You can leave the caramel and nuts off, and I prefer to add ~1-2 extra tablespoons of cinnamon to the filling. And some extra butter+sugar to make it extra cinnamony when I do.
(For the record… I’m not paid or anything, but KAF is a flour maker, and they have a lot of wonderful recipes. And if something fails or you have a question… they’ve a hotline with their test bakers…for free.)
Edit: I usually top with an American buttercream- vanilla with just a drop of almond extract.(softened butter, 1 stick, add powdered sugar and milk until it’s light and fluffy whipped at high speed. More sugar makes it more airy, more milk and butter denser)(it’s a very flexible frosting. Chocolate, coffee. You name it. Also if you need a crisp white or brilliant colors; use crisco- but it tastes gross in comparison….)
Looks tasty. How did you do it?
I’ve found This KAF recipe to always work.
You can leave the caramel and nuts off, and I prefer to add ~1-2 extra tablespoons of cinnamon to the filling. And some extra butter+sugar to make it extra cinnamony when I do.
(For the record… I’m not paid or anything, but KAF is a flour maker, and they have a lot of wonderful recipes. And if something fails or you have a question… they’ve a hotline with their test bakers…for free.)
Edit: I usually top with an American buttercream- vanilla with just a drop of almond extract.(softened butter, 1 stick, add powdered sugar and milk until it’s light and fluffy whipped at high speed. More sugar makes it more airy, more milk and butter denser)(it’s a very flexible frosting. Chocolate, coffee. You name it. Also if you need a crisp white or brilliant colors; use crisco- but it tastes gross in comparison….)