Big Mama’s Cinnamon Roll Cake: A Delicious, Easy-to-Make Treat
Craving the flavors of a cinnamon roll but in cake form? Look no further! Big Mama’s Cinnamon Roll Cake brings the best of cinnamon rolls into a soft, tender cake that’s baked to perfection and drizzled with a luscious icing. Whether you’re making this for a family brunch, a special occasion, or just because you want a sweet treat, this cake will surely satisfy your cravings. With its rich cinnamon filling and buttery icing, it’s hard to resist!
Ingredients for Big Mama’s Cinnamon Roll Cake
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
How to Make Big Mama’s Cinnamon Roll Cake
Step 1: Preheat the Oven
Preheat your oven to 350˚F (175˚C). Grease a 9″x13″ baking pan with butter or non-stick cooking spray. This ensures your cake comes out clean and is easy to cut.
Step 2: Prepare the Cake Batter
In a large mixing bowl, cream together 1/2 cup of Crisco or shortening and 1 1/2 cups of granulated sugar using an electric mixer. Blend until the mixture is fluffy and well-combined. One by one, add the 4 eggs, beating after each addition until the mixture becomes pale and frothy.
Next, stir in 1 cup of buttermilk and 2 teaspoons of vanilla extract to give the cake that rich, creamy texture.
Step 3: Mix Dry Ingredients
In a separate bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Gradually fold the dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix, as this can make the cake dense.
Step 4: Pour and Layer
Pour half of the cake batter into the greased 9″x13″ baking pan, spreading it evenly.
Step 5: Create the Cinnamon Swirl
In a small bowl, mix together 1/2 cup of brown sugar and 4 teaspoons of ground cinnamon. Evenly sprinkle this cinnamon-sugar mixture over the batter in the pan.
Next, pour the remaining cake batter over the cinnamon-sugar layer. To create a beautiful marbled effect, swirl a butter knife through the layers of batter and cinnamon sugar.
Step 6: Bake the Cake
Place the cake in the preheated oven and bake for 30 minutes or until a toothpick inserted into the center comes out clean. The aroma of cinnamon and sugar will fill your kitchen as the cake bakes to a golden brown perfection.
Step 7: Prepare the Icing
While the cake bakes, it’s time to make the icing. In a small saucepan, melt 3 tablespoons of unsalted butter over low heat. Once melted, stir in 2 cups of powdered sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract. Whisk until the icing is smooth and slightly thickened.
Step 8: Add the Icing
When the cake is done baking, remove it from the oven and immediately poke holes throughout the cake with a fork or chopstick. This allows the icing to seep into the cake, infusing it with extra sweetness and moisture.
Pour the warm icing evenly over the cake, allowing it to fill the holes and coat the top. The warm cake will absorb the icing, making every bite deliciously moist and sweet.
Step 9: Cool and Serve
Let the cake cool for about 20 minutes before cutting it into squares. This brief cooling period allows the icing to set, making it easier to serve. Enjoy the cake warm or at room temperature!
Notes on Making Big Mama’s Cinnamon Roll Cake
- Substitute for Buttermilk: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.
- Customize the Filling: Feel free to add chopped pecans or walnuts to the cinnamon-sugar filling for a bit of crunch.
- Make-Ahead Tip: This cake can be made a day in advance and stored in the refrigerator. It tastes even better the next day after the flavors have had time to meld.
Details for Big Mama’s Cinnamon Roll Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutritional Facts (Per Serving)
- Calories: 350 kcal
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 300mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 36g
- Protein: 4g
Frequently Asked Questions (FAQ)
Q: Can I use butter instead of Crisco in the cake?
A: Yes, you can substitute an equal amount of butter for Crisco. The texture of the cake may be slightly different, but it will still be delicious.
Q: How should I store leftovers?
A: Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
Q: Can I freeze this cake?
A: Yes! You can freeze the cake without the icing. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 2 months. Thaw overnight in the refrigerator before icing and serving.
Q: Can I add nuts or raisins to this cake?
A: Absolutely! You can add about 1/2 cup of chopped nuts or raisins to the filling for extra flavor and texture.
Q: Can I use almond milk instead of regular milk for the icing?
A: Yes, almond milk or any other non-dairy milk can be used in place of regular milk in the icing recipe. The flavor might be slightly different, but it will still work perfectly!
Enjoy Big Mama’s Cinnamon Roll Cake, a dessert that will become a family favorite with its tender crumb, cinnamon swirl, and sweet icing. Perfect for a cozy weekend treat or holiday gathering!
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Big Mama’s Cinnamon Roll Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Big Mama’s Cinnamon Roll Cake combines the rich flavors of a cinnamon roll with the simplicity of a cake. With a tender, buttery cake base and a gooey cinnamon-sugar swirl, topped with a sweet vanilla icing, this dessert is a crowd-pleaser for breakfast, brunch, or dessert.
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 Oven: Preheat your oven to 350˚F (175˚C) and grease a 9″x13″ baking pan.
- Prepare Cake Batter: Cream together the Crisco and sugar. Add the eggs one by one, followed by buttermilk and vanilla. Mix in the flour, baking powder, and salt until smooth.
- Layer the Cake: Pour half of the batter into the prepared pan. Mix the brown sugar and cinnamon and sprinkle over the batter. Pour the remaining batter on top and swirl with a knife.
- Bake: Bake for 30 minutes or until a toothpick inserted comes out clean.
- Make the Icing: While the cake bakes, combine icing ingredients in a saucepan over low heat until smooth.
- Add Icing: Poke holes in the warm cake, pour the icing over the top, and let it cool before serving.
Notes
- If you don’t have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar.
- You can add chopped nuts to the cinnamon-sugar filling for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 36g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Big Mama's Cinnamon Roll Cake