Cinnamon Pinwheel Coffee Cake
Indulge in the warm, comforting flavors of this Cinnamon Pinwheel Coffee Cake, a delightful combination of soft, fluffy dough and a sweet, spiced cinnamon-sugar swirl. Perfect for breakfast, brunch, or a cozy afternoon treat, this coffee cake features tender slices of cinnamon pinwheels baked to golden perfection and topped with a luscious vanilla glaze. The recipe brings together pantry staples like all-purpose flour, brown sugar, and cinnamon, while simple yet effective techniques like rolling and slicing ensure a visually stunning presentation. Ready in under an hour, this impressive yet approachable dessert serves eight and is sure to fill your home with an irresistible aroma. Whether you’re hosting guests or savoring a quiet moment with coffee, this cinnamon coffee cake is pure bliss.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup unsalted butter, cold
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 0.5 teaspoons vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, combine 3/4 cup milk, vanilla extract, and the egg. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until a soft dough forms. Be careful not to overmix.
On a lightly floured surface, roll the dough out into a 12x10-inch rectangle.
In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough.
Starting from one of the long sides, tightly roll the dough into a log. Pinch the seam to seal.
Cut the log into even 1-inch slices using a sharp knife or dental floss.
Arrange the pinwheel slices in the prepared cake pan, slightly overlapping if necessary.
Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon vanilla extract until smooth.
Drizzle the glaze over the cooled cake before serving. Enjoy!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 54.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
