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Recipe Notes:
I know this could taste better, in the same way that a homemade honey bun can be elevated to something so much better than anything out of a vending machine. But I don’t want it to taste better, I want it to taste like Little Debbie. It’s a nostalgia thing. If you grew up on these things or survived college eating these for breakfast and ramen for dinner, you probably understand.
Some Notes:
FA Butterscotch 2.5%. As strange as it sounds, FA Butterscotch, mixed this high with these bakery flavors, tastes more like the honey in a processed honey bun than butterscotch. It even tastes more like honey than TFA Honey, with the added benefit of not marking your surroundings with the stink of cat piss. I owe /u/xsirxx a debt of gratitude for pointing out the similarity between butterscotch and honey flavor.
FW Yellow Cake 1.5%/INW Biscuit 0.75%: This makes a breakfast snack cake base that’s bread-like and not cake, but is sweet and cakey enough to be a honey-infused, sugary bun, and not a basic biscuit.
FW Cinnamon Roll 2%: This fairly weak flavoring could go as high 10% for a standalone Cinnamon Roll that needs some finishing touches. Here, it contributes to the bready bun and also gives just enough cinnamon for the amount in a Little Debbie Honey Bun.
FA Joy 0.5%: Gives a yeasty note that the bun needs and does a great job of giving it that yummy partially hydrogenated soybean oil flavor.
LA Cream Cheese Icing 1.5%/ FA Meringue 1.25: To quote /u/RuntDastardly from a discussion about his [Lmn# recipe] (https://alltheflavors.com/recipes/7037#lmn_by_runtdastardly) , “LA Cream Cheese Icing + FA Meringue = Sweet Icing LOVE!” An earlier version had a much higher % of LA CCI and less Meringue but it tasted too much like real cream cheese icing and not that weird waxy sugar icing on the actual snack cake. It tasted too good for what I was going for. Lowering LA CCI and raising Meringue helped.
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