Big Mama’s Cinnamon Roll Cake

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If there’s one treat guaranteed to vanish from the table, it’s cinnamon rolls. Soft, sweet, and swirled with spice, they’re irresistible—but making them from scratch can feel like a marathon. Yeast, rising, rolling, baking, icing… it’s a lot.

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This recipe skips the fuss and delivers the same cinnamon roll magic in cake form. Moist, tender, and swirled with cinnamon-sugar, it’s a shortcut that tastes like tradition. The original recipe went viral after being shared online, and once you try it, you’ll understand why.

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Big Mama’s Cinnamon Roll Cake

Ingredients

Cake
Crisco or shortening ½ cup
Granulated sugar 1½ cups
Eggs 4
Buttermilk 1 cup
Vanilla extract 2 tsp
All-purpose flour 2 cups
Baking powder 1 tbsp
Salt ½ tsp
Filling
Brown sugar ½ cup
Ground cinnamon 4 tsp
Icing
Powdered sugar 2 cups
Unsalted butter 3 tbsp
Milk ¼ cup
Vanilla extract 1 tsp

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch deep baking pan.
  2. Make the cake batter:
    • Cream sugar and shortening with an electric mixer.
    • Add eggs one at a time, mixing until pale and frothy.
    • Stir in buttermilk and vanilla.
    • Sift flour, baking powder, and salt into the wet mixture; stir until smooth.
  3. Layer and swirl:
    • Pour half the batter into the pan.
    • Mix filling ingredients and sprinkle evenly over batter.
    • Add remaining batter on top.
    • Use a butter knife to swirl filling through the cake—don’t fully mix.
  4. Bake for 30 minutes, or until a toothpick comes out clean.
  5. Prepare icing: While cake bakes, heat icing ingredients in a small saucepan over low until smooth.
  6. Finish: Poke holes in the warm cake with a fork or spoon handle. Pour icing over the top so it seeps into the cake.
  7. Cool for 20 minutes, then cut into squares and serve.

This cake delivers all the gooey, cinnamon-sugar comfort of a cinnamon roll—without the hours of work. Slice it up, and watch it disappear just as quickly as the real thing.

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