If you have a soft spot for anything cinnamon and crave a dessert that’s both comforting and show-stopping, then you’re in for a treat with Big Mama’s Cinnamon Roll Cake Recipe. This isn’t just any cake—it’s a tender, marbled masterpiece that captures the luscious, gooey swirl of cinnamon roll flavors in a simple, homey cake form. Perfect for sharing with loved ones or indulging when you need a warm hug on a plate, this cake blends sugary cinnamon goodness with a melt-in-your-mouth texture, crowned with a sweet, creamy glaze that ties everything together beautifully.

Big Mama’s Cinnamon Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential, each bringing their own magic to the recipe—from the fluffy structure of the cake to the rich cinnamon swirl and final glossy glaze. Nothing fancy, just the right basics that combine effortlessly for big flavors.

2 cups all-purpose flour: Provides the perfect base and crumb for the cake’s tender texture.
1 tablespoon baking powder: Gives the cake that lovely lift and lightness.
1/2 teaspoon salt: Enhances all the sweet flavors and balances the cake perfectly.
1 cup milk: Adds moisture for a soft, fluffy crumb.
1/2 cup granulated sugar: Sweetens the cake without overpowering the cinnamon.
1/4 cup unsalted butter, melted: Keeps the cake rich and velvety.
2 large eggs: Bind everything together and add structure.
1 teaspoon vanilla extract: Brings warmth and depth to the cake’s flavor.
1/2 cup unsalted butter, softened: For the cinnamon swirl, making it delectably creamy.
1 cup brown sugar, packed: Deep caramel notes that complement the cinnamon perfectly.
1 tablespoon ground cinnamon: The star spice, delivering that classic cinnamon roll warmth.
1 cup powdered sugar: For the silky glaze that finishes the cake with a sweet touch.
2 tablespoons milk: Lightens the glaze to a perfect drizzling consistency.
1/4 teaspoon vanilla extract: Enhances the glaze’s flavor with subtle sweetness.

How to Make Big Mama’s Cinnamon Roll Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan thoroughly, then dust it lightly with flour. This ensures your cake won’t stick and bakes evenly, setting the stage for perfect texture and ease of serving.

Step 2: Mix Dry and Wet Ingredients

In a large bowl, whisk together the flour, baking powder, and salt—your dry ingredients that create the cake’s structure. In a separate bowl, beat the milk, granulated sugar, melted butter, eggs, and vanilla until combined and smooth. Pour the wet mixture gently into the dry bowl and fold just until you see no more flour streaks, careful not to overmix. This keeps the cake tender and light.

Step 3: Make the Cinnamon Swirl Mixture

In a small bowl, combine the softened butter, brown sugar, and cinnamon until you get a creamy, spreadable paste that’s packed full of cinnamon magic. This mixture is what elevates this from an ordinary cake to a luscious cinnamon roll experience.

Step 4: Create the Marbled Cinnamon Swirl

Pour your batter evenly into the prepared pan. Dollop spoonfuls of the cinnamon swirl mixture over the batter’s surface. Now here’s the fun part: take a knife or toothpick and gently swirl the cinnamon mixture through the cake batter, creating beautiful marbled patterns that mean every bite is loaded with cinnamon goodness.

Step 5: Bake the Cake

Place your pan in the oven and bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. This cake will be golden and slightly puffed with that irresistible cinnamon aroma filling your kitchen.

Step 6: Prepare the Glaze

While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla extract to create a smooth glaze. This sweet drizzle is the final touch that balances the warm spices with a delicate sweetness.

Step 7: Glaze and Serve

Once the cake is just warm, drizzle the glaze over the top generously. The glaze seeps into the swirls and edges, inviting you to dive right in. Serve the cake warm or at room temperature for the best experience of Big Mama’s Cinnamon Roll Cake Recipe.

How to Serve Big Mama’s Cinnamon Roll Cake Recipe

Garnishes

For a bit of extra flair, dust the finished cake with a pinch of cinnamon or sprinkle some chopped pecans or walnuts over the glaze. A few fresh berries on the plate can add a beautiful pop of color and hint of brightness.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or a creamy latte for breakfast or brunch. For an indulgent dessert, try serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the spiced warmth.

Creative Ways to Present

Cut this cake into squares and stack them lightly on a rustic wooden board for a cozy family-style presentation. For parties, try serving individual slices with a drizzle of extra glaze and a cinnamon stick garnish to wow your guests. It also works well layered in a trifle bowl with whipped cream and fruit for a fun twist.

Make Ahead and Storage

Storing Leftovers

You can keep leftover cake covered tightly at room temperature for up to two days. Beyond that, refrigerate it in an airtight container for about 4 to 5 days, making sure to bring it back to room temperature or warm it a bit before serving.

Freezing

If you want to save Big Mama’s Cinnamon Roll Cake Recipe for later, slice it into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. It should keep well for up to three months without losing its beautiful texture and flavor.

Reheating

To enjoy your cake warm after storage, gently microwave a slice for 15 to 20 seconds or warm it in a 300°F oven for about 10 minutes. This will revive the soft, gooey texture and let that glaze shine like fresh.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour for all-purpose flour, but the cake might turn out a bit denser and have a nuttier flavor. If you do, consider mixing half whole wheat and half all-purpose to keep a lighter texture.

Is it possible to make this cake dairy-free?

Absolutely! Replace the milk with your favorite plant-based milk like almond or oat, and swap the butter for a dairy-free margarine or coconut oil. The cake will still be deliciously moist and flavorful.

Can I double this recipe for a larger batch?

Yes, doubling is easy and perfect for bigger gatherings. Just be sure to use a larger baking pan or multiple pans, and adjust the baking time accordingly, checking with a toothpick for doneness.

What if I don’t have brown sugar for the cinnamon swirl?

If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar mixed with a teaspoon of molasses to mimic that rich caramel flavor essential to the swirl.

Can I add nuts or raisins to the cake?

Definitely! Chopped nuts like pecans or walnuts add a lovely crunch, and raisins can add bursts of sweetness that complement the cinnamon perfectly. Just fold them into the batter before baking.

Final Thoughts

You truly can’t go wrong with Big Mama’s Cinnamon Roll Cake Recipe as your next cozy treat. It’s one of those dishes that feels like a warm hug, combining simple ingredients in the most delightful way to bring joy to any occasion. So go ahead, bake it up, share it around, and enjoy every sweet, cinnamon-packed bite with people you love.