Cinnamon Roll Cake {Revised}

display 3This sweet treat has all the delicious flavors of a cinnamon roll wrapped into a cake. It is one of my favorite baked goods and that is why I’m taking the time to share it again with some better pictures, a slightly adapted recipe and a printable recipe!

9 by 13 This cake is delicious for breakfast or brunch and it also makes a nice after dinner dessert. My favorite way to eat it—for breakfast with a hot cup of coffee.

servedThe original recipe calls for vanilla extract, but I recently discovered (kind of by accident) that it is also tasty with almond extract. I went to make this cake a few weeks ago but I was completely out of vanilla. So I decided to substitute almond extract—and it was delicious (although it was missing something without the vanilla). I decided that a combination of almond and vanilla would be perfect. I adapted the recipe and substituted almond extract for some of the vanilla extract.

cake servedI also changed the glaze slightly by decreasing the amount of powdered sugar and milk that the original recipe calls for.

warmThis cake is best served warm. If you eat it the next day I recommend warming it in the microwave for a few seconds first.

I hope you enjoy this cake as much as my little family and I do!


Cinnamon Roll Cake

Yield: 18-20 servings

Source: Adapted from Cookin up North


3 cups all-purpose flour

¼ teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 ½ cups milk

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

½ cup butter, melted


1 cup butter, softened {not melted}

1 cup brown sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon


1 ½ cups powdered sugar

3 tablespoons milk

½ teaspoon vanilla



1. For the cake, mix together the flour, salt, sugar and baking powder.

2. Add the milk, eggs, vanilla extract and almond extract. Then slowly stir in the melted butter. Pour the batter into a greased 9×13 pan.

3. Make the topping by mixing together the softened butter, brown sugar, flour and cinnamon. Drop evenly over the batter and swirl into the cake with a knife.

4. Bake at 350 degrees for 28-33 minutes.  Remove from the oven and let cool slightly.

5. For the glaze mix together the powdered sugar, milk and vanilla. It should be slightly thick but still runny enough to pour. Pour the glaze over the warm cake. The glaze will harden a little as it sets.

6. Serve warm and enjoy!



(C) 2014 Pocketful of Motherhood and Hannah Bollinger

Special K Dessert Bars

special k bars blog dispThese are one of my favorite no-bake treats, so no heating up the oven—A nice perk during the warm summer months. A wonderful family that I used to nanny for during my college days shared the recipe for these yummy dessert bars with me, and I’ve been making them ever since!

special k bars cerealStart off by putting 6 cups of Special K cereal in a bowl; Then set it aside.

special k bars sugars

Next, melt the sugar and Karo syrup in a saucepan over medium-low heat, just until the sugar dissolves. This takes about 5-8 minutes.

special k bars peanut butterRemove the pan from the heat and stir in the peanut butter.

special k bars wet and dryAdd the peanut butter mixture to the cereal and stir just until everything is combined.

special k bars packed

Pack the cereal mixture into a greased 13x9x2 dish. I grease mine with cooking spray.

special k bars db

Onto the topping! Melt together the chocolate chips and butterscotch chips in a double boiler until creamy.

special k bars doneSpread the chocolaty mixture evenly over the bars. Let the bars cool until the chocolate starts to harden {usually a few hours}. Helpful hint— If you can’t wait that long {like me!} then stick them in the fridge for a little bit and the chocolate will harden quicker.

special k bars completeCut into 24 bars and enjoy this special, sweet treat!!!


Many Blessings,

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