If you’ve ever wished for the comfort of a homemade cinnamon roll but wanted something even easier, Big Mama’s Cinnamon Roll Cake is about to become your new favorite treat. Picture everything you love about soft, gooey cinnamon rolls — golden cake, luscious swirls of brown sugar and cinnamon, and that perfect drizzle of vanilla glaze — all coming together in a single, crowd-pleasing dessert. Whether it’s a cozy weekend breakfast, a festive brunch, or an after-dinner indulgence, this cake delivers big, heartwarming flavors with far less fuss than traditional rolls.
Ingredients You’ll Need
Making Big Mama’s Cinnamon Roll Cake is refreshingly straightforward, using just a handful of everyday ingredients that each play their own delicious role. Every component, from creamy butter to fragrant cinnamon, works together to give this treat its comforting flavor and beautiful layers. Here’s what you’ll need and why you don’t want to skip a single one.
- All-purpose flour: The foundation for the soft, tender cake, giving it the perfect structure without being dense.
- Granulated sugar: Sweetens the batter, making sure each bite balances the cinnamon notes.
- Baking powder: This is the secret to a light, airy cake that rises beautifully in the oven.
- Salt: Just a touch to deepen all the sweet, buttery, and spicy flavors.
- Whole milk: Adds moisture for a plush and melt-in-your-mouth texture.
- Large eggs: Hold everything together and give the cake its richness.
- Vanilla extract: Enhances both the cake and the glaze with a cozy, aromatic undertone.
- Unsalted butter (melted): Delivers richness and a signature buttery taste throughout the batter.
- Unsalted butter (softened): Forms the base of the irresistible cinnamon swirl, ensuring it stays gooey and distinct.
- Light brown sugar: Brings that deep, caramel-like sweetness to the swirl, just like a classic roll.
- All-purpose flour (for swirl): Thickens the cinnamon swirl so it doesn’t sink into the cake as it bakes.
- Ground cinnamon: The star spice, giving every bite a warming aroma and flavor punch.
- Powdered sugar: Creates a silky-smooth glaze to finish the cake with a sweet, glossy touch.
- Milk (for glaze): Loosens the glaze just enough so it drapes perfectly over the warm cake.
- Vanilla extract (for glaze): Infuses the glaze with extra warmth and classic dessert flavor.
How to Make Big Mama’s Cinnamon Roll Cake
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Give your trusty 9×13-inch baking dish a thorough greasing so the cake pops out easily and stays beautifully golden, not stuck to the pan.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together your flour, granulated sugar, baking powder, and salt. Next, add the milk, eggs, and vanilla extract. Gently stir everything together, then pour in the melted butter. Mix until a smooth, lump-free batter forms — it should be thick but pourable, setting the stage for those signature swirls.
Step 3: Pour the Batter into the Dish
Once your batter is ready, pour it evenly into the greased baking dish. Use a spatula to spread it out if needed so the surface is level. This gives your cinnamon swirl the perfect canvas to shine.
Step 4: Make the Cinnamon Swirl
In a separate bowl, combine the softened butter, light brown sugar, flour, and ground cinnamon. Mix until you get a thick, decadent paste. Don’t worry if it seems heavy — those dollops will become gooey, molten rivers of cinnamon sugar once baked.
Step 5: Swirl and Bake
Spoon generous heaps of the cinnamon mixture all over the cake batter. Then, using a butter knife or spatula, gently swirl the cinnamon filling into the batter. Aim for big, looping patterns to distribute the flavor while still leaving some thick pockets. Slide the dish into the oven and bake for 35 to 40 minutes, or until the center springs back and a toothpick comes out clean.
Step 6: Make and Drizzle the Glaze
While the cake is still warm (but not piping hot), whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle that glorious glaze generously over the cake. The warmth ensures the icing slips into every crevice, giving you that trademark cinnamon roll sheen.
How to Serve Big Mama’s Cinnamon Roll Cake
Garnishes
For the ultimate bakery-style experience, dust the top with a little extra powdered sugar or sprinkle with finely chopped pecans. A touch of orange zest can add brightness if you’re feeling adventurous. Serving it warm is non-negotiable — that’s when the aroma and gooeyness are at their peak!
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee, a tall glass of cold milk, or even a little scoop of vanilla ice cream when you want it à la mode. For brunch, consider serving alongside fresh fruit or a simple egg dish to balance all that wonderful sweetness.
Creative Ways to Present
If you want to wow your guests, slice Big Mama’s Cinnamon Roll Cake into thick, generous squares and serve on individual plates with an extra drizzle of glaze. Or, cut into bite-sized cubes and thread onto skewers for a fun dessert platter at parties. A small ramekin of glaze on the side for dipping? Always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the dish tightly with plastic wrap or transfer slices to an airtight container. The cake will stay moist and tender at room temperature for up to 3 days. The flavors deepen as it sits, making day-two (or three) slices just as satisfying.
Freezing
Big Mama’s Cinnamon Roll Cake freezes beautifully. Once cooled, cut into individual portions, wrap well in plastic and foil, and pop them in a freezer-safe bag. They’ll keep for up to two months. Thaw overnight in the fridge or on the counter for a quick, sweet fix whenever you need it.
Reheating
For that fresh-from-the-oven warmth, reheat slices in the microwave for about 15–20 seconds, or covered in a 300°F oven for 10 minutes. The glaze melts just enough, and the cake returns to that freshly-baked softness everyone craves.
FAQs
Can I make Big Mama’s Cinnamon Roll Cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. If you prefer, add the glaze just before serving for maximum freshness and shine.
Is it possible to use low-fat milk or dairy-free alternatives?
Yes! While whole milk gives the richest flavor, low-fat or non-dairy milks like almond or oat work well and still keep the cake moist and tender.
Can I add nuts or raisins to Big Mama’s Cinnamon Roll Cake?
Go for it — chopped pecans, walnuts, or raisins blend right in with the cinnamon swirl. Just sprinkle them over the batter with the swirl for extra texture and flavor.
What if I don’t have a 9×13-inch pan?
You can use smaller pans, but the cake may be a bit thicker, so add 5 to 10 extra minutes to the bake time and watch closely for doneness. Even muffin tins work in a pinch for individual treats!
How do I keep the cinnamon swirl from sinking?
Resist the urge to over-swirl; big, gentle swirls on top will keep the cinnamon mixture from dropping to the bottom. The bit of flour in the swirl helps it hold its place, too.
Final Thoughts
There’s something undeniably special about sharing a pan of Big Mama’s Cinnamon Roll Cake fresh from the oven, the smell of cinnamon filling the kitchen. Whether you bake it for a holiday gathering or a quiet Sunday morning, this cake is pure comfort and joy — the kind of recipe that quickly becomes a family tradition. Try it once, and I promise you’ll be making it again and again.
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Big Mama’s Cinnamon Roll Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of Big Mama’s Cinnamon Roll Cake. This easy-to-make dessert combines all the delicious elements of a classic cinnamon roll in a delightful cake form.
Ingredients
For the cake batter:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter (melted)
For the cinnamon swirl:
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Make the cake batter: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter. Pour the batter into the prepared dish.
- Prepare the cinnamon swirl: In a separate bowl, mix softened butter, brown sugar, flour, and cinnamon to form a paste. Drop spoonfuls over the batter and swirl gently with a knife.
- Bake the cake: Bake for 35–40 minutes until a toothpick comes out clean.
- Glaze the cake: While warm, whisk together powdered sugar, milk, and vanilla. Drizzle over the cake.
- Serve: Let the cake cool slightly before slicing and serving.
Notes
- This cake tastes just like a gooey cinnamon roll but is quicker to make.
- Add chopped pecans to the cinnamon swirl for extra flavor.
- Best served warm, but can be stored at room temperature for 2–3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
