This Copycat Sara Lee Butter Streusel Coffee Cake is like the original recipe—only better! The rich, buttery filling is sweet with a hint of warm spice. The pastry is soft and light, with moist layers that melt in your mouth. On top, the crumbly, buttery streusel adds just the right amount of crunch. If you loved Sara Lee’s coffee cake, you’ll love this recipe even more!

This is a guest post from Stacy and Jordan over at FoodPrepGuide.com.

Copycat Sara Lee Butter Streusel Coffee Cake

Christmas morning traditions are something special in every family.

For mine, one tradition that was always at the breakfast table was the iconic Sara Lee Butter Streusel Coffee Cake.

That rich, buttery cake topped with sweet, cinnamon-streusel goodness became synonymous with the holiday season in our home.

Unfortunately, a few years ago, Sara Lee discontinued this beloved coffee cake, and we were unreasonably disappointed.

But where there’s a will, there’s a way!

Determined to keep the tradition alive, I set out to recreate this coffee cake at home.

While it’s not an exact replica (Sara Lee used imitation butter for that salty, signature flavor), this homemade version is absolutely delicious and brings all the comfort and holiday nostalgia back.

The best part?

It’s actually really easy to make, and you can freeze it ahead of time for baking on Christmas morning.

Let me walk you through how to make this mouth-watering coffee cake, which makes two smaller coffee cakes—perfect for sharing or saving some for later.

Also, for the record, this isn’t just a Christmas dish.

We also make it for the occasional Saturday or Sunday brunch!

Why You’ll Love This Sara Lee Butter Streusel Coffee Cake Copycat Recipe

This recipe brings the magic of the classic Sara Lee Coffee Cake right to your kitchen. Here’s why you’re going to love it:

Rich Buttery Filling: This cake is loaded with a sweet dough and a rich buttery filling that’s sweet and warmly spiced.
Delicious Streusel Topping: The buttery, crumbly topping is made with brown sugar and just the right touch of spice. It adds a nice crunch and melts in your mouth.
Inspired by a Classic: If you’ve ever loved the original Sara Lee Butter Streusel Coffee Cake, this copycat recipe will bring back all the memories. But here’s the best part—it’s made without sodium benzoate, high fructose corn syrup, or any artificial flavor!
Great for Any Occasion: Serve it warm from the oven for breakfast, as an afternoon snack, or as the centerpiece for a holiday dessert spread.

If you’re making this for Christmas like we do, then be sure to try our 5-ingredient Christmas Cookies!

Ingredients for Copycat Sara Lee Butter Streusel Coffee Cake

Here’s what you need to make this Copycat Sara Lee Butter Streusel Coffee Cake recipe.

You can find measurements and instructions on the recipe card at the bottom.

Dough Ingredients

Milk: Make sure it’s at room temperature so the yeast can do it’s thing.
Cream cheese: Adds a luscious texture and subtle tang for a cake that tastes rich and irresistible.
Butter: Use real butter at room temperature for the best, most authentic flavor.
Sugar: This sweetens the dough just right and balances out the flavors.
Egg: A whole egg helps bind the ingredients and keeps the dough soft and smooth.
Instant yeast: Gets the dough rising quickly, creating those airy, moist layers that make this cake so delicious.
Salt: Enhances the flavors and keeps the sweetness perfectly balanced.
Flour: You can use all-purpose flour for this recipe.

Filling Ingredients

Brown sugar: Adds a delicious, caramel-like sweetness to the filling.
Flour: Keeps the filling together so it stays put while baking.
Cinnamon: Brings a warm, comforting flavor.
Pumpkin pie spice: Adding pumpkin pie spice adds a touch of fall flavors.
A bit of milk: Brushed over the dough to help the filling stick and keep everything moist.

Streusel Topping

Flour: Forms the base of the delicious, crumbly topping.
Brown sugar and sugar: A perfect blend of sweetness that crowns the cake beautifully.
Cinnamon: Adds that classic coffee cake flavor.
Butter: Real butter creates the rich, crumbly texture that’s a hallmark of a great butter streusel coffee cake.

How to Make a Butter Streusel Coffee Cake

Make the Dough

Start by mixing milk, cream cheese, butter, sugar, and egg in a large bowl.
Add in the instant yeast, salt, and flour. Mix everything until you get a shaggy dough. If it feels a little sticky, sprinkle in a bit more flour until it’s easier to handle.
Knead the dough until it’s smooth and has a soft dough texture. If you’re using an electric mixer at medium speed, this will take about 4 minutes.
Once ready, place the dough in a bowl, cover it with plastic wrap, and let it rise in a warm spot for about an hour.

For a warm proofing spot, try putting the bowl in the oven with just the light on—no need to turn it on!

Prepare the Filling & Streusel

While the dough rests, it’s time to make the filling and the crumb topping.
For the filling, combine brown sugar, flour, cinnamon, and pumpkin pie spice in a small bowl. Mix until smooth to get rid of any lumps.
Next, make the streusel. In another mixing bowl, stir together flour, brown sugar, sugar, and cinnamon. Pour in melted butter and mix until it forms a crumbly texture.

Assemble the Coffee Cake

Once the dough is ready, turn it out onto a floured surface. Roll it into a rectangle, about 14 x 12 inches. Don’t stress about the exact size—just aim for a long, flat shape.
Brush the dough with a little milk to help the filling stick. Spread the filling evenly over the dough. Cut the dough into four long strips.
Roll each strip up like you would for cinnamon rolls, sealing the edges to keep the filling inside. Then, coil the strips into two spirals and place them in greased cake pans. No cake pan? No problem—any oven-safe dish will do.
Sprinkle the crumb topping generously over each cake. Use your fingers to break up any large crumbs for that perfect, even texture.

Let Rise Again & Bake

Let the assembled cakes rise for another 30 minutes in a warm spot.
If you’re making these ahead of time, you can freeze them at this stage and bake them later. Otherwise, bake them right away.
Preheat your oven to 350°F (175°C). Bake the cakes for 30-35 minutes, or until they turn golden brown and your kitchen smells like heaven.

Other Desserts to Love

Serve & Enjoy

Remove the cakes from the oven and let them cool slightly before serving.

I love to pair this coffee cake with a cup of coffee and homemade coffee creamer.

Recipe Variations

Add a Sweet Drizzle: Once your warm cake is ready and cooled slightly, add a powdered sugar glaze. Mix powdered sugar with a little hot milk and a splash of vanilla extract for a sweet topping.
Add Nuts: Toss in some pecan halves or chopped walnuts into the streusel topping for added crunch.
Swirled Filling: Use a swirl knife to gently blend the filling into the dough for a marbled effect.

Tips to Make Ahead and Freeze

If you’re preparing these coffee cakes ahead of time, you can freeze them right after adding the streusel topping.

Wrap the unbaked cakes tightly in plastic wrap and aluminum foil.

When you’re ready to bake them, simply let them thaw at room temperature for an hour, and then allow them to rise for about 30 minutes before baking as directed.

While it may not be the exact Sara Lee coffee cake from years past, this homemade version comes incredibly close. We hope you love it as much as we do!

Visit Stacy and Jordan over at FoodPrepGuide.com where they teach traditional skills like canning, gardening, pantry management, and more. Plus get their free week-by-week plan to build up a year’s worth of shelf-stable food.

Print Pin

Copycat Sara Lee Butter Streusel Coffee Cake

Servings 2 small coffee cakes

Ingredients

Dough Ingredients:

3/4 cup milk room temperature
6 tablespoons cream cheese room temperature
6 tablespoons butter room temperature
1/4 cup sugar
1 egg
1 package instant yeast or 2 and 1/4 teaspoons
1 teaspoon salt
3 cups all-purpose flour

Filling Ingredients:

1/2 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
A bit of milk for brushing the dough

For the Streusel Topping:

1 1/4 cups flour
1/2 cup brown sugar
2 tablespoons sugar
1/4 teaspoon cinnamon
1/2 cup melted butter then cooled

Instructions

Making the Dough

Start by combining the milk, cream cheese, butter, sugar, and egg in a bowl. Add in the yeast, salt, and flour. Mix everything together until it forms a shaggy dough.
If it’s a little sticky, don’t worry—just add a small amount of extra flour.
Knead the dough until it’s soft and smooth (about 4 minutes if you’re using a stand mixer with a dough hook).
Once the dough reaches a nice, soft texture, place it in a bowl and cover it. Let it rise in a warm place for about an hour or until it looks puffy and airy.
I like to put it in my oven with just the light on for a protected proofing spot.

Preparing the Filling & Streusel

While the dough rises, you can prepare the filling and streusel.
For the filling, combine brown sugar, flour, cinnamon, and pumpkin pie spice (or nutmeg) in a small bowl. Mix well to break up any lumps.
Next, make the streusel topping by mixing together flour, brown sugar, cinnamon, and sugar. Then, pour in the melted butter and mix until it forms a crumbly mixture.

Assembling the Coffee Cake

After the dough has risen, turn it out onto a floured surface. Roll it out into a rectangle, approximately 14 inches by 12 inches. You don’t have to get your tape measure out—just aim for a long rectangular shape.
Next, brush the dough with milk. This helps the filling stick to the dough and keeps it nice and moist. Sprinkle the prepared filling evenly across the dough, then cut the dough into four strips.
Roll up each strip, pinching the edges to seal in the filling, just like you would with cinnamon rolls.
Next, coil the strips into two spirals (one for each coffee cake) and place them into greased pie pans. If you don’t have pie pans, you can make do with any oven-safe dish.
Top each coffee cake with the buttery streusel topping. For the best result, try to break up the butter into nice, crumbly pieces as you sprinkle it on top.

The Second Rise & Baking

Now, let the coffee cakes rise for another 30 minutes in a warm spot.
If you’re making them ahead of time, you can skip this step, wrap them up, and freeze them for baking on Christmas morning.
If baking right away, after the second rise, preheat the oven to 350°F (175°C) and bake for 30 minutes, or until golden brown and fragrant.

Copycat Sara Lee Butter Streusel Coffee Cake

Copycat Sara Lee Butter Streusel Coffee Cake

Why You’ll Love This Sara Lee Butter Streusel Coffee Cake Copycat Recipe