If you’d told me these cinnamon squares would test my willpower at every mealtime, I would have laughed and waved you away. I’m not especially interested in the combination of cinnamon and chocolate. I love each on their own. Chocolate brownies are a lifelong love of mine, as I’ve mentioned before. And I can’t resist cinnamon crumb cake. But let’s keep them apart.
I was so convinced of this, that I went half and half on this recipe. On one half, I dutifully followed Dorie’s directions and made a chocolate frosting. On the other half, I used my favorite crumb topping from the Foster’s Market cookbook. At least the whole thing wouldn’t be tarnished by the cinnamon and chocolate combination, I figured. Damage control.
Ha! How little I know of my own desires. The cinnamon and chocolate are so fantastic together in this dessert/breakfast/mid-day snack. Naturally, the crumb topping didn’t hurt one bit. I ended up drizzling the chocolate frosting over that half, too!
I ate them in the morning for breakfast. After lunch, as a snack. And, of course, for dessert. I actually found myself staring into the pan one morning, trying to calculate exactly how much of it I’d eaten myself, and what meager portions had been shared with my husband and 4-year-old daughter. Oh, and my 1 1/2-year-old son surely ate a few crumbs along the way. All this for a cinnamon cake with chocolate/cinnamon streusel and chocolate frosting. Hm.
Because it’s so good, I’ll include the recipe for my favorite crumb topping from Foster’s Market:
New York crumb cake topping
5 cups all-purpose flour
2 cups firmly packed light brown sugar
1 tablespoon plus 1½ teaspoons ground cinnamon
1 pound (4 sticks) unsalted butter, melted
Combine flour, brown sugar, and cinnamon in a bowl and stir to blend well. Stir in the butter and set aside. This makes enough topping for a 12 x 17-inch pan, but the recipe easily halves, quarters, etc. for smaller pans.