Project Joy // No. 3
March 29, 2020

Project Joy // No. 3

Cinnamon coffee cake—made from things in your pantry!

While we're all staying inside, it's the perfect time to slow down and do the things we enjoy, but don't always have time for, like baking. This cinnamon coffee cake is perfect for breakfast, paired with your favorite coffee or a warm cup of tea. The best part about this recipe (besides the taste!) is that you probably don't have to go to the store to get any extra ingredients! All of the ingredients in this recipe are likely already stocked in your pantry.



– 2 eggs

– 1/2 cup butter (melted)

– 1 1/2 cups milk

– 2 tsp vanilla

– 1 cup sugar

– 3 cups flour

– 4 tsp baking powder

– 1/4 tsp salt

Cinnamon topping:

– 1 cup butter (melted)

– 1 cup brown sugar

– 2 tbsp all-purpose flour

– 1 tbsp ground cinnamon

Cream cheese icing:

– 1/2 cup (4 oz) plain cream cheese (softened)

– 1 tbsp salted butter (softened)

– 1 cup powdered sugar

– 2 tbsp milk



– Preheat oven to 350 F

– Mix all the dry cake ingredients (sugar, flour, baking powder, salt) in a large mixing bowl

– Mix all the wet ingredients (milk, vanilla, butter, eggs) in a separate bowl and slowly add the dry ingredients, mixing until combined

– Pour cake into a greased 9x13 pan

– Mix all the topping ingredients in a separate bowl until combined

– Pour topping over the cake and swirl it in with a knife

*Optional: sprinkle extra brown sugar and cinnamon over the top to add texture

– Bake at 350 for 35–40 minutes

Cream cheese icing:

– Mix cream cheese, butter, and milk in a bowl

– While mixing, add powdered sugar until combined. Add more milk & powdered sugar as needed.

    *Tip: If you don't have anything to spread the icing with, put the icing in a Ziploc bag and cut a small hole in the corner to easily glaze the top of the cake.