Christmas Morning Coffee Cake – Easy Homemade Cinnamon Streusel Recipe

Posted on November 22, 2025

Christmas Morning Coffee Cake - featured image

Introduction

The smell of buttery cinnamon and brown sugar filling the kitchen on Christmas morning is something I’ll never forget. You know that moment when the house is still quiet, the tree lights are twinkling, and you’re cradling a warm mug of coffee? That’s exactly when this Cozy Christmas Morning Coffee Cake with Cinnamon Streusel shines its brightest. The first time I baked this, the scent alone had my family wandering into the kitchen long before breakfast was ready. It’s the kind of recipe that feels like a hug—soft, sweet, and full of nostalgic comfort.

Growing up, my grandmother made something similar every Christmas Eve, leaving it covered on the counter to slice into the next morning. I remember standing on my tiptoes, sneaking bits of the crumbly streusel off the top (because honestly, who can resist that?). Years later, I tried recreating that same magic, and after a few tweaks (and several “research” batches), I finally found the perfect balance of tender cake and buttery crunch.

Now, this Christmas Coffee Cake has become our family’s holiday tradition. My kids fight over the corner pieces, my husband insists it’s “breakfast,” and I can’t help but smile every time I pull it from the oven. It’s perfect for lazy mornings, brunch tables, or gifting to neighbors. If you’ve been searching for that one Christmas recipe to make your morning feel extra special, bookmark this one—it’s pure joy baked into every bite.

Why You’ll Love This Recipe

This Christmas Morning Coffee Cake isn’t just another breakfast bake—it’s the kind of cozy, crowd-pleasing treat that makes your whole kitchen smell like the holidays. I’ve tested it more times than I can count (in the name of science, of course), and it’s one of those recipes that never fails to impress.

Quick & Easy: Ready in about an hour, this coffee cake gives you maximum flavor with minimal fuss—perfect for busy Christmas mornings.
Simple Ingredients: Every ingredient is a pantry staple—flour, butter, sugar, cinnamon—nothing fancy or hard to find.
Perfect for Holidays: Whether it’s the centerpiece of your Christmas brunch or a sweet gift for the neighbors, it’s festive and comforting.
Crowd-Pleaser: The tender crumb and buttery streusel make both kids and adults go back for seconds (and thirds).
Unbelievably Delicious: The texture is moist yet light, with that irresistible cinnamon swirl running through every slice.

What makes this recipe different from the rest? The secret lies in the balance of textures—the tender, buttery cake with a generous layer of cinnamon-sugar crumble that stays perfectly crisp even after cooling. I also use a touch of sour cream for added moisture and richness (it’s the magic ingredient you didn’t know you needed). This isn’t just a coffee cake—it’s a memory maker, the kind of breakfast that lingers in your heart long after the holidays are over.

What Ingredients You Will Need

This homemade cinnamon streusel coffee cake comes together with simple, everyday ingredients. No special trips to the store—just good, old-fashioned baking staples that deliver cozy flavor and soft texture.

For the Cake

2 cups (250g) all-purpose flour – spooned and leveled for accuracy
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, softened
2 large eggs, room temperature
1 cup (240g) sour cream (or plain Greek yogurt for a lighter version)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pure vanilla extract

For the Cinnamon Streusel

3/4 cup (95g) all-purpose flour
1/2 cup (100g) light brown sugar, packed
1 1/2 tsp ground cinnamon
1/4 cup (55g) cold unsalted butter, cubed
Pinch of salt (balances the sweetness)

Optional Glaze

1/2 cup (60g) powdered sugar
1-2 tbsp milk (adjust for consistency)
1/4 tsp vanilla extract

Ingredient Tips: Use real butter for the best flavor—margarine just can’t compete. If you’re dairy-free, swap the butter for a plant-based alternative and use a coconut milk yogurt. For an extra festive twist, add a handful of chopped pecans or a sprinkle of nutmeg to the streusel. I love using King Arthur flour for its consistency, and if you can find Ceylon cinnamon, it adds a beautiful, subtle sweetness.

Equipment Needed

You don’t need any fancy tools to make this Christmas coffee cake. A few kitchen basics and you’re good to go.

9×9-inch (23×23 cm) baking pan – metal or glass both work, though metal gives a crispier edge
Mixing bowls – one large for the batter, one small for the streusel
Electric hand mixer or stand mixer – makes creaming the butter and sugar easy
Rubber spatula – for folding and scraping
Measuring cups and spoons – accuracy matters here
Cooling rack – helps prevent soggy bottoms (trust me on this one)

If you don’t have a square pan, a round 9-inch cake pan or an 8×8-inch pan will do (just adjust baking time slightly). I’ve even baked this in a muffin tin for individual servings—it works beautifully! For easy cleanup, line your pan with parchment paper. And if you bake often, invest in a sturdy metal pan—they heat evenly and last for years.

Preparation Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease your 9×9-inch pan or line it with parchment paper for easy removal.
Make the Streusel: In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or your fingers to rub the butter into the dry ingredients until crumbly. Set aside in the fridge to keep it firm.
Mix the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 2 minutes. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract.
Combine the Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
Bring It Together: Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Begin and end with the dry ingredients. Mix on low speed until just combined—don’t overmix, or your cake may come out dense.
Layer the Batter: Pour half the batter into the prepared pan and spread evenly. Sprinkle half the cinnamon streusel over it. Add the remaining batter on top and finish with the rest of the streusel.
Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and your kitchen will smell like pure Christmas bliss.
Cool & Glaze: Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack. Whisk together the glaze ingredients and drizzle over the warm cake if desired.

Pro tip: If your streusel sinks too much, your butter may have softened too much. Keep it cold for the perfect crumbly top!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make this Christmas Morning Coffee Cake foolproof every time.

Keep Ingredients at Room Temperature: This helps everything mix evenly and creates a tender crumb.
Cold Butter for Streusel: The colder the butter, the better the crumble. I even pop mine in the freezer for five minutes before mixing.
Don’t Overmix: Once you add the flour, stir just until combined. Overmixing leads to a tough cake.
Check Early: Every oven is different. Start checking at 35 minutes; you want a toothpick that comes out clean but slightly moist.
Make Ahead: You can prepare the batter and streusel the night before and bake fresh in the morning—it’s a total time-saver on Christmas Day!

My biggest lesson? Don’t skip the cooling time. It may be tempting to cut into it right away (trust me, I’ve done it), but letting it rest helps the texture settle and the flavors meld beautifully.

Variations & Adaptations

This cinnamon streusel coffee cake is wonderfully adaptable. Here are a few fun twists to try:

Festive Cranberry Version: Add 1/2 cup of fresh or dried cranberries to the batter for a tart contrast to the sweet cinnamon topping.
Nut Lover’s Delight: Mix chopped pecans or walnuts into the streusel for extra crunch and a nutty aroma.
Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Check that your baking powder is gluten-free too.
Dairy-Free Swap: Use plant-based butter and coconut yogurt instead of sour cream for a dairy-free holiday treat.
Apple Cinnamon Twist: Fold in 1 cup of finely chopped apples into the batter for a cozy apple pie vibe.

My personal favorite? The cranberry version—it looks stunning with little red jewels of fruit peeking through the golden cake. Perfect for Christmas morning photos and even better for your taste buds!

Serving & Storage Suggestions

Serve this Christmas Coffee Cake slightly warm, dusted with powdered sugar or drizzled with glaze. It pairs perfectly with a hot cup of coffee, chai, or even a tall glass of cold milk for the kids. If you’re hosting brunch, serve it alongside scrambled eggs, fruit salad, or a simple frittata for a complete holiday spread.

To store, cover tightly with plastic wrap or place in an airtight container. It keeps well at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped in foil for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a 300°F (150°C) oven for 10 minutes to revive that fresh-baked softness.

Honestly, the flavors get even better the next day—the cinnamon seems to deepen and the crumb gets more tender. Perfect for lingering breakfasts after the big day!

Nutritional Information & Benefits

Each slice of this Christmas Morning Coffee Cake (based on 9 servings) contains approximately:

Calories: 320
Fat: 14g
Carbohydrates: 44g
Protein: 4g
Sugar: 26g

While this isn’t a “light” recipe, it’s made with simple, real ingredients—no artificial flavors or preservatives. The sour cream keeps it moist without needing excessive butter, and cinnamon offers natural antioxidants. For a slightly lighter version, you can reduce the sugar by a few tablespoons or use half whole-wheat flour for extra fiber. The best part? A small slice satisfies like a big hug—it’s comfort food with heart.

Conclusion

This Cozy Christmas Morning Coffee Cake with Cinnamon Streusel is more than just breakfast—it’s a tradition, a memory, and a little piece of holiday magic. From the buttery crumb to the sweet cinnamon topping, every bite feels like home. Whether you’re baking for your family, gifting it to a friend, or just treating yourself, this recipe delivers joy every single time.

So go ahead—preheat that oven, put on some holiday music, and fill your kitchen with the smell of Christmas. I promise, you’ll be glad you did. And if you try this recipe, let me know in the comments how it turned out or tag me in your holiday baking photos. Merry Christmas and happy baking!

FAQs

Can I make this coffee cake ahead of time?

Yes! You can prepare the batter and streusel the night before, refrigerate separately, and bake fresh in the morning. It’s the best way to save time on Christmas Day.

Can I freeze leftovers?

Absolutely. Wrap slices in plastic wrap and freeze for up to 2 months. Reheat gently before serving for that fresh-from-the-oven taste.

What if I don’t have sour cream?

Plain Greek yogurt works perfectly as a substitute—it keeps the same creamy texture and tangy flavor.

Can I double the recipe?

Yes, double all ingredients and bake in a 9×13-inch pan. The baking time will increase to about 45–50 minutes.

How do I keep the streusel from sinking?

Make sure your butter is cold and crumbly when mixed. If it’s too soft, the streusel can melt into the batter instead of staying crisp on top.