This Cinnamon Roll Crumb Cake Recipe Will Be Your Holiday Season Savior

If you happened to miss National Cinnamon Roll Day (October 4), don’t worry — you’ll have a chance to celebrate the classic spice again. Right in time for the holiday season, National Cinnamon Day (November 1) will give you a reason to pull out your favorite confectionary goodies, from cookies to apples and even cereal. For me, however, nothing tops a good cinnamon crumb cake so when I saw author and foodie Eloise Head’s recipe for Cinnamon Roll Crumb Cake, I knew I had to give it a try.

Initially, this recipe intimidated me because it appeared too complex for my limited baking skills. However, after subsequent analysis, I realized that I am more than capable of recreating my favorite breakfast pastry and so are you. 

Start by combining flour, caster sugar, and baking powder in a large bowl. Whisk together before adding vanilla, two eggs, and room-temperature milk to your dry mix. Whisk again until the batter is nice and smooth and add in melted butter. Then, in an 8×10 tin pan, add half of the batter.

For your crumb cake topping, whisk together brown sugar, flour, cinnamon, and slightly cooled melted butter in a new bowl until combined. Using your hands, crumble up the mix and evenly distribute half of the crumbles onto the cake batter. Next, top the crumble layer with the rest of the cake batter and smooth it out. Finish assembling by sprinkling the rest of the crumble on top and bake at 350°F for 35-45 minutes.

While the cake is baking, make the sweet glaze that will adorn the cake by mixing icing sugar, vanilla, and milk until it’s nice and smooth. Once the cake is baked, drizzle the glaze on top while it’s still warm. After that, all that’s left to do is slice the cake and enjoy each decadent bite. I recommend pairing a slice with your morning coffee as a sweet way to start the day.