Beginner's Cinnamon Streusel Coffee Cake

Coffee Cakes & Sweet Treats

Make this the night before and you can enjoy warm coffee cake for breakfast!





8 x 8-inch pan

Prep Time

15 minutes

Rise Time

30 to 45 minutes

Bake Time

35 to 45 minutes

Total Time

1 hour, 45 minutes


  • 2 cups all-purpose flour
  • 1 (2-1/4 tsp.) packet Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 2 tablespoons corn oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter or margarine
  • Frosting
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract


Combine 1 cup flour, dry yeast, sugar and salt in a large mixer bowl and stir until blended. Combine water and oil in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch  (120° to 130°F).   Add to flour mixture with the egg and vanilla.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add remaining 1 cup flour.  Beat 2 minutes at medium speed of mixer, scraping bowl occasionally.

Using a rubber spatula, spread dough in greased  8 x 8-inch pan. (Don’t worry if the dough isn’t even or filling the corners.)  Cover with towel; let rise in warm place  until doubled in size, about 30 to 45 minutes .

While dough is rising, prepare Streusel Topping by mixing flour, sugar, brown sugar and cinnamon in a small bowl.  Cut in butter with a pastry blender or two forks until very crumbly but with small pieces of butter still visible.
Sprinkle topping over coffee cake.  Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown.  Cool slightly on wire rack.

For frosting, combine powdered sugar, 1 tablespoon milk and vanilla in a small bowl.  Add an additional tablespoon of milk if needed, to get a slightly thin frosting.  Drizzle over coffee cake.