A cozy cinnamon swirl coffee cake made with flour, sugar, eggs, milk, butter, brown sugar, cinnamon, and a simple vanilla glaze.

I didn’t grow up with a signature coffee cake recipe. No handwritten card. No “my grandma always made this.” Honestly? This cinnamon swirl coffee cake showed up during one of those weird in-between mornings. You know the kind. Not a holiday. Not a big brunch. Just… a quiet house, cold floors, coffee already poured, and that soft urge to bake something because it feels grounding.

I remember standing there thinking, Do I want muffins? A loaf? Do I even want to preheat the oven? And somehow this cinnamon swirl coffee cake felt right. Low commitment. High reward.

The smell hit before it was even halfway done baking. That warm cinnamon-butter thing that makes the house feel fuller somehow. Someone wandered in asking, “What is that?” Another person hovered by the oven like it was a movie they didn’t want to miss. We cut into it too soon. The glaze slid a little. Crumbs everywhere. And honestly? That’s when it tasted best.

I’ve made it a dozen times since. Sometimes carefully. Sometimes distracted. It never turns out exactly the same, and I kind of love that.

Why you’ll Love this Cinnamon Swirl Coffee Cake?

This cinnamon swirl coffee cake doesn’t demand perfection. The batter is forgiving. The swirl is messy by design. And the glaze? Optional… but not really optional.

It’s soft without being fragile. Sweet without being loud. The cinnamon swirl melts into the cake instead of sitting on top like it’s trying to prove something. And every slice feels slightly different — more swirl here, more cake there. That unpredictability makes it interesting.

Is it the fanciest coffee cake? Probably not. But it’s the one people keep slicing “just a little more” of. And that matters more, right?

Ingredient Notes

Before you bake this cinnamon swirl coffee cake, let’s just set expectations. These are everyday ingredients. Nothing dramatic. Nothing intimidating.

• Flour: All-purpose. Don’t overthink it.
• Milk: Whole milk is lovely, but I’ve used 2% plenty of times and nobody complained.
• Eggs: They bring structure, sure — but mostly they bring softness.
• Brown Sugar & Cinnamon: This is the soul of the swirl. Don’t skimp.
• Butter: Melted butter gives the topping that sink-in magic. Solid butter won’t do the same thing.
• Vanilla: Quiet but important. Like background music you miss when it’s gone.

How to Make Cinnamon Swirl Coffee Cake?

1. Start by preheating your oven to 350°F. Spray your pan generously. If you think you sprayed enough, spray a little more. Sticking ruins the mood.
2. In a large bowl, mix together the flour, sugar, eggs, milk, vanilla, and baking powder. The batter should be thick but spreadable. Pour it into the pan and smooth it out, kind of. Doesn’t have to be perfect — it’ll settle.
3. In a second bowl, stir together the melted butter, brown sugar, cinnamon, and flour. It’ll look crumbly and uneven. That’s not a mistake. Spoon it over the batter in random spots. No pattern. Then take a knife and gently swirl. Not aggressively. Think lazy figure-eights.
4. Bake for about 35–40 minutes. A toothpick should come out with a few moist crumbs. While the cake is still warm, mix powdered sugar, vanilla, and milk for the glaze. Drizzle it over the top and watch it sink into the cracks like it belongs there. Because it does.

Storage Options

This cinnamon swirl coffee cake keeps well covered on the counter for a couple of days. Refrigeration works too, though I prefer room temp. The flavor deepens overnight, which is both wonderful and slightly dangerous information.

Variations & Substitutions

Some days I add chopped nuts. Some days I don’t. A pinch of nutmeg in the swirl adds warmth if you’re in that mood. You can skip the glaze entirely for a more breakfast-forward coffee cake, or swap it for a cream cheese drizzle if you’re feeling indulgent.

I’m not convinced there’s a wrong version of this cinnamon swirl coffee cake. There are just different moods.

What to Serve With Cinnamon Swirl Coffee Cake?

Coffee, obviously. Strong coffee. But also tea, milk, or whatever’s already in your mug. It works at brunch, mid-afternoon, or during that quiet hour when the house finally settles.

It’s not flashy. It’s comforting. And that’s the point.

FAQ:

Can I make this ahead of time?
Yes. And honestly, I think it’s even better the next day. The swirl settles. The cake relaxes.

Why did my swirl sink?
Because gravity exists. Totally normal. That’s where the best bites live anyway.

Can I over-swirl it?
Absolutely. And I’ve done it. It still tastes good — just looks different. No one minds.

If you’re craving something warm, familiar, and low-pressure, this cinnamon swirl coffee cake is the answer. Bake it when you want the house to feel softer. When the day feels a little long. Or when you just want something sweet without making a whole thing out of it.

If you make it, tell me — did you wait for the glaze to set… or did you cut in early like a real human?

Cinnamon Swirl Coffee Cake

A classic cinnamon swirl coffee cake made with a tender vanilla batter, rich brown sugar–cinnamon topping, and finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or coffee breaks.

Print Pin Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Cinnamon Swirl Coffee Cake

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Ingredients

Cake Batter

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1 ½ cups whole milk 2% may be used
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract

Cinnamon Swirl Topping

• 1 cup unsalted butter melted
• 1 cup brown sugar
• 3 teaspoons ground cinnamon
• 2 tablespoons all-purpose flour

Vanilla Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 –3 tablespoons milk

Instructions

Preheat the Oven

• Preheat the oven to 350°F (175°C). Lightly grease a baking pan with nonstick spray, preferably one containing flour.

Prepare the Batter

• In a large mixing bowl, combine the flour, granulated sugar, eggs, milk, vanilla extract, and baking powder. Mix until smooth and fully incorporated.

Transfer Batter to Pan

• Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula.

Prepare the Cinnamon Swirl

• In a separate bowl, combine the melted butter, brown sugar, cinnamon, and flour. Stir until evenly mixed.

Add the Swirl Layer

• Spoon the cinnamon mixture evenly over the batter. Using a knife, gently swirl the topping through the batter to create a marbled effect.

Bake

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Prepare the Glaze

• In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth.

Glaze the Cake

• While the cake is still warm, drizzle the glaze evenly over the top. Allow the glaze to set before slicing.

Serve

• Once fully set, slice and serve.

Notes

To make this recipe gluten-free, substitute the all-purpose flour in both the cake and topping with a 1:1 gluten-free baking flour blend that contains xanthan gum. Confirm that baking powder, powdered sugar, and vanilla extract are certified gluten-free. Baking time may increase slightly; check for doneness before removing from the oven.