Big Mama’s Cinnamon Roll Cake
If there’s one treat that always disappears fast, it’s cinnamon rolls. Soft, sweet, and full of warm spice, they’re hard to resist—but making them from scratch can take time with all the steps involved.
This recipe keeps things simple by turning that classic flavor into an easy cake. It’s soft, moist, and layered with a cinnamon-sugar swirl, giving you the same comforting taste without the extra effort.
Big Mama’s Cinnamon Roll Cake
Ingredients
Cake
- ½ cup shortening
- 1½ cups granulated sugar
- 4 eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Filling
- ½ cup brown sugar
- 4 tsp ground cinnamon
Icing
- 2 cups powdered sugar
- 3 tbsp unsalted butter
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
Step 1: Prep
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Step 2: Make the Batter
Cream together the sugar and shortening until smooth. Add eggs one at a time, mixing well after each. Stir in buttermilk and vanilla.
In a separate step, combine flour, baking powder, and salt, then mix into the wet ingredients until smooth.
Step 3: Layer and Swirl
Pour half the batter into the pan. Mix the brown sugar and cinnamon, then sprinkle it evenly over the batter. Add the remaining batter on top.
Use a knife to gently swirl the cinnamon mixture through the cake without fully blending it.
Step 4: Bake
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Make the Icing
While the cake is baking, heat the icing ingredients in a small saucepan over low heat until smooth.
Step 6: Finish
Once the cake is out of the oven, poke small holes across the top. Pour the warm icing over the cake so it soaks in.
Let cool for about 20 minutes, then slice and serve.
This cake brings all the cozy cinnamon roll flavor in a much easier, quicker form—perfect for when you want something homemade without the extra work.
