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Cranberry Cinnamon Roll Cake

Treat your guests to this cranberry cinnamon coffee cake with white chocolate drizzle. It's just like a freshly baked cinnamon roll, without all the work!
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: cranberry cinnamon roll cake
Servings: 10
Calories: 299kcal

Ingredients

Instructions

  • Place the cranberries, water, and sugar in a small pot and cook over medium heat until the berries have burst and the sauce is thickened (about 15 minutes).  Cool completely and set aside.
  • Lightly mist an 8-inch diameter cake pan with non-stick spray.
  • Stir the yeast into the warm milk and set aside to proof.
  • Place the flour, sugar, and salt in a large mixing bowl, and whisk to combine. Set aside.
  • When the yeast has dissolved, add in the oil, vanilla, and egg, whisking with a fork to combine.
  • Pour the mixture into the dry ingredients and stir until well combined.  
  • Pour the bread batter into the prepared pan, and allow to rest for 15 minutes.
  • In a small bowl, combine the butter, sugar, and cinnamon. (Mixture will be crumbly.)  Sprinkle an even layer over the top of the bread dough.
  • Spoon the cranberry compote on top, and swirl into the dough.
  • Press the extra cranberries in, and place in a cold oven.
  • Set the oven to 350 degrees F and bake until the surface is lightly golden, the cake is pulling away from the sides of the pan, and the center is set (about 45 minutes).  
  • Cool completely and drizzle with melted white chocolate.

Notes

Cranberry compote may be swapped for 1/3 cup prepared whole berry cranberry sauce (omit step 1 in Directions).
©Baking a Moment

Nutrition

Calories: 299kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 83mg | Potassium: 93mg | Fiber: 1g | Sugar: 31g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg