Big Mama’s Cinnamon Roll Cake

Ingredients

Cake

• 2 cups self-rising flour
• 1½ cups granulated sugar
• ½ cup Crisco shortening (or butter)
• 4 large eggs
• 1 cup milk or buttermilk
• 2 teaspoons vanilla extract

Cinnamon Filling

• ½ cup brown sugar
• 4 teaspoons ground cinnamon

Glaze

• 2 cups powdered sugar
• 3 tablespoons butter
• ¼ cup milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Cream the sugar and shortening until lightand fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the flour, milk (or buttermilk), and vanilla. Beat until the batter is smooth.
5. Spread half of the batter into the prepared pan.
6. Mix the brown sugar and cinnamon together, then sprinkle evenly over the batter.
7. Spread the remaining batter over thecinnamon mixture and gently smooth it out.
8. Swirl the batter with a butter knife to create a cinnamon-roll pattern.
9. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
10. For the glaze, heat the butter and milk untilthe butter melts. Remove from the heat and whisk in the powdered sugar and vanilla untilsmooth.
11. Pour the warm glaze evenly over the warm cake. Let it soak in for a few minutes beforeserving.

Tip: Serve warm for the best cinnamon roll flavor, and enjoy with coffee or a scoop of vanilla icecream.