If you’re on the lookout for a dessert that captures the warm, nostalgic flavors of a cinnamon roll but in a wonderfully easy-to-bake cake form, then Big Mama’s Cinnamon Roll Cake Recipe is your new best friend. This luscious treat combines a tender, moist cake base with swirls of cinnamon sugar and a sweet vanilla glaze, delivering every bit of comfort and indulgence you crave. Imagine the aroma filling your kitchen and that first bite melting your worries away — it’s a crowd-pleaser that’s perfect for breakfast, brunch, or dessert.
Ingredients You’ll Need
The beauty of Big Mama’s Cinnamon Roll Cake Recipe lies in its straightforward ingredients that you likely already have on hand. Each component plays a key role, from the fluffy texture given by baking powder to the rich sweetness of brown sugar that shapes the iconic cinnamon swirl. With simple staples, you create a masterpiece that tastes like it took hours of skill and love.
- All-purpose flour (3 cups): The essential foundation for the cake’s soft, tender crumb.
- Salt (1/4 teaspoon): A pinch boosts flavor and balances the sweetness.
- Granulated sugar (1 cup): Adds sweetness and helps with the cake’s golden color.
- Baking powder (4 teaspoons): The magic leavening agent that makes the cake rise beautifully.
- Milk (1 1/2 cups): Keeps the batter moist and tender for each forkful.
- Large eggs (2): Provide structure and richness to the cake.
- Vanilla extract (2 teaspoons): Amplifies the cake’s sweet aroma and flavor.
- Unsalted butter, melted (1/2 cup or 1 stick): Adds richness and helps with a tender crumb.
- Brown sugar, packed (1 cup): The heart of the cinnamon swirl, offering deep sweetness.
- All-purpose flour (2 tablespoons): Helps bind the cinnamon swirl ingredients for perfect texture.
- Ground cinnamon (1 tablespoon): The star spice that gives the cake its warm, nostalgic twist.
- Unsalted butter, softened (2/3 cup): Creates a creamy base for the cinnamon swirl.
- Powdered sugar (2 cups): Forms the luscious glaze that crowns the cake.
- Milk (5 tablespoons): Smooths out the glaze for easy drizzling.
- Vanilla extract (1 teaspoon): Infuses the glaze with extra depth and sweetness.
How to Make Big Mama’s Cinnamon Roll Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, whisk together the flour, salt, granulated sugar, and baking powder — these dry ingredients form the base of your cake’s fluffy texture. Next, add the milk, eggs, vanilla extract, and melted butter to the dry mix and stir until everything is seamlessly combined into a smooth batter. Pour this batter evenly into your prepared pan, setting the stage for the cinnamon magic.
Step 2: Mix the Cinnamon Swirl
In a separate bowl, combine the packed brown sugar, flour, ground cinnamon, and softened butter. Use a spoon or fork to blend everything until the mixture becomes creamy and well incorporated — this sweet, spiced swirl is what separates this cake from any ordinary bake. Instead of folding it in, drop spoonfuls evenly over the batter, then take a knife and gently swirl through to create that signature cinnamon marbled effect. This swirling is the heart of Big Mama’s Cinnamon Roll Cake Recipe, so take your time to get it just right!
Step 3: Bake Until Golden
Place the cake in the oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the edges turn a perfect golden brown. The house will fill with the comforting scent of cinnamon and baked butter — try to resist digging in too soon, as the glaze is just moments away.
Step 4: Prepare and Drizzle the Glaze
While the cake is baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and velvety. Once the cake has cooled slightly but is still warm, drizzle the glaze evenly over the top. This final touch adds a sweet, creamy layer that perfectly balances the cinnamon’s spice and enriches every bite of the cake. Let the glaze set for a few minutes before slicing, then enjoy the irresistible combination of flavors.
How to Serve Big Mama’s Cinnamon Roll Cake Recipe
Garnishes
To elevate your cinnamon roll cake, try sprinkling a little extra cinnamon or a handful of chopped pecans on top of the glaze for a lovely crunch and nutty aroma. Fresh whipped cream or a dollop of cream cheese frosting can also add a luxurious layer, making every bite feel like a special occasion.
Side Dishes
This cake is beautifully complemented by fresh fruit like sliced strawberries or raspberries, which add a tart contrast to its sweet richness. For brunch, serve alongside a cup of strong coffee or chai tea to make your gathering feel cozy and complete.
Creative Ways to Present
For a fun twist, cut the cake into smaller squares and serve on a tiered dessert tray at your next party. You could even warm individual slices and top them with vanilla ice cream for a decadent dessert. No matter how you present it, Big Mama’s Cinnamon Roll Cake Recipe always shines as the centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), store them in an airtight container at room temperature for up to two days to keep the cake moist and the glaze fresh.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and then in foil or a freezer bag to prevent freezer burn. When properly stored, frozen slices last up to three months without losing flavor or texture.
Reheating
When ready to enjoy, reheat slices gently in the microwave for about 15 to 20 seconds. This quick warming will revive the cake’s moistness and melt the glaze just slightly to bring back that freshly baked feeling.
FAQs
Can I use a different type of flour?
All-purpose flour is ideal because it provides the perfect balance of structure and tenderness for this cake, but you can experiment with whole wheat or gluten-free flour blends, keeping in mind the texture might change slightly.
Is it possible to make this cake dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil and use your favorite plant-based milk like almond or oat milk without compromising the deliciousness.
What if I don’t have brown sugar for the swirl?
If you’re out of brown sugar, white granulated sugar mixed with a bit of molasses is a great replacement, or you can simply use extra granulated sugar, though the flavor will be a bit lighter.
Can I prepare the batter in advance?
While it’s best to bake the cake right after preparing the batter for the freshest texture, you can mix the batter and cinnamon swirl the night before and store it in the refrigerator overnight, then swirl and bake in the morning.
How do I know when the cake is perfectly baked?
The trusty toothpick test is your best bet. Insert a toothpick in the center, and if it comes out clean or with just a few moist crumbs, your cake is done baking.
Final Thoughts
Big Mama’s Cinnamon Roll Cake Recipe is more than just a cake — it’s a warm hug in dessert form that’s effortless to make and sure to impress. Whether you’re serving it for breakfast, brunch, or a comforting dessert, this recipe promises to bring smiles and a little southern charm to your table. Give it a try; once you taste it, it will quickly become a beloved favorite in your home, just like it has in mine!
Print
Big Mama’s Cinnamon Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern-American
- Diet: Vegetarian
Description
Big Mama’s Cinnamon Roll Cake is a delightful and easy-to-make dessert that captures the classic cinnamon roll flavors in a moist, marbled cake form. With a cinnamon-sugar swirl baked right into the batter and topped with a sweet vanilla glaze, this cake is perfect for breakfast, brunch, or as a comforting dessert. Its tender crumb and rich cinnamon flavors make it a family favorite that’s best served warm.
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
For the cinnamon swirl:
- 1 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2/3 cup unsalted butter, softened
For the glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking and ensure even baking.
- Mix dry cake ingredients: In a large bowl, combine the flour, salt, granulated sugar, and baking powder, mixing them well to distribute the leavening evenly.
- Add wet ingredients: Pour in the milk, eggs, vanilla extract, and melted butter into the dry mix, then stir until you achieve a smooth, uniform batter without lumps.
- Pour batter into pan: Evenly spread the batter into the prepared baking pan, smoothing the surface with a spatula for an even bake.
- Make cinnamon swirl mixture: In a separate bowl, blend together the brown sugar, flour, cinnamon, and softened butter until the mixture is creamy and well combined.
- Add cinnamon swirl to batter: Drop spoonfuls of the cinnamon mixture evenly over the cake batter, then use a knife to gently swirl the cinnamon mixture through the batter creating a marbled pattern.
- Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare the glaze: While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze the cake: Once the cake has cooled slightly after baking, drizzle the glaze evenly over the top.
- Serve: Allow the glaze to set for a few minutes before slicing. Serve the cake warm for the best flavor experience.
Notes
- Best served warm for a soft, melty texture.
- Can be reheated in the microwave for a few seconds to refresh.
- Perfect for breakfast, brunch, or as a comforting dessert.
- You can store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Use fresh cinnamon for the best flavor intensity in the swirl.
