If you love cinnamon rolls but don’t want the hassle of kneading, rising, and rolling dough, Big Mama’s Cinnamon Roll Cake is the perfect shortcut. This easy, homemade cake has all the flavors of a classic cinnamon roll—swirls of brown sugar and cinnamon, a moist vanilla cake base, and a sweet glaze drizzled over the top. It’s a cozy, comforting dessert (or breakfast!) that will have everyone asking for seconds.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1 tablespoon vanilla extract
• ½ cup unsalted butter, melted

For the Cinnamon Swirl:

• 1 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• ½ cup unsalted butter, melted

For the Glaze:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add the milk, eggs, vanilla extract, and melted butter. Mix until just combined—be careful not to overmix.

Step 2: Make the Cinnamon Swirl

1. In a small bowl, mix brown sugar, cinnamon, and melted butter until smooth.
2. Pour the cake batter into the prepared baking dish.
3. Drop spoonfuls of the cinnamon mixture over the batter. Use a knife or skewer to swirl it through the cake batter for a marbled effect.

Step 3: Bake the Cake

1. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cake cool for about 10 minutes before adding the glaze.

Step 4: Make the Glaze & Drizzle

1. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
2. Drizzle the glaze over the warm cake.
3. Serve warm and enjoy!

Cooking Notes

• For extra gooeyness, poke small holes in the cake before drizzling the glaze.
• For a deeper cinnamon flavor, add ½ teaspoon cinnamon to the glaze.
• To prevent dryness, don’t overbake—the cake should be moist and fluffy.

Variations

1. Nutty Cinnamon Roll Cake

• Add ½ cup chopped pecans or walnuts to the cinnamon swirl for a crunchy texture.

2. Apple Cinnamon Roll Cake

• Fold 1 cup finely diced apples into the batter for a fruity twist.

3. Cream Cheese Frosting Option

• Instead of glaze, spread a cream cheese frosting over the cooled cake for a richer flavor.

Keto & Low-Carb Version

For the Cake:

• Replace flour with 2 ½ cups almond flour.
• Use granulated monk fruit sweetener instead of sugar.
• Swap milk for unsweetened almond milk.

For the Cinnamon Swirl:

• Replace brown sugar with a keto-friendly brown sugar substitute like Swerve.

For the Glaze:

• Use powdered monk fruit sweetener and heavy cream instead of powdered sugar and milk.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! This cake stays fresh for 3 days at room temperature or up to 5 days in the fridge.

2. Can I freeze Cinnamon Roll Cake?

Absolutely! Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

3. How do I reheat leftovers?

Warm slices in the microwave for 15-20 seconds for a fresh-from-the-oven taste.

4. Can I make this into muffins?

Yes! Divide the batter into a muffin tin and bake for 18-22 minutes at 350°F.

Big Mama’s Cinnamon Roll Cake is the perfect treat for breakfast, dessert, or any time you need a sweet, cozy bite. With its soft vanilla cake, rich cinnamon swirls, and sweet glaze, it tastes just like a homemade cinnamon roll—without all the work!

Try this recipe and let us know what you think. Enjoy