This bread machine coffee cake combines a tender, slightly sweet yeast dough with a buttery cinnamon-sugar topping and a simple vanilla glaze. It’s easy to make and perfect for breakfast, brunch, or dessert.
Using instant yeast in a cake like this gives the texture and flavor of a cinnamon roll without the extra work — the bread machine handles the kneading and first rise for you.
Bread Machine Coffee Cake
Katie Shaw
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Equipment
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Bread machine
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13 x 9 baking dish
Ingredients
Dough
- ⅓ cup instant potato flakes
- 2 cups all purpose flour
- ⅓ cup white sugar
- ⅓ cup softened unsalted butter
- ½ cup + 2 tablespoons water
- ¾ teaspoon salt
- ½ teaspoon vanilla
- 2 teaspoons instant yeast
Cinnamon Sugar Topping
- ¼ cup butter, melted
- ¾ cup brown sugar
- 1 teaspoon cinnamon
Glaze
- ½ cup powdered sugar
- 2 teaspoons milk or cream
- splash of vanilla extract
Instructions
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Prepare the dough. Add all dough ingredients to the bread machine in the order the manufacturer recommends and select the DOUGH cycle. During the first few minutes, check the dough: if it looks dry and crumbly, add water one tablespoon at a time; if it’s too sticky, add flour one tablespoon at a time. The dough should be smooth and pull away from the sides of the bucket.
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Remove dough. When the machine beeps, remove the dough. It may have only risen slightly during the cycle.
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Shape and first rise. Gently stretch the dough to fit a lightly greased 13 x 9-inch baking dish. Cover and let it rise in a warm place for about 1 hour. Near the end of the rise, preheat the oven to 350°F (175°C).
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Add the cinnamon sugar layer. Combine the brown sugar and cinnamon. Use your thumb to make shallow dimples across the dough, sprinkle the cinnamon-sugar evenly, then pour the melted butter over the top so it soaks into the sugar layer.
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Bake and glaze. Bake 25–35 minutes, until the cake is golden and cooked through. Let it cool briefly in the pan. Whisk the powdered sugar, milk or cream, and a splash of vanilla until the glaze is thick but pourable, then drizzle over the warm cake. Serve from the pan. Wrap tightly to keep fresh up to two days at room temperature.
Notes
Use room-temperature ingredients so the dough mixes and rises evenly.
To prep ahead, let the shaped dough rise in the refrigerator overnight and bake the next morning.
If you don’t have a bread machine, knead by hand or use a stand mixer with a dough hook; the rest of the recipe remains the same.
For a fruit variation, spread 2 tablespoons of berry jam over the dough instead of the cinnamon-sugar topping.
Nutrition
More Tips:
Spread the cinnamon-sugar evenly so every bite is sweet and buttery. Press shallow dimples across the dough to help the topping settle in.
During the dough cycle, check consistency early. Add flour or water a tablespoon at a time until the dough is smooth and elastic.
Make the glaze thick but pourable. Add milk a little at a time if too thick, or more powdered sugar if it’s too thin.
Rise the dough in a warm, draft-free spot. If your kitchen is cool, the oven with the light on (oven off) provides a gently warm environment.
Serving Suggestions
Serve with fresh fruit salad, scrambled eggs and bacon or sausage, Greek yogurt with honey and nuts, and a hot cup of coffee or tea for an inviting brunch spread.
Key Ingredients and Tools
Use quality ingredients and the right tools for best results.
- Instant Potato Flakes: Add tenderness and moisture; substitute equal mashed potatoes if needed.
- Instant Yeast: Convenient and fast; if using active dry yeast, proof it in warm water first.
- All-Purpose Flour: Works well here; use bread flour for a chewier crumb.
- Unsalted Butter: Controls salt level; use salted butter but reduce added salt if using it.
- Bread Machine: Makes kneading and the first rise hands-free. You can also use a stand mixer or knead by hand.
- 13 x 9-inch Baking Dish: Ensures even baking and the right thickness for the cake.
Storage Instructions
Keep the cake at room temperature, tightly wrapped or in an airtight container, for up to two days. Refrigerate for up to one week when wrapped well.
For longer storage, freeze the cake tightly wrapped in plastic and foil or in a freezer-safe container for up to three months. Thaw at room temperature or in the refrigerator and warm slices briefly in the microwave if desired.
This bread machine coffee cake is an easy, comforting recipe that will brighten breakfasts and gatherings alike. The cinnamon aroma and simple glaze make it a crowd-pleaser every time.
