Recipe
Delectable Cinnamon Buns
My recipe is better than Cinnabon®
Back when we had a small café, the most popular thing I made was my cinnamon buns. Our customers were constantly telling me they were better than Cinnabon® at the mall. We just could not keep them for any time at all.
As you can see, it’s quite a large-volume recipe. I only made them once a week, on Saturday mornings. You could smell them all up and down the street. And, they almost always sold out by the close of business that day.
This recipe is a bit of work. But, the process isn’t difficult, just rather involved. You won’t be sorry, though. And, you can freeze it in smaller batches to cook up at your convenience.
The cinnamon buns are terrific with coffee. Try one for dessert with a cappuccino au chocolat with a shot of Kaluha in it. That was a popular evening combo in the café as well. I’m specifically challenging the Wine Drunk Italian Chef and Godfather of Medium, Jason Provencio, to make these for his family — and then tell us all about it with pictures of the outcome and the party.
Sweet Bread Dough
1/3 cup sugar
1/3 tsp salt
1 pkg active dry yeast
3 cups all-purpose flour
2/3 cup milk
1/3 cup unsalted butter
1 egg
