In order to prepare fully to write this post, it was necessary for me to eat yet another of the buns in question, smothered with cream cheese frosting. Necessary. For research purposes, you understand? A necessary evil that comes with blogging about food. Such is the life of hardships that I lead. (Not.)
I have enjoyed every second of the creation (and subsequent consumption) of these buns. They re-affirmed the fact that, apparently, I actually love working with yeast/kneading dough? I love it. For a potluck over the weekend, I made another loaf of X bread, which turned out better than the first time and was a giant hit. I love that I had the skills to do that. Soon, I’m hoping to set a bread-baking goal that is a little loftier than 4 loaves! I’ve conquered my fear of yeast, now I just need to practice.
The dough for these buns is sweet, stretchy, and very fun to work with. The icing is amazing, perfect, delicious, incredible. Make these, and your house will smell like a Cinnabon. Your friends will love you when you bring them a hot one on a paper towel. You’ll make new friends if you wrap one up in tinfoil for their roadtrip home (Hi Adam!). You’ll feel like Martha Stewart when you bring a plate over to someone’s house. You’ll feel like you’re building a home that smells like cinnamon. These are all awesome feelings.
So who what where when how?
Who: Sweetapolita’s recipe is perfection. Very easy to follow, clear, and gets great results.
What: Cinnabon-Style Gourmet Cinnamon Buns
Where: HERE.
When: NOW.
How: It’s simple! Make the dough, let it rise. Roll it out. Sprinkle with cinnamon sugar. Roll up, slice, let rise again. Bake. Make the icing, eat only a small amount of it, GLAZE. Eat. Sigh of contentment.
Chow time? Chow time. Happy nomming.
By the way: this is the fourth and last bread for my 2012 bread goal! I’m so excited. But who knows? Maybe I’ll tackle a few more. See the rest of the breads here.
