I’m always so adamant and a firm believer that we all need a weekend cooking and/or baking project that’s a bit more labor intensive. Something that we wouldn’t really try during the week because we don’t have the time or patience after a long day’s work. The weekend is for trying out those new recipes we’ve found around the web, and have earmarked during the week. Recipes that take longer than half an hour and require more than just one pot or one baking sheet. Recipes that get us excited to step into the kitchen and try something new. Isn’t that what half the fun of cooking is all about? That’s how this “Cheers to the Weekend” segment was born. I felt that I needed to share recipes on Friday that you can save for the weekend, which required a bit more attention to detail, but at the same time were stress relievers because I don’t know about you, but cooking and baking to me are is something I do to relax and just have some fun. This week, I’m sharing my love of coffee cake and cinnamon rolls, but rather than having to decide between which dessert to make, I’ve combined the two together. This Cinnamon Roll Coffee Cake is a cross between two classics that we can’t get enough of. Lucky for us all, we no longer have to choose between either because thanks to my collaboration with Go Bold With Butter, you have this yeast bread, cinnamon streusel topping, and a cream cheese glaze to finish things off, will make you a believer. Trust me.
I’m going to preface this post by telling you that it’s a little different than other posts. I shot this as one of my two recipes for my monthly collaboration with Go Bold With Butter. I didn’t shoot it step by step as I normally do, because I didn’t anticipate actually sharing it on my blog, but the recipe was so good that I felt that it was my responsibility to post it on here. With that being sad, I don’t have step by step photos to share, but the recipe is still very much worth it, I promise.
This is basically one giant cinnamon roll but with some fancy additions of a crumb topping, for texture, and of course a cream cheese glaze drizzled on top because what’s a cinnamon roll without cream cheese frosting?! I MEAN THIS IS WHAT LIFE IS ALL ABOUT.
If you want to add some texture and even more layers to this cake, you can add some chopped nuts, dried fruit, or chocolate chips, into the filling when you go to roll it up. If you’re some kind of monster who likes raisins in their cinnamon rolls, you can add them here. I’m a civilized human being so no raisins are anywhere near this beautiful masterpiece. I love raisins. I can’t get enough of them. Love them in all sorts of recipes, but for some reason I HATE them in my cinnamon rolls. I just can’t take it. I know, it’s weird.
This cake is best when eaten the day you bake it off, for many reasons, the main one being that it’s warm and soft and just pure delicious. If you have any leftover though, wrap it well in plastic wrap and keep at room temperature for up to 2 days. You can warm up the leftovers in the microwave for a few seconds to soften it if you want.
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**