Big Mama’s Cinnamon Roll Cake
Big Mama’s Cinnamon Roll Cake delivers all the flavors of a classic cinnamon roll—soft cake, gooey cinnamon swirls, and a sweet glaze—without the hassle of rolling dough. This easy, one-pan treat is perfect for breakfast, brunch, or dessert.
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tbsp baking powder
- 1 tbsp cinnamon
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 2½ tsps vanilla extract
- 1 cup unsalted butter
- 1 cup powdered sugar
Instructions
- Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, eggs, vanilla, and melted butter, then mix until smooth. Pour the batter into the greased dish.
- In a separate bowl, mix softened butter, brown sugar, and cinnamon until thick and spreadable.
- Swirl into the batter: Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife or toothpick to swirl it through, creating a marbled effect.
- Bake: Place the dish in the oven and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Make the glaze: While the cake bakes, whisk powdered sugar, milk, and vanilla until smooth.
- Glaze and serve: Drizzle the glaze over the warm cake. Let it sit for a few minutes before slicing and serving.