This bread is also an excellent dish to take to pass. The crowd always loves it. I mean, who doesn’t like cinnamon rolls? Nobody that I know. If you really want to fancy it up, you can serve it warm with a scoop of ice cream on the side. In fact, that’s exactly what we did for my son’s birthday last month. It was a nice change from a traditional cake. Everyone gobbled it up without question.
You sure can eat cake for breakfast! Especially when it’s this cinnamon roll cake.
3 cups Gold Medal flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 teaspoons vanilla
½ cup (1 stick) real butter, melted
1 cup (2 sticks) real butter, softened
1 cup Domino brown sugar
2 tablespoons flour
1 tablespoon cinnamon
¾ cup chopped pecans, (optional)
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees.
In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the ½ cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done. I like most things underdone but cake is not one of them.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.
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Quick Tip: Make several and freeze.
Thank you Six Sister’s Stuff for this great photo.