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Light and delicious Cinnamon Roll Coffee Cake is a flavorful combination of cake and cinnamon roll.
Cinnamon Roll Coffee Cake has swirls of cinnamon through out the cake making you think of a roll but has a light texture of a cake.
This is a fairly simple recipe that eliminates cutting the cinnamon log into rolls. It produces a light cake that is full of cinnamon flavor, that will make your family want another slice and more.
How to Prepare Cinnamon Roll Coffee Cake
Almost all ingredients in this cake will come right from your pantry or fridge.
For yeast, I had regular yeast which you have to proof before adding to your recipe. Proofing yeast is a simple process of adding the dry yeast to warm water, 110-120 degrees F, with a tablespoon of sugar.
This step is done to prove that your yeast is active for your recipe and will do its thing. Yeast is a live organism, but over time it will lose its activity and if you are looking for a light and fluffy baked good, this step helps you know you will have the desired result.
Below you see the dry yeast on the right and once it is added to warm water and sugar if will start to "bloom" and become foamy like the picture on the right.
If you have instant yeast, feel free to skip this step. There is no need to proof instant yeast and you can just add it with the rest of your ingredients.
Mix Soda and Sour Cream
Another step to make sure you don't miss is mixing the baking soda with the sour cream. This will make the sour cream light and fluffy.
Substitution Tip: Out of sour cream? Feel free to substitute yogurt.
I like to cream the butter, sugar, and egg together first and then add other liquid ingredients including the sour cream.
Add the remaining ingredients to the mixing bowl and mix with a paddle. Once the dough forms a rough ball, then switch to a dough hook.
Knead dough on a low setting for 7-10 minutes until it forms more of a smooth dough and starts to climb the dough hook.
Alert: This is a wet dough and that it Ok. Resist the urge to add flour.
Allow Time for Dough to Rise
Drizzle olive oil in a bowl and take a paper towel and wipe the bottom and sides of the bowl so it is evenly covered with oil.
Add dough to large bowl and cover with a piece of plastic wrap. Spray the wrap with cooking spray before putting on top of bowl.
Set the bowl in a warm place and cover with a towel. Yeast like it dark and warm. I will often place it in my microwave and turn on the light underneath which warms the inside of the microwave.
This dough is slow to rise. Put your timer on 90 minutes. Clean up your kitchen and before you know it your dough will be ready. Look for it to become puffy and approximately double in size.
Prepare the Filling
Remove dough from bowl and place on a lightly floured counter. I like to use a silicone mat like this one (#ad). It makes working with dough and pie crusts so easy.
Pat and roll the dough into a rough rectangle. I aim for roughly a 12 inch long by 6 inch rectangle. Spread melted butter on dough and sprinkle with cinnamon sugar mixture.
From long side, start to roll up dough. Remember this is a sticky dough so you may need to flour or lightly oil your fingers. Roll as tight as possible. Once the roll is made, pull the opposite long side and press into dough.
Sprinkle with streusel topping. Cover with plastic wrap and allow to rise for 1 hour. You may need up to 90 minutes if your kitchen is cool.
Now you are ready to bake the cake. Bake at 350 degrees F for 20 minutes. The internal temperature of the cake should reach 200 degrees F.
For this I use a temperature probe like this one to make sure I don't over bake my baked goods.
Drizzle Cinnamon Roll Coffee Cake with Icing
When the cake reaches 200 degrees F, run a knife around the outside edge of the pan. Take a rack and gently turn the cake onto the rack and then back onto a serving plate.
For more Cinnamon Roll Recipes, check out this list pulled together by Krystal over at Sunny Sweet Days.