Bisquick Cinnamon Coffee Cake Recipe That's a Crowd-Pleaser

I love a soft, buttery coffee cake with a thick cinnamon crumb topping, and this Bisquick coffee cake recipe has just that! Made with simple pantry ingredients and Bisquick mix, this easy coffee cake is perfect for breakfast, brunch, or as a sweet treat with afternoon coffee.

Why I Love This Bisquick Coffee Cake Recipe

This recipe is super nostalgic for me. My mom used to make coffee cake on Sunday mornings, and it was always my favorite. I loved when the house would get filled with the warm aroma of cinnamon and butter.

My friend recently came over and brought this Bisquick version of coffee cake, and I couldn’t believe how good it was. She shared the recipe with me and was amazed by how foolproof it was. Up to this point, I could never get cinnamon coffee cake to turn out how my mom used to make it, but this one with Bisquick mix tastes just like hers!

I've been making this and eating it for breakfast and dessert, and I am going to start bringing it over to my friend's houses for a little treat for hosting. 

Ingredients You'll Need

For the Coffee Cake:

• 2 ½ cups Bisquick mix
• ¼ cup granulated sugar
• ⅔ cup whole milk
• ¼ cup (½ stick) salted butter, melted
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• ¼ teaspoon ground cinnamon (optional)

And For The Brown Sugar Streusel Topping:

• ½ cup (1 stick) salted butter, melted
• 2 cups Bisquick mix
• ⅔ cup light brown sugar, packed
• 1 ½ teaspoons ground cinnamon

How to Make Bisquick Coffee Cake

Step 1: Prepare the Batter

Preheat your oven to 350°F and grease an 8x8-inch or 9x9-inch baking dish. In a large mixing bowl, whisk together the Bisquick mix, granulated sugar, milk, melted butter, eggs, vanilla extract, and cinnamon. Stir until smooth.

Step 2: Make the Crumb Topping

In a separate bowl, mix the melted butter, Bisquick mix, brown sugar, and cinnamon.

Stir with a fork until the mixture forms large, crumbly clusters.

Step 3: Assemble the Cake

Pour the batter evenly into the prepared baking dish.

Generously sprinkle the crumb topping over the batter, lightly pressing some of the crumbs into the surface.

Step 4: Bake the Cake

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing.

Step 5: Serve and Enjoy

Slice the cake into squares and serve warm with a hot cup of coffee, tea, or a scoop of vanilla ice cream.

My Expert Tips To Make The Best Bisquick Cinnamon Coffee Cake

• Use the right pan for the texture you want. An 8x8 gives you a slightly thicker, softer cake with a taller slice. A 9x9 bakes a little thinner and can finish faster. If you switch pans, start checking 5 minutes early, and go by doneness cues, not just the timer.
• Line with parchment for clean slices and easy removal. Coffee cake is crumb-heavy, and parchment makes it way easier to lift out, slice neatly, and keep that topping from breaking apart when serving.
• Don’t overmix the batter. Bisquick has leavening built in, and overmixing can make the cake tougher. Mix just until smooth and combined. A few small lumps are fine, but don’t beat it like a cake batter for minutes.
• Let the batter rest 5 minutes before topping. This gives the Bisquick time to hydrate and helps the cake bake up softer and more even. It also helps the crumb topping sit on top instead of sinking.
• Melt the butter, then cool it slightly before mixing. Hot butter can scramble eggs or make the batter feel greasy. You want melted butter that’s warm, not piping hot.
• Make big crumbs on purpose. For that bakery-style streusel, stir the topping with a fork until you get large clusters. If it looks sandy, squeeze a handful with your fingers to form bigger crumbs, then sprinkle them over the batter.
• Chill the crumb topping for extra crunch. If you have time, pop the topping in the fridge for 10 minutes before sprinkling it on. Colder crumbs hold their shape better and bake up crunchier.
• Press a few crumbs in, but don’t mash the whole top. Lightly pressing some of the topping helps it “stick” to the batter, but pressing too hard can make the streusel melt into one layer. You want airy, crumbly clusters, not a flat crust.
• Bake until the center is truly set. This coffee cake can look done on top before the middle is baked through. A toothpick in the center should come out clean or with a few moist crumbs, not wet batter. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
• Cool completely for the cleanest slices. It’s tempting to cut in while warm, but the crumb topping will fall apart, and the inside can seem underbaked. Cooling lets the crumb set and the cake firm up so it slices cleanly.
• How to store it without losing the topping. Keep it covered at room temperature for a day or two, or refrigerate longer. If you want to bring back the fresh-baked vibe, warm slices briefly so the cake softens and the cinnamon aroma pops again.

Bisquick Coffee Cake Recipe FAQs

Can I make this coffee cake ahead of time?

Yes. Bisquick coffee cake is a great make-ahead recipe. Bake it a day in advance, cool completely, then store it covered at room temperature. For that fresh-baked taste, warm slices for a few seconds in the microwave before serving.

Can I freeze Bisquick coffee cake?

Yes. Let it cool completely, then wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw at room temperature or overnight in the fridge, then warm slices briefly to bring back the soft texture and cinnamon flavor.

Can I use unsalted butter instead of salted butter?

Absolutely. Just add a pinch of salt to the batter and another small pinch to the crumb topping to balance the sweetness.

Why is my coffee cake dry?

Overbaking is the most common reason. Start checking around the low end of the bake range and pull it when a toothpick comes out clean or with a few moist crumbs. Using a larger pan (like a 9x13) also bakes thinner and faster, so it can dry out if you don’t adjust the time.

Why did my crumb topping sink into the cake?

This can happen if the batter is overmixed or too thin, or if the topping crumbs are too small and sandy. Make larger crumb clusters and gently rest them on top. Letting the batter sit for 5 minutes before adding the topping can also help.

What’s the best way to store leftover coffee cake?

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Room temperature keeps the crumb topping nicer, and you can microwave a slice for a few seconds to soften it.

Can I make this in a different pan?

Yes, just expect the bake time to change. An 8x8 makes thicker slices, a 9x9 bakes a bit faster, and a 9x13 makes a thinner cake that will bake faster. A loaf pan works too, but it will be thicker and denser and may need a longer bake. Start checking early with the toothpick test and go by doneness, not the clock.

Can I add nuts or fruit?

Yes. Chopped pecans or walnuts are great in the crumb topping, and a handful of blueberries or diced apples works well in the batter. If adding fruit, keep it to a moderate amount so it doesn’t weigh down the cake or make it too wet.

My Final Thoughts

This Bisquick coffee cake is a classic, comforting treat that’s easy enough for weekday mornings but delicious enough for special occasions. With its soft cake base and thick, buttery cinnamon crumb topping, it’s guaranteed to become a favorite in your home. Give it a try, and let me know how it turns out!

More Bisquick Recipes

• Bisquick pancake
• Bisquick waffles
• Bisquick strawberry shortcake
• Bisquick cheddar bay biscuits
• Bisquick breakfast casserole