Hello, fellow coffee cake connoisseurs! Have you ever craved that perfect slice of warm, cinnamon-spiced comfort with your morning brew? We’ve gathered the most irresistible cinnamon coffee cake recipes that will fill your kitchen with heavenly aromas and satisfy every sweet tooth. From classic streusel to creative twists, get ready to discover your new favorite treat. Let’s dive into these mouthwatering creations you’ll want to bake immediately!
Classic Cinnamon Coffee Cake with Streusel Topping
Melt into this cozy classic that’s basically a hug in cake form. Bake this streusel-topped beauty for your next brunch—it disappears faster than you can say “coffee break.”
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (or margarine)
– 1 cup sour cream (or Greek yogurt for tang)
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/2 cup brown sugar, packed
– 1/4 cup all-purpose flour (for streusel)
– 2 tsp ground cinnamon
– 1/4 cup cold unsalted butter, cubed (for streusel)
– Cooking spray (or butter for greasing)
Instructions
1. Preheat oven to 350°F. Grease a 9-inch square baking pan with cooking spray. 2. Whisk 2 cups flour, baking powder, and salt in a medium bowl. 3. Beat 1/2 cup softened butter and granulated sugar with a mixer on medium speed for 2 minutes until fluffy. 4. Add eggs one at a time, mixing fully after each. 5. Mix in vanilla extract. 6. Alternate adding flour mixture and sour cream to the butter mixture, starting and ending with flour, mixing on low until just combined. 7. Spread half the batter into the prepared pan. 8. Combine brown sugar, 1/4 cup flour, and cinnamon in a small bowl for the streusel. 9. Cut in 1/4 cup cold butter with a pastry cutter until crumbly. 10. Sprinkle half the streusel over the batter in the pan. 11. Spread remaining batter over the streusel layer. 12. Top with remaining streusel, pressing lightly. 13. Bake for 35-40 minutes until a toothpick inserted comes out clean. 14. Cool in pan on a wire rack for 15 minutes. 15. Serve warm. Outrageously tender with a crackly cinnamon-sugar crust, this cake pairs perfectly with cold brew. Try it toasted with a smear of cream cheese for next-level goodness.
Gluten-Free Cinnamon Coffee Bundt Cake
Satisfy that cinnamon craving with this gluten-free coffee cake that’s ridiculously moist and packed with flavor. Seriously, it’s so good no one will guess it’s gluten-free. Perfect for brunch, dessert, or honestly, any time of day.
Ingredients
– 2 cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 2 tsp baking powder
– 1 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 2 large eggs, at room temperature
– 1 cup buttermilk, or 1 cup milk + 1 tbsp lemon juice
– 1/2 cup vegetable oil, or any neutral oil
– 1 tsp vanilla extract
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar for topping
– 1 tsp ground cinnamon for topping
Instructions
1. Preheat your oven to 350°F.
2. Generously grease a 10-cup Bundt pan with non-stick spray, making sure to get into all the crevices.
3. In a large bowl, whisk together the gluten-free flour, 1 cup granulated sugar, brown sugar, baking powder, 1 1/2 tsp cinnamon, and salt until fully combined.
4. In a separate medium bowl, whisk the eggs until frothy, about 30 seconds.
5. Add the buttermilk, vegetable oil, and vanilla extract to the eggs and whisk until smooth.
6. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
7. Pour the batter evenly into the prepared Bundt pan and tap it gently on the counter to release air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 15 minutes.
10. While the cake cools, mix the remaining 1/4 cup sugar and 1 tsp cinnamon in a small bowl.
11. Carefully invert the slightly warm cake onto a serving plate.
12. Brush the entire surface of the warm cake with the melted butter using a pastry brush.
13. Immediately sprinkle the cinnamon-sugar mixture evenly over the buttered cake. Just imagine biting into that tender, buttery crumb with a sweet cinnamon crunch on top. Serve it warm with a cold glass of milk or a hot cup of coffee for the ultimate cozy treat.
Vegan Cinnamon Apple Coffee Cake
FALL just got a major upgrade with this plant-based masterpiece. Forget complicated baking—this vegan cinnamon apple coffee cake delivers cozy vibes in under an hour. Your kitchen will smell like a trendy café, guaranteed.
Ingredients
– 2 cups all-purpose flour (or gluten-free 1:1 blend)
– 1 cup granulated sugar (coconut sugar works too)
– 1/2 cup vegan butter, melted (or coconut oil)
– 1 cup unsweetened almond milk
– 2 tsp apple cider vinegar
– 1 tbsp baking powder
– 2 tsp cinnamon
– 1/2 tsp salt
– 2 medium apples, peeled and diced (Granny Smith recommended)
– 1/4 cup brown sugar for topping
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. Whisk almond milk and apple cider vinegar in a small bowl—let sit for 5 minutes until slightly curdled.
3. Combine flour, granulated sugar, baking powder, 1 tsp cinnamon, and salt in a large mixing bowl.
4. Pour melted vegan butter and the almond milk mixture into the dry ingredients.
5. Fold gently until just combined—don’t overmix to keep the cake tender.
6. Stir in diced apples until evenly distributed throughout the batter.
7. Spread batter evenly into the prepared pan using a spatula.
8. Mix brown sugar and remaining 1 tsp cinnamon in a small bowl for the topping.
9. Sprinkle the cinnamon-sugar mixture evenly over the batter.
10. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean.
11. Cool in the pan for 15 minutes before slicing.
Vegan cinnamon apple coffee cake emerges with a crackly sugar top and moist, spiced crumb. Serve warm with a dollop of coconut whipped cream or crumble over oatmeal for breakfast. The tender apple chunks melt into every bite—perfect with your afternoon cold brew.
Cinnamon Swirl Coffee Cake with Cream Cheese Glaze
Unlock the ultimate cozy vibes with this cinnamon swirl coffee cake. Imagine pulling a warm, fragrant cake from your oven, then drizzling it with creamy glaze. This recipe delivers bakery-level results with minimal effort.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar (can substitute with light brown sugar for deeper flavor)
– 1/2 cup unsalted butter, softened (or margarine for dairy-free)
– 1 cup milk (any percentage works)
– 2 large eggs (room temperature blends easier)
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/4 cup brown sugar (for swirl, packed firmly)
– 2 tsp ground cinnamon
– 4 oz cream cheese, softened (for glaze, low-fat works)
– 1 cup powdered sugar (sifted to avoid lumps)
– 2 tbsp milk (for glaze, adjust for thickness)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in vanilla extract until fully incorporated.
6. Alternate adding the flour mixture and 1 cup milk to the wet ingredients, beginning and ending with flour.
7. Combine brown sugar and cinnamon in a small bowl for the swirl mixture.
8. Spread half of the cake batter evenly into the prepared pan.
9. Sprinkle all of the cinnamon-sugar mixture over the batter layer.
10. Carefully spread the remaining batter over the cinnamon layer.
11. Run a knife through the batter in a zigzag pattern to create swirls.
12. Bake at 350°F for 35-40 minutes until a toothpick inserted comes out clean.
13. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
14. Beat softened cream cheese and powdered sugar in a bowl until smooth.
15. Gradually add 2 tbsp milk to the cream cheese mixture until glaze reaches drizzling consistency.
16. Drizzle the cream cheese glaze over the completely cooled cake.
Ready to serve? The cake boasts a tender crumb with ribbons of warm cinnamon, while the tangy glaze cuts the sweetness perfectly. Try it warm with coffee for breakfast or topped with vanilla ice cream for dessert.
Blueberry Cinnamon Coffee Cake
Just when you thought coffee cake couldn’t get better—meet your new breakfast obsession. Jam-packed with juicy blueberries and warm cinnamon swirls, this beauty bakes up tender and golden. Get ready to wow your crew with minimal effort and maximum flavor payoff.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (or substitute with coconut sugar)
– 1/2 cup unsalted butter, softened (or use vegan butter for dairy-free)
– 1 cup milk (any percentage, or non-dairy alternative)
– 2 large eggs (room temperature for better incorporation)
– 2 tsp baking powder (check expiration date for optimal rise)
– 1 tsp vanilla extract (pure extract recommended for best flavor)
– 1/2 tsp salt (fine sea salt or table salt both work)
– 1 cup fresh blueberries (frozen work too—don’t thaw)
– 1/4 cup brown sugar (light or dark both acceptable)
– 1 tbsp ground cinnamon (freshly ground for more intense aroma)
– 1/4 cup all-purpose flour (for the cinnamon swirl layer)
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan thoroughly.
2. Whisk together 2 cups flour, baking powder, and salt in a medium bowl until fully combined.
3. Beat softened butter and granulated sugar in a separate bowl for 2 minutes until light and fluffy.
4. Add eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Pour in vanilla extract and mix for 15 seconds to distribute evenly throughout the batter.
6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing just until combined after each addition.
7. Gently fold in blueberries using a spatula, being careful not to overmix and crush the berries.
8. Pour half of the batter into the prepared pan and spread into an even layer with a spatula.
9. Combine brown sugar, 1/4 cup flour, and cinnamon in a small bowl until no lumps remain.
10. Sprinkle the cinnamon sugar mixture evenly over the batter layer in the pan.
11. Carefully spread the remaining batter over the cinnamon layer using an offset spatula.
12. Bake at 350°F for 45-50 minutes until a toothpick inserted in the center comes out clean.
13. Cool the cake in the pan on a wire rack for 30 minutes before slicing.
14. Serve warm or at room temperature, storing leftovers covered at room temperature for up to 3 days.
Seriously tender crumb meets bursts of juicy berries in every forkful. That cinnamon ribbon running through the center? Pure magic. Try it warm with a dollop of Greek yogurt for breakfast or serve it as an afternoon pick-me-up with your favorite coffee blend.
Cinnamon Pecan Coffee Crumb Cake
A crumb cake that’ll make your coffee break legendary. This cinnamon pecan version delivers buttery streusel, warm spice, and nutty crunch in every bite. Get ready to bake the ultimate cozy treat.
Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, cold and cubed
– ½ cup chopped pecans
– 2 tsp ground cinnamon
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– 1 large egg
– ½ cup buttermilk, or regular milk with 1 tsp vinegar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a medium bowl, whisk together 1 cup flour, ½ cup sugar, cinnamon, and salt for the streusel.
3. Cut in the cold butter using a pastry cutter until coarse crumbs form.
4. Stir in the chopped pecans and set the streusel mixture aside.
5. In another bowl, whisk the remaining ½ cup flour, baking powder, and baking soda for the cake base.
6. In a separate large bowl, beat the egg with the remaining ½ cup sugar until pale and thick.
7. Mix in the buttermilk and vanilla extract until fully combined.
8. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix.
9. Spread the batter evenly into the prepared pan using a spatula.
10. Sprinkle the reserved streusel topping evenly over the batter.
11. Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 15 minutes before slicing.
Keep this beauty warm for maximum melt-in-your-mouth streusel. The tender crumb pairs perfectly with the crunchy pecans and spicy cinnamon. Knock out breakfast or dessert with a slice alongside cold brew or as an ice cream topper.
Moist Banana Cinnamon Coffee Cake
Overripe bananas sitting on your counter? Obliterate food waste with this cozy coffee cake that’s ridiculously moist and spiced just right. Let’s bake.
Ingredients
- 3 very ripe bananas, mashed (the spottier, the sweeter!)
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
- 3/4 cup granulated sugar (adjust for sweetness preference)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free flour blend)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup whole milk (or almond milk for nondairy)
- 1/2 cup chopped walnuts (optional, for crunch)
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking pan.
- Mash the bananas in a large bowl until no large chunks remain.
- Whisk in the melted butter, sugar, eggs, and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Tip: Use a fork to sift dry ingredients—this prevents lumps in the batter.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk.
- Stir just until combined; overmixing can make the cake tough.
- Fold in chopped walnuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Tip: Check at 30 minutes—ovens vary, so watch for golden-brown edges.
- Let the cake cool in the pan for 15 minutes before slicing.
- Tip: For extra moisture, wrap cooled cake in plastic wrap overnight.
Light, tender crumbs melt with every bite, while cinnamon swirls through the banana-rich base. Layer slices warm with a dollop of Greek yogurt or toast them for a next-day breakfast upgrade.
Cinnamon Pumpkin Spice Coffee Cake
Y’all, this coffee cake is about to become your entire personality this fall. Imagine warm cinnamon swirls, pumpkin spice magic, and a crumbly streusel topping that’ll make you forget every basic pastry you’ve ever tried. Get ready to bake your new obsession.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup unsalted butter, softened (or margarine)
– 1 cup pumpkin puree (not pumpkin pie filling)
– 2 large eggs
– 1/2 cup whole milk (or any milk percentage)
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1 tbsp ground cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp cloves
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. Whisk together flour, baking powder, salt, nutmeg, and cloves in a medium bowl.
3. Cream softened butter with both sugars in a large bowl until light and fluffy.
4. Beat in eggs one at a time until fully incorporated.
5. Mix in pumpkin puree and vanilla extract until smooth.
6. Alternate adding flour mixture and milk to the wet ingredients, beginning and ending with flour.
7. Spread half the batter evenly into the prepared pan.
8. Sprinkle half the cinnamon evenly over the batter layer.
9. Carefully spread remaining batter over the cinnamon layer.
10. Sprinkle remaining cinnamon over the top batter layer.
11. Use a knife to swirl the cinnamon through the batter in figure-eight motions.
12. Bake at 350°F for 45-50 minutes until a toothpick inserted in center comes out clean.
13. Cool in pan for 15 minutes before transferring to a wire rack.
14. Let cool completely before slicing.
Let this beauty cool completely for clean slices that showcase those gorgeous cinnamon swirls. The pumpkin keeps it incredibly moist while the spice layers deliver that signature fall warmth. Serve warm with a dollop of whipped cream or enjoy room temperature with your morning coffee for the ultimate cozy moment.
Sour Cream Cinnamon Coffee Cake
Just imagine waking up to warm cinnamon swirls and tender crumb. Jumpstart your morning with this buttery, streusel-topped dream. Jolt your senses with every coffee-dunking bite.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (or margarine)
– 1 cup sour cream (full-fat for richness)
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/4 cup brown sugar
– 1 tbsp ground cinnamon
– 1/4 cup chopped walnuts (optional, for crunch)
Instructions
1. Preheat oven to 350°F and grease a 9-inch square baking pan.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and granulated sugar in a large bowl for 2 minutes until fluffy.
4. Mix in eggs one at a time until fully incorporated.
5. Stir in vanilla extract and sour cream until smooth.
6. Gradually fold dry ingredients into wet ingredients until just combined—do not overmix.
7. Pour half the batter into the prepared pan and spread evenly.
8. Combine brown sugar and cinnamon in a small bowl for the swirl layer.
9. Sprinkle half the cinnamon-sugar mixture over the batter in the pan.
10. Drop remaining batter in dollops over the cinnamon layer and gently spread.
11. Top with remaining cinnamon-sugar and optional walnuts.
12. Bake for 35–40 minutes until a toothpick inserted into the center comes out clean.
13. Cool in the pan on a wire rack for 20 minutes before slicing. Perfectly tender with a crackly cinnamon crust, this cake stays moist for days. Pair warm slices with cold brew coffee or crumble over vanilla ice cream for a next-level dessert.
Chocolate Chip Cinnamon Coffee Cake
Get ready to level up your brunch game. Grab that mixing bowl and transform basic ingredients into pure comfort. This chocolate chip cinnamon coffee cake delivers next-level flavor with minimal effort.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened (or margarine)
– 1 cup milk (whole or 2%)
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup brown sugar
– 2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract until fully incorporated.
6. Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour.
7. Combine brown sugar, cinnamon, and chocolate chips in a small bowl.
8. Spread half of the batter evenly in the prepared pan.
9. Sprinkle half of the cinnamon-chocolate mixture over the batter layer.
10. Carefully spread remaining batter over the filling layer.
11. Top with remaining cinnamon-chocolate mixture, distributing evenly.
12. Bake at 350°F for 35-40 minutes until a toothpick inserted in the center comes out clean.
13. Cool in the pan on a wire rack for at least 30 minutes before slicing.
Crumbly cinnamon streusel melts into tender cake with pockets of melted chocolate. Consider serving warm with vanilla ice cream for ultimate indulgence, or enjoy as your new favorite afternoon pick-me-up.
Maple Walnut Cinnamon Coffee Cake
Crank up your cozy season with this maple walnut cinnamon coffee cake that’ll have your kitchen smelling like a fall dream. Grab your mixing bowls because this streusel-topped beauty comes together faster than you can brew your morning coffee. Get ready for the most tender crumb and buttery crunch you’ve ever tasted.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (room temperature for best mixing)
– 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
– 2 large eggs
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp vanilla extract
– ½ cup pure maple syrup (grade A for lighter flavor)
– 1 cup chopped walnuts
– 2 tsp ground cinnamon
– ½ cup brown sugar
– ¼ cup cold butter, cubed
Instructions
1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. Whisk together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp baking soda in a large bowl.
3. Cut ½ cup softened butter into the dry ingredients using a pastry cutter until mixture resembles coarse crumbs.
4. Beat 2 eggs in a separate bowl until pale yellow, about 1 minute.
5. Stir 1 cup buttermilk, ½ cup maple syrup, and 1 tsp vanilla extract into the beaten eggs.
6. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
7. Spread half the batter evenly into the prepared pan.
8. Combine ½ cup brown sugar, 2 tsp cinnamon, and 1 cup chopped walnuts in a small bowl for the filling.
9. Sprinkle half the walnut-cinnamon mixture over the batter layer.
10. Carefully spread the remaining batter over the filling layer.
11. Top with the remaining walnut-cinnamon mixture.
12. Cut ¼ cup cold butter into small pieces and scatter over the top.
13. Bake at 350°F for 45-50 minutes until a toothpick inserted in center comes out clean.
14. Cool in pan for 20 minutes before slicing.
Keep this beauty warm and watch it disappear—the tender crumb soaked with maple sweetness pairs perfectly with that cinnamon-walnut crunch. Try serving thick slices with a drizzle of extra maple syrup or alongside a scoop of vanilla ice cream for the ultimate dessert coffee break.
Peach Cinnamon Coffee Cake
Every bite of this peach cinnamon coffee cake delivers pure comfort. Expect juicy peaches swirled through tender crumb with warm spice notes. Bake it up for weekend brunch or afternoon cravings.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or margarine)
– 1 cup milk (whole or 2%)
– 2 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– ½ tsp salt
– 2 fresh peaches, pitted and sliced (or canned, drained)
– ¼ cup brown sugar (for swirl)
Instructions
1. Preheat oven to 350°F and grease a 9-inch square baking pan.
2. Whisk flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and granulated sugar in a large bowl until fluffy, about 2 minutes.
4. Add eggs one at a time, mixing fully after each addition.
5. Pour in milk and vanilla extract, mixing until just combined.
6. Gradually fold dry ingredients into wet ingredients until no streaks remain.
7. Spread half the batter evenly into the prepared pan.
8. Arrange peach slices in a single layer over the batter.
9. Sprinkle brown sugar and cinnamon evenly over peaches.
10. Drop remaining batter in dollops over the peach layer.
11. Use a knife to gently swirl layers, creating a marbled effect.
12. Bake for 40–45 minutes until golden and a toothpick inserted comes out clean.
13. Cool in pan on a wire rack for 20 minutes before slicing.
Zesty cinnamon and sweet peaches create a moist, tender crumb that’s irresistible warm. Serve thick slices with a dollop of whipped cream or toasted for breakfast with coffee. The swirl pattern makes every piece Instagram-worthy.
Conclusion
Ready to fill your kitchen with the warm, comforting aroma of cinnamon? These 34 coffee cake recipes offer something for every occasion and skill level. We hope you’ll try a few, leave a comment sharing your favorites, and pin this roundup to your Pinterest boards for easy reference. Happy baking!
