Big Mama’s Cinnamon Roll Cake

I first made this cinnamon roll cake on a lazy Sunday morning, inspired by my grandmother’s love for warm, gooey pastries fresh from the oven. She had a way of turning simple ingredients into something magical—no store-bought treat ever came close. I remember waking up to the scent of cinnamon and butter melting together, filling the house with warmth before the first bite even touched my lips.

This recipe captures that same feeling of home, but without the hassle of rolling out dough or waiting for yeast to rise. It’s a shortcut to the flavors of a classic cinnamon roll, with a soft, buttery cake base swirled with brown sugar and cinnamon, then topped with a luscious glaze. It bakes in under an hour, making it perfect for a cozy weekend breakfast, a holiday gathering, or a simple treat when you need a little extra comfort.

The first time I pulled this cake out of the oven, I knew it was a winner. The cinnamon swirl created deep, caramelized pockets that made each slice irresistibly rich. And that glaze? It seeped into the warm cake, making it even more tender with every bite.

What is Big Mama’s Cinnamon Roll Cake?

This cinnamon roll cake combines all the best parts of a cinnamon roll—soft, buttery dough, gooey cinnamon filling, and sweet glaze—without the time-consuming process of making traditional rolls. It’s a simple, one-pan recipe with a moist vanilla cake base swirled with a rich cinnamon-sugar mixture, then finished with a silky glaze.

Perfect for breakfast, brunch, or dessert, this cake satisfies cinnamon roll cravings with half the effort.

Key Ingredients

For the Cake:

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

For the Cinnamon Swirl:

• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 1 tablespoon cinnamon

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Tools Needed

• 9×13-inch baking dish
• Large mixing bowls
• Whisk
• Hand or stand mixer (optional)
• Spatula
• Knife or toothpick (for swirling)

How to Make Big Mama’s Cinnamon Roll Cake

Step 1: Preheat and Prep

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.

Step 2: Mix the Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, eggs, vanilla, and melted butter. Mix until smooth and well combined. Pour the batter into the prepared baking dish.

Step 3: Prepare the Cinnamon Swirl

In a separate bowl, mix the softened butter, brown sugar, and cinnamon until combined. The mixture should be thick and spreadable.

Step 4: Swirl the Cinnamon Mixture

Drop spoonfuls of the cinnamon mixture evenly over the cake batter. Use a knife or toothpick to swirl it through the batter, creating a marbled effect.

Step 5: Bake the Cake

Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Step 6: Make the Glaze

While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Step 7: Glaze and Serve

Once the cake is out of the oven, drizzle the glaze over the warm cake. Let it sit for a few minutes before slicing and serving.

Why You’ll Love This Recipe

Quick & Easy – No rolling, proofing, or waiting—just mix, swirl, and bake.

Perfect Texture – Moist cake with gooey cinnamon layers in every bite.

Crowd-Pleaser – Ideal for breakfast, brunch, or dessert.

Make-Ahead Friendly – Stays fresh for days and reheats beautifully.

Mistakes to Avoid & Solutions

1. Overmixing the Batter

Overmixing can lead to a dense cake. Stir just until combined.

2. Skipping the Swirling Step

Proper swirling ensures every slice has a good balance of cake and cinnamon filling.

3. Overbaking

Check at 35 minutes. If the center is set but soft, it’s ready. Overbaking will dry it out.

4. Pouring Glaze on a Cold Cake

Drizzle while the cake is warm so it absorbs into the cake for extra moisture.

Serving & Pairing Suggestions

– Serve warm with a hot cup of coffee or chai tea.
– Pair with a side of fresh fruit for a balanced breakfast.
– Top with a scoop of vanilla ice cream for a decadent dessert.

Storage & Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to a week.

Freezer: Wrap slices in plastic wrap and freeze for up to 2 months.

Reheating: Warm slices in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. Try a 50/50 mix for a balance.

2. Can I make this cake dairy-free?
Use plant-based milk and substitute coconut oil for butter.

3. What if I don’t have brown sugar?
Mix 1 cup white sugar with 1 tablespoon molasses.

4. How do I make the glaze thicker?
Add more powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency.

5. Can I add nuts or raisins?
Absolutely! Chopped pecans or walnuts add great texture.

Tips & Tricks

– For extra gooeyness, add 2 more tablespoons of melted butter to the cinnamon swirl.
– Sprinkle a little extra cinnamon sugar on top before baking for a caramelized crust.
– If you love frosting, double the glaze for a richer topping.

Recipe Variations

Apple Cinnamon Roll Cake: Add 1 cup of diced apples to the batter before baking.

Pumpkin Spice Cinnamon Roll Cake: Replace ½ cup of milk with pumpkin puree and add 1 teaspoon pumpkin spice.

Chocolate Swirl Cinnamon Roll Cake: Mix ¼ cup cocoa powder into the cinnamon filling for a mocha twist.

Final Thoughts

Baking this cinnamon roll cake feels like wrapping yourself in a warm hug. The way the cinnamon caramelizes into the batter, the scent that fills the kitchen, and that first soft, gooey bite—it’s pure comfort food at its finest. It’s the kind of recipe that turns an ordinary morning into something special.

Every time I make this cake, it reminds me of why I love baking—not just for the taste, but for the memories it creates. It’s simple enough for a weekday treat yet indulgent enough for a holiday breakfast. One bite, and you’ll see why this recipe deserves a permanent spot in your kitchen.