If you love the taste of warm, gooey cinnamon rolls but don’t have the time or patience to make them from scratch, Big Mama’s Cinnamon Roll Cake is the perfect solution. This cake offers all the flavors of a classic cinnamon roll—rich cinnamon filling, moist cake, and a buttery, sweet glaze—without the hassle of rolling dough. It’s perfect for family gatherings, brunches, or as a cozy dessert on a cool evening. Let’s walk through how to make this delicious treat that will quickly become a household favorite.
Ingredients:
For the Cake:
- 1/2 cup Crisco or shortening
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup brown sugar
- 4 teaspoons ground cinnamon
For the Icing:
- 2 cups powdered sugar
- 3 tablespoons unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9″x13″ deep-sided baking pan. This will ensure your cake doesn’t stick and bakes evenly.
2. Prepare the Cake Batter:
In a large mixing bowl, cream together the granulated sugar and Crisco (or shortening) using an electric mixer until the mixture is smooth and well blended. Add the eggs one at a time, beating well after each addition, until the batter turns pale yellow and slightly frothy.
3. Add Wet Ingredients:
Pour in the buttermilk and vanilla extract, and mix just until combined. These ingredients will add moisture and flavor to the cake.
4. Combine Dry Ingredients:
Sift together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until the batter is smooth and uniform.
5. Layer the Batter and Filling:
Pour half of the cake batter into your prepared baking pan. In a small bowl, mix together the brown sugar and ground cinnamon for the filling. Evenly sprinkle this mixture over the batter. Pour the remaining batter over the filling layer.
6. Swirl the Filling:
Use a butter knife to gently swirl the cinnamon-sugar filling throughout the batter. You want to create a marbled effect, so don’t fully mix the layers; the swirls should remain visible.
7. Bake the Cake:
Place the cake in the preheated oven and bake for 30 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown and slightly risen.
8. Prepare the Icing:
While the cake is baking, prepare the icing by heating the powdered sugar, unsalted butter, milk, and vanilla extract in a small saucepan over low heat. Stir constantly until the mixture is smooth and fully combined.
9. Ice the Cake:
Once the cake is done baking, remove it from the oven. Use a fork, chopstick, or wooden spoon handle to poke holes into the cake, almost all the way to the bottom. Pour the warm icing over the hot cake, making sure the icing seeps into the holes, creating a rich, sweet glaze.
10. Cool and Serve:
Let the cake cool for about 20 minutes before cutting it into squares. Serve warm for the ultimate cinnamon roll experience.
Serving and Storage Tips:
Serving Tips:
- Serve Warm: This cake is best served warm to enjoy the gooey cinnamon filling and soft texture. You can serve it fresh from the oven or reheat slices before serving.
- Toppings: Add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra indulgent dessert. You can also sprinkle some cinnamon or powdered sugar for an elegant touch.
- Pairings: Serve the cake with a cup of coffee, hot chocolate, or tea for a cozy and comforting experience, especially in the morning or as a dessert after dinner.
Storage Tips:
- Room Temperature: Store the cake at room temperature for up to 2 days. Keep it covered with plastic wrap or in an airtight container to prevent it from drying out.
- Refrigeration: If you want to keep the cake fresh longer, store it in the refrigerator for up to 5 days. Make sure to cover it well to maintain its moisture. You can reheat individual slices in the microwave for 10-15 seconds before serving.
- Freezing: This cake freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw the slices overnight in the refrigerator and warm them up in the oven or microwave.
Variations:
1. Cream Cheese Frosting Twist:
Instead of the traditional icing, you can top the cake with cream cheese frosting. Simply mix softened cream cheese with powdered sugar, a splash of vanilla, and a bit of milk. This adds a tangy richness, similar to classic cinnamon rolls.
2. Nutty Cinnamon Roll Cake:
For a bit of crunch, add chopped pecans or walnuts to the cinnamon sugar filling. The nuts complement the cinnamon flavor and add a delightful texture.
3. Apple Cinnamon Roll Cake:
Add a layer of diced, peeled apples (Granny Smith works well) to the cinnamon-sugar mixture before swirling it into the batter. This adds a fruity sweetness and makes the cake even more moist.
4. Caramel Drizzle Cake:
For a decadent touch, drizzle caramel sauce over the cake after adding the icing. The combination of cinnamon, sugar, and caramel creates a deliciously rich dessert.
5. Chocolate Cinnamon Roll Cake:
Mix chocolate chips into the batter or sprinkle them into the cinnamon-sugar filling for a chocolatey twist. You can also add a drizzle of melted chocolate on top for even more indulgence.
6. Pumpkin Spice Cinnamon Roll Cake:
For a fall-inspired version, replace the cinnamon with pumpkin spice in the filling. You can also add a cup of canned pumpkin puree to the cake batter for a soft, spiced cake.
7. Gluten-Free Cinnamon Roll Cake:
Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Ensure all other ingredients are gluten-free, and follow the same recipe instructions.
8. Cinnamon Roll Coffee Cake:
Make the cake more like a traditional coffee cake by adding a streusel topping before baking. Mix butter, flour, sugar, and cinnamon, and sprinkle it over the top of the batter before placing it in the oven.
9. Lemon Glaze Variation:
For a citrusy twist, replace the vanilla in the icing with lemon extract and a tablespoon of lemon juice. The tangy lemon glaze balances the sweetness of the cinnamon-sugar filling.
10. Healthier Version:
Substitute part of the Crisco with applesauce to reduce fat, and use whole wheat flour or a mixture of whole wheat and all-purpose flour for a healthier option. You can also reduce the sugar slightly without compromising the taste.
FAQs:
1. Can I use butter instead of Crisco or shortening in this recipe?
Yes, you can substitute Crisco or shortening with an equal amount of unsalted butter. The texture may be slightly different, but it will still result in a delicious, moist cake.
2. Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it at room temperature or in the fridge. Just reheat slices in the microwave or oven before serving to enjoy the gooey cinnamon filling.
3. Can I use regular milk instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using it in the recipe.
4. Can I freeze this cake?
Yes, the cake freezes well. Wrap it tightly in plastic wrap and store it in an airtight container or freezer-safe bag for up to 2 months. Thaw it in the refrigerator overnight and warm it before serving.
5. Can I use a different size pan for this cake?
If you don’t have a 9″x13″ pan, you can use two 8″x8″ pans or a larger sheet pan. Just adjust the baking time accordingly, as thinner layers may bake more quickly.
6. How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should also be golden brown and slightly risen.
7. Can I use a different icing for this cake?
Yes, you can experiment with different icings like cream cheese frosting, chocolate drizzle, or caramel glaze. Adjust the sweetness to your liking.
8. How do I prevent the cake from being too dry?
To prevent dryness, avoid overbaking. Start checking for doneness around the 25-minute mark. Also, make sure to properly measure the flour and don’t skip the buttermilk—it adds moisture to the cake.
Big Mama’s Cinnamon Roll Cake is a delicious, easy-to-make dessert that captures the essence of classic cinnamon rolls in a fraction of the time. With its tender cake, swirls of cinnamon-sugar filling, and sweet glaze, this treat is perfect for breakfast, brunch, or dessert. Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this cake is sure to impress. Serve it warm, and enjoy the comforting flavors that will make you feel right at home!