Cinnabun Coffee Cake


Recipe © 2013 by Beth Hensperger and used by permission of The Harvard Common Press

 This is a coffee cake with all the flavors of a cinnamon bun, but conveniently made in a cake shape for ease. It is topped with light oat and nut crumbs, and tastes best warm from the oven or reheated.


For the dough:
• 7⁄8 cup milk
• 1 1⁄2 teaspoons vanilla extract
• 1 large egg yolk
• 2 tablespoons unsalted butter, cut into pieces
• 21⁄4 cups unbleached all-purpose flour
• 1⁄4 cup sugar
• 1 teaspoon salt
• 2 teaspoons SAF yeast or 2 1⁄2 teaspoons bread machine yeast
For the oat crumb topping:
• 3⁄4 cup unbleached all-purpose flour
• 3⁄4 cup light brown sugar
• 1⁄2 cup rolled oats
• 1⁄2 cup chopped pecans
• 1 1⁄2 teaspoons ground cinnamon or apple pie spice
• 1⁄2 cup (1 stick) unsalted butter, at room temperature
• Confectioners' Sugar Icing (see below)


To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough will be soft and sticky, like a thick batter. Don't add any extra flour.

While the Dough cycle is running, prepare the topping. Combine the flour, sugar, oats, pecans, and cinnamon in a small bowl. Rub the butter in with your fingers to make clumped crumbs. You can also do this quickly in a food processor.

Grease a 13-by-9-inch metal or Pyrex baking dish. When the machine beeps at the end of the cycle, press Stop and unplug the machine. With a large rubber spatula, scrape the batter into the pan. Using floured fingers, spread the batter evenly to fill the pan to the edges. Sprinkle with the topping. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes.

Meanwhile, preheat the oven to 375ºF (350ºF if using a glass pan).

Bake for 20 to 25 minutes, or until the edges are golden brown and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and prepare the icing. With a large spoon, drizzle the top in a back-and-forth pattern. Serve warm, out of the pan.

Confectioners' Sugar Icing
Makes enough for 1 braid, one 1 1⁄2- or 2-pound loaf, 1 dozen cinnamon rolls, or a coffee cake


• 3⁄4 cup sifted confectioners' sugar
• 1 to 1 1⁄2 tablespoons warm milk
• 1 teaspoon butter, softened
• 1 teaspoon vanilla extract or other flavoring


Whisk the ingredients together in a small bowl until smooth. Adjust the consistency of the glaze by adding more milk, a few drops at a time.

Remove the bread from the machine and place it on a rack with a sheet of parchment paper or a large plate underneath. Using an oversized spoon, drizzle or pour the glaze over the top of the loaf in a back and forth motion. As the glaze cools, it will set.


Makes one 13-by-9-inch coffee cake, serves about 6 -8
We tested this with parve ingredient substitutions (margarine and vanilla soy milk) – Results:Scrumptious

Recipe, kosher, parve, dairy, coffee cake