Cinnamon Pinwheel Coffee Cake Recipes

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°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:

• In a small bowl, combine cinnamon spread(I use monarch cinnamon spread and it is located near the peanut butter and jam isle of the grocery store)combine with the brown sugar.
• Place half of this mixture in a greased 8 inch square pan, blend in water. Bake at 375 for one minute or until cinnamon mixture has softened; blend well. Remove from oven.
• Arrange cherry halves in rows on cinnamon mixture.
• In a medium bowl combine dry ingredients. Cut in margarine with a pastry blender until mixture is crumbly. Stir in milk with a fork until it forms a dough. Place on a lightly floured surface and knead gently until smooth.
• Roll into a 9X12 inch rectangle. Spread remaining cinnamon mixture and 1/2 cup chopped walnuts evenly over dough. Roll up jelly roll style from the long side. Cut into twelve 1-inch pieces. Place each pinwheel slice on top of each marashino cherry in baking pan.
• Bake at 375 for 20 to 25 minutes or until lightly browned. Turn out, upside down, immediately onto a serving plate. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Steps:

• In a small bowl, combine baking mix and sugar. In another bowl, whisk egg and milk; stir into dry ingredients just until moistened. Spread into an 8x4-in. loaf pan coated with cooking spray. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
• Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
• Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

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:

• Allow cream cheese and 1/2 cup butter to soften, then blend together.
• Stir in egg yolk and flour, mix well.
• Cover bowl and chill 30 minutes.
• Heat oven to 350 degrees.
• Divide dough in half and roll very thin.
• Brush with 2 Tbsp melted butter.
• Combine cinnamon, sugar and nuts, sprinkle half this mixture over dough.
• Roll up like a jelly roll.
• Cut roll in 1/2 inch slices and place cut side down on ungreased baking sheet.
• Repeat other half.
• Bake 15 minutes or till golden brown.
• Cool on wire rack, then sprinkle with powdered sugar.

Steps:

• In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.
• Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• In a bowl, combine mix and sugar. Whisk the egg and milk; stir into dry ingredients just until moistened. Spread into a greased 9-in. square baking pan., For topping, combine the brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over batter. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Batter: Sift 1 1/2 cups flour, baking powder, and salt together and set aside. In a separate bowl, beat egg until frothy. Beat in sugar and butter until combined. Add milk, sour cream, and vanilla. Add to flour mixture a little at a time and mix on low until combined. Do not over mix. If the batter is too stiff add a little more milk.
• Streusel topping: Combine last 4 ingredients (make sure your butter for the streusel is chilled) in a small bowl and mix together, then set aside.
• Put 1/2 the batter in a 8x8 - inch greased pan and spread evenly. Sprinkle 1/2 streusel over batter. Repeat. Bake at 350 degrees in a preheated oven for 25 to 30 minutes. Topping with chopped nuts is also an option if you like nuts!

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15x10-in. rectangle. Brush with butter. Combine remaining filling ingredients; sprinkle over each rectangle to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on 2 greased baking sheets. Fold each roll in half lengthwise with seams together, creating a stacked loaf., Starting from the folded end, with scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat arranging into a heart shape. Pinch ends at tip of heart to seal. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 15-20 minutes. Cool on wire racks. , For icing, in a small bowl, beat butter, sugar and vanilla until smooth. Add enough milk to achieve desired consistency. Drizzle over hearts.

Steps:

• Preheat the oven to 350°.
• Butter and flour the tube pan (10-inch).
• Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• Scrape down the bowl.
• Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl again.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add this mixture to the butter mixture in thirds, alternating with the sour cream.
• Beat for 45 seconds after each addition, and begin and end with the flour mixture.
• Pour the batter into the prepared tube pan.
• Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
• Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
• With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• Scatter the streusel over the batter in the pan.
• Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• Remove the pan from the oven to a wire rack to cool for 15 minutes.
• Serve warm or at room temperature.