Ingredients for Warm Cinnamon Streusel Breakfast Squares
For the cake layer:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- 1 1/2 cups flour
- 1 teaspoon baking powder
For the cinnamon streusel (about 1/2 cup total):
- 1/4 cup cold butter, cubed
- 1/4 cup sugar (or half white, half brown sugar)
- 1 teaspoon ground cinnamon
- 2–3 tablespoons flour, just enough to form soft crumbs
Nutrition (per square, approximate): 210 kcal | 8 g fat | 30 g carbs
How I Make Warm Cinnamon Streusel Breakfast Squares
1. Prepare the pan and oven
I start by heating the oven to 350°F (175°C). I line an 8×8‑inch square baking pan with parchment paper, leaving a little overhang on two sides so I can lift the cake out easily later. A quick mist of nonstick spray on the parchment helps everything release cleanly and keeps the corners from sticking.
2. Make the cinnamon streusel
Before mixing the batter, I stir together the sugar, cinnamon, and 2 tablespoons of flour in a small bowl. I add the cold butter cubes and use my fingers or a pastry cutter to rub everything together until I see clumps and sandy crumbs. If the mixture looks too wet, I sprinkle in another spoonful of flour until it holds small clumps. Then I pop the bowl into the fridge so the streusel stays cold—cold butter is the secret to a crisp, crumbly topping.
3. Cream the butter and sugar
In a larger mixing bowl, I beat the softened butter and sugar together until the mixture turns light and fluffy. This usually takes 2–3 minutes with a hand mixer. Creaming adds a bit of air to the batter and gives the breakfast squares a soft, tender crumb once baked.
4. Add the egg and milk
Next, I beat in the egg until fully incorporated and the mixture looks smooth. Then I pour in the milk and mix again. At this stage the batter might look slightly curdled—that’s normal, because the flour will bring it all together in the next step.
5. Fold in the dry ingredients
In a separate bowl, I whisk together the flour and baking powder. I add this dry mixture to the wet ingredients and gently fold with a spatula just until no streaks of flour remain. I’m careful not to overmix; once the flour is in, too much stirring can make the cake tough instead of plush. The batter will be fairly thick, which is exactly what I want for sturdy breakfast squares that slice cleanly.
6. Spread the batter and add streusel
I scrape the batter into the prepared pan and use a spatula or offset knife to spread it evenly into all the corners. If it sticks, I lightly dampen my spatula or use a piece of parchment to press it flat. Then I grab the chilled streusel and crumble it generously over the top, covering the surface from edge to edge. A thick streusel layer is what makes these Warm Cinnamon Streusel Breakfast Squares feel like true coffee‑cake bars.
7. Bake until golden and set
I bake the pan for 28–32 minutes, depending on my oven, until the top is lightly golden and the streusel looks dry and crisp. To check doneness, I insert a toothpick into the center; it should come out clean or with just a few soft crumbs, but no wet batter. If needed, I give it a couple more minutes and check again.
Once baked, I set the pan on a wire rack and let the cake cool in the pan for at least 15–20 minutes. This short rest allows the crumb to set so the squares hold their shape while still tasting wonderfully warm.
8. Slice and serve warm
When the cake has cooled to warm, I use the parchment overhang to lift it out onto a cutting board. I slice it into 9 large or 12 smaller squares, depending on who I’m feeding. I love serving these slightly warm, sometimes with a light dusting of powdered sugar or even a quick vanilla glaze for a brunch‑worthy finish.