Sweetroll - cooking recipe

Ingredients

For the cake
1 1/2 cups flour
1/2 cup sugar
1/3 cup milk
1 egg
2 teaspoons vanilla extract
2 teaspoons baking powder
1 pinch salt
2 tablespoons cinnamon
1/4 cup butter, melted
For the filling
1/4 cup butter, softened
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup chopped pecans
For the icing
1/4 cup cream cheese, softened
2 tablespoons milk
1 1/2 cups powdered sugar

Preparation

Preheat oven to 350.
Mix dry cake ingredients together.
Separately, mix wet cake ingredients together.
Add wet ingredients to the dry ingredients and mix thoroughly.
Spray your oven-safe glass measuring cup with non-stick cooking spray.
Add your batter to the measuring cup to the 1 cup or the 1 1/2 cup line, depending on how tall you want it.
Bake at 350 degrees Fahrenheit for 30 minutes or until your can stick in a knife and it comes out clean.
Remove measuring cup from the oven and let the cake cool
Once cake is cool, remove it from the measuring cup carefully so it does not break.
The cake is going to be upside down (so the wider part is at the bottom) and may be awkwardly rounded on the bottom side. To fix this, simply cut off the rounded bottom with a knife to make it level.
Use a spoon or fork to carve a hole at the top of the cake, this is where you will put the filling.
To make the filling mix together the butter, pecans, cinnamon and brown sugar.
Stuff the mixture into the hole you created.
For the icing, whisk together the softened cream cheese, powdered sugar and milk until smooth and thick.
Gently pour the icing on top of the cake.