Craving the flavor of cinnamon rolls but want the ease of baking a cake? Big Mama’s Cinnamon Roll Cake is the perfect combination of both! This rich, buttery cake is swirled with gooey cinnamon goodness and topped with a luscious cream cheese glaze, making it a crowd-pleaser for breakfast, brunch, or dessert. Inspired by the comforting flavors of a Southern kitchen, this cinnamon roll cake is simple to make and absolutely irresistible.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter (melted)

For the Cinnamon Swirl:

• 1 cup unsalted butter (softened)
• 1 cup brown sugar (packed)
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese (softened)
• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk (to thin the glaze)
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until evenly mixed.
3. Add the milk, eggs, vanilla extract, and melted butter to the dry ingredients. Stir until just combined, being careful not to overmix.
4. Pour the batter into the prepared baking dish, spreading it out evenly.

Step 2: Make the Cinnamon Swirl

1. In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until smooth and creamy.
2. Drop spoonfuls of the cinnamon mixture evenly over the cake batter. Using a butter knife, swirl the cinnamon mixture into the batter by making figure-eight motions. Be careful not to over-swirl—leave some streaks for that cinnamon roll effect!

Step 3: Bake the Cake

1. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
2. Remove from the oven and allow the cake to cool slightly while you prepare the glaze.

Step 4: Make the Cream Cheese Glaze

1. In a medium bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, beating until fully incorporated.
3. Add the vanilla extract and enough milk to reach your desired glaze consistency. The glaze should be pourable but not too runny.

Step 5: Glaze the Cake

1. Drizzle the cream cheese glaze over the warm cake, spreading it evenly over the top.
2. Let the cake cool for 10-15 minutes, allowing the glaze to soak into the cake slightly.

Step 6: Serve

1. Slice the cake into squares and serve warm or at room temperature. Enjoy the rich, cinnamon roll flavors in every bite!

Cook Notes

• Make Ahead: This cake is perfect for making ahead. Store it in an airtight container and reheat slices in the microwave for a few seconds for that fresh-from-the-oven taste.
• Add a Crunch: For a bit of crunch, sprinkle chopped pecans or walnuts into the cinnamon swirl mixture before swirling it into the cake.
• Room Temperature Ingredients: Ensure the cream cheese and butter are softened for the best results when making the glaze and cinnamon swirl.

Variations

• Apple Cinnamon Roll Cake: Add diced apples to the cinnamon swirl mixture for a fruity twist.
• Pumpkin Cinnamon Roll Cake: Incorporate 1/2 cup of pumpkin puree into the cake batter for a seasonal variation.
• Keto Version: Swap the all-purpose flour for almond flour and use a keto-friendly sweetener like monk fruit in place of sugar. Opt for a low-carb cream cheese glaze with a sugar substitute.
• Low-Carb Version: For a lower carb version, reduce the sugar by half and use whole wheat flour or a blend of whole wheat and almond flour for the cake.

Frequently Asked Questions (FAQs)

Can I use store-bought cinnamon roll dough for this cake?

Yes, if you’re short on time, you can use refrigerated cinnamon roll dough. Press the dough into a greased baking dish and swirl in extra cinnamon and sugar before baking.

Can I freeze the cinnamon roll cake?

Yes, you can freeze this cake! Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator overnight and warm it up before serving.

How do I prevent the cake from becoming too dry?

To prevent a dry cake, be sure to check for doneness using a toothpick. If it comes out clean or with a few crumbs, it’s ready. Over-baking can result in a dry cake, so keep an eye on it during the last 5 minutes of baking.

Can I double the recipe?

Yes, you can easily double this recipe and bake it in two 9×13-inch pans or one larger pan. Adjust the baking time as needed, and check for doneness using a toothpick.

Can I make this cake without cream cheese in the glaze?

Absolutely! If you prefer a glaze without cream cheese, simply make a basic vanilla glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

Big Mama’s Cinnamon Roll Cake is the ultimate blend of comfort, flavor, and nostalgia. The combination of a tender cake with a rich, cinnamon swirl and cream cheese glaze is sure to become a favorite in your home. Whether you’re making it for a holiday breakfast, weekend brunch, or simply as a sweet treat, this cake brings the warmth and coziness of Southern baking to your table. Serve it up, slice it generously, and enjoy the sweet, cinnamon goodness in every bite!