Description
Big Mama’s Cinnamon Roll Cake is a delightful, easy-to-make dessert that combines the flavors of a classic cinnamon roll in a soft, cake-like form. Topped with a sweet glaze, it’s perfect for breakfast, brunch, or as a comforting dessert after any meal. Enjoy the warm cinnamon swirl and smooth glaze with each bite!
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
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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 oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix flour, salt, sugar, and baking powder. Add milk, eggs, and vanilla, and mix until smooth. Gradually add melted butter, mixing it into the batter.
- Pour the batter into the prepared pan.
- In a medium bowl, mix softened butter, brown sugar, flour, and cinnamon for the swirl until smooth. Drop dollops of this mixture over the batter and swirl using a knife to create a marbled effect.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the glaze by whisking powdered sugar, milk, and vanilla until smooth.
- After baking, remove the cake from the oven and drizzle with glaze. Allow to cool slightly before serving.
Notes
- Add nuts like walnuts or pecans to the cinnamon swirl for extra flavor and texture.
- Substitute cream cheese frosting for the glaze for a tangy twist.
- Make the cake gluten-free by using a gluten-free flour blend.
- Store leftovers in an airtight container for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast, Brunch
- Method: Baking
- Cuisine: American
