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Cinnamon Roll Coffee Cake

 Cinnamon Roll Coffee Cake
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
12 ServingsPrep: 20 min. Bake: 25 min. + standing


  • 1 tube (17-1/2 ounces) large refrigerated cinnamon rolls with cream cheese icing
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 eggs
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near
  • the center comes out clean. Drizzle with contents of icing packet;

2 of 2

Cinnamon Roll Coffee Cake (continued)

Directions (continued)

  • 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.