What happens when coffee, cinnamon rolls, and cake collide? Magic. This Coffee and Cinnamon Roll Cake is soft, buttery, and swirled with cinnamon goodness. It’s basically a cinnamon roll without the hassle of yeast or waiting. The coffee-infused batter brings bold flavor, while the gooey cinnamon sugar swirl makes it irresistible. It’s the perfect excuse to eat cake for breakfast. Serve it warm with a drizzle of icing and a strong espresso. Warning: One slice won’t be enough. You might as well clear your schedule and embrace your new obsession.

Coffee and Cinnamon Roll Cake

moka coffee pot

A moist coffee-infused cake swirled with cinnamon sugar, topped with a sweet glaze. Perfect for breakfast, dessert, or stress-eating.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 10 servings

Calories 290 kcal

Ingredients

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter softened
2 large eggs
1 cup strong brewed coffee cooled
1 tbsp vanilla extract
2 tsp baking powder
½ tsp salt

For the Cinnamon Swirl:

½ cup brown sugar
2 tsp cinnamon
2 tbsp melted butter

For the Glaze:

1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions

Preheat the Oven:
Set to 350°F (175°C). Grease the baking pan.
Prepare the Cake Batter:
Cream butter and sugar until fluffy. Add eggs, vanilla, and coffee. Mix until smooth.
Add Dry Ingredients:
Whisk flour, baking powder, and salt in a separate bowl. Gradually fold into the wet mixture.
Make the Cinnamon Swirl:
Mix brown sugar, cinnamon, and melted butter. Swirl into the batter using a knife.
Bake the Cake:
Pour batter into the pan. Bake for 40 minutes or until a toothpick comes out clean.
Prepare the Glaze:
Whisk powdered sugar, milk, and vanilla. Drizzle over the warm cake.
Serve and Enjoy:
Slice and pair with a strong cup of coffee.