Cinnamon Roll Coffee Cake

For Easter breakfast, I wanted something yummy and simple that I could whip up early and pop in the oven while Munchkin was looking for his Easter treats.  Growing up we always had homemade cinnamon rolls for Easter breakfast (usually in the shape of bunnies).  I was feeling a little, shall we say, less ambitious.  So I tried combining my favorite cinnamon nut roll filling with a basic coffee cake.  Add a little cream cheese icing and you have yourself the taste of a cinnamon roll with the ease of a coffee cake.  Winner winner I could eat this coffee cake for dinner :)

Cinnamon Roll Coffee Cake

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract

Topping
1 1/2 cup brown sugar

1 cup pecans, chopped fine
1 tablespoon ground cinnamon
1 1/2 sticks butter, melted

Icing
2 oz cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk


1 - Preheat oven to 350 degrees F and lightly grease 13x9 pan
2 - Sift together the flour, baking powder, and salt; set aside
3 - In a large bowl, cream the butter until light and fluffy
4 - Gradually beat in sour cream & sugar
5 - Beat in the eggs one at a time and stir in vanilla
6 - By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.

For the topping

1 - In a medium bowl, mix together brown sugar, pecans and cinnamon
2 - Stir in melted butter and mix into a sugary paste
3 - Sprinkle over cake batter in pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Icing

1 - Beat cream cheese until soft
2 - Add sugar and vanilla and beat until combined
3 - Add milk by teaspoon until desired consistency reached
4 - Drizzle over coffee cake

I like it best served warm.  Oooey gooey cinnaliciousness!



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