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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 cup buttermilk - 1 teaspoon vanilla extract - 1/2 cup brown sugar, packed - 2 teaspoons ground cinnamon - 2 tablespoons unsalted butter, melted - 1 cup powdered sugar - 2 tablespoons milk - 1/2 teaspoon vanilla extract To create the perfect Bakery-Style Cinnamon Roll Coffee Cake, you need fresh, quality ingredients. The main ingredients form a rich and moist base. You start with all-purpose flour for structure. Granulated sugar gives sweetness. Softened butter adds a creamy texture. Eggs bind everything together, while buttermilk creates moistness and flavor. A hint of vanilla extract rounds out the taste. The cinnamon swirl filling is what makes this cake special. Brown sugar adds a deep flavor, while ground cinnamon gives that classic taste. Melted butter binds the filling and helps it swirl perfectly into the cake. Lastly, the glaze brings it all together. Powdered sugar makes it sweet and smooth. Milk thins it out just right, while more vanilla extract boosts the flavor. Use quality ingredients for the best taste. Each component plays a key role in making your coffee cake stand out. - Preheat the oven to 350°F (175°C). - Grease and flour a 9x13-inch baking pan. Preheating your oven is key. It ensures the cake bakes evenly. Greasing and flouring the pan helps the cake come out easily. You want to avoid sticking. - Combine flour, sugar, baking powder, baking soda, and salt. I start with a large bowl. Add the flour, sugar, baking powder, baking soda, and salt. Whisk them together well. This step is important for a light and fluffy cake. - Mix together the eggs, buttermilk, and vanilla extract. - Combine wet and dry mixtures without overmixing. In another bowl, whisk the eggs, buttermilk, and vanilla extract. Pour this into the dry mixture. Mix gently until just combined. Do not overmix! This keeps your cake soft. - Combine brown sugar, cinnamon, and melted butter. In a small bowl, mix the brown sugar and cinnamon. Add the melted butter and stir until crumbly. This filling gives the cake its sweet twist. - Layering batter and filling in the baking pan. - Creating a marbled effect with swirls. Pour half of the batter into your pan. Spread it evenly. Then, sprinkle half of the cinnamon filling on top. Add the rest of the batter and swirl in the remaining filling gently. This makes a beautiful marbled look. - Bake for 30-35 minutes. - Preparing and drizzling the glaze. Bake your cake for 30 to 35 minutes. A toothpick should come out clean when it’s done. While it bakes, mix the powdered sugar, milk, and vanilla for the glaze. Adjust the thickness as needed. Once the cake cools a bit, drizzle the glaze on top. Enjoy! - Avoid overmixing for a tender texture: Mix the batter just until wet. If you mix too much, the cake can be tough. It’s okay to see some lumps! - Ensuring even baking with proper pan preparation: Always grease and flour your baking pan. This step helps the cake rise evenly and prevents sticking. - Serving suggestions for an elegant presentation: Serve the coffee cake on a rustic wooden board. A nice touch is to drizzle the glaze on top. - Garnishing with cinnamon and coffee beans: Sprinkle some cinnamon on top and add a few coffee beans. This makes the cake look fancy and inviting. - What to do if the cake is too dry or dense: If this happens, your oven may be too hot. Try baking at a lower temp next time. Adding a bit more buttermilk can help too. - How to adjust baking times based on oven variations: Every oven is different. Check the cake a few minutes early to avoid overbaking. A toothpick should come out clean from the center. {{image_2}} You can add a tasty twist to your coffee cake by mixing in chopped nuts. I love using pecans or walnuts. Just chop them up and sprinkle them into the filling. This adds a nice crunch and depth of flavor. The nuts blend well with the sweet cinnamon filling. You can even toast them lightly for a richer taste. Try it next time you bake! If you are a chocolate lover, you can make a chocolate swirl version. Just add cocoa powder to the batter or the filling. Mix in about 1/4 cup of cocoa powder with your dry ingredients. This gives the cake a rich, chocolatey flavor. Swirl the chocolate filling in with the cinnamon filling for a fun, marbled look. It’s a great way to enjoy two flavors in one bite! Fruits can bring a fresh and juicy taste to your coffee cake. I like adding fresh apples or blueberries. Simply chop the apples into small pieces or use whole blueberries. Fold them into the batter before baking. This not only adds moisture but also makes each bite fruity and delicious. You can even sprinkle some cinnamon on the fruits for extra flavor. To store your Cinnamon Roll Coffee Cake, first let it cool completely. Then, cut it into squares. Place the squares in an airtight container. This keeps the cake moist and fresh. You can also wrap it tightly in plastic wrap. This method prevents air from drying it out. Use a container that fits the cake well. A square or rectangular container works great. If you have a lot of cake, use multiple containers. Freezing the Cinnamon Roll Coffee Cake is easy. Start by letting the cake cool fully. After it cools, slice it into squares. Wrap each piece in plastic wrap. This helps keep the cake fresh in the freezer. Then, place the wrapped pieces in a freezer-safe bag. Make sure to remove as much air as possible. When you’re ready to eat, take out a piece. Let it thaw in the fridge overnight. To reheat, place it in the microwave for about 15-20 seconds. You can also warm it in the oven at 350°F (175°C) for about 10 minutes. At room temperature, the cake stays fresh for about 3 days. Keep it covered to avoid drying out. In the fridge, it can last up to a week. Just remember to keep it in an airtight container. This helps maintain its flavor and texture. This coffee cake tastes like cinnamon rolls due to its rich flavors and soft texture. The brown sugar and cinnamon filling creates that warm, sweet taste you find in cinnamon rolls. The cake itself is moist and fluffy, similar to the dough of a cinnamon roll. The glaze adds a touch of sweetness that ties everything together, making each bite feel like a special treat. Yes, you can use self-rising flour. If you do, skip the baking powder and baking soda in the recipe. Self-rising flour already contains these leavening agents. You might need to adjust the salt too since self-rising flour has added salt. Start with half the salt and taste as you go. To make this coffee cake dairy-free, swap buttermilk for almond milk or oat milk. Add one tablespoon of vinegar to mimic buttermilk's tangy flavor. For the butter, use coconut oil or a dairy-free butter substitute. This keeps the cake moist and flavorful without dairy. In this blog post, I shared how to make a delicious Cinnamon Roll Coffee Cake. You learned about the essential ingredients, mixing methods, and tips for perfect baking. Each step ensures a soft, swirled cake that tastes like a treat. You can even customize it with nuts or fruit. Remember to store leftovers properly and enjoy them later. With these tips, you’ll bake a cake that everyone loves. Now, go ahead and try this easy recipe. You'll impress your friends and family!

Bakery-Style Cinnamon Roll Coffee Cake

Indulge in the delightful flavors of Bakery-Style Cinnamon Roll Coffee Cake that combines the best of both worlds! This easy recipe features a moist cake with a luscious cinnamon swirl filling, topped off with a sweet glaze. Perfect for breakfast or a cozy afternoon treat, this cake will impress your family and friends. Click through to explore the full recipe and bring this mouthwatering delight to your kitchen today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

Cinnamon Swirl Filling:

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.

      Add the softened butter into the dry ingredients and mix until the mixture resembles coarse crumbs.

        In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract until well combined.

          Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix.

            In a small bowl, mix brown sugar and cinnamon together for the swirl filling. Add the melted butter and mix until crumbly.

              Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle half of the cinnamon filling over the batter.

                Add the remaining batter on top and swirl in the remaining cinnamon mixture gently with a knife to create a marbled effect.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                    While the cake is baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth. Adjust thickness as needed.

                      Once the cake is done, allow it to cool in the pan for about 10 minutes before drizzling with the glaze.

                        Slice into squares and serve warm or at room temperature.

                          Prep Time: 15 mins | Total Time: 50 mins | Servings: 12

                            - Presentation Tips: Serve the coffee cake on a rustic wooden board, drizzled with glaze, and garnish with a sprinkle of cinnamon and a few coffee beans for an elegant touch.