Big Mama’s Cinnamon Roll Cake

This decadent, easy-to-make sheet cake captures all the gooey, cinnamony goodness of a cinnamon roll in a simple, crowd-pleasing cake form—no rolling or proofing required!

Prep time: 20 minutes
Bake time: 25–30 minutes
Serves: 12–16

Ingredients

For the Cake:

½ cup Crisco or vegetable shortening, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt

For the Filling/Swirl:

½ cup packed light brown sugar
4 teaspoons ground cinnamon

For the Icing:

2 cups powdered sugar, sifted
3 tablespoons unsalted butter, melted
¼ cup milk (plus more as needed)
1 teaspoon vanilla extract
Pinch of salt (optional)

Instructions

1. Preheat & Prep:

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

2. Make the Cake Batter:

In a large bowl, cream together the shortening and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Mix in buttermilk and vanilla extract until combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing just until smooth. Do not overmix.

3. Assemble in Pan:

Pour half of the batter into the prepared pan and spread evenly.
In a small bowl, mix brown sugar and cinnamon for the filling. Sprinkle half of this cinnamon-sugar mixture evenly over the batter in the pan.
Carefully spread the remaining batter over the cinnamon-sugar layer.
Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Use a butter knife or skewer to gently swirl the cinnamon-sugar into the batter in a loose figure-8 pattern. Do not over-swirl.

4. Bake:

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack and let cool slightly while you make the icing.

5. Make the Icing:

Whisk together sifted powdered sugar, melted butter, milk, and vanilla until smooth. Add an extra splash of milk if needed for a pourable consistency.
Pour icing evenly over the warm (not hot) cake, spreading gently with a spatula if needed.

6. Serve:

Allow icing to set for about 10 minutes before slicing into squares.
Serve warm or at room temperature.

Tips for Success:

Room temperature ingredients ensure a smooth, even batter.
For extra tenderness, replace ½ cup of the buttermilk with sour cream or full-fat plain yogurt.
Don’t skip the sifting of powdered sugar for the icing—it prevents lumps.
This cake is delicious on its own or served with a scoop of vanilla ice cream.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Enjoy this warm, cozy, cinnamon-packed cake—just like Big Mama used to make!