Make the crumb topping. Mix together the flour, 1 cup of sugar, 3 tablespoons ground cinnamon, and salt together. Mix in the butter with a pastry cutter or your hands until it comes together into large crumbs. Store in the freezer until needed.

Grease and flour an 8-inch springform pan with butter. Preheat the oven to 350 degrees F.

In a smaller bowl, mix together the eggs, sour cream, and vanilla together until well combined.

In a mixing bowl fitted with a paddle attachment, add the flour, sugar, baking powder, baking soda, and salt together.

Add in the butter and beat until the mixture resembles wet sand.

Add in the sour cream mixture and mix until combined, the mixture should be light and fluffy, but with a few lumps.

Pour in half the batter into the pan and add about half the crumble mixture over the batter. Add the remaining brown sugar and cinnamon over the crumble. Top with the remaining batter, then the remaining crumb topping.

Bake for about 55 - 60 minutes, or until a toothpick comes out clean.

Remove from the oven and allow to cool in the pan for about 20 minutes. Run a knife between the cake and the pan, then open the pan.

Remove the cake and allow to cool for another 10 minutes.

While the cake is baking, add the ingredients together for the cream cheese icing and mix until well combined. Drizzle over the cinnamon roll coffee cake.