Long John Coffee Cake Recipe: Cinnamon-Swirl Breakfast Treat

This cinnamon-swirl coffee cake delivers a tender crumb with layers of sweet spice in every bite. I developed this recipe to capture the classic donut shop flavor in a homemade version that’s just as satisfying.

The secret lies in the cinnamon-sugar swirl and a moist, buttery base that bakes up golden. A simple glaze finishes it off, adding just the right amount of sweetness to complement the warm spices.

What you’ll get is a breakfast treat that’s soft, fragrant, and perfect for sharing. The layers of cinnamon melt into the cake, creating a gooey, irresistible texture that’s hard to resist.

Ready in under an hour, this coffee cake is ideal for weekend mornings or brunch gatherings.

Ingredients for Long John Coffee Cake

Pantry staples plus a few fresh items create this layered breakfast showstopper.

The butter needs to be softened—not melted—so pull it out an hour before baking. Land O’Lakes or any standard grocery store brand works perfectly. For the buttermilk, if you don’t have any on hand, whole milk plus a tablespoon of lemon juice (let it sit 5 minutes) is a great hack. The cinnamon is key here, so use freshly opened if possible—old spice loses its punch fast.

No buttermilk? Plain yogurt thinned with a splash of milk gets the job done. Brown sugar can be swapped with granulated if that’s all you’ve got (just add a teaspoon of molasses for depth). For the glaze, heavy cream instead of milk makes it richer. The vanilla extract is worth the splurge—Nielsen-Massey is my go-to, but store brands work in a pinch.

The cake keeps covered at room temp for 3 days—if it lasts that long. The glaze sets after 30 minutes, so wait before slicing (worth the extra minute). Freeze unfrosted slices for up to 3 months (add glaze after thawing).

Step-by-Step Instructions for Cinnamon-Swirl Coffee Cake

Here’s how I make this cake quickly with perfect swirls every time.

Step 1: Make the Cinnamon Swirl Filling

In a small bowl, combine the 0.5 cup light brown sugar and 2 tbsp ground cinnamon. Mix with a fork until evenly blended and no streaks remain. The packed brown sugar adds moisture that helps create those beautiful swirls in the finished cake.

Set this mixture aside—you’ll use it later to create the signature cinnamon layer. I like to make this first so it’s ready when I need it. The aroma alone will get you excited about the final result.

Step 2: Prepare the Cake Batter

In a large mixing bowl, cream together the 0.75 cup unsalted butter and 1.25 cups granulated sugar until light and fluffy, about 3-4 minutes. This step incorporates air, which gives the cake its tender crumb. Scrape the bowl occasionally to ensure even mixing.

Add the 2 whole large eggs one at a time, mixing well after each addition. Then stir in the 2 tsp vanilla extract. In a separate bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Alternate adding the dry ingredients and 1 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—overmixing makes cakes tough.

Step 3: Layer and Swirl the Batter

Spread half of the batter evenly into a greased 9×13-inch baking pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Use a butter knife to gently swirl the filling into the batter, creating a marbled effect.

Add the remaining batter on top, spreading it carefully to cover the first layer completely. Sprinkle the rest of the cinnamon-sugar mixture over the top. Use the knife to swirl again, this time dragging it through the batter in a figure-eight pattern. This creates that beautiful, bakery-style swirl throughout the cake.

Step 4: Bake Until Golden and Fragrant

Bake in a preheated 350°F oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. You’ll know it’s done when the top is golden brown and the edges start to pull away from the pan.

The cinnamon will create a fragrant aroma that fills your kitchen—this is your signal that it’s almost ready. Don’t overbake; the cake should be just set in the center. Let it cool in the pan for 15 minutes before adding the glaze.

Step 5: Drizzle with Vanilla Glaze

While the cake cools, whisk together the 1 cup powdered sugar and 2 tbsp whole milk in a small bowl until smooth. If it’s too thick, add a little more milk, 1 tsp at a time, until it reaches a pourable consistency.

Drizzle the glaze evenly over the warm cake, letting it soak in slightly. The glaze adds a sweet finish and beautiful sheen. Let the cake cool completely before slicing into rectangles. Serve warm or at room temperature for the best texture.

Wine and Beer Pairings for These Flavors

Coffee Pairings

This cake begs for a bold dark roast coffee—the bitterness cuts through the sweetness beautifully. I love Starbucks French Roast or a local small-batch Ethiopian Yirgacheffe for its chocolatey notes that complement the cinnamon. Serve it black or with a splash of cream.

Tea Alternatives

For non-coffee drinkers, a chai tea latte is perfect—the warm spices echo the cake’s cinnamon swirl. Earl Grey with its bergamot citrus also works surprisingly well, balancing the sweetness with its floral aroma. I steep mine for 4 minutes to avoid bitterness. 🍵

Milk Options

A cold glass of whole milk is a classic pairing that’s hard to beat, especially for kids. For adults, try a vanilla almond milk latte—the nutty flavor adds an interesting dimension. I warm mine to 150°F for the perfect temperature.

Specialty Drinks

A spiced apple cider (warmed with a cinnamon stick) makes a cozy fall pairing. For a refreshing contrast, iced vanilla chai works too. I like to rim the glass with a bit of cinnamon sugar for extra flair. 💫

Frequently Asked Questions