Big Mama’s Cinnamon Roll Cake
A nostalgic “cinnamon roll” flavour cake: cake batter layered with a cinnamon-brown sugar swirl, baked, then poked and drenched in a warm sweet glaze.
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.
Notes
This version is inspired by a viral Reddit post from user “HumawormDoc” who said it was his grandmother’s recipe (“Big Mama”). :contentReference[oaicite:1]{index=1} Many bakers note the sweetness is quite intense and some reduce the sugar or glaze for taste adjustment. :contentReference[oaicite:2]{index=2}