Rediscover Breakfast Bliss: The Ultimate Copycat Sara Lee Butter Streusel Coffee Cake

For many, certain classic breakfast treats evoke powerful feelings of nostalgia. Among them, the beloved Sara Lee Butter Streusel Coffee Cake held a special place, a weekend indulgence that promised warmth, comfort, and pure delight. My husband was one such devotee, his Saturdays often brightened by a slice of this cinnamon-swirled, streusel-topped delight from the frozen food aisle. Imagine our collective disappointment when this iconic treat mysteriously vanished from grocery store shelves. The quest began: how could we recapture that cherished flavor? The answer, as it turns out, was right in our kitchen – a homemade **Cinnamon Coffee Cake Recipe** that not only replicates but *surpasses* the original. The first bite of this tender, twisted breakfast pastry filled with aromatic cinnamon and rich butter streusel brought a joy akin to winning the lottery, proving that some classics are truly best made from scratch.

The Quest for the Best Coffee Cake Recipe: A Homemade Triumph

The disappearance of the Sara Lee Butter Streusel Coffeecake left a void in our weekend routine. My husband, ever hopeful, would still instinctively navigate to the frozen food department in every new supermarket, perpetually searching for that elusive gold standard. This wasn’t just *any* coffee cake; it was *the* coffee cake, his go-to easy breakfast treat, a benchmark against which all others were measured. Determined to bring that joy back home, I embarked on a culinary mission. After extensive research and countless hours scouring the web, I finally discovered a promising copycat recipe that sparked a glimmer of hope. What started as an attempt to replicate a lost favorite quickly evolved into creating something even more extraordinary. This recipe, adapted and perfected, not only fills the void but elevates the experience entirely, offering a freshness and depth of flavor that a frozen, packaged version could never achieve. For those who miss the Sara Lee original, prepare to be amazed by a superior homemade alternative.

Why This Copycat Sara Lee Coffee Cake Recipe is Superior

You might wonder, can a homemade coffee cake truly be better than a beloved store-bought classic? The answer, unequivocally, is yes! Our copycat Sara Lee Butter Streusel Coffee Cake recipe offers several advantages that set it apart:

• **Unrivaled Freshness:** There’s simply no comparison to the taste and texture of a freshly baked good. The aroma alone will fill your home with warmth, and each bite delivers a tender crumb and vibrant flavors that haven’t been dulled by freezing and thawing.
• **Quality Ingredients:** When you bake at home, you control every ingredient. You can choose high-quality butter, fresh eggs, and fragrant cinnamon, ensuring a superior taste profile without artificial flavors or preservatives often found in mass-produced items.
• **Perfectly Balanced Flavors:** This recipe strikes the ideal balance between the rich, tender yeast-based dough, the sweet, spiced cinnamon filling, and the crumbly, buttery streusel topping. Each component contributes to a harmonious and utterly delicious experience.
• **Customization Potential:** While we aim for a perfect copycat, making it yourself opens doors to subtle customizations. Want a little extra nutmeg? A touch more cinnamon? You have the freedom to adjust to your personal preference, something impossible with a frozen product.
• **The Joy of Baking:** Beyond the taste, there’s immense satisfaction in creating something wonderful from scratch. It’s a rewarding process that culminates in a truly special treat for your family and friends.

Reader Endorsement: Homemade Coffee Cake Raves!

Don’t just take our word for it. The feedback from those who have tried this recipe consistently confirms its superiority. Here’s what one delighted reader, Liz, shared about her experience:

“I prepared everything last night to bake for Christmas morning today, and it turned out perfectly, to rave reviews! This was my attempt to replicate my wife’s traditional Christmas morning Sara Lee butter streusel coffeecake while opening gifts, as we can’t find the frozen original anymore here in Northern California. My wife thought it was perfect, as did the kids, and I thought it was far superior to the original.”

This heartwarming endorsement perfectly encapsulates the magic of this recipe. It’s not just a substitute; it’s an upgrade, creating new, cherished traditions and proving that homemade truly is best. Liz’s experience highlights the convenience of preparing components ahead of time, making it an ideal choice for special occasions like Christmas morning.

Expert Tips for Crafting the Perfect Cinnamon Streusel Coffee Cake

Baking with yeast can sometimes feel intimidating, but with these expert tips, you’ll achieve a spectacular cinnamon coffee cake every time. Mastering these details will ensure your copycat Sara Lee creation is a resounding success, even surpassing your expectations for a homemade treat.

• PRO-Tip: Verify Your Yeast’s Potency. This is perhaps the most crucial step in any yeast-based recipe. Imagine investing time and effort into making the dough, only to find your yeast has lost its potency, leaving you with a dense, flat cake. Always check the expiration date on your yeast packet or jar. If it’s near or past its date, it’s best to invest in fresh yeast. You can also perform a quick test: dissolve 1 teaspoon of sugar in 1/2 cup of warm water (105-115°F / 40-46°C), then sprinkle 2 1/4 teaspoons (one packet) of yeast on top. Let it sit for 5-10 minutes. If it becomes foamy and bubbly, your yeast is active and ready to use!
• Optimal Proofing Environment. Don’t be tempted to rush the dough’s rising time by placing it in an excessively hot environment. Extreme heat can kill the yeast, preventing it from doing its job. The ideal temperature for proofing yeast dough is between 80-85°F (27-29°C). Many modern ovens offer a “proof” setting, often set precisely to 85°F, which is perfect. If your oven doesn’t have this feature, a slightly warmed oven (turned off), a sunny spot, or simply a warm kitchen counter covered with a clean towel will work beautifully. Patience during proofing is key to achieving a light and airy texture.
• Overnight Cold Proofing for Enhanced Flavor. For an even deeper, more complex flavor profile, consider proofing your dough overnight in the refrigerator. This slow, cold rise allows the yeast to work gradually, developing richer flavors in the dough. If you opt for this technique, remember that the cold dough will need extra time for its second rise after shaping, as it needs to come back to room temperature and become active again. Plan accordingly, perhaps an hour or two longer than the suggested time.
• Second Rise Specifics. Unlike many yeast bread recipes that require lengthy second rises, this coffee cake recipe typically calls for a shorter second rise – usually around 30 minutes. This is often sufficient for the shaped dough to achieve the right lift and texture before baking. Keep an eye on the dough; it should look visibly puffed but not necessarily doubled in size.
• Crafting the Perfect Streusel. The streusel topping is a highlight of this coffee cake, adding a delightful crunch and buttery sweetness. After mixing the streusel ingredients, instead of simply sprinkling them, I recommend using your fingers to gently pinch some of the crumbs together. This creates varied sizes of streusel, from fine crumbs to larger, more substantial pieces, which adds a wonderful textural contrast to the finished cake. Don’t be afraid to get your hands in there!
• Ingredient Temperature Matters. For best results, ensure your milk, cream cheese, and butter for the dough are at room temperature. This allows them to incorporate smoothly and evenly into the dough, leading to a more consistent and tender crumb.

The Cream Cheese Controversy and a Delicious Victory

Every baking adventure has its moments of doubt or unsolicited advice. While developing this recipe, I printed it off for my husband, the ultimate critic and the reason for this whole endeavor. He immediately spotted cream cheese listed in the dough ingredients. “Cream cheese?” he questioned, “Maybe you should leave that out.” My husband, bless his heart, is a man whose culinary endeavors typically extend no further than unwrapping a frozen pizza or mixing up chocolate chip cookie bars. I confess, I discretely rolled my eyes. His advice, though well-intentioned, was promptly and respectfully ignored.

The challenge was truly on! Would my homemade butter streusel coffee cake, with its secret weapon of cream cheese in the dough, measure up against the nostalgic memory of the Sara Lee box from the frozen foods section? The moment of truth arrived with his first bite. The verdict? A resounding triumph! “This is WAY better than Sara Lee’s Butter Streusel Coffee Cake,” he declared, his eyes wide with surprise and satisfaction. Whew! Even with the cream cheese, which, as it turns out, contributes to the incredibly tender and rich crumb, elevating the cake to new heights. As an added bonus, this generous recipe yields TWO coffeecakes, meaning you get one to savor immediately and another to freeze for a future morning indulgence. It’s a win-win situation for any coffee cake enthusiast!

More Irresistible Coffee Cake Recipes You’ll Love: Expand Your Baking Repertoire

If you’ve fallen in love with the art of coffee cake making, there’s a whole world of delicious variations waiting to be explored. From seasonal delights to decadent treats, these recipes offer diverse flavors and textures that are perfect for breakfast, brunch, or an afternoon pick-me-up. Expand your baking repertoire with these fantastic coffee cake ideas:

• Pumpkin Gingerbread Coffee Cake from Country Cleaver: A festive blend of warm spices and autumnal flavors, perfect for the holiday season.
• Cinnamon Roll Coffee Cake from Foodie with Family: Get all the gooey, sweet goodness of a cinnamon roll in an easy-to-slice cake format.
• Kahlua Coffee Cake from A Spicy Perspective: For adults who enjoy a sophisticated twist, this coffee cake infuses the rich flavor of Kahlua.
• Raspberry Cream Cheese Coffeecake: A vibrant and tangy option, with the bright burst of raspberries complementing creamy cheese.
• Streusel Coffeecake Pound Cake: Combining the dense richness of a pound cake with a classic streusel topping for a truly decadent treat.
• Apple Ginger Coffee Cake: A delightful combination of crisp apples and warming ginger, ideal for a cozy morning.
• And discover even more delightful Brunch Food Recipes to elevate your weekend meals.

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 has an extreme fondness for a certain frozen breakfast treat that is 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 recipe brings back that beloved classic, but even better.

Rated 4.7 out of 5 stars by 72 reviewers.

Ingredients

For the Dough:

• ¾ cup whole milk, at room temperature
• 6 tablespoons cream cheese, at room temperature
• 6 tablespoons butter, at room temperature
• ¼ cup sugar
• 1 egg
• 1 package instant yeast (such as Red Star Yeast)
• 1 teaspoon salt
• 3 cups all-purpose flour (you may add up to another ½ cup if needed)

For the Cinnamon Filling:

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

For the Buttery Streusel Topping:

• 1 ¼ cups all-purpose flour
• ½ cup brown sugar
• 2 tablespoons granulated sugar
• ⅛ teaspoon salt
• ¼ teaspoon ground cinnamon
• ½ cup butter, melted and cooled

Instructions

1. Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine all of the dough ingredients in the order listed, starting with 3 cups of flour.
2. Mix and Knead: Mix until a smooth, soft dough comes together. Knead the dough until it is smooth and elastic. The dough should be soft but not overly sticky; slowly add up to ½ cup more flour, if necessary, until it reaches the right consistency.
3. First Rise (Proofing): Cover the dough and let it rise in a warm place for approximately one hour. The dough may not double in size, but it should appear visibly proofed and slightly expanded.
4. Make the Filling: While the dough is rising, prepare the cinnamon filling. Mix all of the filling ingredients (except the milk for brushing) together until they are well blended. Set this mixture aside.
5. Prepare the Streusel: In a separate bowl, whisk together the flour, both sugars, salt, and cinnamon for the streusel topping. Pour in the melted and cooled butter, then mix until combined and crumbly. For larger streusel pieces, use your fingers to gently pinch some of the crumbs together.
6. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round baking pans.
7. Shape the Dough: Turn the risen dough out onto a lightly floured work surface (a silicone mat like a Roulpat makes for easy cleanup). Roll the dough into a large rectangle, approximately 12 x 14 inches. Using a sharp knife or pizza cutter, cut the dough lengthwise into four equal strips, each about 3 inches wide. Brush each strip lightly with milk, then spoon a 1-inch strip of the cinnamon filling down the center of each dough strip.
8. Seal the Filling: Carefully fold the dough over the filling and pinch the edges firmly to seal the filling inside. Repeat this process for all four strips of dough.
9. Form the Coffeecakes: Take one of the filled dough strips and gently twist it. Place one end of the twisted strip in the very center of one of your prepared 9-inch pans. Carefully wind the dough strip around 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 to fill the remainder of the first pan.
10. Second Pan & Streusel: Repeat the shaping process with the remaining two dough strips for the second pan. Once both cakes are shaped, evenly crumble the prepared streusel topping over the top of both cakes, dividing it between the two pans. Let the shaped coffeecakes rise again for a final 30 minutes.
11. Bake: Bake the coffeecakes in the preheated oven for 30 minutes, or until they are golden brown and cooked through. A wooden skewer inserted into the center should come out clean.
12. Cool and Serve: Remove the coffeecakes from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.

Notes from the Kitchen:

This recipe was beautifully adapted from the original found at thewellplatedlife.net, with our own adjustments for an even more perfect result.

For those who prefer to prep ahead, one reader successfully proofed the dough overnight in the refrigerator. Just remember to allow ample time for the dough to come to room temperature and complete its second rise in the morning before baking. This might take longer than the suggested 30 minutes, potentially an hour or more, but the enhanced flavor from the slow rise is often worth the wait.

Frequently Asked Questions About Baking Copycat Sara Lee Coffee Cake

• **Can I make this coffee cake ahead of time?** Absolutely! You can prepare the dough and let it have its first rise, then punch it down, cover tightly, and refrigerate overnight. In the morning, let it come to room temperature, then shape and proceed with the second rise and baking. Alternatively, you can bake both cakes and freeze one for later.
• **How do I store leftover coffee cake?** Store any leftover coffee cake tightly covered at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. For best results, reheat slices briefly in the microwave or oven.
• **Can I freeze this coffee cake?** Yes! This recipe makes two cakes, making it perfect for freezing. Once the cake has cooled completely, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature and warm gently before serving.
• **What if my yeast doesn’t foam?** If your yeast doesn’t become foamy and bubbly after the proofing test (sugar + warm water), it means it’s inactive or expired. Do not proceed with that yeast, as your dough will not rise. Get a new package of yeast.
• **Can I use active dry yeast instead of instant yeast?** Yes, you can. Typically, you would use the same amount, but active dry yeast may require proofing in warm liquid for 5-10 minutes before combining with other ingredients, whereas instant yeast can often be mixed directly into dry ingredients. Always follow package directions for your specific yeast.
• **My dough is too sticky/too dry, what should I do?** Baking can be sensitive to flour types and humidity. If your dough is too sticky after kneading, add a little more flour, 1 tablespoon at a time, until it’s soft but manageable. If it’s too dry, add a tiny bit more milk, 1 teaspoon at a time.

Recommended Baking Essentials

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. These are products I personally recommend for successful baking.

• 9-inch USA Pan Bakeware Round Cake Pan
• Roul’Pat silicone counter sized silcone mat
• KitchenAid Stand Mixer

Nutrition Information:

Yield:

16 servings

Serving Size:

1 slice

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

*Nutritional values are approximate and may vary based on ingredients used and preparation method.

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