Here’s a classic recipe for Big Mama’s Cinnamon Roll Cake—soft, sweet, and swirled with cinnamon goodness, perfect for breakfast or dessert. 🍰✨
Ingredients (Serves 8–10)
Cake Base
- 2 ½ cups All-purpose flour
- 1 tbsp Baking powder
- ½ tsp Salt
- ½ cup Butter, softened
- 1 cup Sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1 cup Milk
Cinnamon Swirl
- ½ cup Brown sugar
- 2 tsp Ground cinnamon
- ¼ cup Butter, melted
Glaze
- 1 cup Powdered sugar
- 2–3 tbsp Milk
- ½ tsp Vanilla extract
Instructions
1. Preheat oven
- Preheat to 180°C (350°F) and grease a 9×13-inch baking pan.
2. Make the cake batter
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until creamy.
- Add eggs one at a time, then vanilla.
- Gradually add milk and dry ingredients, mixing until smooth.
3. Pour into pan
- Spread half the batter evenly into the prepared pan.
4. Add cinnamon swirl
- Mix brown sugar, cinnamon, and melted butter.
- Sprinkle or gently swirl this mixture over the cake batter in the pan.
- Pour the remaining batter on top and lightly swirl with a knife to create layers.
5. Bake
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10–15 minutes.
6. Add glaze
- Mix powdered sugar, milk, and vanilla to make a smooth glaze.
- Drizzle over warm cake.
7. Serve
- Cut into squares and serve warm or at room temperature.
✅ Tips
- For extra richness, drizzle Cream cheese glaze instead of powdered sugar glaze.
- Add Chopped pecans or Raisins in the swirl for extra texture.
- This cake keeps well for 2–3 days in an airtight container and can be reheated slightly for a fresh-baked feel.
If you want, I can also give you a shortcut version using store-bought cinnamon rolls that tastes just like Big Mama’s homemade version.
