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Amazing Gingerbread Cinnamon Roll Coffee Cake

Gingerbread Cinnamon Roll Coffee Cake
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Enjoy a delightful coffee cake that brings together the warm spices of gingerbread and the irresistible swirls of cinnamon rolls. Perfect for your next brunch or special occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup buttermilk
  • For the Cinnamon Swirl:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. To make the cinnamon swirl, combine the softened butter, brown sugar, and cinnamon in a small bowl. Mix until a paste forms.
  7. Spread half of the cake batter evenly into the prepared baking pan.
  8. Spoon the cinnamon swirl mixture over the batter and gently swirl it in with a knife or spatula.
  9. Top with the remaining cake batter, spreading it evenly.
  10. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  12. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

  • Ensure your butter is softened for the best results when creaming.
  • Don’t overmix the batter once the dry ingredients are added.
  • Allow the cake to cool before glazing for a neater finish.

Nutrition

Find it online: https://sundayflavor.com/gingerbread-cinnamon-roll-coffee-cake/