From the same ingredients... something different!

I love reading the recipes in Woman’s World Magazine. So when I found one in the March 5 issue for a no-yeast Cinnamon Roll Bread, I quickly cut it out. It’s from Melissa’s Southern Cookbook: Tried and True Family Recipes by Melissa Sperka. I thought I’d make it in the next day or two. 

Then, in our local paper that afternoon was a recipe for Easy Cinnamon Roll Bread, a no-yeast recipe. I quickly scanned the ingredients. Similar, most the same, just a bit different method. How dissimilar could they be?

Only one way to find out: make them both at the same time. So yesterday afternoon, I assembled the ingredients and set about doing so.

What they have in common for the batter: 2 cups all-purpose flour; sugar, baking powder, salt, egg, vanilla. For the swirl: butter and cinnamon. For the glaze: powdered sugar and milk.

So they each start with 2 cups of flour and the rest of the ingredients vary in amount. One called for buttermilk, the other milk and Greek yogurt. One swirled with brown sugar, the other plain. They both baked at 350 for 40+ minutes, although one called for a glass loaf pan and one for metal. 

Were they different and if so, how? Fundamentally, they were both good quick cinnamon breads. I preferred the texture of the one with buttermilk. But the ultimate test came this morning from my husband. 

Take a slice of each, I said. Tell me which you like the best. And his choice: The one made with the yogurt. 

I guess it’s just like children from the same parents. Same genetic pool of ingredients and yet, you get different personalities.