Big Mama’s Cinnamon Roll Cake is the ultimate treat when you crave those cozy, gooey flavors of cinnamon rolls but want to skip the fuss of rolling dough. Imagine a buttery vanilla cake with ribbons of cinnamon sugar running throughout, finished with a silky glaze that melts into every crevice. It’s the kind of recipe that brings the whole family to the kitchen with just its scent—warm, nostalgic, and impossible to resist. This one-pan wonder finds its home at breakfasts, lazy brunches, or as a comforting dessert, making Big Mama’s Cinnamon Roll Cake a must-have for any occasion where you’re ready to indulge.

Big Mama’s Cinnamon Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Big Mama’s Cinnamon Roll Cake lies in its simplicity—there’s nothing fancy or hard to find here, just honest ingredients working together to form something spectacular. Each element adds its own special touch, creating layers of flavor, texture, and aroma that keep you coming back for “just one more” bite.

All-purpose flour: The foundation of your cake; it gives structure and that signature soft crumb.
Granulated sugar: Sweetens the batter, balancing the cinnamon and giving the cake a golden finish.
Brown sugar: Brings deep, caramel-like sweetness to the cinnamon swirl for extra richness.
Baking powder: This leavener keeps the cake fluffy and prevents it from becoming overly dense.
Cinnamon: The star spice here, providing that warm, familiar aroma and classic cinnamon roll flavor.
Salt: Just a touch to heighten all the other flavors—don’t skip it!
Milk: Adds moisture, ensuring each bite is tender and luscious.
Large eggs: They hold the cake together and add richness to the batter.
Vanilla extract: Lends mellow, sweet undertones that blend perfectly with cinnamon.
Unsalted butter: Delivers pure, creamy flavor and helps in both the cake and the gooey swirl.
Powdered sugar: Essential for the smooth, pourable glaze that finishes the cake beautifully.

How to Make Big Mama’s Cinnamon Roll Cake

Step 1: Prep Your Pan and Oven

Before you begin, set your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This ensures your Big Mama’s Cinnamon Roll Cake pops right out after baking, and that golden crust forms just right. Gather all your ingredients so everything is easy to reach and the baking process flows smoothly.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined. Add in the milk, eggs, vanilla extract, and melted butter. Mix until the batter is silky and smooth, making sure not to overwork it—that’s the secret to a tender cake. Pour the batter into your greased dish, spreading it evenly to reach every corner.

Step 3: Create the Cinnamon Swirl

Now comes the magic! In a separate small bowl, mix the softened butter, brown sugar, and cinnamon until you have a thick, spreadable paste. Drop spoonfuls of this mixture all over the top of the cake batter. Grab a butter knife or a toothpick and gently swirl it through, making marbled, cinnamon-laced trails. Not only does this give your cake that signature swirl, it also promises gooey pockets in every slice.

Step 4: Bake

Slide your cake into the oven and bake for 35 to 40 minutes. Keep an eye out—the top should look set and a toothpick inserted into the center should come out clean (save for a little cinnamon gooeyness, of course). Your kitchen will smell absolutely heavenly as the cinnamon and vanilla mingle in the warm air.

Step 5: Whip Up the Glaze

While your Big Mama’s Cinnamon Roll Cake bakes, whisk together the powdered sugar, milk, and a splash of vanilla extract until smooth. The glaze should be pourable but not too thin, so it drapes perfectly over the warm cake.

Step 6: Glaze and Serve

As soon as your cake emerges from the oven, drizzle the glaze all over. Let it seep into the warm swirls and edges for a glossy, decadent finish. Allow the cake to set for a few minutes, then slice and serve while still slightly warm. The glaze melts right in, turning each piece into absolute perfection.

How to Serve Big Mama’s Cinnamon Roll Cake

Garnishes

A sprinkle of chopped toasted pecans or walnuts adds a lovely crunch to the gooey cake, and a dusting of extra cinnamon brings even more warmth. For a bakery-style finish, a final whisper of powdered sugar just before serving looks stunning and always draws a delighted gasp.

Side Dishes

Pair slices of Big Mama’s Cinnamon Roll Cake with a bowl of fresh berries or a lively fruit salad to balance the sweetness. For a leisurely brunch, serve it alongside creamy scrambled eggs or crispy bacon for that unbeatable sweet-savory combination that every spread deserves.

Creative Ways to Present

Cut the cake into generous squares and stack them on a pretty cake stand for a family breakfast, or use a biscuit cutter to make round “cinnamon roll” cakes for a brunch buffet. For special occasions, drizzle individual slices with extra glaze and top with a dollop of whipped cream—your guests will swoon!

Make Ahead and Storage

Storing Leftovers

To keep Big Mama’s Cinnamon Roll Cake tasting fresh, cover any leftovers tightly with plastic wrap or transfer to an airtight container. Store at room temperature for up to two days; if your kitchen is especially warm, you can refrigerate for extended freshness—just let slices come to room temp for the best flavor.

Freezing

Absolutely! Once cooled, cut the cake into squares, wrap them individually in plastic, and place in a freezer bag. They’ll keep beautifully for up to two months. When the craving strikes, thaw slices overnight in the fridge, then finish with a quick warm-up.

Reheating

Pop individual slices in the microwave for about 15–20 seconds, or warm larger portions in a 300°F oven until heated through. The glaze will return to its melty, luscious state and your kitchen will smell like you just pulled a fresh Big Mama’s Cinnamon Roll Cake from the oven all over again.

FAQs

Can I prepare the cake batter ahead of time?

You can mix the cake batter a few hours in advance and store it in the refrigerator (just cover the bowl tightly). When ready to bake, give it a gentle stir before transferring to the pan and adding the cinnamon swirl. For the freshest texture, bake within the same day.

Can I use plant-based milk or dairy-free butter?

Yes! Substitute your favorite plant-based milk and vegan butter in equal amounts. The cake will still be dreamy, soft, and full of those rich cinnamon flavors. Just make sure your butter substitute is unsalted for best results.

What if I don’t have a 9×13-inch pan?

No worries! An 11×7-inch pan will give you a slightly taller cake, or divide the batter between two smaller pans. Just monitor the baking time, as a different pan size may need a few more or fewer minutes to bake through.

Can I add nuts, raisins, or chocolate chips?

Absolutely! Sprinkle a handful of toasted pecans, walnuts, raisins, or even mini chocolate chips into the cinnamon mixture or batter. Each offers a delicious twist, making your Big Mama’s Cinnamon Roll Cake feel brand new every time.

Is this cake best served warm or at room temperature?

For ultimate ooey-gooey goodness, serve it warm when the glaze is still melty. But Big Mama’s Cinnamon Roll Cake tastes fantastic at room temperature, too—the flavors settle in and every bite is perfectly sweet and satisfying.

Final Thoughts

There’s a reason Big Mama’s Cinnamon Roll Cake is a favorite in so many kitchens—every bite brings comfort, nostalgia, and that glorious combination of cinnamon, brown sugar, and buttery glaze. It’s easy enough for a weeknight pick-me-up and special enough to steal the show at brunch or potlucks. Give it a try soon; I have a feeling it’ll quickly become a staple in your home, too!