Cinnamon Roll Swirl Coffee Cake Food

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350°.
• Butter and flour the tube pan (10-inch).
• Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• Scrape down the bowl.
• Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl again.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add this mixture to the butter mixture in thirds, alternating with the sour cream.
• Beat for 45 seconds after each addition, and begin and end with the flour mixture.
• Pour the batter into the prepared tube pan.
• Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
• Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
• With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• Scatter the streusel over the batter in the pan.
• Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• Remove the pan from the oven to a wire rack to cool for 15 minutes.
• Serve warm or at room temperature.

CINNAMON SWIRL COFFEECAKE

Steps:

• Heat oven to 350°F. Grease a 9x5x3-inch loaf pan on the sides and bottom. Set aside.
• Combine 1/2 cup butter with granulated sugar in the bowl of a stand mixer. Beat on medium speed until creamed together about 3 to 4 minutes until smooth and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla; beat well.
• In a medium bowl, sift together the flour, baking powder and salt.
• With the stand mixer on low speed, add the flour mixture a little at a time, alternating with the milk. Do not over mix.
• In a separate small bowl, stir together all filling ingredients.
• Pour half of batter into pan. Spread filling over batter; pour remaining half of batter over filling.
• In another small bowl, stir together topping ingredients. Sprinkle topping over batter.
• Bake 50 to 60 minutes or until top is golden brown and toothpick inserted in center comes out clean.
• Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan and place on wire rack. Cool completely, about 2 hours before slicing.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

CINNAMON SWIRL COFFEE CAKE RECIPE

Steps:

• Heat oven to 350ºF.
• Spray 12-cup fluted tube pan with cooking spray. Sprinkle 1/2 the pudding mix evenly on bottom of pan. Top with 1/2 the pecans; set aside.
• Combine cinnamon and sugar; set aside. Separate dough into 20 biscuits. Place 10 biscuits in pan, slightly overlapping. Sprinkle with remaining pudding mix, remaining pecans and 1/2 the cinnamon-sugar. Drizzle with 1/2 the butter. Top with remaining biscuits, cinnamon-sugar and butter.
• Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Serve warm.

CINNAMON ROLL COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175°C).
• Cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until mostly incorporated but a few dry streaks remain. Whisk in melted butter.
• Cinnamon topping: Stir all ingredients together in a medium bowl.
• Pour half of the cake batter into a greased 9x13-inch (22 x 33 cm) baking dish. Drop spoonfuls of cinnamon topping on the batter, using half of the topping. Use the tip of a butter knife to swirl the topping through the cake. Pour the rest of the batter on top. Spoon the rest of the topping on and swirl again.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean (or with only a few crumbs attached). Remove from oven and let cool.
• Frosting: Whisk together cream cheese, powdered sugar, and milk. If frosting is too thick, add more milk until it becomes a pourable texture. Drizzle cake with frosting. Slice and serve!
• Enjoy!

CINNAMON ROLL SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
• Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.

ICED CINNAMON ROLL COFFEE CAKE

Steps:

• Heat oven to 375 degrees F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan. Sprinkle 3 tablespoons of the nuts over sugar mixture.
• Separate dough into 8 rolls; cut each into quarters. Place half of pieces evenly over nuts; sprinkle with 1 tablespoon of the sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture.
• Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Drizzle icing over rolls; sprinkle with remaining nuts. Cut into wedges. Serve warm.

CINNAMON ROLL COFFEE CAKES

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a floured surface. Divide into four portions. Roll each portion into a 12x8-in. rectangle. In a bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal., Place each roll seam side down in a greased 15x10x1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months.

CINNAMON SWIRL CAKE

Steps:

• FILLING: Place the filling ingredients in a bowl and mix with a fork or your fingers until the mixture is completely combined and crumbly.
• CAKE: Preheat the oven to 350°F.
• Lightly butter or spray a tube or bundt pan.
• Place the butter, cream cheese, and sugar in a large bowl and mix with an electric mixer on low speed for 2-3 minutes or until combined.
• Add the eggs and vanilla and mix on medium speed for 2 minutes or until creamy. Add the milk and mix on low speed for 1 minute or until smooth. Add the baking powder, salt, and baking soda and mix for 30 seconds. Add the flour and mix for 2 minutes or until completely combined.
• Pour one third of cake batter in pan and sprinkle with half of.
• the filling. Pour another third of the batter into the pan and sprinkle.
• with the remaining filling. Pour the remaining batter into the pan and.
• bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly and invert onto a serving platter.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 10-inch-diameter by 4-inch-deep angel food cake pan; dust with flour. Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl. Sift flour, baking powder and salt into medium bowl.
• Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla. Mix in dry ingredients in 3 additions alternately with milk in 2 additions. Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture. Top with half of remaining batter, then remaining walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.
• Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool cake in pan on rack. (Can be made 1 day ahead. Cover pan with foil; store at room temperature.)
• Cut around pan sides and center tube to loosen cake. Turn cake out; transfer cake, rounded side up, to plate.

CINNAMON ROLL SWIRL CAKE

Steps:

• In a large bowl, mix all the ingredients together except for the butter.
• Once mixed; slowly pour in the butter stiring it into batter.
• Pour into a greased 9x13 pan.
• For the topping, mix all the ingredients together until well combined.
• Drop evenly over the batter and swirl with a knife.
• Bake at 350 for 30-40 minutes.
• While the cake is warm ~ drizzle the glaze over the cake.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
• Add sour cream, mix again.
• In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
• Pour half of batter into greased and floured tube pan.
• Sprinkle half of the topping mixture over it.
• Add rest of batter.
• Top with remaining topping mixture.
• Bake in preheated 350 degree oven for 45 minutes.

CINNAMON-SWIRL COFFEE RING

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat cream cheese until smooth. Beat in the eggs, milk, butter and vanilla; gradually add to dry ingredients, beating until combined. , For filling, combine cottage cheese, sugar and cinnamon in a small bowl. Beat on medium speed for 2 minutes. , Spoon half of the batter into a greased 10-in. fluted tube pan; top with filling and remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.

HOMEMADE CINNAMON ROLL COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Mix flour, salt, sugar, baking powder with a whisk. Then, add in melted butter and mix until well combined.
• Use some baking spray to spray a rectangular cake pan, 9x13, then pour batter evenly into the pan.
• Mix brown sugar and cinnamon together and spread evenly on the cake. Use a knife or fork to swirl the sugar and cinnamon into the batter.
• Bake for 30 minutes, let cool completely.
• Mix the powdered sugar, 1 tsp vanilla, and water until it reaches the consistency of maple syrup.
• Pour over the cake and let set into a harder glaze.
• Serve and enjoy.