RECIPES

Big Mama’s Cinnamon Roll Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

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For the Cake:

1/2 cup Crisco or shortening

1 1/2 cups granulated sugar

4 large eggs

1 cup buttermilk

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the Cinnamon Swirl:

1 cup brown sugar, packed

2 tablespoons ground cinnamon

1/4 cup melted butter

For the Glaze:

2 cups powdered sugar

2–4 tablespoons milk

1/2 teaspoon vanilla extract

 

Instructions

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Make the cake batter:

In a large bowl, cream together the Crisco (or shortening) and granulated sugar until fluffy.

Add eggs one at a time, beating well after each.

Mix in buttermilk and vanilla.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet ingredients and mix until just combined.

 

3. Prepare the swirl:

In a small bowl, combine brown sugar, cinnamon, and melted butter.

 

4. Assemble the cake:

Pour half of the cake batter into the prepared pan and spread evenly.

Drizzle half of the cinnamon mixture over the batter and swirl gently with a knife.

Repeat with the remaining batter and cinnamon swirl on top. Swirl again.

 

5. Bake:

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

 

6. Make the glaze:

In a bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust the milk to reach your desired consistency.

 

7. Finish the cake:

Let the cake cool slightly, then drizzle glaze over the top while still warm.

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