My oldest daughter is getting ready to start first grade. I am in denial.
In my eyes, she’s still my sweet little girl who loves her fluffy stuffed sheep and wants me to read “Pat the Bunny” over and over again. She’s still the little girl with curly blonde pigtails, big blue eyes and ruffles on her rompers.
So, you can imagine my surprise when I took her clothes shopping today and she told me that the shoes she wants, Sketchers Twinkle Toes, are “so, so awesome,” and that she wants to cut her hair off to her shoulders so she’ll have “big girl hair.”
Then, she told me that she “probably needs a smart phone, because all first-graders have smart phones.”
It’s conversations like those that make me eat my feelings.
It’s a good thing I have this cake. I have a lot of feelings right now.
Seriously, though – I just want time to slow down! I want more time to enjoy all of the stages they’re going through. Some of them are fun (bubbles, slip-n-slides, coloring) and some of them aren’t so fun (potty-training, temper-tantrums, thumb-sucking) but they’re all going WAY TOO FAST.
I am constantly thinking about all of things that I, as their Mom, can teach my girls. Besides brushing their teeth, picking up their rooms, doing their homework – I’m talking about things like kindness, patience, empathy, how to express their feelings, and telling the people they care about how they feel about them.
So today, when my daughter gave me an unsolicited hug and a “thank you for buying me school clothes,” and an “I love you, Momma” out of the blue, I realized that, if anything – even if she’s a sassy little princess – that I’ve done something right along the way.
Of course, she could have just been buttering me up so I’d let her have a piece of cinnamon roll cake. I’m not sure that manipulating people for delicious desserts is one of the life-lessons I’m trying to pass along to them, but either way, it worked.
She got her cake. I got teary-eyed and joined her. I really do have some sweet little girls.
This cake recipe is pretty straightforward, and pretty darn easy. You can whip it up in a matter of minutes and have some warm, ooey-gooey cinnamon roll deliciousness on your plate in under an hour.
Eat it warm. It’s amazing. And – bonus – it’s a CINNAMON ROLL cake, so you can totally eat it for breakfast.
Enjoy, and wish me luck as sassy-pants starts school this week. I think I need it.
Cinnamon Roll Cake
Yield: 18 servings
Prep Time: 15 minutes ♦ Bake Time: 30 minutes
Cake Ingredients:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoon baking powder
- 1 and 1/2 cups milk
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 4 Tablespoons unsalted butter, melted
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup brown sugar
- 2 Tablespoon flour
- 1 Tablespoon cinnamon
- 2/3 cups nuts (optional)
- 2 cups powdered sugar
- 5 Tablespoons heavy cream, milk or half & half
- 1 teaspoon vanilla
In a medium bowl, beat together softened butter, cinnamon, brown sugar and flour until smooth and creamy. Stir in nuts, if using. Drop by large spoonful over the top of the cake. Use a knife to lightly swirl the cinnamon through the cake batter. Bake for 25-30 minutes (mine took 30 minutes) or until a toothpick/cake tester comes out nearly clean.
While the cake is baking, make the glaze. Combine powdered sugar, cream and vanilla in a small bowl. Stir with a fork until the mixture is smooth. Drizzle the glaze over the warm cake.
Recipe courtesy of Six Sisters’ Stuff.
