Brings the warm, comforting flavors of a cinnamon roll into cake form
Soft cake with a sweet cinnamon swirl, plus a crunchy crumb topping for contrast
Great for brunch, dessert, or even breakfast
Can be made ahead and still retain texture and flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter (softened)
Eggs
Milk
Vanilla extract
Brown sugar
Ground cinnamon
For crumb topping: flour, brown sugar, butter, a pinch of salt
(Optional) Icing or glaze: powdered sugar, milk or cream, vanilla
Directions
Preheat your oven to 350 °F (175 °C). Grease and flour a 9-inch (or analogous) cake pan (springform or square baking pan).
In a medium bowl, whisk the flour, baking powder, and salt together; set aside.
In a larger bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla.
Alternate adding the dry ingredients and milk (or other liquid) to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined — don’t overmix.
In a small bowl, prepare the cinnamon swirl: combine brown sugar and ground cinnamon (and a little melted butter if desired).
Pour about half of the cake batter into the prepared pan, spreading it evenly. Sprinkle the cinnamon sugar mixture over this layer. Pour the remaining batter over the cinnamon swirl, spreading carefully to cover.
Prepare the crumb topping: in a bowl, mix flour, brown sugar, softened butter, and a pinch of salt until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the top of the cake batter.
Bake for about 35–45 minutes (depending on pan size and oven) or until a toothpick inserted into the center comes out clean (aside from moist crumbs).
Allow the cake to cool in the pan on a wire rack. Once mostly cool, you may drizzle icing or glaze over the top if desired. Slice and serve.
Servings and timing
Servings: about 9 to 12 slices Preparation time: ~20 minutes Baking time: 35–45 minutes Cooling time: 15–20 minutes Total time: approximately 1 hour 10 minutes
Variations
Nutty upgrade: Add chopped pecans or walnuts into the crumb topping or strewn lightly over the cinnamon swirl.
Maple glaze: Use a maple-flavored glaze instead of plain vanilla icing for a richer finish.
Cream cheese swirl: Mix a bit of cream cheese with sugar and drop dollops of it into the cinnamon swirl before covering with batter.
Gluten-free version: Substitute a gluten-free flour blend and adjust moisture as needed.
Apple cinnamon version: Add diced apples into the swirl layer for extra texture and flavor.
Storage/Reheating
Store leftover cake at room temperature in an airtight container for 2–3 days. If your environment is humid or warm, consider refrigerating; in that case, allow the cake to come closer to room temperature before serving for best texture. To reheat, warm individual slices in a microwave for 10–15 seconds or in a low oven (300 °F / 150 °C) for a few minutes until slightly warmed.
FAQs
What pan is best for this cake?
A 9-inch round or square pan works well. A springform pan is helpful for easier removal. If using a deeper pan, you may need to lengthen baking time.
Can I omit the crumb topping?
Yes — though the crumb topping adds texture and contrast. Without it, the cake is more like a cinnamon swirl cake.
How do I get distinct swirl and crumb layers?
Pour half the batter, then the cinnamon sugar swirl, then cover carefully with the rest of the batter. Avoid mixing the swirl into the top layer. Then top with crumb mixture.
Can I use a glaze instead of icing?
Yes — a simple mixture of powdered sugar and milk (or cream) works well, or you can make a thicker icing if preferred.
Is this cake good for make-ahead?
Yes — you can bake it a day ahead. Store well covered; add the glaze just before serving if you want it fresh.
Can I use brown butter in the cake or topping?
Absolutely — brown butter adds a nutty depth. Just melt and cool to warm (not hot) before using in batter or crumbs.
How do I prevent the crumb topping from sinking?
Make sure the batter is thick and the crumb pieces are coarse; chill the crumb mixture briefly before sprinkling if your kitchen is warm.
Can I halve the recipe?
Yes — just use a smaller pan (e.g. 8-inch) and reduce baking time accordingly. Test doneness with a toothpick.
Can I add spices to enhance flavor?
Yes — you can include nutmeg, cardamom, or a pinch of cloves in the cake batter or cinnamon swirl.
Will the bottom layer stay moist underneath the swirl?
Yes — because the swirl is sandwiched between cake layers, the bottom remains soft. Just ensure batter coverage and proper baking time.
Conclusion
Cinnamon Roll Crumb Cake gives you all the cozy warmth of a cinnamon roll — the sweet swirl, the buttery cake, the crunchy crumb topping — in cake form. It’s perfect for breakfast, brunch, or dessert, and flexible enough to adapt with nuts, glaze, or fruit. If you’d like the full recipe card with exact measurements or a version for a different pan size, I’d be happy to share it.
Cinnamon Roll Crumb Cake combines the cozy flavors of a classic cinnamon roll with the tender texture of a buttery coffee cake, featuring a sweet cinnamon-sugar swirl and a thick, crumbly topping that’s perfect for breakfast, brunch, or dessert.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:9–12 slices
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup brown sugar
1 1/2 tbsp ground cinnamon
For crumb topping: 1 cup flour, 1/2 cup brown sugar, 1/2 cup butter (softened), pinch of salt
(Optional icing): 1/2 cup powdered sugar, 1–2 tbsp milk or cream, 1/4 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix just until combined.
In a small bowl, combine brown sugar and cinnamon to create the swirl mixture.
Pour half the cake batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture over it, then carefully spread the remaining batter on top.
Prepare the crumb topping: mix flour, brown sugar, softened butter, and a pinch of salt until coarse crumbs form. Sprinkle evenly over the cake.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15–20 minutes on a wire rack. Drizzle with icing or glaze if desired.
Slice and serve warm or at room temperature.
Notes
Use room-temperature ingredients for a smooth batter.For a nutty flavor, add chopped pecans or walnuts to the crumb topping.Brown butter can be used instead of regular butter for a deeper flavor.Store covered at room temperature up to 3 days, or refrigerate for longer freshness.Reheat individual slices briefly in the microwave before serving for a warm, fresh taste.
