I’ve always loved cinnamon rolls and coffee cake, and not just for breakfast. We’re talking full-blown dessert devotion! Warm, gooey cinnamon rolls fresh from the oven, or a slice of buttery, crumb-topped coffee cake with a big mug of coffee? Heaven. So when I stumbled on a recipe from Broma Bakery that combined the two? You better believe I saved it in my recipe list.Broma Bakery (@bromabakery) is a drool-worthy food blog by Sarah Crawford, a recipe developer, food photographer and cookbook author who creates the kind of bakes that make you want to run to the kitchen—and her Coffee Cake Cinnamon Rolls are no exception.These are everything I love wrapped into one beautiful, buttery package.Related:The Viral Pillsbury Cinnamon Roll Hack That Made Me Look Like a Rockstar Baker?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter??
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You can grab the full recipe on Sarah's Instagram, but you'll need cinnamon roll dough to get started. She teaches you how to make this from scratch.
Instead of just baking them as you normally would, though, you make a coffee-cake-style streusel and sprinkle that on top before they go in the oven. That crunchy, cinnamon topping makes every bite feel over-the-top amazing. Once they’re out and still warm, you finish with a drizzle of sweet vanilla icing. It’s like a bakery treat and a hug in one bite.
These are perfect for a Sunday morning when you have time to enjoy baking—and your kitchen will smell like a dream!
Related: I Made the Giant Pillsbury Cinnamon Roll and It's the Perfect Quick & Easy Weekend Breakfast
Tips, Tweaks and Why I’ll Be Making These ASAP
This recipe is more than just delicious. It's also convenient because you can prep the rolls the night before, let them rise in the fridge and bake them fresh in the morning. That overnight rise actually makes them fluffier, and it means you can sleep in and still have an impressive breakfast ready in no time. You can also freeze the unbaked rolls if you’re thinking ahead. If you're really time-strapped, you could also gussy up some canned cinnamon rolls with a batch of homemade streusel. Semi-homemade, FTW!
A few little tips I picked up from my baking adventures come in handy with these rolls. For one, you should use melted butter for the streusel. It gives you that perfect, sandy texture instead of big clumps.
Sprinkle that topping generously. You want some of that buttery crunch in every bite, so don't hold back!
Also, be sure to give the dough time to rise all the way and you’ll get the softest, dreamiest rolls.
Sarah also suggested using dental floss to cut the dough into rolls. It works better than a knife and keeps the swirls of cinnamon intact instead of squashing them down like a knife can.
I also enjoy that these rolls can be adapted to suit your tastes, such as adding chopped pecans to the streusel or a little maple extract in the icing. These rolls are one of those recipes that you can tweak a hundred ways and they’ll always turn out delicious.
But truly, the original is hard to beat. These Coffee Cake Cinnamon Rolls are officially going in my “make immediately” folder. Whether you serve them for brunch with friends or just make a pan for yourself and your family, they’re a total win. Fluffy, gooey, buttery, crunchy, sweet and surprisingly simple. Basically, everything I want in a breakfast. Or dessert. Or both.
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