Rippled Cinnamon Bun Coffee Cake
Indulge in the ultimate breakfast treat with this Rippled Cinnamon Bun Coffee Cake—a delightful fusion of two beloved classics. Featuring a buttery, tender crumb laced with swirls of cinnamon and brown sugar, this coffee cake delivers the warm, comforting flavors of a fresh-out-of-the-oven cinnamon roll in every bite. The easy-to-make batter comes together in minutes, with a stunning ripple effect created by swirling the cinnamon sugar through the layers. Finished with a luscious vanilla glaze that melts into the cake’s golden crust, this dessert-like breakfast is perfect for brunch gatherings, holiday mornings, or simply pairing with your favorite coffee or tea. Ready in under an hour and serving a crowd, this cinnamon-spiced masterpiece is bound to become a new family favorite! Keywords: Cinnamon Bun Coffee Cake, ripple coffee cake, cinnamon sugar, easy coffee cake recipe.
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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, melted
- 1 cup Whole milk
- 1 whole Large egg
- 2 teaspoons Vanilla extract
- 0.75 cup Brown sugar
- 1.5 tablespoons Ground cinnamon
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the melted butter, whole milk, egg, and vanilla extract until well blended.
Gradually add the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
Pour half of the batter into the prepared baking pan and spread it evenly.
In a small bowl, mix the brown sugar and ground cinnamon to create the cinnamon ripple.
Sprinkle half of the cinnamon sugar mixture evenly over the batter in the pan.
Pour the remaining batter over the cinnamon layer and gently spread it to cover. Then sprinkle the rest of the cinnamon sugar mixture on top.
Using a butter knife, gently swirl the cinnamon sugar mixture into the batter to create a ripple effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake cools, make the glaze by whisking together the powdered sugar, heavy cream, and vanilla extract until smooth.
Drizzle the glaze over the cooled coffee cake. Slice into squares and serve.
Nutrition Facts
Calories |
4397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 103.7 g | 518% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 682.0 g | 248% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 437.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 616 mg | 47% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1010 mg | 21% | |
*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.
