Cinnamon Roll Coffee Cake Recipe

4.5 15 11
Cinnamon Roll Coffee Cake Recipe
Cinnamon Roll Coffee Cake Recipe photo by Taste of Home
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Cinnamon Roll Coffee Cake Recipe

Read Reviews
4.5 15 11
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing

Ingredients

  • 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

Directions

Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13x9-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 in 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.
Originally published as Cinnamon Roll Coffee Cake in Simple & Delicious December/January 2011, p67

Nutritional Facts

1 piece: 413 calories, 26g fat (12g saturated fat), 102mg cholesterol, 468mg sodium, 39g carbohydrate (13g sugars, 2g fiber), 7g protein.

  • 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 13x9-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 in 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.
Originally published as Cinnamon Roll Coffee Cake in Simple & Delicious December/January 2011, p67

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Reviews forCinnamon Roll Coffee Cake

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pamdevone User ID: 3875916 191100
Reviewed Dec. 25, 2012

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

MY REVIEW
Grinestein User ID: 918713 193662
Reviewed May. 1, 2012

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

MY REVIEW
JENinOP User ID: 6460240 181048
Reviewed Jan. 17, 2012

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

MY REVIEW
vonoepen User ID: 4967300 108757
Reviewed Sep. 5, 2011

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

MY REVIEW
vonoepen User ID: 4967300 190004
Reviewed Sep. 5, 2011

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

MY REVIEW
stilba64 User ID: 1020348 176305
Reviewed Jul. 20, 2011

"Very good"

MY REVIEW
mrskscookies User ID: 2078348 193590
Reviewed May. 28, 2011

"I have made this recipe many times since the first...and everyone wants the recipe..it 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."

MY REVIEW
Cats84 User ID: 2076604 176303
Reviewed Dec. 26, 2010

"Very easy to make. Family loved it!"

MY REVIEW
trout49 User ID: 3586606 115069
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!"

MY REVIEW
cookwright User ID: 1735469 176302
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."

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