Baby Cakes- 2 Recipes for the “baby smell”

Smelling a baby is intoxicating. I understand there is a lot going on hormonally in this act and that I am hardwired to love the smell of my babies to encourage me to take good care of them. I am developing a theory that the way a baby smells corresponds to their future taste preferences. I know my data set is extremely limited (two), but I think I am on to something…

When Arlo was a few months I started to notice that he smelled like a buttery cinnamon roll. He smelled so strong like a pastry that I could close my eyes, nuzzle deep in his neck, inhale and I sincerely felt like I would not be able to tell the difference between the two. Now he is closing in on 4 and is crazy about buttery pastry treats. I might have thought nothing of the connection except I had another subject to observe. 

Honeyman’s smells are entirely different. He exudes tones of nuts, cheese and raw dough. Since he started eating solid food, he has a strong preference for savory foods, earning the nickname, Savory Muffin. Its truly remarkable: he has zero interest in the sweets that Arlo obsesses over. 

In an effort to preserve these ephemeral smells by recreating them, I have decided to develop recipes that attempt to precisely capture in food the intoxicating smells of my two babies . 
Arlo’s Buttery Cinnamon Rolls and Honeyman's Savory Muffins

(with bourbon sauce for the grown ups)
3.5 cups flour
⅓ cup brown sugar
1 teaspoon salt
2 packages regular or fast-acting dry yeast
1 cup milk
¼ cup butter
1 large egg 

½ cup brown sugar
3 teaspoons ground cinnamon
¼ cup butter
¼ cup chopped cashews

Bourbon Sauce
1 stick butter
1 cup brown sugar
1 egg
¼ cup bourbon
1 teaspoon vanilla 

In a large bowl, mix 2 cups of the flour, 1/3 cup brown sugar, salt and yeast. Heat the milk on the stovetop until very warm.  Add the milk, 1/4 cup butter and egg to the flour mixture. Mix by hand or with an electric mixer.  Gradually add the rest to the flour. Knead dough on a floured surface. Put the dough an oiled bowl and cover bowl loosely.  Let it rise in a warm place for 1.5 hours, should double in size. 

Separately mix 1/2 cup of brown sugar and cinnamon. 
On a floured surface flatten dough to a rectangle. spread 1/4 cup of melted butter and then sprinkle the sugar and cinnamon mix (and nuts if desired). Roll long ways. With a serrated knife, gently cut 1 inch slices. Place in an oiled baking dish. Let it rise for another 1/2 hour. Bake at 350 degrees for 25-30 minutes. Cool on rack. 

There is enough sugar in these for kids to be satisfied with out using the traditional sugar glaze. However for the adults, I recommend adding a bourbon sauce typically used in New Orleans bread pudding recipes. 

Heat butter, sugar, egg, vanilla and bourbon over medium heat, stirring constantly, until all of the sugar is dissolved. 


1 pound bacon
2 eggs
¾ cup milk
1¾ cups all-purpose flour
1 tablespoon baking powder
1 cup shredded Monterey Jack cheese
1/2 cup of parmesan cheese

Cut bacon, break in small pieces. Preheat oven to 400 degrees. Combine the eggs, milk, flour, and baking powder. Mix in the bacon and cheese. Fill the lightly oiled muffin tin. Bake for about 15 minutes. 

(this recipe was modified from The Stay at Home Chef)