If you’re in the mood for something that wraps you in a loving, cinnamon-spiced hug, you’re about to fall head over heels for Big Mama’s Cinnamon Roll Cake. This recipe embodies everything we love about gooey cinnamon rolls, but with the ease and comfort of a quick-bake cake. Every bite is loaded with swirls of brown sugar and cinnamon, topped with a melt-in-your-mouth glaze that soaks right into the warm cake beneath. It’s destined to become your new brunch favorite or your most-requested potluck dessert—trust me, it’s pure, soul-soothing goodness.
Ingredients You’ll Need
With just a handful of everyday staples, you can create a cake that captures all the magic of homemade cinnamon rolls. Each ingredient here has its own special part to play, from building a tender, rich crumb to creating those iconic cinnamon swirls and luxurious glaze.
- All-purpose flour: This is the backbone of the cake, giving it structure and a tender bite.
- Salt: Just a pinch balances all that sweetness and enhances every flavor.
- Granulated sugar: Classic white sugar sweetens the cake batter and keeps it beautifully moist.
- Baking powder: Acts as our leavening agent, so the cake bakes up fluffy and light.
- Whole milk: Adds rich flavor and a soft crumb; don’t swap for low-fat here!
- Large eggs: Bind the ingredients and add lovely richness to the cake.
- Vanilla extract: Brings warm, aromatic depth to both the cake and the glaze.
- Unsalted butter (melted): Lends a melt-in-your-mouth texture and extra flavor to the batter.
- Unsalted butter (softened): Essential for a creamy, spreadable cinnamon swirl—let it come fully to room temperature.
- Brown sugar (packed): Makes those swirls gooey and caramel-like, with deeper notes than regular sugar.
- All-purpose flour (for swirl): Just a touch thickens the cinnamon filling, so it bakes up with a tender, slightly chewy texture.
- Ground cinnamon: The star of the show, providing warmth, spice, and that signature cinnamon roll aroma.
- Powdered sugar: Gives the glaze its silky, pourable consistency.
- Milk (for glaze): Loosens the powdered sugar into an irresistibly creamy topping.
- Vanilla extract (for glaze): Rounds out the glaze with a soft hint of vanilla sweetness.
How to Make Big Mama’s Cinnamon Roll Cake
Step 1: Prep Your Baking Dish and Oven
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray. This not only prevents sticking but also helps create those beautiful golden edges that make Big Mama’s Cinnamon Roll Cake so tempting right from the oven.
Step 2: Make the Cake Batter
In a large bowl, whisk together the flour, salt, granulated sugar, and baking powder. This ensures the leavening and salt get evenly distributed. Next, add the milk, eggs, and vanilla extract, and stir until mostly combined. Pour in the melted butter and whisk everything together until just smooth—this keeps the cake fluffy and avoids overmixing. Pour the batter into your prepared baking dish and spread it into an even layer.
Step 3: Whip Up the Cinnamon Swirl
In a medium bowl, use a spatula (or a sturdy spoon) to mix the softened butter, brown sugar, flour, and cinnamon. Stir everything together until it transforms into a thick and creamy paste. Drop heaping spoonfuls of this cinnamon mixture over the cake batter. Now comes the magic: take a butter knife and drag it gently through the batter in long, figure-eight swirls. This creates beautiful ribbons of cinnamon throughout your cake, so every slice is full of flavor.
Step 4: Bake to Perfection
Slide your cake into the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top springs back gently and a toothpick inserted in the center comes out clean. The cinnamon swirls will bubble up, making the kitchen smell absolutely incredible. Resist the urge to dig in right away—it needs just a minute to set!
Step 5: Glaze While Warm
While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract to create a silky, pourable glaze. As soon as the cake comes out, drizzle the glaze generously over the warm cake. Let it sit for a few minutes so the glaze can seep into those cinnamon crevices—it’s okay if some pools on top. Serve slices warm or let them cool to room temperature for ultimate cake-meets-cinnamon roll bliss.
How to Serve Big Mama’s Cinnamon Roll Cake
Garnishes
For that extra wow-factor, finish each slice with a sprinkle of powdered sugar, a handful of toasted pecans, or even a few curls of white chocolate. The nuts add a buttery crunch, while the powdered sugar brings a touch of old-fashioned charm—just like Big Mama would do herself.
Side Dishes
If you’re serving Big Mama’s Cinnamon Roll Cake for brunch, pair it with fresh fruit like berries or citrus wedges to balance the sweetness. For something heartier, scrambled eggs and crispy bacon make a fabulous breakfast spread—and coffee or spiced chai is simply a must alongside every bite.
Creative Ways to Present
Turn Big Mama’s Cinnamon Roll Cake into a true dessert centerpiece by serving it warm, topped with a scoop of vanilla ice cream or a dollop of softly whipped cream. For parties, cut the cake into bite-sized squares and pile them on a rustic wooden board with a variety of glazes and fresh berries so everyone can build their perfect bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, simply cover your baking dish with foil or transfer slices to an airtight container. At room temperature, Big Mama’s Cinnamon Roll Cake will stay soft and lovely for up to three days. You can pop it in the fridge for up to a week, but it’s best to let slices come to room temperature before enjoying for the best texture.
Freezing
To freeze, slice the cake and wrap each piece tightly in plastic wrap, or store in freezer-safe containers. The cake will keep its delightful flavor for up to two months. To thaw, let slices sit at room temperature or reheat gently to reawaken the gooey glaze and cinnamon swirls.
Reheating
For that fresh-from-the-oven experience, microwave slices for 15 to 20 seconds or warm larger portions in a 300°F oven, covered with foil, until just heated through. If you crave a little extra glaze, whisk up a small batch and drizzle over after warming for a bakery-worthy finish.
FAQs
Can I add nuts or raisins to the cake?
Absolutely! Big Mama’s Cinnamon Roll Cake is very forgiving—you can fold chopped pecans, walnuts, or even raisins into the cinnamon swirl before swirling it into the cake. This adds texture and a little surprise in every bite.
How do I know when the cake is done baking?
The top should look golden and slightly crisp, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Try not to overbake, as the cake is best when it’s soft and a little gooey from those cinnamon ribbons.
Can I make this recipe dairy-free?
You can swap the milk and butter for non-dairy alternatives like oat milk and vegan butter. Keep in mind that the flavor and texture will change a little, but the recipe works beautifully with these substitutions.
Is it possible to prep this ahead for brunch?
Definitely! Assemble and swirl the batter as instructed, then cover and refrigerate overnight. Bake in the morning and finish with the warm glaze for a fresh, effortless brunch treat.
Can I use a smaller baking pan?
A 9×13-inch dish is traditional for Big Mama’s Cinnamon Roll Cake, but you can use two 8-inch square pans or a larger casserole dish. Just monitor the baking time, as it may finish a few minutes sooner or later depending on pan size.
Final Thoughts
I can’t encourage you enough to make Big Mama’s Cinnamon Roll Cake at home—once you smell that cinnamon cloud in your kitchen and taste the sweet swirl in every slice, you’ll realize why this cake holds a spot in every family gathering and lazy weekend brunch. Give it a try, and share a little homemade comfort with someone you love!
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: American
- Diet: Vegetarian
Description
Big Mama’s Cinnamon Roll Cake is a delightful twist on traditional cinnamon rolls, presented in cake form. With a buttery, cinnamon-infused swirl and a sweet glaze drizzled over a tender cake base, this dessert is a crowd-pleaser for any occasion.
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 whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
For the cinnamon swirl:
- 1 cup unsalted butter, softened
- 1 cup 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: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the cake batter: In a large bowl, whisk together flour, salt, sugar, and baking powder. Add milk, eggs, vanilla extract, and melted butter. Pour the batter into the prepared dish.
- Create the swirl: In a medium bowl, mix softened butter, brown sugar, flour, and cinnamon. Drop spoonfuls over the cake batter and swirl gently with a knife.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze the cake: Drizzle the warm cake with the glaze and let it set before serving.
Notes
- This cake is ideal for brunch or dessert.
- For added flavor, consider adding chopped pecans to the cinnamon swirl.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
