Big Mama’s Cinnamon Roll Cake

Why You’ll Love This Recipe

If you love the warm, comforting flavors of cinnamon rolls but don’t want to spend hours rolling and waiting for dough to rise, this recipe is a game-changer. The soft cake base is infused with cinnamon swirl goodness, topped with a luscious glaze that makes every bite a treat. It’s incredibly easy to make and delivers all the flavors you crave, without the hassle of traditional cinnamon rolls. Plus, it’s perfect for a crowd—whether you're hosting brunch or just looking for a cozy dessert.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1 ½ cups milk
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ 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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large bowl, mix together the flour, salt, sugar, and baking powder. Add in the milk, eggs, and vanilla extract, and stir until smooth. Gradually incorporate the melted butter, mixing until fully combined.
3. Pour the batter into the prepared baking pan, spreading it evenly.
4. In a medium bowl, prepare the cinnamon swirl by mixing together the softened butter, brown sugar, flour, and cinnamon until smooth. Drop spoonfuls of the cinnamon mixture over the batter and use a knife to swirl it into the cake batter, creating a marbled effect.
5. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a bowl until smooth.
7. Once the cake is finished baking, remove it from the oven and drizzle the glaze evenly over the warm cake.
8. Allow the cake to cool slightly before serving. For the best flavor, let it rest for a few minutes before slicing.

Servings and Timing

• Prep time: 15 minutes
• Cooking time: 40 minutes
• Total time: 55 minutes
• Servings: 12 servings

Variations

• Cinnamon Roll Cake with Nuts: Add chopped pecans or walnuts to the cinnamon swirl for extra texture and flavor.
• Apple Cinnamon Roll Cake: Add diced apples to the batter for a fruity twist on this cinnamon treat.
• Chocolate Cinnamon Roll Cake: Incorporate mini chocolate chips into the batter or swirl them into the cinnamon mixture for a chocolaty variation.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate for up to 1 week.
• Reheating: Warm slices in the microwave for about 10-15 seconds or reheat in the oven at 300°F (150°C) for 10 minutes to enjoy it just as fresh.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake ahead of time and store it in the fridge for up to 1 day before baking. Simply follow the recipe and bake it when you’re ready.

Can I freeze the cake?

Yes, this cake can be frozen for up to 2 months. Allow it to cool completely, then wrap tightly in plastic wrap and foil before freezing. To reheat, thaw in the fridge overnight and warm it in the oven.

Can I substitute the milk with a non-dairy alternative?

Yes, feel free to use almond milk, soy milk, or any other non-dairy milk in place of regular milk.

What should I do if my cake is too dry?

If your cake comes out too dry, it could be because the batter was overmixed. Be sure to mix just until the ingredients are combined. You could also try adding a little extra butter to make the cake more moist.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake it for a few more minutes.

Can I use salted butter instead of unsalted butter?

Yes, you can substitute salted butter, but be sure to reduce the amount of added salt in the recipe to account for the salt in the butter.

Can I add frosting instead of glaze?

You can definitely swap the glaze for frosting if you prefer! A cream cheese frosting or simple buttercream would complement the cake well.

Can I make the cinnamon swirl ahead of time?

Yes, the cinnamon swirl mixture can be made ahead of time and stored in the refrigerator for up to 1 day before using it in the cake.

Can I make this cake in a different pan size?

Yes, you can adjust the pan size, but the baking time may change depending on the thickness of the batter. If using a smaller pan, the cake will likely take longer to bake.

Can I use brown sugar in the glaze?

For a richer flavor, you can use brown sugar in the glaze, but it will give the glaze a different texture and color than the traditional powdered sugar glaze.

Conclusion

Big Mama’s Cinnamon Roll Cake is a crowd-pleasing dessert that combines the flavors of cinnamon rolls with the ease of a cake. Its soft, buttery texture paired with the rich cinnamon swirl and sweet glaze make it an irresistible treat. Whether you're serving it for breakfast or dessert, it’s sure to become a favorite in your recipe rotation!

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Big Mama’s Cinnamon Roll Cake is a delicious combination of a soft, buttery cake and a rich cinnamon sugar swirl, topped with a sweet vanilla glaze. This easy-to-make cinnamon roll-inspired cake is perfect for breakfast, dessert, or any time you’re craving a comforting treat. No need for yeast or waiting for dough to rise—just mix, bake, and enjoy!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cake:

• 3 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1 ½ cups milk
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ 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

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Instructions

• Preheat & Prepare the Pan: Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
• Make the Cake Batter: In a large bowl, mix together flour, salt, sugar, and baking powder. Add milk, eggs, and vanilla extract, stirring until smooth. Gradually add melted butter, mixing until fully incorporated. Pour the batter evenly into the prepared pan.
• Prepare the Cinnamon Swirl: In a separate bowl, mix softened butter, brown sugar, flour, and cinnamon until smooth. Drop spoonfuls over the batter and use a knife to swirl it through, creating a marbled effect.
• Bake the Cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Make the Glaze: While the cake is baking, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
• Glaze the Cake: Once baked, remove the cake from the oven and drizzle the glaze evenly over the warm cake.
• Cool & Serve: Let the cake cool slightly before slicing. Serve warm and enjoy!

Notes

• For extra texture, add chopped pecans or walnuts to the cinnamon swirl.
• For a fruity twist, mix diced apples into the batter.
• To make it extra indulgent, swap the glaze for cream cheese frosting.