Minutes Prep time: 20
Minutes Total time: 60
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 pkg (32.34 oz each) Duncan Hines® EPIC Cinnabon® Bakery Inspired Muffin Kit
4 tablespoons butter, divided
3/4 cup water
3 eggs
3/4 cup vegetable oil
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 58 mg | 6% |
| Carbohydrate | 61 g | 20% |
| Cholesterol | 57 mg | 19% |
| Total Fat | 23 g | 35% |
| Iron | 1 mg | 4% |
| Calories | 465 kcal | 23% |
| Sodium | 358 mg | 15% |
| Protein | 5 g | 9% |
| Saturated Fat | 7 g | 34% |
| Sugars | 39 g | 4% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray a standard Bundt®** pan with baking spray.
Pour muffin mix into a large bowl. Pour cinnamon brown sugar mix into a small bowl. Scoop 1/3-cup muffin mix and 1/4-cup cinnamon brown sugar mix into a third bowl.
Stir 2 tablespoons melted butter into bowl with muffin mix and cinnamon to make streusel topping. Stir 2 tablespoons melted butter and 2 teaspoons water into remaining cinnamon brown sugar mix.
Stir remaining muffin mix, eggs, water, and oil together until well blended.
Sprinkle streusel into bottom of pan. Pour half of muffin batter over streusel. Dollop cinnamon filling on top of batter. Pour remaining batter over filling.
Bake 35 to 40 minutes, until toothpick inserted near the top center of cake comes out clean.
Cool 15 minutes. Remove from pan. Cut off corner of cream cheese icing pouch. Ice coffee cake and serve warm.
Cinnabon® Bakery Inspired Coffee Cake
