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Big Mama's Cinnamon Roll Cake
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Big Mama's Cinnamon Roll Cake

Big Mama's Cinnamon Roll Cake combines the delightful flavors of cinnamon rolls with the ease of a cake. This moist, flavorful cake features a rich cinnamon filling and is topped with a sweet icing. It's perfect for a family dessert or special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 -16 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cake:
  • ½ cup Crisco or shortening
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
For the Filling:
  • ½ cup brown sugar
  • 4 teaspoons ground cinnamon
For the Icing:
  • 2 cups powdered sugar
  • 3 tablespoons unsalted butter
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9"x13" deep-sided baking pan.
Prepare the Cake Batter:
  1. Cream together the granulated sugar and Crisco or shortening using an electric mixer until smooth.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the buttermilk and vanilla extract until just combined.
  4. Sift the flour, baking powder, and salt together, then stir into the wet ingredients until smooth.
Layer and Swirl:
  1. Pour half of the cake batter into the prepared pan.
  2. Mix brown sugar and cinnamon for the filling and sprinkle over the batter.
  3. Pour the remaining batter over the filling and swirl with a butter knife.
  4. Bake the Cake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Icing:
  1. Heat powdered sugar, unsalted butter, milk, and vanilla extract in a saucepan over low heat until smooth.
  2. Once the cake is done, poke holes in the cake and pour the warm icing over it.
  3. Cool and Serve: Let the cake cool for about 20 minutes before cutting into squares.

Notes

  • Serving Suggestions: Serve with vanilla ice cream or whipped cream.
  • Storage: Store in an airtight container at room temperature for up to 3 days. Can be frozen for up to 3 months.
  • Substitutions: Unsalted butter can replace Crisco or shortening.