Cinnamon Roll Coffeecake

Caramel Bottom:

2/3 C brown sugar

2 T butter


3 C flour

3/4 t salt

4 t baking powder

1 C sugar

1 1/2 C milk

2 eggs

1 T vanilla

1/2 C melted butter (for folding into prepared batter)


1 C melted butter

1 1/2 C brown sugar

3 T flour

1 T cinnamon

Cream Cheese Icing:

4 oz cream cheese

2 oz butter

1 t vanilla

2 1/2 C-3 C powdered sugar

milk to combine


Preheat oven to 350 degrees.

Take a 9×13 pan and rub the 2 T of butter all over the bottom, then sprinkle the cup of brown sugar over the butter. Set the pan aside while you mix the batter.

For the batter, mix all the ingredients together in a mixing bowl except the melted butter.

  Fold in the melted butter gently.

Pour the batter into the pan over the brown sugar.

For the toppping, combine brown sugar, flour, cinnamon, and butter in a separate bowl.

Stir it then drop it onto the batter by spoonfuls (it will be runny). With a knife, swirl it around gently.

Bake for 30-35 minutes.

While it bakes, mix the cream cheese icing.

Put cream cheese and butter in a mixing bowl with vanilla.

Alternate adding the powdered sugar and a little milk until it’s a spreadable texture.

Because of cinnamon/brown sugar mixture, the cake will still be a little

jiggly even when the the cake part is done, so check a “bready” area with a toothpick to make sure you’re not over-cooking it.

Ice with cream cheese icing.

See the caramel on the bottom?



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