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
Scale
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
