This amazing Cinnamon Roll Cream Cheese Coffee Cake tastes just like cinnamon rolls and is a mix of cake and cheesecake.
Health benefits
FOR THE CAKE: – 2 & 1/4 cups (270g) all-purpose flour – 2 teaspoons baking powder – 1 teaspoon ground cinnamon – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 1 cup (200g) granulated sugar – 1 large egg – 1 teaspoon vanilla extract – 3/4 cup (177ml) milk FOR THE FILLING: – 16 ounces (454g) cream cheese, at room temperature – 1/2 cup (100g) granulated sugar – 2 tablespoons all-purpose flour – 1 & 1/2 teaspoons vanilla extract – 2 large eggs, lightly beaten FOR THE CINNAMON SWIRL: – 1 cup (200g) firmly packed light or dark brown sugar – 1/3 cup (75g) unsalted butter, melted – 1 tablespoon ground cinnamon
To prevent spillage, place the pan on a lined, rimmed baking sheet. Bake 70–80 minutes until center is almost set. If required, loosely foil the top in the last 20–30 minutes to prevent overbrowning.
Wait 10 minutes to cool the cake on a wire rack in the pan. Run a thin knife carefully along the pan's edges. Let cool for an hour. Then remove pan sides.