Cinnamon Roll Coffee Cake with Cinnamon Cream Drizzle

  • Author: The Kitchen Whisperer
  • Prep Time: 15
  • Cook Time: 50 minutes
  • Total Time: 1.25 hours
  • Category: cake, bruch dessert, breakfast cake, coffee cake, company cake
  • Method: oven
  • Cuisine: cake, bruch dessert, breakfast cake, coffee cake, company cake

The perfect countertop Cake that everyone loves! A tender cake swirled with buttery cinnamon & brown sugar topped with a Cinnamon Cream Drizzle

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  • 1/4 cup unsalted butter, softened
  • 3/4 cup white sugar or 6 tablespoon Splenda Sugar Blend
  • 3/4 cup vanilla greek yogurt
  • 2 large eggs


  • 2 tablespoon vegetable oil
  • 1 1/2 teaspoon vanilla
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt

Cinnamon Filling

  • 1 stick butter, soft but not melted
  • 1 cup light brown sugar, packed or 1/2 cup Splenda Brown Sugar Blend
  • 2 teaspoon cinnamon
  • 1/4 cup pecans, coarsely chopped *optional

Cinnamon Cream Drizzle

  • 4 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 2 tablespoon cream
  • 1 vanilla bean, split and seeded
  • 1 cup 2 tablespoon confectioners’ sugar, sifted – see note on how to make this Sugar Free
  • 1/21 teaspoon cinnamon
  • Cinnamon chips for garnish


Make the cake

  1. Preheat oven to 350F.
  2. Grease and flour all sides of a 9-inch springform pan (at least 3” high). Do not use a 9” cake pan as it’s too shallow.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and white sugar until pale, light, and fluffy, about 3 minutes on medium-high to high speed.
  4. Add the yogurt, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated,~3 minutes.
  5. Add the flour, baking soda, baking powder salt, and beat until just incorporated and batter is smooth, about 1 minute on medium speed.
  6. Spread batter into prepared pan; set aside. The batter will be thick.

Cinnamon Filling

  1. In a bowl, add the softened butter and whip it until it’s very smooth. If your butter is softened to begin with you can use a spoon to get it all smooth.
  2. Add the brown sugar, cinnamon, and beat with a spoon or whisk until combined. If you are using pecans, add them now and mix to combine.
  3. Spread filling over the top of the cake batter in an even, smooth, flat layer going almost to the edge of the pan.
  4. Now take a table knife and swirl back and forth to marble the filling into the cake batter. The more you swirl, the more your cinnamon filling will be dispersed. Try to get a good swirl going, trying to get to the bottom of the batter (be careful not to scratch your pan though).
  5. Place the pan on a baking sheet (in case your springform pan doesn’t have a perfect seal) and bake for about 45 to 50 minutes, or until topping has set and a toothpick inserted into the center of cake comes out clean. Just keep an eye on the cake so the top of it that has of the brown sugar filling exposed that it doesn’t burn.
  6. Allow the cake to cool in pan and rest on baking sheet for at least 30 minutes before removing sides from the pan. While the cake is cooling, make the glaze.

Cinnamon Cream Drizzle

  1. In a medium bowl, combine cream cheese and butter beating with a whisk until light and fluffy.
  2. Add in the cream, vanilla bean pulp and whisk until combined and smooth.
  3. Slowly add the confectioners’ sugar, whisking to incorporate and until smooth. If it’s too thick, add a tad more cream. If it’s too thin, add more confectioners’ sugar.
  4. Add in the cinnamon starting with 1/2 teaspoon and adding the rest per your tastes.
  5. If serving immediately, slice the cake into pieces and drizzle with glaze.
  6. Garnish with cinnamon chips.
  7. Store the leftover glaze in the fridge and the cake in an airtight container.


How to make Sugar Free Confectioner’s Sugar:

Take 2 cups Splenda Granulated Sugar with 4 tablespoon of cornstarch and put both ingredients in a blender container, cover and blend until a very fine powder forms.

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