My sweet friend Jennifer Hines found a recipe she just knew I’d like, and she was right! Oh, my goodness, this cake is easy to make, yes, but even if if were difficult, I’d make it again. It’s that decadently good. And no dealing with yeast, as when you make real cinnamon rolls. Fabulously simple. Addictive.
Here you go…don’t say I didn’t warn you. 🙂
Sweet roll cake
For the cake batter:
- 3 cup flour
- 1/4 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1 1/2 cup milk (I used buttermilk)
- 2 eggs
- 2 tsp vanilla
- 1/2 cup butter, melted
- 1 cup butter, soft to the point of almost melted
- 1 cup brown sugar
- 2 tsp cinnamon
- 2 Tbsp flour
In a large bowl, mix all the ingredients together except for the butter.
Once mixed; slowly pour in the butter. Stir into batter.
Pour into a greased 9×13 pan.
For the topping, mix all the ingredients together until well combined.
Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.
- 2 cup powdered sugar
- 5 Tbsp milk
- 1 tsp vanilla
While the cake is warm, drizzle the glaze over the cake. Pour yourself a cold glass of milk and enjoy!
You might also like: Bacon pull apart bread
Copyright 2013 Stephanie Hill Frazier. All rights reserved.