clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cinnamon Roll Coffee Cake with Vanilla Bean Cream Cheese Glaze

Cinnamon Roll Coffee Cake with Vanilla Bean Cream Cheese Glaze

  • Yield: 10 servings 1x



For the Cake:

  • sticks unsalted butter, softened
  • 1 cup sugar
  • ½ cup light brown sugar
  • 3 eggs, at room temperature
  • 1 egg yolks, at room temperature
  • 2 teaspoons vanilla bean paste (or extract)
  • 1¼ cups sour cream, at room temperature
  • 2½ cups cake flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt

For the Streusel:

  • ⅓ cup light brown sugar
  • ⅔ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • Pinch of fine salt
  • 6 tablespoons unsalted butter, cold and cut into pieces

For the Glaze:

  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tablespoon vanilla bean paste (or extract)
  • A few tablespoons milk


For the Cake:

  1. Preheat the oven to 350°F. Liberally spray a 10-inch tube/bundt pan with cooking spray.
  2. In the bowl of stand mixer, cream together the butter and two sugars until very fluffy and light, about 5 minutes.
  3. Add in the eggs, one at a time, and then add in the vanilla and sour cream.
  4. While the wet ingredients are mixing, whisk together the flour, spices, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients, in batches, to the wet ingredients, mixing well to combine.

For the Streusel:

  1. Whisk together the brown sugar, flour, cinnamon, and salt in a bowl. Using a fork or your fingers, mix in the cold butter until the mixture is crumbly.

To Assemble:

  1. Sprinkle a third of the streusel evenly in the bottom of the prepared pan. Pour half of the cake batter over top.
  2. Top the cake batter with the remaining streusel, being sure to evenly distribute it. Top with the remaining cake batter, smoothing out the top.
  3. Bake the cake for 50-60 minutes, or until a knife inserted in the center comes out clean. Allow the cake to cool on a wire rack for at least 30 minutes.
  4. Place your serving plate or cake stand inverted on top of the cake pan and quickly and carefully flip the cake upside down onto the plate/stand. Gently remove the cake pan.

For the Glaze:

  1. Whisk together the cream cheese and sugar until smooth. Whisk in the vanilla and a splash or two of milk, as needed, to thin it out to drizzling consistency. Once the glaze is smooth and runny, liberally drizzle it over the cake.