Cinnamon Roll Coffee Cake

5 from 3 votes

You don’t have to choose between cinnamon rolls and coffee cake – you can serve both. Homemade coffee cake is baked inside a Pillsbury cinnamon roll “crust” and the whole thing is ready to go in the oven in about 15 minutes! This coffee cake pie is perfect for all of your special occasion breakfasts and brunches.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American

Servings: servings

Author: Dorothy Kern

Cost: $8

Ingredients

1 can 8 count cinnamon rolls with icing (Pillsbury, not Grands!)
3/4 cup ganulated sugar
1/4 cup vegetable oil
1 large egg
1/2 cup milk regular or nonfat is fine
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups all purpose flour + 2 tablespoons divided
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons butter melted

Instructions

Preheat oven to 350°F. Spray a 10-inch pie plate with cooking spray.
Stir together sugar, oil, egg and milk in a large bowl. Add baking powder, salt, and 1 1/2 cups flour, and stir until no lumps remain. Set aside.
Open can of cinnamon rolls and separate. One at a time, press the cinnamon roll between the palms of your hands to flatten. Press each into the bottom and up the sides of the pie plate to form the crust, pinching to seal any gaps between the rolls.
Pour the coffee cake mixture over the cinnamon roll crust.
In a small bowl, add the brown sugar, cinnamon, and 2 tablspoons of flour to the melted butter. Stir and sprinkle over the top of the coffee cake.
Bake for about 25-30 minutes, until a toothpick comes out just shy of clean. While warm, top with icing that came with the cinnamon rolls.

Notes

You can also make this in a 9x13-inch pan. Spray it with cooking spray and just put the flattened cinnamon rolls on the bottom of the pan (not up the sides). Bake time will be about 20-30 minutes.

Nutrition

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