Cinna-bun Cake in the oven

This recipe is fabulous! I must admit, I usually take the lazy route, and use frozen bread dough. I use this recipe only for the caramel. I’ve used many other caramel recipes, and ended up with really sticky/chewy caramel. This recipe produces perfect caramel. Make certain you do not boil the caramel, or else the caramel mixture will harden! Do as the recipe says, and stir in the corn syrup after the mixture has been taken off the heat source.

INGREDIENTS:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

DIRECTIONS:
Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,

Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm

CREAMY LEMON SQUARE

ZUCCHINI CARROT OATMEAL MUFFINS