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Big Mama’s Cinnamon Roll Cake Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Yield: 12-15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Big Mama’s Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, baked as a moist and tender cake with swirls of cinnamon-sugar throughout. Topped with a sweet vanilla glaze, this dessert combines the comforting flavors of cinnamon rolls in an easy-to-make sheet cake perfect for gatherings or a cozy treat.

Ingredients

Cake Batter

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cake.
  2. Mix Dry and Wet Ingredients: In a large bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together the milk, granulated sugar, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix for a light and tender crumb.
  3. Make Cinnamon Mixture: In a small bowl, blend the softened butter, brown sugar, and cinnamon until smooth and well combined, creating the sweet cinnamon swirl that will infuse the cake.
  4. Layer Batter and Cinnamon Swirl: Pour the cake batter into the prepared baking pan and spread it evenly. Spoon dollops of the cinnamon mixture over the batter. Use a knife or toothpick to swirl the cinnamon mixture into the batter, forming a marbled pattern throughout the cake.
  5. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  6. Prepare the Glaze: While the cake is baking and cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth to create a sweet, vanilla glaze.
  7. Glaze and Serve: Once the cake has cooled slightly but is still warm, drizzle the glaze evenly over the top. Serve warm or at room temperature to enjoy the gooey cinnamon flavors and sweet glaze.

Notes

  • Do not overmix the batter as it can make the cake dense.
  • Swirling the cinnamon mixture gently creates beautiful marbling and distribution.
  • For an extra touch, add chopped nuts or raisins to the cinnamon mixture if desired.
  • The cake is best served the same day but can be stored covered at room temperature for up to two days.
  • Reheat slightly before serving to refresh the glaze’s softness and cake’s moisture.

Find it online: https://slsrecipes.com/big-mamas-cinnamon-roll-cake-recipe/