Cinnamon rolls with honey instead of "glaze"-what are your thoughts?
I’m thinking about making cinnamon rolls, but instead of making the traditional glaze of water and powdered sugar, using honey. I don’t really like the taste of powdered sugar glaze or pretty much anything with powdered sugar in it. I’ve seen bakery cinnamon rolls that used high fructose corn syrup to sweeten the glaze, and I find that disgusting as well.
Do you think I should mix the honey with water to make it a little thinner? I’ve done this before over heat, and it’s been successful for other sauces.
Or do you think I should use it as it?