Orange Roll Breakfast Cake
Your favorite orange rolls made easy in this moist breakfast cake.
Servings: 8
Equipment
- 9 x 13 baking pan
- kitchenaid mixer
- measuring cups and spoons
- spatula set
Ingredients
- 3 cups Flour
- 3/4 cup Sugar
- 4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Buttermilk
- 2 Eggs
- 2 teaspoons Vanilla
- 1/2 cup Butter melted
Topping:
- 1 cup Butter softened
- 1 cup Sugar
- 2 Tablespoons Flour
- 1 Tablespoon Fresh Orange Juice
- 1 Tablespoon Orange Zest
Orange Cream Glaze:
- 4 ounces Cream Cheese softened
- 2 cups Powdered Sugar
- 1/3 cup Fresh Orange Juice
- 2 teaspoons Orange Zest
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together flour, sugar, baking powder, and salt. Add buttermilk, eggs, and vanilla and stir. Slowly pour in melted butter and fold into batter.
- Pour into greased 9 x 13 baking pan.
- In a medium bowl, stir together butter, sugar, flour, orange juice and orange zest. Drop evenly over batter and swirl with a knife to incorporate into the batter. This is an important step as you want to swirl it into the cake from the bottom to the top.
- Bake for 30-36 minutes.
- In mixing bowl, beat cream cheese for 1 minute until creamy. Add powdered sugar, orange juice, and orange zest. Pour over warm cake. If you would like some of the glaze to seep into the cake, poke holes and let the glaze fill the cake.
- Garnish with Fresh Orange Zest (optional)
