There is something irresistibly comforting about the sweet, cinnamon-spiked scent wafting through the kitchen that signals a truly special treat is underway. Big Mama’s Cinnamon Roll Cake Recipe takes all the best parts of a classic cinnamon roll—the tender dough, the rich cinnamon swirl, and the luscious glaze—and transforms them into a soft, moist cake that you can slice and share with ease. It’s the perfect way to satisfy that cinnamon roll craving without the fuss of rolling dough, and it delivers that nostalgic warmth with every bite. Whether you’re making it for a cozy weekend brunch or a sweet ending to a family dinner, this cake is a guaranteed crowd-pleaser that feels like a warm hug from Big Mama herself.
Ingredients You’ll Need
Ingredients You’ll Need
To whip up Big Mama’s Cinnamon Roll Cake Recipe, you only need a handful of simple, pantry-friendly ingredients. Each one plays a crucial role: the flour and baking powder give the cake its fluffy structure, the sugars bring sweetness and depth, and the butter adds richness and moisture, while the cinnamon pack in that signature warm spice.
- 2 cups all-purpose flour: The backbone of the cake, providing structure and a tender crumb.
- 1 tablespoon baking powder: Helps the cake rise and stay light.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor.
- 1 cup milk: Adds moisture and richness for a soft texture.
- 1/2 cup granulated sugar: Sweetens the cake batter perfectly.
- 1/4 cup unsalted butter, melted: Brings richness and a buttery flavor to the cake.
- 2 large eggs: Bind ingredients together and add structure.
- 1 teaspoon vanilla extract: Deepens the overall flavor with a lovely aroma.
- 1/2 cup unsalted butter, softened: Essential for the cinnamon swirl’s creamy texture.
- 1 cup brown sugar, packed: Adds a caramel-like sweetness to the cinnamon filling.
- 1 tablespoon ground cinnamon: The star spice that brings cozy warmth to the swirl.
- 1 cup powdered sugar: Used for the smooth, sweet glaze on top.
- 2 tablespoons milk: Thins the glaze for drizzling.
- 1/4 teaspoon vanilla extract: Infuses the glaze with fragrant flavor.
How to Make Big Mama’s Cinnamon Roll Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures the oven is perfectly heated and ready for your cake to bake evenly. Grease and flour a 9×13-inch baking pan so your cake won’t stick and will come out perfectly formed.
Step 2: Prepare the Cake Batter
In a large bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning. In a separate bowl, combine the milk, granulated sugar, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry and gently stir until everything is just combined—overmixing can make the cake dense, and we want tender fluffiness here!
Step 3: Make the Cinnamon Swirl
Next, in a small bowl, blend the softened butter, brown sugar, and cinnamon until smooth and creamy. This mixture will create the irresistible cinnamon ribbons throughout your cake, bringing that signature swirl of spice and sweetness.
Step 4: Assemble the Cake
Pour the cake batter into your prepared pan, smoothing it out evenly. Spoon dollops of the cinnamon mixture on top in various spots. Then, with a knife or toothpick, swirl the cinnamon mixture through the batter to create beautiful marbled patterns that mean every slice gets a taste of cinnamon magic.
Step 5: Bake the Cake
Bake your cake for 30 to 35 minutes until it’s golden brown and a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this stage is simply heavenly and impossible to resist.
Step 6: Make the Glaze
While the cake is cooling just enough to handle, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze. This sweet drizzle adds a glossy finish and a melting touch of sugar frosting that ties the whole cake together.
Step 7: Serve
Once slightly cooled, drizzle the glaze generously over the top of the cake. Best enjoyed warm or at room temperature, each bite delivers the perfect harmony of soft cake, gooey cinnamon swirl, and sweet glaze.
How to Serve Big Mama’s Cinnamon Roll Cake Recipe
Garnishes
Brighten up your slices with a few slivered almonds or a sprinkle of freshly chopped pecans to add a delightful crunch. A light dusting of cinnamon or a few fresh berries can add pops of color and fresh flavor to complement the cake’s cozy sweetness.
Side Dishes
This cake shines at breakfast or brunch alongside rich, creamy coffee or a frothy latte. For a heartier spread, serve with fresh fruit salad or a dollop of whipped cream to balance the sweetness with freshness and lightness.
Creative Ways to Present
Try serving Big Mama’s Cinnamon Roll Cake Recipe as a dessert parfait by layering cake crumbles with vanilla yogurt or mascarpone and a drizzle of honey. Or cut into bite-sized squares and serve as finger bites at a party, allowing guests to enjoy the comforting flavors one sweet morsel at a time.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or keep it in an airtight container to retain moisture. Stored at room temperature, it will stay fresh for up to 2 days; if refrigerated, it can last about 4 days without drying out.
Freezing
You can freeze the cake either frosted or unfrosted. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
Warm individual slices gently in the microwave for 15-20 seconds or place in a low oven (about 300°F) for 10 minutes. This refreshes the cake’s softness and makes the glaze gooey and delightful, just like freshly baked.
FAQs
Can I use a different type of flour in Big Mama’s Cinnamon Roll Cake Recipe?
All-purpose flour is ideal for this recipe, but if you want to try whole wheat or gluten-free flour, make sure to use a blend designed for baking to maintain a similar texture. You might notice a slight difference in density and taste, but it can still be delicious.
Is it possible to make the cake dairy-free?
Yes! Substitute the milk with almond, oat, or soy milk and use a dairy-free butter alternative. The flavors remain lovely, but keep in mind the texture might be a bit different since dairy adds richness.
Can I double the recipe for a larger batch?
Absolutely! Just double all ingredients and bake in a larger pan—perhaps a 9×18 inch sheet pan—or two 9×13 pans. Baking times may vary slightly, so keep an eye on the cake and test for doneness with a toothpick.
How do I get that perfect cinnamon swirl pattern?
The key is not to over-swirl the cinnamon mixture into the batter. Dollop it on and gently swirl with a knife just a few times. This creates those lovely marbled ribbons rather than blending it completely.
Can this cake be made ahead of time for a party?
Definitely! Bake the cake the day before, store it properly, then add the glaze just before serving so it stays fresh and looks beautiful for your guests. It’s a stress-free way to bring Big Mama’s flavors to your table.
Final Thoughts
Big Mama’s Cinnamon Roll Cake Recipe is truly a heartwarming, easy-to-make dessert that brings the nostalgic joy of cinnamon rolls to the simplicity of a cake. It’s perfect for sharing with loved ones or treating yourself to a little slice of comfort. Once you try this recipe, it’s sure to become one of your favorites to bake again and again, so go ahead and make your kitchen smell like a sweet, cinnamon-filled paradise today!
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Big Mama’s Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Big Mama’s Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll flavors, baked into a soft, marbled cake topped with a luscious vanilla glaze. Perfect for breakfast or dessert, this cake combines a tender, moist crumb with swirls of cinnamon sugar and a sweet finishing glaze.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure even baking.
- Prepare the cake batter: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents. In a separate bowl, whisk the milk, granulated sugar, melted butter, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can make the cake tough.
- Make the cinnamon swirl: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until smooth and well incorporated. This mixture will create the signature cinnamon swirls in the cake.
- Assemble the cake: Pour the prepared batter into the greased baking pan, spreading it out evenly. Spoon the cinnamon butter mixture over the top in dollops. Use a knife or toothpick to swirl the cinnamon mixture through the batter, creating a marbled cinnamon effect throughout the cake.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Make the glaze: While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Serve: Drizzle the glaze over the warmed or room temperature cake before serving to add a sweet, creamy finish that complements the cinnamon swirl beautifully.
Notes
- Ensure the softened butter for the cinnamon swirl is not melted to maintain the right texture.
- Do not overmix the batter to keep the cake tender and light.
- The cake is best served warm or at room temperature for the best flavor and texture.
- You can add chopped nuts or raisins to the cinnamon swirl for added texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
