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Imagine a warm, fragrant cake that combines the delightful flavors of cinnamon rolls with the simplicity of a cake. That’s exactly what you’ll find in Big Mama’s Cinnamon Roll Cake. This recipe holds a special place in many hearts and kitchens, serving as a comforting reminder of home and family gatherings. Each bite is a heavenly experience, filled with cinnamon sweetness and a soft, moist texture that will have everyone coming back for seconds.
Why is Big Mama’s Cinnamon Roll Cake so beloved? Perhaps it’s because it brings people together. You can whip it up quickly for a cozy Sunday breakfast, or serve it at holiday celebrations, brunches, or even casual afternoon get-togethers. The delicious scent wafting through your kitchen will make mouths water and create an inviting atmosphere. Plus, it’s an easy recipe that doesn’t demand hours of effort, making it perfect for bakers of all skill levels.
What makes this cake particularly special is its versatility. Feel free to add your own twist with toppings or drizzles—maple glaze or cream cheese frosting can elevate it to new heights. This recipe not only satisfies your sweet tooth but also provides a wonderful canvas for creativity. For anyone looking for a cake that’s both comforting and simple, look no further than Big Mama’s Cinnamon Roll Cake.
So, are you ready to dive into a world of flavors with Big Mama’s Cinnamon Roll Cake? Let’s explore the key benefits and reasons why this recipe deserves a spot in your recipe box.
Key Benefits of Big Mama’s Cinnamon Roll Cake
Why will you love Big Mama’s Cinnamon Roll Cake? Here are just a few reasons:
- Rich Flavor: The blend of brown sugar, cinnamon, and vanilla creates a rich, mouthwatering flavor that you can’t resist.
- Simplicity: With straightforward steps and common ingredients, this recipe is easy to follow, making it great for novice bakers.
- Versatile: Enjoy it for breakfast, dessert, or even a snack. It fits any occasion.
- Family Appeal: Who doesn’t love cinnamon rolls? This cake version is sure to please both kids and adults alike.
- Quick to Make: You can have this cake ready to bake in under 15 minutes, allowing you to spend more time enjoying and less time preparing.
What Makes It Stand Out
Big Mama’s Cinnamon Roll Cake is not just another dessert; it’s a delightful creation that stands out in any gathering. Its originality lies in the swirling of cinnamon sugar within a tender cake batter, reminiscent of traditional cinnamon rolls but so much easier to make. This recipe eliminates the hassle of rolling and cutting, making it perfect for those busy mornings or last-minute get-togethers.
Customization is another key element. You can easily adjust the spices, add nuts, or incorporate chocolate chips for a unique twist. And let’s not forget the occasions—this cake works wonders for holiday brunches, family reunions, or a simple coffee break with friends. Any time is a great time to enjoy Big Mama’s Cinnamon Roll Cake!
Ingredients for Big Mama’s Cinnamon Roll Cake
Here’s what you’ll need to get started on your Big Mama’s Cinnamon Roll Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup butter, melted
- 3 eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup brown sugar
Each ingredient plays a role in achieving that classic cinnamon roll flavor. The butter adds richness, while buttermilk ensures moisture and tenderness. Don’t forget the warm cinnamon and sugary goodness that makes this cake truly irresistible!
Substitutes and Alternatives
If you’re looking to swap out any ingredients in Big Mama’s Cinnamon Roll Cake, you’ve got options. For a lighter alternative, you can use whole wheat flour. If you’re dairy-free, almond milk or oat milk can replace buttermilk. To maintain the tangy flavor, add a splash of vinegar to non-dairy milk.
For those with egg allergies, try using flax eggs—a mix of ground flaxseed and water works wonders as a binding agent. The beauty of this recipe is the flexibility it offers without compromising on taste!
How to Make Big Mama’s Cinnamon Roll Cake – Step-by-Step Directions
Step 1 – Prepare Ingredients
Gather all your ingredients, ensuring your butter is melted and eggs are at room temperature. This helps create a smoother batter and better mixing.
Step 2 – Cook the Base
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This is key for a perfect release once your cake is done baking.
Step 3 – Mix Dry Ingredients
In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Stir well to blend all the dry ingredients together evenly.
Step 4 – Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract. Mix until all the wet ingredients are well incorporated.
Step 5 – Combine Wet and Dry Ingredients
Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Avoid overmixing to keep the cake fluffy.
Step 6 – Pour Half the Batter
Pour half of the batter into your prepared baking dish, spreading it evenly across the bottom. This will act as the base layer for your cinnamon swirls.
Step 7 – Mix Cinnamon and Sugar
In a small bowl, combine the brown sugar and cinnamon. This mixture will be sprinkled on top of the batter for that quintessential cinnamon roll flavor.
Step 8 – Sprinkle Cinnamon Mixture
Sprinkle half of the cinnamon sugar mixture over the batter. This helps create a delightful swirl throughout the cake.
Step 9 – Add Remaining Batter
Carefully pour the remaining batter on top, spreading it out evenly to cover the cinnamon layer.
Step 10 – Final Cinnamon Topping
Sprinkle the rest of the cinnamon sugar mixture on top of the second layer. Use a knife to gently swirl the batter and sugar together to create that fantastic marbled look.
Step 11 – Bake the Cake
Place the baking dish in your preheated oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 12 – Cool and Serve
Allow the cake to cool for a few minutes before slicing. This cake is perfect warm, but also delicious at room temperature.
Serving Suggestions for Big Mama’s Cinnamon Roll Cake
Best Occasions to Serve This Dish
Big Mama’s Cinnamon Roll Cake is versatile and suitable for various occasions. Serve it during leisurely weekend breakfasts or brunch with friends. It’s also an excellent choice for holiday celebrations, where its inviting aroma will enhance the festive spirit.
You can even delight your coworkers with a generous share during a coffee break at work. Whatever the gathering, this cake is sure to be a crowd-pleaser!
What to Serve With It
When enjoying Big Mama’s Cinnamon Roll Cake, consider these delightful accompaniments:
- Fresh Fruit: Berries or slices of banana provide a refreshing contrast.
- Whipped Cream: A dollop of whipped cream adds a luxury touch.
- Coffee or Tea: A warm beverage pairs perfectly with the sweetness of the cake.
- Maple Syrup: Drizzle some maple syrup over the cake for an extra sweet treat.
How to Store Big Mama’s Cinnamon Roll Cake Properly
Best Storage Practices
To keep your Big Mama’s Cinnamon Roll Cake fresh, store it in an airtight container. This will maintain the cake’s moistness for up to three days at room temperature. If you want to keep it longer, consider refrigerating it.
Reheating and Freezing Tips
If you have leftovers, you can freeze slices for later enjoyment. Wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. To thaw, leave them in the refrigerator overnight or warm them up in the microwave for a few seconds. Enjoy them as if they were freshly baked!
Tips & Tricks for Big Mama’s Cinnamon Roll Cake
Mistakes to Avoid
- Overmixing: Mixing too much can lead to a dense cake. Aim for a lumpy batter.
- Skipping the Grease: Not greasing the baking dish well can lead to sticking. Always ensure it’s adequately coated.
- Using Cold Ingredients: Cold eggs and butter can affect how well the batter comes together. Bring them to room temperature for best results.
- Inaccurate Measuring: Use proper measuring techniques for flour and sugar, as too much can lead to dryness or dense texture.
- Not Swirling Enough: Failure to swirl the cinnamon mixture into the batter means missing out on those beautiful cinnamon ribbons.
Extra Tips for Better Results
For an extra layer of flavor in your Big Mama’s Cinnamon Roll Cake, add a pinch of nutmeg or cardamom to the batter. Drizzling a simple glaze over the top made from powdered sugar and milk can also enhance the sweetness and presentation of the cake.
Recipe Variations of Big Mama’s Cinnamon Roll Cake
Creative Twists
- Pumpkin Spice Variation: Add canned pumpkin and pumpkin spice to the batter for a fall-inspired treat.
- Nutty Surprise: Incorporate chopped pecans or walnuts into the cinnamon-sugar mixture for added crunch and flavor.
- Chocolate Chip Delight: Mix in chocolate chips for a richer taste. The sweet chocolate pairs wonderfully with the cinnamon flavor.
- Fruity Addition: Swirl in some fresh blueberries or chopped apples for a fruity twist that creates a whole new cake experience.
Dietary Adjustments
If you’re looking for dietary-friendly versions, consider these adjustments:
- Vegan: Use flax eggs instead of regular eggs and replace buttermilk with a non-dairy milk mixed with vinegar.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free: Use coconut oil in place of melted butter and non-dairy milk for the buttermilk.
Conclusion about Big Mama’s Cinnamon Roll Cake
In summary, Big Mama’s Cinnamon Roll Cake is more than just a delightful dessert; it’s a warm hug for your taste buds. This simple yet flavorful recipe caters to all occasions, from casual breakfasts to festive gatherings. Its ease of preparation makes it accessible to bakers of all skill levels, while its potential for creativity allows each baker to put their unique spin on the dish. You’ll find that it not only fills your stomach but also warms your heart, creating lasting memories with family and friends. Don’t miss out on trying this recipe; it’s sure to become a favorite in your kitchen!
FAQs about Big Mama’s Cinnamon Roll Cake
Can I prepare it ahead of time?
Yes! You can prepare the batter the night before and bake it in the morning for fresh, warm cake.
Can I freeze it?
Absolutely! Wrap slices in plastic wrap and freeze for up to 3 months.
How long does it last?
Stored properly in an airtight container, it lasts up to 3 days at room temperature.
What are the best substitutions?
You can use almond milk for buttermilk and flax eggs for regular eggs.
Is this recipe family-friendly?
Definitely! It’s a hit with both kids and adults, making it perfect for family gatherings.
Can I add frosting?
Yes, a simple glaze or cream cheese frosting would be delightful!
Is it hard to make?
Not at all! This recipe is easy to follow, even for beginners.
How do I know when it’s done?
A toothpick inserted into the center should come out clean when it’s fully baked.
Can I make it in a different pan?
Yes, you can use an 8×8 or round pan, but adjust the baking time accordingly.
What’s the best way to serve it?
Serve warm, topped with whipped cream or maple syrup for an extra special treat!
Big Mama’s Cinnamon Roll Cake
Equipment
- 9×13-inch baking pan
- Electric Mixer
- Small saucepan (for glaze)
Ingredients
Cake Batter
- ½ cup vegetable shortening (e.g., Crisco)
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk (or milk)
- 2 tsp vanilla extract
- 2 cups all-purpose flour (or self-rising)
- 1 Tbsp baking powder
- ½ tsp salt
Cinnamon-Sugar Swirl
- ½ cup brown sugar
- 4 tsp ground cinnamon
Glaze/Icing
- 2 cups powdered sugar (confectioners’ sugar)
- 3 Tbsp unsalted butter
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 350 °F (≈175 °C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, cream together the shortening and granulated sugar until light. Add eggs one at a time, beating well after each. Stir in the buttermilk and vanilla extract.
- In another bowl sift together the flour, baking powder and salt (or use self-rising flour). Add flour mixture to wet ingredients and mix until just combined.
- Pour about half of the batter into the prepared pan. Evenly sprinkle the brown sugar and cinnamon mixture over the batter base. Then pour the remaining batter on top of the filling—do not fully mix. Swirl the filling gently into the batter with a butter knife.
- Bake for about 30-45 minutes or until a toothpick inserted comes out clean and the cake is golden. (Timing may vary depending on oven.)
- While the cake is still warm, poke holes in the top using a chopstick or wooden spoon handle. In a small saucepan over low heat, melt butter and milk, stir in powdered sugar and vanilla until smooth. Pour the warm glaze over the cake, allowing it to soak into the holes.
- Let the cake cool for about 20 minutes, then cut into squares and serve warm or at room temperature.