Oh my goodness, let me tell you about Big Mama’s Cinnamon Roll Cake! This cake is like a warm hug on a plate. Imagine the sweet, comforting aroma of cinnamon wafting through your kitchen, mingling with the rich, buttery goodness of a moist cake. It’s the kind of dessert that makes you want to gather everyone you love around the table and share a slice (or two!).
I first discovered this gem at a family gathering, and it was an instant hit! My Aunt Clara made it, and I could hardly believe my taste buds when I took my first bite. The cake’s texture is so unique—it’s fluffy yet dense, just like a cinnamon roll, but easier to slice and serve. Trust me, once you try it, you’ll understand why it’s become a staple in my dessert rotation.
Big Mama’s Cinnamon Roll Cake isn’t just a treat; it’s a memory-maker. Perfect for brunch, potlucks, or even just a cozy night in, this cake is always a crowd-pleaser. So, are you ready to whip up some magic in your kitchen? Let’s dive into the deliciousness!
Ingredients for Big Mamas Cinnamon Roll Cake
Gather these simple yet essential ingredients to create the most delicious cinnamon roll cake you’ve ever tasted. Trust me, every bite is worth it!
- 2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk, whole or 2% for creaminess
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract, pure for the best flavor
- 1/2 cup packed brown sugar, light or dark—your choice!
- 2 tablespoons ground cinnamon, for that cozy, warm flavor
- 1/2 cup butter, melted, because butter makes everything better!
- 1 cup powdered sugar, for that sweet glaze
- 2 tablespoons milk (for the glaze), to achieve the perfect drizzling consistency
Make sure you have everything ready before you start mixing; it makes the process so much smoother. I promise this cake will become a favorite in your household!
How to Prepare Big Mamas Cinnamon Roll Cake
Alright, let’s get down to the fun part—making this mouthwatering cake! Follow these steps, and you’ll have a delightful treat in no time. Ready? Let’s go!
Step 1: Preheat and Mix Dry Ingredients
First things first, preheat your oven to 350°F (175°C). This is super important because we want that oven nice and toasty to give our cake the perfect rise. While that’s warming up, grab a large mixing bowl and combine the 2 cups of sifted all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt. Mix these dry ingredients together until they’re well blended. The smell is already heavenly, isn’t it?
Step 2: Combine Wet Ingredients
Now, it’s time to bring in the wet ingredients! In the same bowl (yes, you heard that right—less cleanup!), add 1 cup of milk, 1/2 cup of vegetable oil, 2 large eggs, and 1 tablespoon of pure vanilla extract. Mix everything together until it’s smooth and creamy. You want this batter to be as inviting as possible—trust me, it’ll make the cake even more delicious!
Step 3: Prepare Cinnamon Mixture
In a separate small bowl, combine 1/2 cup of packed brown sugar and 2 tablespoons of ground cinnamon. This is the magic mixture that’ll give your cake that signature cinnamon roll flavor. Just mix it up, and your kitchen will smell like a cozy bakery in no time!
Step 4: Layer the Batter
Now we’re going to layer it up! Pour half of your batter into a greased baking dish—make sure it’s well greased so your cake comes out easily. Then, sprinkle that glorious cinnamon mixture evenly over the top. Finally, pour the remaining cake batter on top. It’s like a delicious surprise waiting to be uncovered!
Step 5: Bake the Cake
Pop that beauty into the preheated oven and bake for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it, because you don’t want to miss that golden-brown moment!
Step 6: Prepare the Glaze
While the cake is baking, let’s whip up the glaze! In a small bowl, mix 1 cup of powdered sugar with 2 tablespoons of milk. Stir until it’s nice and smooth. This glaze is going to add that perfect finishing touch—sweet and creamy!
Step 7: Drizzle and Serve
Once the cake is out of the oven and has cooled for a few minutes, drizzle that glorious glaze over the top. I like to let it soak in a little bit for extra sweetness. Serve it warm for the best experience—you won’t regret it! Trust me, everyone will be reaching for seconds!
Why You’ll Love This Recipe
- It’s incredibly easy to make—perfect for beginner bakers!
- Deliciously moist and packed with that warm cinnamon flavor you crave.
- Ready in just about 50 minutes from start to finish.
- Perfect for gatherings—everyone will want a slice (or two)!
- Versatile enough to enjoy for breakfast, dessert, or any time in between.
- Leftovers (if there are any) taste just as good the next day!
- The glaze adds a sweet finish that takes it over the top.
- It fills your home with an irresistible, cozy aroma while baking.
- Great for customizing—feel free to add nuts or even chocolate chips!
Tips for Success with Big Mamas Cinnamon Roll Cake
Now that you’re ready to make this scrumptious cake, I want to share some of my best tips to ensure your Big Mama’s Cinnamon Roll Cake turns out perfectly every time. Trust me, these little nuggets of wisdom will make a big difference!
- Mix it well: Make sure to mix your dry ingredients thoroughly before adding the wet ones. This helps to distribute the baking powder evenly, so your cake rises beautifully!
- Room temperature ingredients: Using room temperature eggs and milk will create a smoother batter and help the cake bake evenly. So, take them out of the fridge ahead of time!
- Don’t overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a tough texture, and we want it light and fluffy!
- Check for doneness: When the timer goes off, do the toothpick test! Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, you’re golden. If it’s wet, give it a few more minutes.
- Let it cool: Allow the cake to cool in the pan for a bit before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Get nutty: If you want to add a little crunch, throw in some chopped nuts—walnuts or pecans work beautifully! Just fold them into the batter gently before pouring it into the baking dish.
- Be patient with the glaze: Let the cake cool a little before drizzling the glaze. This way, it won’t melt away completely and will sit nicely on top, adding that perfect sweet touch!
With these tips, you’re all set to create a show-stopping dessert that everyone will rave about. Enjoy the baking adventure, and remember, the joy is in the process as much as the final delicious result!
Storage & Reheating Instructions
Alright, let’s talk about how to keep your Big Mama’s Cinnamon Roll Cake fresh and delicious! If you happen to have any leftovers (which is a big if because it’s so tasty!), here’s how to store and reheat it properly.
First, let the cake cool completely before storing. This is super important because it helps prevent condensation from making your cake soggy. Once it’s cooled, transfer any leftover slices to an airtight container. You can also wrap them tightly in plastic wrap if you prefer. This keeps them nice and moist!
Store the cake at room temperature for up to two days, or if you want to keep it longer, pop it in the refrigerator for up to a week. Just remember, it’s best enjoyed warm, so don’t forget this step!
When it’s time to enjoy your cake again, reheating is a breeze. You can pop a slice in the microwave for about 15-20 seconds, but be careful not to overdo it—nobody wants a rubbery cake! If you’d rather use the oven, preheat it to 350°F (175°C), place the slice on a baking sheet, and warm it up for about 5-10 minutes. This way, you’ll get that lovely, fresh-out-of-the-oven texture again!
So, whether you’re savoring a slice right away or saving it for later, you can enjoy Big Mama’s Cinnamon Roll Cake in all its glory. Happy eating!
Nutritional Information for Big Mamas Cinnamon Roll Cake
Now, I know you’re probably curious about the nutritional breakdown of this delightful cake. It’s always nice to have a little insight into what we’re indulging in, right? Here’s the estimated nutritional information per slice of Big Mama’s Cinnamon Roll Cake:
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
This cake is a sweet treat, so it’s packed with flavor! Enjoy it in moderation, and remember, it’s not just about the numbers—it’s about the joy of sharing and savoring every delicious bite!
FAQ about Big Mamas Cinnamon Roll Cake
Got questions? Don’t worry, I’ve got you covered! Here are some common queries I hear about Big Mama’s Cinnamon Roll Cake, along with my answers to help you make the most of this delightful dessert.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes great the next day, so feel free to bake it a day in advance. Just store it properly, and when you’re ready to serve, warm it up for that fresh-out-of-the-oven taste!
What can I add to the recipe for extra flavor?
Oh, the possibilities are endless! You can mix in some chopped nuts like walnuts or pecans for a delightful crunch. Want to take it up a notch? Throw in some chocolate chips or even dried fruit—like raisins or cranberries—for a fruity twist!
How do I serve Big Mama’s Cinnamon Roll Cake?
This cake is best served warm, straight from the oven or after a quick reheat. It’s perfect for brunch, dessert, or even a sweet snack! Top it off with a scoop of vanilla ice cream or whipped cream for an extra special treat. Trust me, your taste buds will thank you!
Can I make this cake gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has a 1:1 ratio to regular flour so that you get the right texture! It’s a great option for those with gluten sensitivities.
What’s the best way to store leftovers?
To keep your cake fresh, let it cool completely and then store it in an airtight container. It can last at room temperature for a couple of days or in the fridge for up to a week. Just remember to warm it up a bit before enjoying it again!
Can I freeze Big Mama’s Cinnamon Roll Cake?
You bet! If you want to save some for later, wrap individual slices tightly in plastic wrap and then in foil, or store them in an airtight freezer bag. It can be frozen for up to two months. Just thaw it in the fridge overnight when you’re ready to indulge again!
What if I don’t have brown sugar?
Not a problem! You can easily substitute it with white sugar, but for that rich flavor, try mixing regular sugar with a little molasses—about 1 tablespoon of molasses for every cup of sugar will do the trick!
There you go! I hope these FAQs help you navigate your baking adventure with Big Mama’s Cinnamon Roll Cake. Remember, the joy of baking is all about experimenting and making it your own, so don’t hesitate to get creative! Happy baking!
For more delicious recipes, check out our blog for inspiration!
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Big Mamas Cinnamon Roll Cake: 7 Irresistible Ways to Enjoy
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious cinnamon roll cake that combines the flavors of cinnamon rolls with a moist cake.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup butter, melted
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add milk, oil, eggs, and vanilla. Mix until smooth.
- In another bowl, combine brown sugar and cinnamon.
- Pour half of the batter into a greased baking dish.
- Sprinkle the cinnamon mixture over the batter.
- Add the remaining batter on top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Mix powdered sugar and milk to make the glaze.
- Drizzle the glaze over the cake after it cools.
Notes
- Store leftovers in an airtight container.
- Best served warm.
- You can add nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: big mamas cinnamon roll cake, cinnamon roll cake, dessert recipes, baking