Cinnamon Roll Coffee Cake
Cinnamon Roll Coffee Cake is an easy breakfast or brunch option! Using a yellow cake mix, this moist coffee cake features a cinnamon, brown sugar and pecan topping and is drizzled with glaze. Tastes great served warm, fresh from the oven!
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 2/3 cup vegetable oil
- 4 eggs
- 1 cup sour cream
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch baking dish. (Can also use a baking spray with flour built in)
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In small bowl, add brown sugar, pecans, cinnamon and nutmeg. Set aside.
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In large mixing bowl, add cake mix, oil, eggs and sour cream. Beat on low for 2 minutes. Pour batter into prepared baking dish.
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Sprinkle brown sugar mixture over batter.
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Using a butter knife, lightly swirl brown sugar mixture into batter to avoid it settling into the bottom during baking.
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Bake 40 to 50 minutes uncovered until golden brown and a toothpick inserted in the center comes out clean.
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In medium bowl, whisk milk, powdered sugar and vanilla. Drizzle over cake.
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Cool on wire rack for at least 15 minutes before cutting.
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Best served warm.
Recipe Notes
Can store covered at room temperature for a couple of days but if you want it to last longer, best to store in the refrigerator.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.