Big Mama’s Cinnamon Roll Cake 🍰✨
A decadent dessert that captures the warm, nostalgic flavors of homemade cinnamon rolls – but in cake form!
📝 Introduction
“Big Mama’s Cinnamon Roll Cake” is a heavenly dessert that brings the joy of cinnamon rolls into a fluffy, moist cake. It’s a Southern classic—deeply comforting, loaded with swirls of cinnamon-sugar, and topped with a rich glaze that melts into every bite. This recipe is perfect for family brunches, holidays, or when your soul needs something sweet and warm.
🧺 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup unsalted butter, melted
For the Cinnamon Swirl:
- 1 cup brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ⅔ cup unsalted butter, softened
For the Glaze:
- 2 cups powdered sugar
- ¼ cup milk (adjust to desired consistency)
- 1 teaspoon vanilla extract
🧑🍳 Instructions & Method
🔹 Step 1: Prepare the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
🔹 Step 2: Make the Cake Batter
In a large bowl, mix together flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, vanilla, and melted butter. Combine the wet and dry ingredients until a smooth batter forms. Pour the batter into the prepared baking dish.
🔹 Step 3: Make the Cinnamon Filling
In a medium bowl, mix together brown sugar, flour, and cinnamon. Cut in the softened butter until you get a thick, paste-like consistency. Drop spoonfuls over the batter, then use a knife to swirl it through the cake batter.
🔹 Step 4: Bake
Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
🔹 Step 5: Glaze the Cake
While the cake is still warm, whisk together the powdered sugar, milk, and vanilla until smooth. Pour evenly over the cake. Let it soak in and slightly set before serving.
📜 History Behind the Recipe
Cinnamon roll cake is rooted in the traditions of Southern hospitality—where desserts are big, bold, and made to share. “Big Mama” refers to the matriarchs of many Southern homes, known for baking with love and heart. This cake version became popular in the mid-to-late 20th century as a quicker alternative to time-intensive yeast-based cinnamon rolls.
🌱 Health & Nutritional Benefits (Per Slice – Approximate)
- Calories: ~320
- Carbohydrates: 45g
- Protein: 4g
- Fat: 14g
- Sugar: 29g
- Note: While this is indulgent, using unsweetened plant milk, whole wheat flour, or sugar alternatives can reduce the calorie and sugar content.
🔧 Formation / Culinary Science
The cinnamon sugar mixture, when swirled into the batter, creates tender pockets of moisture and deep flavor. The cake base rises through the help of baking powder and eggs, while the swirl remains dense and sticky, mimicking the gooey center of a cinnamon roll. The glaze, applied while the cake is warm, permeates into the sponge for extra sweetness and moisture.
❤️ Conclusion
Big Mama’s Cinnamon Roll Cake is more than dessert—it’s an experience of love, comfort, and warm memories. Whether served at Sunday brunch or midnight cravings, it hits the sweet spot every single time. It’s best enjoyed with a hot cup of coffee, laughter, and the company of loved ones.
🫶 For the Lovers of This Cake
This cake is made for:
- Lovers of gooey cinnamon buns
- Brunch enthusiasts
- Anyone who thinks dessert should be eaten first
- Family gatherings that need a “WOW” centerpiece
- People who find therapy in baking and butter
🍽️ Serving & Storage
- Serve warm or at room temperature
- Store covered at room temp for 2 days, or refrigerated for 5 days
- Can be reheated in the microwave or oven
Would you like a chocolate cinnamon swirl variation, or a gluten-free version next?