Big Mamas Cinnamon Roll Cake

Imagine biting into a warm, tender slice of cake that tastes just like your favorite cinnamon roll—only easier to make and even more indulgent. That’s the magic of Big Mama’s Cinnamon Roll Cake. A dreamy combination of buttery vanilla cake swirled with brown sugar and cinnamon, topped with a smooth, creamy glaze that melts into every crevice, this dessert doesn’t just satisfy your sweet tooth—it hugs your soul.

Whether you’re prepping brunch for a crowd, need a cozy dessert for the holidays, or want a sweet weekend treat, this cake delivers the nostalgic comfort of homemade cinnamon rolls without the long wait. Every bite carries layers of gooey cinnamon-sugar goodness balanced with moist, fluffy cake and that irresistible drizzle of icing. It’s no wonder this cake earned its name—it’s the kind of recipe passed down through generations.

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Why You’ll Love This Big Mama’s Cinnamon Roll Cake

• It tastes like a cinnamon roll, but it’s a cake! All the flavors you love—warm cinnamon, sweet brown sugar, vanilla glaze—in an easy-to-bake format.
• No yeast, no rising, no kneading. Skip the dough-making and jump right to baking.
• Perfect for breakfast, dessert, or anytime you want to impress. It pairs beautifully with coffee in the morning or a scoop of vanilla ice cream at night.
• Freezer-friendly and make-ahead approved. Great for prepping ahead for holidays or guests.
• Family-approved. If Big Mama made it, you know it’s going to be good.

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Preparation Phase & Tools to Use (Essential Tools and Why They Matter)

Before you dive into making Big Mama’s Cinnamon Roll Cake, a little preparation goes a long way. Setting up your tools and workspace ensures the baking process is smooth, mess-free, and enjoyable.

Essential Tools and Equipment:

• Mixing Bowls (2-3): You’ll need a few—one for the cake batter, another for the cinnamon swirl, and one for the glaze. Choose medium to large bowls so you have room to whisk and mix without splashing.
• Hand Mixer or Stand Mixer: This helps achieve a light and fluffy cake batter. While you can mix by hand, using an electric mixer speeds things up and gives you better consistency.
• Measuring Cups & Spoons: Precision matters in baking. Use dry measuring cups for flour and sugar, and spoons for spices and extracts.
• Rubber Spatula: Ideal for scraping down the sides of the bowl so no batter or glaze goes to waste.
• 9x13-Inch Baking Dish: The standard size for this cake—ensures even baking and the perfect cake height.
• Toothpick or Cake Tester: For checking doneness without cutting into your beautiful cake.
• Wire Rack: Allows the cake to cool evenly without getting soggy on the bottom.

Each of these tools plays a crucial role in helping you achieve that signature Big Mama’s texture: moist cake, gooey swirl, and smooth glaze.

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Preparation Tips

• Bring ingredients to room temperature. Butter, eggs, and milk at room temp blend more evenly into the batter, resulting in a more tender cake.
• Don’t overmix the batter. Mix just until everything is combined. Overmixing can lead to a dense, dry cake.
• Use quality cinnamon. This is the star flavor here, so go for fresh, fragrant ground cinnamon.
• Grease your baking dish generously. You don’t want any of that delicious cinnamon sugar sticking to the pan.
• Swirl, don’t stir. When adding the cinnamon mixture, use a knife or skewer to gently swirl it into the batter—this creates beautiful ribbons of flavor throughout the cake.
• Let it cool slightly before glazing. If the cake is too hot, the glaze will melt into it completely. A warm cake allows the glaze to ooze just right without disappearing.

Ready? Let’s gather those ingredients next.

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Ingredients for This Big Mama’s Cinnamon Roll Cake

This recipe uses everyday baking staples, but when combined, they create something truly special. Here's everything you need to recreate Big Mama’s Cinnamon Roll Cake from scratch.

For the Cake Batter:

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

For the Cinnamon Swirl Filling:

• 1 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• ⅔ cup unsalted butter, softened

For the Vanilla Glaze:

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

Optional Add-ins:

• Chopped pecans or walnuts (½ cup) – for a nutty crunch
• A pinch of nutmeg in the swirl – for added depth

Make sure all your ingredients are pre-measured and ready before you start. It’ll help you move through the steps quickly and confidently.

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Step 1: Preheat & Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray. You can also line it with parchment paper for easy lifting and minimal cleanup.

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Step 2: Make the Cake Batter

In a large mixing bowl, combine flour, granulated sugar, baking powder, and salt. Whisk to blend evenly.
In a separate bowl, whisk together milk, eggs, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry, then mix until just combined. Avoid overmixing—stop as soon as no dry streaks remain.
Pour the batter into your greased baking dish and spread evenly.

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Step 3: Prepare the Cinnamon Swirl

In a medium bowl, mix brown sugar, cinnamon, and flour together. Add in the softened butter and stir until it forms a thick, paste-like consistency.
Drop spoonfuls of the cinnamon mixture over the cake batter. Then, use a butter knife or skewer to gently swirl it into the batter. Create S-patterns or figure eights for that classic cinnamon roll look.

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Step 4: Bake to Perfection

Place the dish in the oven and bake for 32–38 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). The top should be golden and slightly crisp around the edges.
Remove from the oven and let it cool in the pan for at least 15–20 minutes.

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Step 5: Make and Drizzle the Glaze

While the cake is cooling, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
Once the cake is warm (not hot), drizzle the glaze generously over the top. Let it soak into the crevices for extra flavor.

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Step 6: Slice and Serve

Cut into squares and serve while slightly warm for that melt-in-your-mouth cinnamon roll experience.

Big Mama’s Cinnamon Roll Cake is now ready to steal the show. Time to dive into some important tips and notes next.

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Notes

• Make it ahead-friendly: You can prepare the cake up to a day in advance, store it covered at room temperature, and glaze it just before serving.
• Double the glaze if you're a frosting lover. Some like it light, others want it swimming in icing. Adjust the glaze to your liking.
• Add-ins welcome: Feel free to stir in chopped nuts or even a few raisins into the cinnamon swirl mixture for a fun twist on the original.

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Watch Out for These Mistakes While Cooking

• Using cold ingredients: Cold milk, butter, or eggs can cause the batter to mix unevenly. Bring everything to room temperature before starting.
• Overmixing the batter: This will lead to a tough, dense cake. Stir just until combined.
• Skipping the swirl step: Don’t just spread the cinnamon filling on top—make sure you swirl it into the batter. That’s how you get those classic cinnamon roll ribbons throughout the cake.
• Overbaking: Watch closely at the 30-minute mark. If you bake too long, the cake can dry out. A few moist crumbs on the toothpick are okay.
• Glazing too soon: If the cake is piping hot, the glaze will melt completely and disappear. Wait until it’s warm, not hot, before adding the icing.
• Using the wrong pan size: A smaller dish will cause the center to underbake, while a larger one may dry it out. Stick to a 9x13-inch pan for best results.

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What to Serve With Big Mama’s Cinnamon Roll Cake?

This cake shines on its own, but pairing it with the right accompaniments can turn a simple treat into a full-blown experience. Whether you’re serving it at brunch, as a dessert, or with a cozy drink, here are some ideal pairings to elevate the moment.

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8 Recommendations

1. Freshly Brewed Coffee
   The deep, bold flavor of coffee beautifully balances the sweetness of the cake. A cinnamon latte or vanilla bean coffee? Even better.
2. Cold Milk or Plant-Based Milk
   A classic partner—nothing cuts through the richness of a gooey cake like an ice-cold glass of milk.
3. Whipped Cream or Cream Cheese Frosting on the Side
   Want to make it extra indulgent? Serve with a dollop of whipped cream or a swipe of cream cheese frosting.
4. Fresh Fruit Salad
   A bowl of berries, melon, or citrus segments adds a light and refreshing contrast.
5. Vanilla Ice Cream
   A scoop of vanilla or cinnamon ice cream melting over a warm piece of cake? Yes, please.
6. Scrambled Eggs and Bacon (for Brunch)
   Turn this sweet cake into part of a hearty brunch spread with savory sides like eggs and crispy bacon.
7. Maple Glazed Sausage Links
   The sweet and salty combo works wonders with the cake’s cinnamon swirls.
8. Chai or Spiced Herbal Tea
   Warm spiced teas like chai or cinnamon-apple herbal blends are the perfect cozy companion.

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Now that you’ve got pairing ideas, let’s make sure you know how to store leftovers and understand the nutrition behind every delicious bite.

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Storage Instructions

Big Mama’s Cinnamon Roll Cake stores like a dream—making it a fantastic option for prepping ahead or enjoying leftovers throughout the week.

• Room Temperature: Store covered tightly with foil or in an airtight container for up to 2 days. Perfect if you plan to eat it soon.
• Refrigerator: Keeps well for up to 5–6 days. Let it come to room temperature or give it a quick warm-up in the microwave before serving.
• Freezer: Wrap individual slices or the whole (un-glazed) cake tightly in plastic wrap, then foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge and warm slightly. Glaze just before serving for best results.

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Estimated Nutrition (Per Serving – based on 12 servings)

• Calories: ~370 kcal
• Total Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 180mg
• Total Carbohydrates: 51g
• Dietary Fiber: 1g
• Sugars: 33g
• Protein: 4g

Note: Nutrition values are estimates and can vary depending on exact ingredients and portion sizes.

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Time to wrap up with your most asked questions and a cozy conclusion!

Frequently Asked Questions

1. Can I make Big Mama’s Cinnamon Roll Cake the night before?

Absolutely! This cake is great for make-ahead prep. Bake it the night before, let it cool completely, and store it covered at room temperature. Glaze it the next morning for best texture and appearance.

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2. Can I use a boxed cake mix instead of making it from scratch?

You can, but it won’t have the same homemade richness and texture. If you're short on time, a vanilla or butter cake mix will work—just prepare the cinnamon swirl and glaze from scratch to maintain that signature flavor.

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3. What if I don’t have a 9x13-inch pan?

A slightly smaller pan (like 11x9) will work, but you’ll need to increase the baking time slightly. Avoid using anything too deep or too shallow to ensure even cooking.

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4. Can I reduce the sugar in this recipe?

Yes—though it will change the flavor and texture. You can reduce the granulated sugar in the batter by ¼ cup and the brown sugar in the swirl by a few tablespoons if needed.

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5. Is this recipe good for freezing?

Definitely. Freeze without the glaze, then thaw and drizzle fresh glaze when ready to serve. The texture holds up very well.

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6. Can I add raisins or nuts to the batter?

Yes! Chopped pecans, walnuts, or golden raisins make excellent additions. Mix them into the cinnamon swirl for a surprise bite of texture and flavor.

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7. How do I keep the cake from drying out?

Don’t overbake it, and always store it tightly wrapped or in an airtight container. You can even place a slice of bread in the container to keep moisture in.

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8. What’s the best way to reheat leftovers?

Pop individual slices in the microwave for 15–20 seconds. You can also warm larger portions in the oven at 300°F (150°C) for 10 minutes.

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Conclusion

Big Mama’s Cinnamon Roll Cake is more than just a dessert—it’s an experience. With its tender crumb, gooey cinnamon swirls, and sweet vanilla glaze, it captures the warmth and comfort of homemade cinnamon rolls without the fuss. Whether served at brunch, for dessert, or even with a midnight cup of tea, this cake delivers timeless, crowd-pleasing flavor every time.

It’s simple enough for beginners, nostalgic enough for seasoned bakers, and delicious enough to become your next family tradition.

Ready to print it and make it your own? Let’s get your printable page next.

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