I’ve been taking quite a bit of time for baking of late. Something about winter and being stuck indoors and snow falling aflutter outside makes for a strong desire for strong smells wafting out of the oven.
Enter my famous cinnamon buns, which if you like overly sweet desserts, would not be on your list of favorites. The yeasted bread dough is barely sweetened by 1 tbsp. of sugar and the sugary insides are a blend of regular white granular sugar and cinnamon atop mounds of butter, rather than using brown sugar, candied pecans, and all that hoo.
What’s more, I’m not a fan of the confectioner’s sugar and milk glaze that goes atop most buns, prefering them to act more like steaming hot mounds of bread than anything else.
How do you make your cinnamon buns?