Big Mama’s Cinnamon Roll Cake

Name: Big Mama's Cinnamon Roll Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup Crisco or shortening; 1 1/2 cups granulated sugar; 4 eggs; 1 cup buttermilk; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup brown sugar; 4 teaspoons ground cinnamon; 2 cups powdered sugar; 3 tablespoons unsalted butter; 1/4 cup milk; 1 teaspoon vanilla extract

Introduction

If you’re craving a dessert that combines the irresistible flavors of cinnamon rolls with the ease of cake, then Big Mama’s Cinnamon Roll Cake is the answer. This recipe is a delightful twist on traditional cinnamon rolls, featuring a moist, flavorful cake with a sweet cinnamon filling and a rich icing. Perfect for any occasion, this cake is sure to be a hit at your next gathering or family meal.

Ingredients

For the Cake:

1/2 cup Crisco or shortening
1 1/2 cups granulated sugar

4 eggs
1 cup buttermilk
2 teaspoons vanilla extract

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

For the Filling:

1/2 cup brown sugar
4 teaspoons ground cinnamon

For the Icing:

2 cups powdered sugar

3 tablespoons unsalted butter
1/4 cup milk
1 teaspoon vanilla extract

Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9″x13″ deep-sided baking pan thoroughly to prevent the cake from sticking.

Prepare the Cake Batter

Cream the Fat and Sugar: In a large mixing bowl, use an electric mixer to cream together the granulated sugar and Crisco or shortening. Beat until the mixture is smooth and creamy.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. The mixture should become pale yellow and slightly frothy.

Mix in Buttermilk and Vanilla: Pour in the buttermilk and vanilla extract, mixing until just combined. Be careful not to over-mix at this stage.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until the batter is uniform in color and smooth.

Layer and Swirl

First Layer: Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.

Add the Cinnamon Filling: In a small bowl, mix together the brown sugar and ground cinnamon. Evenly sprinkle this mixture over the batter in the pan.
Top Layer and Swirl: Pour the remaining batter over the cinnamon filling. Use a butter knife to swirl the filling throughout the batter, creating a marbled effect. Ensure the layers are not fully blended; the swirls should be visible.

Bake the Cake

Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and set in the middle.

Prepare the Icing

Make the Icing: While the cake is baking, prepare the icing. In a small saucepan over low heat, combine the powdered sugar, unsalted butter, milk, and vanilla extract. Stir continuously until the mixture is smooth and well combined.
Ice the Cake: Once the cake is done, remove it from the oven. Use a fork, chopstick, or the handle of a wooden spoon to poke holes nearly all the way to the bottom of the cake.
Pour the Icing: Pour the warm icing over the hot cake, ensuring it seeps into the holes. This will help the cake absorb the sweetness and enhance its flavor.

Cool and Serve: Allow the cake to cool for about 20 minutes before cutting into squares. This cooling period allows the icing to set slightly, making it easier to cut and serve.

Notes

Serving Suggestions: This cake is delicious on its own but can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature before serving.

Substitutions: If you don’t have Crisco or shortening, you can use unsalted butter instead. This will add a slightly different flavor but will work well.

Details

Prep Time: 20 minutes
Cooking Time: 30 minutes

Total Time: 50 minutes
Yield: 12-16 slices
Category: Dessert

Method: Baking
Cuisine: American
Diet: Vegetarian

Nutritional Facts

Calories: Approximately 450 kcal per slice
Fat: 22g
Carbohydrates: 58g

Protein: 5g
Sugar: 45g

FAQ

Q: Can I use a different type of fat instead of Crisco or shortening?

A: Yes, you can use unsalted butter as a substitute for Crisco or shortening. It will add a slightly different flavor but will work well in the recipe.

Q: Can I make this cake ahead of time?

A: Absolutely! You can make this cake a day in advance. Store it covered at room temperature and ice it just before serving.

Q: How can I make this cake gluten-free?

A: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.

Q: Can I freeze the cake?

A: Yes, you can freeze the cake. Once it has cooled completely, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Q: What other types of frosting can I use?

A: If you prefer a different type of frosting, you can use cream cheese frosting or a simple glaze made from powdered sugar and milk. Just make sure to adjust the consistency as needed.

Enjoy making and savoring Big Mama’s Cinnamon Roll Cake—a comforting, delicious dessert that’s sure to become a family favorite!