Big Mama’s Cinnamon Roll Cake

If you love the comforting flavors of classic cinnamon rolls, you’re going to fall head over heels for Big Mama’s Cinnamon Roll Cake! This cake captures all the gooey, buttery, cinnamon-sugar goodness of traditional rolls but is so much easier to make. It’s tender, fluffy, and topped with a sweet glaze that soaks into every delicious bite. Perfect for breakfast, brunch, or dessert!

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Why You’ll Love This Recipe
Quick Cinnamon Roll Fix – All the flavor of cinnamon rolls without the long rise times.
Soft and Moist – A tender cake base that melts in your mouth.
Family Favorite – Perfect for holidays, gatherings, or lazy weekends.
Easy to Make – No complicated yeast or dough skills required.
Versatile – Great served warm, room temperature, or even chilled.

Ingredients You’ll Need

For the Cake Batter:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 tsp baking powder
• ½ tsp salt
• 1 ½ cups whole milk
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup unsalted butter, melted

For the Cinnamon Filling:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tbsp all-purpose flour
• 1 tbsp ground cinnamon

For the Glaze:

• 2 cups powdered sugar
• 5 tbsp whole milk
• 1 tsp vanilla extract

Tools You’ll Need

• 9×13 inch baking pan
• Large mixing bowls
• Electric mixer or whisk
• Rubber spatula
• Toothpick or skewer (for swirling)

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Stir in the melted butter until the batter is smooth and evenly mixed.
6. Pour the batter into the prepared baking pan and spread it out evenly.

Step 2: Make the Cinnamon Filling

1. In a medium bowl, cream together the softened butter, brown sugar, flour, and cinnamon until well blended.
2. Drop spoonfuls of the cinnamon mixture over the cake batter.
3. Using a knife or skewer, swirl the cinnamon filling through the batter to create a marbled effect.

Step 3: Bake the Cake

1. Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
2. Keep an eye on it toward the end to avoid overbaking—the cake should be lightly golden and soft.

Step 4: Prepare the Glaze

1. While the cake is baking, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
2. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.

Step 5: Glaze and Serve

1. As soon as the cake comes out of the oven, pour the glaze evenly over the hot cake.
2. Let it soak in and cool slightly before slicing into generous squares.
3. Serve warm for that ultimate melt-in-your-mouth experience.

Tips for the Best Cinnamon Roll Cake
Use Room Temperature Ingredients – Helps everything mix more smoothly and evenly.
Don’t Overmix – Stir the batter until just combined to keep the cake tender.
Create Big Swirls – Drag your knife deep through the batter for bold cinnamon swirls.
Serve Warm – For that fresh-from-the-bakery taste, enjoy the cake while it’s still a little warm.
Customize the Glaze – Add a pinch of cinnamon or nutmeg to the glaze for extra spice.

Serving Suggestions

• With a cup of strong coffee or hot cocoa.
• Topped with a dollop of whipped cream or a scoop of vanilla ice cream.
• Paired with fresh berries or a simple fruit salad for brunch.
• Dusted lightly with extra cinnamon sugar before serving.

How to Store & Reheat

Storing:

• Cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days if needed.

Reheating:

• Microwave individual slices for about 15–20 seconds to bring back that fresh, gooey texture.
• If reheating a larger portion, warm in a 300°F (150°C) oven for 10–15 minutes, covered loosely with foil.

Frequently Asked Questions

1. Can I freeze this cake?
   Yes! Freeze baked and cooled cake slices wrapped tightly in plastic wrap for up to 2 months. Thaw and reheat before serving.
2. Can I add nuts or raisins?
   Absolutely! Fold chopped pecans, walnuts, or raisins into the cinnamon filling before swirling.
3. Can I make this gluten-free?
   Yes, substitute a gluten-free 1:1 flour blend and make sure your baking powder is gluten-free.
4. How do I make it extra gooey?
   Double the cinnamon filling for a richer, more decadent cake.
5. Can I use buttermilk instead of regular milk?
   Yes, buttermilk adds a wonderful tang and keeps the cake extra tender.

Final Thoughts
Big Mama’s Cinnamon Roll Cake brings everything you love about cinnamon rolls into an easy, no-fuss cake that’s bursting with flavor. The soft, buttery base combined with sweet cinnamon swirls and a luscious glaze makes it truly irresistible. Whether for a cozy morning treat, a potluck favorite, or a sweet ending to a meal, this cake will have everyone asking for seconds.

Give it a try and experience homemade comfort like never before. Don’t forget to leave a review and share your baking masterpiece!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Cooling Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 5g | Carbohydrates: 55g | Fat: 19g | Fiber: 1g | Sodium: 280mg

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