Now that I know how to make it, and even that it exists as an option, I carry on the tradition of Sunday morning cinnamon rolls, only with a little bit of a twist. I never have any trouble getting my kids up for church when they know this is what’s waiting for them.
Ingredients
3 cups Gold Medal flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
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
Instructions
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.
