Sara Lee Golden Crumb Buttery Coffee Cake

Copycat Sara Lee Butter Streusel Coffee Cake: A tender, twisted breakfast delight bursting with cinnamon, proving to be even more irresistible than the beloved original. If you’ve been searching for that nostalgic flavor, your quest ends here!

For years, the packaged, frozen Sara Lee Butter Streusel Coffeecake held a special place in our home, particularly as my husband’s ultimate weekend indulgence. The crisp, buttery streusel topping, the tender, cinnamon-swirled dough, and the comforting aroma it filled the kitchen with were unparalleled. Then, to our dismay, it vanished from grocery store freezers. A true breakfast tragedy! Faced with this void, I decided to embark on a culinary mission: to create a homemade version that could not only replicate but surpass his childhood favorite. The moment he took his first bite of this homemade Cinnamon Coffee Cake Recipe, his reaction was pure elation – a joy so profound, you would have thought he’d won the lottery! This wasn’t just a coffee cake; it was a journey back to cherished memories, elevated by the warmth and flavor of a scratch-made masterpiece.

The Quest for the Best Coffee Cake Recipe: Better Than Sara Lee

It became a running joke: nearly every time we found ourselves in a new supermarket, my husband would inevitably make a beeline for the frozen food department, his eyes scanning aisles for the elusive Sara Lee Butter Streusel Coffeecake. It truly was his gold standard, the benchmark for what he considered the best coffee cake recipe. Its absence left a gaping hole in our weekend breakfast routine, inspiring me to delve deep into the art of baking. I scoured the web, searching for any semblance of a copycat, a recipe that promised to deliver on the rich, buttery, cinnamon-infused goodness we missed so dearly. I finally stumbled upon a promising copycat recipe that sparked my imagination. This rendition, however, has been refined and perfected over time, making it uniquely ours and, dare I say, definitively superior. It is designed to be an easy breakfast treat that feels incredibly special.

What makes a coffee cake truly exceptional? Is it the delicate balance of a tender, yeast-risen dough, the aromatic warmth of a spiced filling, or the irresistible crunch of a generous streusel topping? This recipe combines all these elements flawlessly, crafting a culinary experience that goes beyond mere nostalgia. The homemade difference is palpable, from the fresh ingredients to the love infused in every twist and fold of the dough. This isn’t just baking; it’s creating edible comfort, a delicious antidote to the hustle and bustle of daily life.

Rave Reviews and Heartfelt Endorsements

The true measure of any recipe’s success lies in the feedback it receives, and this homemade butter streusel coffee cake has garnered nothing short of enthusiastic praise. Here’s a wonderful endorsement from one of our cherished readers:

“Liz — I prepared everything last night to bake for Christmas morning today, and it turned out perfectly, to rave reviews! This was my sincere attempt to replicate my wife’s traditional Christmas morning of the Sara Lee butter streusel coffeecake while opening gifts, as we can no longer find the frozen original here in Northern California. My wife thought it was absolutely perfect, as did the kids, and honestly, I thought it was far superior to the original. A truly incredible recipe!”

This heartwarming feedback reinforces why we love sharing this recipe. It’s more than just a sweet treat; it’s about preserving cherished traditions and creating new, even better, memories. The satisfaction of hearing how this recipe brings joy and a taste of home to others is immensely rewarding.

Baking Secrets: Tips for Making This Cinnamon Coffee Cake Recipe Flawless

Creating a truly exceptional yeast coffee cake requires a bit of attention to detail, but with these proven tips, you’ll achieve perfect results every time. These insights will help you master the nuances of yeast dough and streusel topping, ensuring your homemade Sara Lee copycat coffee cake is nothing short of magnificent.

• PRO-Tip: Ensure Your Yeast is Active and Fresh. This is perhaps the most crucial step for any yeast-based dough. After investing time and effort into preparing the dough, it would be incredibly disappointing if your yeast had lost its potency. Always check the expiration date on the label. For an extra layer of assurance, you can “proof” your yeast by dissolving it in a small amount of warm milk (from the recipe’s total) with a pinch of sugar. If it becomes foamy and bubbly within 5-10 minutes, your yeast is active and ready to work its magic.
• Don’t Rush the Proofing (Rising) Process. Patience is a virtue in baking, especially with yeast doughs. Avoid placing your dough in an overly hot environment, which can kill the yeast or cause it to rise too quickly, resulting in an inferior texture. A warm, draft-free spot with a temperature between 80-85 degrees Fahrenheit (27-29 degrees Celsius) is ideal. My modern oven, for example, conveniently features a dedicated “proof” setting, precisely calibrated to 85 degrees, which works wonders. If your oven lacks this feature, a slightly warmed (then turned off) oven with the door ajar, or even just a warm spot on your counter, will suffice.
• Consider an Overnight Refrigeration Proof for Enhanced Flavor. For those who appreciate a deeper, more complex flavor profile, one reader successfully proofed the dough overnight in the refrigerator. This slow, cold rise allows the yeast to develop more nuanced flavors, similar to artisanal bread. However, keep in mind that cold dough will take a little extra time for the second rise at room temperature before baking, so plan accordingly. It’s a fantastic technique for making ahead and enjoying freshly baked coffee cake in the morning.
• Note the Shorter Second Rise Time. Unlike many traditional yeast bread recipes that require lengthy second proofs, this cinnamon coffee cake recipe calls for a relatively shorter second rise of only 30 minutes. This is sufficient for the twisted dough to puff up beautifully without over-proofing, ensuring a delicate and airy crumb.
• Achieving the Perfect Streusel Texture. After mixing the streusel ingredients, don’t be afraid to get your hands in there! I always like to use my fingers to gently pinch some of the crumbs into slightly larger, more irregular pieces. This creates a delightful variety of textures in the topping, from fine crumbles to substantial, buttery morsels, adding an extra dimension to each bite.

I distinctly recall the moment I handed my husband the printed-off recipe. He scanned the list of dough ingredients and, spotting cream cheese, immediately suggested I omit it. “What?” I thought, a mischievous grin forming. This man, whose culinary adventures rarely ventured beyond ordering takeout, was offering baking advice? I discreetly rolled my eyes, chose to ignore his “expert” opinion, and proceeded as planned. The challenge was officially on! Which would emerge victorious: the nostalgia of the Sara Lee box from the frozen foods section or my lovingly homemade butter streusel coffee cake?

The verdict? My husband, the discerning connoisseur of frozen breakfast treats, declared mine was unequivocally WAY better than Sara Lee’s Butter Streusel Coffee Cake. Whew! Even with the secret ingredient – cream cheese – subtly enhancing the dough. And as an added bonus, each batch of this magnificent recipe generously yields TWO coffeecakes. One to devour immediately, savoring every cinnamon-spiced bite, and one to freeze for a future morning when you crave a little indulgence without the effort!

Do you have a cherished pre-made breakfast treat that brings back fond memories? I used to adore the Sara Lee Cheese Danishes my mom would always stash in our freezer. I have a sneaking suspicion my sisters and I rarely, if ever, waited for them to fully defrost before eagerly digging in! This copycat coffee cake evokes a similar sense of comforting nostalgia, but with the undeniable freshness and superior flavor of homemade goodness.

More Irresistible Coffee Cake Recipes You’ll Love

If you’ve fallen in love with the art of baking coffee cake, there’s a whole world of delightful variations to explore. From seasonal flavors to decadent additions, these recipes offer a perfect complement to your morning coffee or a sweet ending to any meal. Expand your baking repertoire with these fantastic coffee cake ideas:

• Pumpkin Gingerbread Coffee Cake from Country Cleaver: A warm, spiced treat perfect for autumn and winter mornings.
• Cinnamon Roll Coffee Cake from Foodie with Family: Combining the best of two breakfast favorites into one glorious dish.
• Kahlua Coffee Cake from A Spicy Perspective: For those who enjoy a hint of rich coffee liqueur in their dessert.
• Raspberry Cream Cheese Coffeecake: A fruity and creamy twist on the classic.
• Streusel Coffeecake Pound Cake: A denser, richer option with that beloved streusel topping.
• Apple Ginger Coffee Cake: A delightful blend of sweet apple and spicy ginger.
• Looking for more breakfast and brunch inspiration? Explore our collection of Brunch Food Recipes.

The Recipe:

Copycat Sara Lee Butter Streusel Coffeecake

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Yield
16 servings

My husband had an extreme fondness for a certain frozen breakfast treat that became nearly impossible to find. When I told him I could make a Copycat Sara Lee Butter Streusel Coffeecake, you would think he had won the lottery! This homemade version is not only a fantastic replica but, in our opinion, even better than the original, boasting a tender yeast dough, rich cinnamon filling, and a perfect buttery streusel topping.

Ingredients

For the Dough:

• ¾ cup whole milk, at room temperature
• 6 tablespoons cream cheese, softened at room temperature
• 6 tablespoons unsalted butter, softened at room temperature
• ¼ cup granulated sugar
• 1 large egg
• 1 package (about 2 ¼ teaspoons) instant yeast (Red Star Yeast recommended)
• 1 teaspoon fine sea salt
• 3 cups all-purpose flour (plus up to ½ cup more if needed for sticky dough)

For the Cinnamon Filling:

• ½ cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• Milk, for brushing on dough (about 2 tablespoons)

For the Buttery Streusel Topping:

• 1 ¼ cups all-purpose flour
• ½ cup packed light brown sugar
• 2 tablespoons granulated sugar
• ⅛ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• ½ cup unsalted butter, melted and cooled (not hot)

Instructions

1. Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine all the dough ingredients in the following order: room temperature whole milk, softened cream cheese, softened butter, granulated sugar, egg, instant yeast, and salt. Add 3 cups of flour to start.
2. Mix and Knead: Begin mixing on low speed until the ingredients are just combined. Increase the speed to medium and mix until a smooth, soft dough comes together. Continue kneading for 5-7 minutes until the dough is elastic and smooth. The dough should be soft and slightly tacky, but if it feels overly sticky, slowly add up to an additional ½ cup of flour, one tablespoon at a time, until the desired consistency is reached.
3. First Rise (Proofing): Remove the paddle attachment, cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm, draft-free place (around 80-85°F or 27-29°C) for about one hour. The dough may not double in size but should appear visibly puffy and proofed.
4. Make the Cinnamon Filling: While the dough is rising, prepare the filling. In a small bowl, thoroughly mix together all of the filling ingredients (brown sugar, flour, cinnamon, and nutmeg). Set this mixture aside until ready to use.
5. Prepare the Buttery Streusel: In another medium bowl, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon for the streusel topping. Pour in the melted and cooled butter, then mix with a fork or your fingers until well combined and crumbly. For larger streusel pieces, gently pinch some of the mixture between your fingers.
6. Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round baking pans with butter or cooking spray.
7. Shape the Dough: Turn the risen dough out onto a lightly floured work surface (a silicone mat like a Roulpat makes cleanup easy). Roll the dough into a large rectangle, approximately 12 x 14 inches. Using a sharp knife or pizza cutter, cut the rectangle lengthwise into four even strips, each about 3 inches wide.
8. Fill the Strips: Lightly brush each dough strip with a bit of milk. Spoon a 1-inch wide strip of the cinnamon filling down the center of each dough strip. Carefully fold the edges of the dough over the filling and pinch them firmly together to seal the filling completely inside. Repeat this process for all four strips.
9. Twist and Arrange in Pans: Take one filled dough strip and gently twist it several times along its length. Place one end of the twisted strip in the center of one of the prepared 9-inch pans. Carefully wind the twisted dough strip around itself in a spiral pattern, leaving a small amount of space between the “coils” to allow for expansion during baking. Twist a second strip and continue the spiral, joining it to the first, to fill the entire pan.
10. Second Pan and Topping: Repeat the twisting and spiraling process to fill the second 9-inch pan with the remaining two dough strips. Once both pans are filled, evenly crumble the prepared streusel topping over the surface of both coffeecakes, dividing it equally. Let the assembled coffeecakes rise for a second time, for exactly 30 minutes, in a warm spot.
11. Bake and Cool: Bake the coffeecakes in the preheated oven for 30 minutes, or until they are golden brown on top and a wooden skewer inserted into the center (avoiding the filling) comes out clean. Remove the pans from the oven and transfer the coffeecakes to a wire rack to cool completely before slicing and serving. Enjoy!

Notes

Recipe adapted with enhancements from thewellplatedlife.net.

Overnight Proofing Success: A reader successfully prepared this coffeecake dough and allowed it to proof in the refrigerator overnight. The next morning, they brought the dough to room temperature for the second rise before baking. It’s important to note that cold dough will take longer than usual to reach the desired expansion for the second rise, so allow ample time (potentially 1-2 hours or more) for it to warm up and proof adequately before baking.

Storage Tips: Leftover coffee cake can be stored in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices or an entire cooled coffeecake wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw at room temperature and reheat gently in the oven or microwave if desired.

Serving Suggestions: This delicious coffee cake is perfect on its own, with a cup of freshly brewed coffee or tea. It also pairs wonderfully with fresh berries, a dollop of whipped cream, or a light drizzle of cream cheese glaze (powdered sugar mixed with a touch of milk and vanilla extract).

Recommended Baking Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 9-inch USA Pan Bakeware Round Cake Pan
• Roul’Pat silicone counter sized silicone mat
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:
Calories: 755Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 92mgSodium: 647mgCarbohydrates: 103gFiber: 3gSugar: 33gProtein: 12g

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