I get to make this for my grandkids now, and it’s such a treat. I’m so happy that I am able to pass on the tradition. Even though the recipe isn’t exactly the same, the flavor is amazing, and the idea of getting together on Sundays for a big brunch after church remains intact. I only hope that my kids get to continue the same routine when they have grandkids of their own. It may seem like a bit of a pain right now, but when you get to be my age, I take all of these moments and consider them nothing but a blessing.
Forget your store-bought cinnamon rolls too. This is the only recipe that you need for the rest of your life.
Ingredients
3 c Gold Medal all-purpose flour
1/4 tsp salt
1 c sugar
1 1/2 c milk
2 eggs
1 stick melted butter
TOPPING
2 stick Land O’ Lakes butter, room temperature
1 c brown sugar, firmly packed
2 Tbsp flour
1 Tbsp cinnamon
CREAM CHEESE GLAZE
4 oz Philadelphia cream cheese, room temperature
1- 11/2 c powdered sugar
1 tsp vanilla
4-6 Tbsp milk ( depending on how thick you like your glaze)
Instructions
Preheat oven to 350 Spray a 9×13 pan with bakers joy
Begin by beating all of the cake ingredients together except the melted butter. Slowly add melted butter last. when blended well pour in prepared pan
Mix all of the topping ingredients together with a beater. it was cold when i did this so i threw my butter in the microwave for 10seconds and it worked well.
With a tablespoon drop the topping in small mounds all over the cake. With a butter knife swirl this mixture or marble. Careful not to scrap the bottom of the pan. You want to marbled well.
Bake in a 350 degree oven for 30 -35 min
Remove from the oven Mix the glaze together getting the consistency you desire Pour glaze over slightly warm cake. I allowed my cake to cool for about 30min
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Quick Tip: Add in more cinnamon if you want a stronger flavor.
