Cinnamon Roll Cream Cheese Coffee Cake Recipe

Cinnamon Roll Cream Cheese Coffee Cake Recipe
Cinnamon Roll Cream Cheese Coffee Cake Recipe photo by Taste of Home
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Cinnamon Roll Cream Cheese Coffee Cake Recipe

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Cheesecake, coffee cake and cinnamon rolls—all rolled into one! —Deanna Smith, Meridian, Idaho
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 70 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 70 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • CHEESECAKE FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • CINNAMON FILLING:
  • 1 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons ground cinnamon

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside.
In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter.
Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet.
Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers. Yield: 16 servings.
Originally published as Cinnamon Roll Cream Cheese Coffee Cake in Taste of Home Christmas Annual Annual 2017, p90

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • CHEESECAKE FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 teaspoons vanilla extract
  • 2 eggs, lightly beaten
  • CINNAMON FILLING:
  • 1 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons ground cinnamon
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside.
  2. In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter.
  3. Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet.
  4. Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers. Yield: 16 servings.
Originally published as Cinnamon Roll Cream Cheese Coffee Cake in Taste of Home Christmas Annual Annual 2017, p90

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