It’s like a combination of cinnamon buns and sheet cake, and it was buttery and delicious. Made a large bunch, cut into squares and frozen most of the cake. Perfect for breakfast or snack with a cup of coffee or tea.
YIELD
24 servingsPREP
20 minCOOK
30 minREADY
1 hrsIngredients
Directions
Sprinkle the yeast over warm water.
Heat milk, sugar, salt and the ½ cup butter together until sugar is dissolved and butter melted.
Cool to lukewarm.
Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center.
Add yeast-milk mixture and the eggs.
Stir until blended and smooth. Pour into a buttered 9×13-inch baking pan, spreading dough evenly.
Let rise in warm place about 45 minutes.
Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over top of risen batter.
Add the almonds. Bake in oven preheated to 375℉ (190℃). for 30 minutes, or until top is golden and syrupy.
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