or for the whole dish?
Perfect for a “coffee time get together”. Much easier and faster than cinnamon rolls!
We absolutely love this cake. Everyone raves about it. Definitely appreciate the stay at home chef!
*It takes substantially longer than 35-40 minutes to bake, however. Keep checking it every 5 mins.
While this is delicious, the cook time is way off. It seems other reviewers have found this out too. And it’s not just differences in ovens. This has to be cooked an additional 20-30, up to an hour. Very deceptive.
Pulled it at 40 minutes thinking it was done and so not the case!! Inside just doesn’t want to finish cooking. Brown sugar mixture is making it all gooey and raw. Frustrating!
That sounds so frustrating! If the inside isn’t baking through, it might be due to the swirl mixture sinking into the batter, which can create gooey pockets. Next time, try swirling it in more gently so it stays distributed throughout the cake rather than pooling in one area. If it doesn’t seem done, keep baking. Some are reporting it takes them closer to 50-55 minutes.
Great Christmas morning treat!! Or for special occasions.
Rachel never disappoints. Very moist and buttery. Next time I will add chopped pecans into the cinnamon mixture because we love nuts. I would only drizzle the icing to cut down a bit on the sweetness. This is a keeper for sure!!!! Excited to try it out on our Bible Study group.