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
Scale
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