Cinnamon Bun Coffee Cake Recipes

Steps:

• Preheat oven to 350°; coat a 9" pan with nonstick spray.
• Stir together brown sugar, cream, and pinch of salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
• Process brown sugar, flour, butter, cinnamon, and 1/4 teaspoons salt for the streusel in a food processor. Pulse until small clumps form; set aside. If you don't have a food processor, do it by hand.
• Whisk buttermilk, yogurt, and eggs together.
• Sift flour, baking powder, soda, and 1/2 teaspoons salt together.
• Cream butter and sugar with a mixer just until combined.
• Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated.
• Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
• Bake 40-45 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing.
• The top is a little sticky, so use a sharp thin bladed knife to cut.

Steps:

• Preheat oven to 350°F.
• Grease round cake pan.
• Combine sugar and cinnamon; set aside.
• Measure all remaining dry ingredients into a bowl and mix well.
• Beat together butter, milk and egg; pour over dry ingredients.
• Stir until dry ingredients are moistened - don't beat!
• Pour batter into a pan and sprinkle top with cinnamon sugar mixture.
• Bake for 20 minutes and serve warm.

Steps:

• Heat oven to 375 degrees F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan. Sprinkle 3 tablespoons of the nuts over sugar mixture.
• Separate dough into 8 rolls; cut each into quarters. Place half of pieces evenly over nuts; sprinkle with 1 tablespoon of the sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture.
• Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Drizzle icing over rolls; sprinkle with remaining nuts. Cut into wedges. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
• Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.

Steps:

• 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.

Steps:

• Preheat oven to 350ºF (175°C).
• Cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until mostly incorporated but a few dry streaks remain. Whisk in melted butter.
• Cinnamon topping: Stir all ingredients together in a medium bowl.
• Pour half of the cake batter into a greased 9x13-inch (22 x 33 cm) baking dish. Drop spoonfuls of cinnamon topping on the batter, using half of the topping. Use the tip of a butter knife to swirl the topping through the cake. Pour the rest of the batter on top. Spoon the rest of the topping on and swirl again.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean (or with only a few crumbs attached). Remove from oven and let cool.
• Frosting: Whisk together cream cheese, powdered sugar, and milk. If frosting is too thick, add more milk until it becomes a pourable texture. Drizzle cake with frosting. Slice and serve!
• Enjoy!

Steps:

• n an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.
• Once combined well, slowly stir in melted butter. (1 stick).
• Pour batter into a greased 9 x 13 inch baking pan.
• In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined.
• Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
• Bake for 25-30 minutes in a 350 degree oven or until toothpick comes out nearly clean from center.
• Place powdered sugar, milk and vanilla in a large bowl.
• Whisk until smooth.
• Drizzle over warm cake.
• Serve warm or at room temperature.

Steps:

• To make the dough:
• In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy.
• Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk, and salt until well combined.
• Beat in the yeast mixture. But in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.
• Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour. (If you've got an 8-cup or larger clear measuring cup, use this as your bowl-this makes it really easy to see if the dough has doubled.)
• To prepare the filling:
• Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle. Brush weigh 3 tablespoons of the melted butter. In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. Cut crosswise into 10 equal pieces.
• Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar. Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.
• Preheat the oven to 350°F.
• Bake for 35 minutes, or until the buns are golden brown and well risen. Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees. Grease WELL 2 9" round cake pans.
• For Brown Sugar Layer combine ingredients and spread into each pan to within 2 inches of the edge.
• Combine all the ingredients for the cake and mix on medium speed until fluffy, approximately 2 minutes. Pour one cup batter into separate bowl and divide remaining batter into the pans.
• For Brown Sugar Swirls combine the reserved batter with cinnamon and brown sugar. Drop by tablespoons onto the batter in the pans. Swirl, being careful not to stir up the brown sugar layer.
• Bake for 25-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes then remove and cool on racks.
• Place one cake sugar side up on plate and frost the center. Top with remaining cake, sugar side down and frost the rest of the cake.

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Steps:

• Combine flour,raisins and pecans in a bowl and set aside.
• In a large mixing bowl add sugar,butter and mix until creamed.
• Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
• Add flour mixture in alternately with the sour cream unto cake mix.
• Add cake mixture into a greased and floured bundt pan.
• Bake in a 350 degree oven for 55 minutes or until cake is done.
• Can drizzle favorite icing.
• Enjoy!