Too sweet? Is there such a thing? Y’all know I love me some sweetness but, yes, I found a recipe that is just too sugary for me. You know that sticky feeling you get on your lips when you’ve eaten a sugary syrup? The feeling that you need to wash your entire face to wipe away the sugar? I’m struggling with that right now.
There’s a restaurant up the street called Farmer Boy who serves the most amazing cinnamon roll I’ve ever had. It’s enormous with just the right balance of icing to roll. Whenever we go there, we share one and can’t finish it which is unusual for me.
I thought I’d try to find a recipe that could capture the brilliance of that delectable dish, but minus the yeast. We all know I have a fear of working with yeast (I never get it right). Anyway, this is such a simple recipe that I thought I nailed it.
But upon tasting it, it just had too much sugary icing. The icing didn’t settle as nicely as it sounded like it should in the recipe. Because the cake rose higher in the center than the edges, there was a thick layer of sweetness all around the perimeter of the cake. Paul, being the very smart kitchen side-kick that he is, began to spoon the icing away from the edges and onto the rest of the cake. That helped. In retrospect, I would’ve used half the amount of icing that is called for in this recipe. That’s unusual for me too. I usually love icing.
Not sure about this one, but see what you think. Give this a try and let me know.
INGREDIENTS: 3 cups flour, ½ tsp salt, 1 cup sugar, 4 tsp baking powder, 1½ cup milk, 2 eggs, 4 teaspoons vanilla, 1 stick butter (melted), 1 cup brown sugar, 1 tbsp cinnamon, 3 cups powdered sugar, 1 tsp vanilla, 1-2 tbsp water
DIRECTIONS: Set oven to preheat at 350 degrees. Mix flour, salt, sugar, baking powder with a whisk. In a separate bowl mix the milk, eggs and vanilla. Mix the wet and dry together, then add in the melted butter. Mix until well combined. Use some baking spray to spray a rectangular cake pan, 9×13, then pour the batter evenly into the pan. Mix brown sugar and cinnamon together and spread evenly on the cake. Use a knife or fork to swirl the sugar and cinnamon into the batter. Bake for 30 minutes, let cool completely. Mix the powdered sugar, 1 tsp vanilla and water until it is a consistency like pancake syrup. Pour over the cake and it will set into a harder glaze. Enjoy with a fantastic cup of coffee.