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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. This cake is to die for!

Slice of cinnamon Coffee Cake on a white plate with a cup of coffee behind it.

The first time I made a cinnamon swirl coffee cake was years ago. My sister has posted a recipe she called Honey Bun Cake on her blog. (That’s right, blogging is a family thing for us!). It was absolutely delicious, just like she said. I’ve made it several times since. Hers uses a cake mix and I wanted to give you a “from scratch” version since that’s more my style. This cake is amazing! 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.

If you like this recipe, you may also enjoy some of my other cinnamon recipes like my Sour Cream Coffee Cake Muffins or my Cinnamon Roll Twist Bread. You may also enjoy some of my other cake recipes like my Most Amazing Chocolate Cake or my Most Amazing White Cake.  Both of those are super popular, and for good reason!

SWIRL OPTIONS: You have a couple of different options for the cinnamon swirl. You can simple swirl it in up top like I’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.

Close up of a fork with some coffee cake on it.

How long does this cake stay good?

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.

Why doesn’t it have any coffee in it? Why do they call it a coffee cake?

Now, before anyone gets mad about me 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. I’m not a coffee drinker, but the sweetness of the cake is supposed to be a good balance to the dark flavors of coffee.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Close up of a fork with some coffee cake on it.
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. This cake is to die for!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1 1/2 cups butter softened
  • 3 cups white sugar
  • 3 large eggs
  • 1 1/2 cups sour cream
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt


  • 1/2 cup butter melted
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon ground cinnamon


  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
  • In a large mixing bowl, cream together butter and sugar using a hand mixer until creamy. Then mix in eggs, sour cream, and vanilla extract until combined. Beat in 3 cups flour, baking powder, and salt until just combined. Pour into prepared pan.
  • Make the topping in another mixing bowl by whisking together melted butter, brown sugar, 2 tablespoons flour, and cinnamon. Spoon in globs over the top of the cake batter. Then use a butter knife to swirl it into the batter.
  • Bake in the preheated oven for 35-40 minutes, until a toothpick inserted into the center comes out clean.
  • Meanwhile, make the glaze by whisking together powdered sugar, milk, and vanilla in another bowl. Drizzle over the cake while it is still warm.


Calories: 808kcal | Carbohydrates: 114g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 137mg | Sodium: 366mg | Potassium: 177mg | Fiber: 1g | Sugar: 88g | Vitamin A: 1190IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: coffee cake

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Jacqueline Schatz

I made this cake today it was delicious!!


Can I use less sugar in the bottom layer?


5 stars
I made it it was delicious and every love it. Thank you for sharing your recipe.


I have to eat GF so would use my flour but I’m finding everything I bake is so dry. How can I get the moisture back in my cakes & etc..


It really depends on the flour mixture you use. Several of the gluten free flour options require more moisture and are affected by the local humidity level. My go-to flours for baking recipes like this are Bob’s Red-Mill gluten free flour or Pamela’s Artisan Blend. I use them one-to one, but after mixing the entire recipe, I let them sit for about five or ten minutes and then re-stir. If the batter seems too dry, I will add a bit of moisture; likewise a bit more flour if too wet. Baking gluten free really takes a lot of experimentation, but… Read more »


I found if you use gelatin as a binder ( provided you are not baking vegetarian or vegan) the product comes out a little more moist and a little more butter or oil

Carolyn B.

Can cake flour be used instead of all purpose flour, baking powder and salt?


Can this be made the day before?


I used cream cheese because i didn’t have sour cream or greek yogurt, the batter is pretty thick but i’m excited to see how it turns out.. will it be thick and buttery or crumbly and dry?! Either way it’ll be sugary and delicious!


5 stars
It is very rare I can find a desert that both my kids enjoy…

This sucker was gone in 2 days!

And they both begged for me to make it monthly. 5 STARS! This site is now bookmarked for future yumminess.


Is there any substitute of sour cream? I can’t get sour cream here.

Kathy Snyder

Plain Greek Yogurt is a good substitute for sour cream

Deanna Mancini

I’m diabetic, but want to try this badly! Can I use sugar substitute? (Like Splenda for baking)


I have swapped the sugar for Stevia and had excellent results. My mother used Equal in place of the sugar and hers came out perfect too! Hope this helps!

Joyce barker

So how much stevia or equal to replace the three cups of sugar did these ladies use?


5 stars
Just out of curiosity, have you ever made muffins out of this instead of a cake? I’m still in search of the perfect cinnamon struesel muffin and this is the absolute best cinnamon coffee cake I have ever tasted and thought it would make fabulous muffins. Let me know what you think!

Sue M.

The cinnamon filling sank to the bottom and stuck. In spite of this, the cake was delicious. Any ideas as to what I could have done wrong?


I was watching you live cinnamon roll video and you are say 1/2c melted butter for the filling you place on top, but you pouring in a cup or more. which is it?
Thank you,


This has SIX cups of sugar in it!!! That’s outrageous… and not in a good way.

Gail McIntosh

can this be made in a bundt pan?

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