My all time favorite breakfast treat is the cinnamon bun. I grew up eating those Pillsbury ones in the airtight tubes that you had to whack against the counter to get open.
I had a friend whos mom, would place them in a pie tin and they would expand. Being what I thought cinnamon buns should be, this was illusive concept to me. I only ate them once and have been trying to find ones that compare, ever since.
Heres what ruins anything that has ever come close to those homemade cinnamon buns that I have spent a lifetime dreaming about:
- the weak cinnamon to bun ratio
- not enough frosting
- raisins. gross. Why do people find the need to add pruned grapes to something so perfect?
I realized that in order to do something right, I would just have to do it myself. Baking with yeast is still pretty new to me, so I was a bit scared of it. My baker dad informed me that yeast and humans live comfortably in the same temperatures:
- If you add yeast to something that is about the same temperature as a warm bathtub, it’ll flourish.
- If you add it to a liquid that is too hot, you’ll kill it.
- If you add it to something cold, it’ll hold out on expanding until the temperature is warm enough or it’ll just take longer.
With this, I began skimming through cinnamon bun recipes, plucking what I liked about each one to concoct my idea of the perfect cinnamon bun.
It was so good, that my appetite almost didn’t give me time to take a good photo of the final product.