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    You are in: Home / Recipes / Cinnamon Roll Coffee Cake Recipe
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    Cinnamon Roll Coffee Cake

    Average Rating:

    3 Total Reviews

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    • on April 28, 2007

      This was a great coffee cake! I checked it after 40 minutes and it still need the full hour before it was baked fully. The bottom layer did not come out when I flipped the cake over, so I scraped it out and placed it on top. It did n;t look as pretty but still tasted good!

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    • on January 04, 2007

      I liked this recipe but found that the bottom "caramel" didnt come out sticky enough... Im thinking next time I make it I will pour the caramel bottom over the top of the cake instead...

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    • on December 31, 2006

      Excellent coffee cake easy and tasty. Made almost exactly as written but did not have vanilla yogurt so subbed sourcream with about 1 tsp. of vanilla stirred in. I baked for 40 minutes but really could have used 45 or 50 as the bottom layer middle was still very gooey but we just cut that part off and ate it any way. The middle layer of cinnamon, butter and sugar is very thick as I made it in a 9 inch springform pan. If you like it rich leave it as is or you might halve the filling or double the batter but you will need a larger pan. Spray the pan very well as the lovely carmel layer wants to stick. All and all a very pleasy delicious desert or breakfast. Thank you for the great recipe.

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    Nutritional Facts for Cinnamon Roll Coffee Cake

    Serving Size: 1 (144 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 545.1
    Calories from Fat 252
    Total Fat 28.1 g
    Saturated Fat 12.5 g
    Cholesterol 97.6 mg
    Sodium 352.7 mg
    Total Carbohydrate 70.3 g
    Dietary Fiber 2.4 g
    Sugars 48.3 g
    Protein 6.2 g


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