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Cinnamon Roll Coffee Cake Recipe

Cinnamon Roll Coffee Cake Recipe

Ready in a twinkling, this fresh-from-the-oven treat will be a sensational, no-fuss addition to any weekend or holiday brunch. Guests will never guess how easy it is to whip up. —Teresa Maag, Leipsic, Ohio
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing YIELD:12 servings


  • 1 tube (17-1/2 ounces) large refrigerated cinnamon rolls with cream cheese icing
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
  • Whipped cream and additional ground cinnamon, optional


  • 1. Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13-in. x 9-in. baking dish; seal perforations. Set aside icing packet from cinnamon rolls.
  • 2. In a large bowl, beat the cream cheese, eggs, sugar and vanilla until smooth. Pour over crust. In a small bowl, combine the pecans, flour, oats, brown sugar and cinnamon; stir in butter. Sprinkle over cream cheese layer.
  • 3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Drizzle with contents of icing packet; let stand for 15 minutes before serving. If desired, serve with a dollop of whipped cream sprinkled with additional cinnamon. Yield: 12 servings.

Nutritional Facts

1 piece (calculated without optional ingredients) equals 413 calories, 26 g fat (12 g saturated fat), 102 mg cholesterol, 468 mg sodium, 39 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Cinnamon Roll Coffee Cake

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Reviewed May. 31, 2013

"I made this recipe on May 4th, 2013 for a baby shower and it won raves! I think I'd sent the recipe to various people via

e-mail! The first time I'd made this recipe was when I'd taken it to the hospital for our Volunteer Resources Office! The coordinator told me that the cake won waves there, too! this recipe is wonderful for a brunch or for any special occasion!
I'd used: 2 to three packages (12-oz.-each) of refrigerated cinnamon rolls with the glaze enclosed. I purposely used the chopped nuts as optional as there are people who don't care for nuts!
I did grease and flour a 13x9x2" baking pan and set the icing included in the tubes to glaze later. I pressed the rolls into prepared pan, sealing the spaces firmly.Those were the adjustments I made for this recipe and I was very pleased the way it turned out! I drizzled the icing over the top of the coffee cake to cool! Truly, this cake DID resemble a large cinnamon roll!
I used my recent Quick Cooking Annual Recipe book to bake this cake and I printed out the recipe by going on the Taste of Home website! Dawn E. Lowenstein"

Reviewed Dec. 25, 2012

"This recipe is good, it is very rich and it should be called Cinnamon Roll Cheese Cake."

Reviewed Aug. 9, 2012

"I made this recipe for the first time yesterday & I took it in today to the Volunteer 0ffice at the local hospital where i do volunteer work! I was told that this cake won raves! I will definitely be making this cake time and again! I used two 12 oz. tubes of cinnamon rolls & placed the slices in rows & then pressed the rolls together to form a crust! It worked out well for me! I used the pouches of iicing to drizzle over the coffee cake after it was baked! Thank you for sharing this recipe-it is a wonderful treat to prepare!"

Reviewed May. 1, 2012

"Made this for co-worker's birthday & the whole office LOVED it!"

Reviewed Jan. 17, 2012

"YUM!!! SO, SO good - worth every calorie!"

Reviewed Oct. 7, 2011

"Super easy and super delicious!!"

Reviewed Sep. 5, 2011

"made it for ladies in ceramic class and they all loved it."

Reviewed Sep. 5, 2011

"this cake was delicious. had a little trouble with the ref.roll pieces fitting the 9x13 pan."

Reviewed Jul. 20, 2011

"Very good"

Reviewed May. 28, 2011

"I have made this recipe many times since the first...and everyone wants the is the easiest ever. I consider myself a "scratch baker" tried and true, but this one has sold me on shortcuts..I've also managed to cut calories by using the reduced fat version of cinnamon rolls, light cream cheese, sugar blend all without changing the flavor. It doesn't last long so never a need to keep it refrigerated."

Reviewed Dec. 26, 2010

"Very Easy to make. Family loved it!"

Reviewed Dec. 16, 2010

"Excellent recipe. I made this dish for a work potluck and it was delicious. However, I'm not a fan of nuts so instead of 1/4 c. of oats, I added 1/2 cup oats in lieu of eliminating the nuts and it worked out well. Also, the cooking time in my oven was nearly double at 45-50 minutes. I will be making this recipe again for my family's Sunday brunch this weekend, it was that good! And EASY!"

Reviewed Dec. 14, 2010

"My kids were home for a few days and wanted something sweet for breakfast. I had 2 containers of regular size cinnamon roll so I used them. The pan did not take all the cinnamon roll strips so I made rollsalong side the cake. They were thrilled to have two treats for breakfast. Fresh fruit and homemade juice gave it a healthy twist."

Reviewed Dec. 12, 2010

"my previoius rating needs turned out to be very easy to make and absolutely delicious. Although, it did take two cans of cinnamon rolls to make the pan full. I may have purchased the wrong size can. I will make this recipe again and keep it on file for future reference.. I might even add some dried cranberries for variety."

Reviewed Dec. 12, 2010

"I am a self proclaimed scratch baker, however, this one sounded too good not to try. I made it for a Christmas Tea I was having and thought it woul"

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