I MADE NOVEMBER CAKES (for the 865789th time)
last year was the first year that i made november cakes when my best friend came to visit me. it was great fun and i was introduced to these terribly wonderful pastries. since then i’ve made them at least 5 times and have made my own adjustments to the recipe, and i mess with it every single time i make them. here’s a list of things i changed this time:
an attempt to see what cutting the liquid back did to the dough, as i’ve always hated the consistency the dough comes out as and how impossible it is to roll later
no salt, mostly because i had no salt, i added a little extra sugar to the dough instead
cinnamon, cinnamon, cinnamon. i’m the oprah of cinnamon additions. YOU GET CINNAMON *points at the dough* YOU GET CINNAMON!!!! *points at the filling* YOU GET CINNAMON!!!!!!!!!! *points at the glaze* CINNAMON FOR ALL!!! *sprinkles cinnamon on the rolls themselves before baking them*
no orange extract because you can barely taste it anyway and honestly orange and cinnamon don’t mix
so much flour when i roll them... i dust the flower off after they bake lmao but listen, that dough is a sticky bitch and rolling them is a NIGHTMARE
no regard for cutting sizes for the rolls, you can tell i always start off really generous and then realize ‘oh shit, i’m running out of dough to make 12′
less honey and brown sugar (i use dark brown sugar) in the glaze, used a different type of butter than usual because i wanted it out of my freezer. this made for a very buttery glaze that i wouldn’t mind having again
side note: making the glaze is terrifying, i fucking hate adding the cream (which i just use straight up whole cream that goes in coffee) to the boiling sugar/butter mixture
almond extract instead of vanilla because, again, i didn’t have it. this didn’t change anything as far as i could tell
as always, my attempt was fun and TIME CONSUMING AS HELL but worth it. the people i’m sharing these with today better love me.
turnnoffyourmind
snowghoul
andulkaphoto
tangentwithtanner
