Brown Butter Cinnamon Roll Coffee Cake
Brown Butter Cinnamon Roll Coffee Cake is the perfect breakfast for your next special occasion or holiday! It's soft and tender in every bite, with a thick cinnamon swirl and drippy icing that's impossible to resist. The toasty butter adds a deep, nutty flavor that makes this recipe truly stand out from the rest. Best of all, it will be ready to serve warm and gooey in just 45 minutes, start to finish!
Servings: 15
Calories: 511kcal
Equipment
- 9x13 baking dish
Ingredients
Browned Butter
- 1 cup butter browned and reserved for later
Filling
- 1 cup butter very soft
- 1 cup brown sugar packed
- 1 tablespoon cinnamon
Batter
- 1 ½ cups whole milk
- 2 eggs
- 2 teaspoon vanilla
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoon browned butter reserved from step 1
Icing
- 2 cups powdered sugar
- 4 tablespoon browned butter reserved from step 1
- 1 teaspoon vanilla
- 2-4 tablespoon heavy cream
Instructions
Brown the Butter
- First, cook 1 cup of butter in a small pot on the stove until it is golden brown. It will reduce quite a bit and should leave you with about 8 tablespoon of brown butter. For detailed instructions, check out this tutorial. Once made, set the butter aside.1 cup butter
Filling
- To make the filling, mix the softened butter, brown sugar, and cinnamon together in a bowl. You can mix this by hand or use a hand mixer. Once combined, set aside.1 cup butter, 1 cup brown sugar, 1 tablespoon cinnamon
Batter
- Preheat the oven to 350ºF. Liberally coat a 9x13 pan with baking spray or grease with butter.
- For the batter, start by using a whisk to combine the milk, eggs, and vanilla in a liquid measuring cup or bowl. Set this aside.1 ½ cups whole milk, 2 eggs, 2 teaspoon vanilla
- In a large mixing bowl, mix together the flour, sugar, baking powder, and salt. Pour the wet ingredients on top of the dry ingredients, then use a rubber spatula to stir the batter until it is just barely combined.3 cups all-purpose flour, 1 cup granulated sugar, 4 teaspoon baking powder, ¼ teaspoon kosher salt
- Add 4 tablespoons of the butter you browned earlier on top of the batter. Continue to stir gently with the spatula until the batter is evenly combined.4 tablespoon browned butter
- Pour the batter into the prepared pan. Use a spoon to dollop the filling across the top of the batter (I do three even dollops in the center, then six more on each side to make five rows of three. See the post for a picture). Use a butter knife to gently swirl each dollop into the surrounding batter all the way to the edges.
- Bake for 25-25 minutes, or until a toothpick inserted in the center of the pan comes out clean or with just a few moist crumbs. Allow to cool on a wire rack for at least 5 minutes while you make the icing.
Icing
- Combine the powdered sugar, remaining 4 tablespoons of brown butter, vanilla, and 2 tablespoons of heavy cream. Whisk the mixture together really well until the glaze is thick and smooth, adding an additional 1-2 tablespoons of cream if needed.2 cups powdered sugar, 4 tablespoon browned butter, 1 teaspoon vanilla, 2-4 tablespoon heavy cream
- Spread the glaze on top of the coffee cake while it is still warm. Serve warm and enjoy!
Notes
Tips and Tricks
- Make sure the butter for the filling is very soft, otherwise it will not easily swirl into the batter.
- Double check that your baking powder is fresh. It it's been open longer than 3-6 months, we suggest getting a new one for best results.
- Make sure to swirl thoroughly. Any large dollops left will sink to the bottom and leave you with a less than ideal look.
- For a truly moist cake, be careful not to overbake.
Nutrition
Calories: 511kcal | Carbohydrates: 65g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 370mg | Potassium: 104mg | Fiber: 1g | Sugar: 45g | Vitamin A: 859IU | Vitamin C: 0.03mg | Calcium: 126mg | Iron: 2mg
