Here’s a classic Big Mama’s Cinnamon Roll Cake recipe — warm, gooey, and full of that homemade Southern love. It captures the taste of cinnamon rolls but is easier and quicker to make. Perfect for breakfast, dessert, or a sweet brunch treat.
🍰 Big Mama’s Cinnamon Roll Cake Recipe
Ingredients
For the Cake Batter:
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3 cups all-purpose flour
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¼ teaspoon salt
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1 cup granulated sugar
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4 teaspoons baking powder
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1½ cups milk
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2 large eggs
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2 teaspoons vanilla extract
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½ cup (1 stick) unsalted butter, melted
For the Cinnamon Swirl Topping:
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed brown sugar
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2 tablespoons flour
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1 tablespoon ground cinnamon
For the Glaze:
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2 cups powdered sugar
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5 tablespoons milk
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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Make the cake batter:
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In a large bowl, mix flour, salt, sugar, and baking powder.
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Add milk, eggs, and vanilla. Mix until smooth.
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Stir in melted butter until just combined.
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Pour batter into the prepared baking dish.
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Make the cinnamon topping:
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In a separate bowl, combine softened butter, brown sugar, flour, and cinnamon until well blended.
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Drop spoonfuls over the cake batter, then use a knife to swirl it into the batter.
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Bake for 35–40 minutes or until a toothpick comes out clean from the center.
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Make the glaze:
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In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
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Drizzle the glaze over the warm cake.
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Serve warm, ideally with coffee or a scoop of vanilla ice cream. 😋