It is finally hot outside, but I don’t think I need to convince you that gooey, warm cinnamon rolls are great year-round.
These cinnamon rolls are made of a yeasted, banana-sweetened dough, swirled around a heavily spiced, cinnamon-butter mixture.
In short, you’ll want these for breakfast tomorrow.
I am trying to get over my hesitation to making yeasted doughs. Their particular preferences for temperature, the long time it takes to rise… I used to think it wasn’t worth the effort. But with the longer days of summer, I am ready to make it yeasted doughs my new project.
There are very few restaurants in Philadelphia that I go out of my way to return to. Love & Honey’s is one of them.
I am normally not a fried chicken/food person, but Love and Honey’s does it perfectly. They cook every plate of chicken to order, so it normally takes around 15 minutes to get your food. However, once it arrives, it is perfect; tender meat, perfectly crispy skin, and slightly sweetened with honey.
Their sandwich is good, but the bread and slaw gets in the way of the fried chicken (and trust me, you don’t want to do that). Overall, Love & Honey’s lives up to every expectation I had and more.
I don’t associate funfetti cake with my childhood like I feel a lot of my friends do. I can appreciate the colorful sprinkles and fluffy white cake, but I have no attachment to the fake, from-a-box flavor.
This cake just takes all the childhood fun and makes it a little more gourmet.
2 1/2 c flour
1/4 c constarch
1 tsp kosher salt
2 tsp baking powder
1 c unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 c flavorless oil
1 tb clear imitation vanilla
3/4 c whole milk
1/2 c rainbow sprinkles (artificially colored cynlinders, not nonpareils, sanding sugar, or anything naturally colored)
1/2 c milk
1 tsp vanilla extract
1 3/4 c unsalted butter, at room temperature
3 1/2 c powdered sugar
1/8 tsp kosher salt
1 1/2 tsp clear imitation vanilla
2 tb whole milk
Preheat the oven to 350ºf. Grease and line the bottoms of three 8-inch cake pans.
In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. add the oil and vanilla extract.
With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. distribute the batter among the cake pans, spreading it out evenly.
Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes.
When the cakes are still warm, brush with cake soak.
Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.
In a standing mixer fitted with a paddle attachment, beat the butter until smooth and gradually beat in the powdered sugar. Add the salt, extracts, and milk and beat to combine.