I’ve been thinking about what would constitute a perfect cinnamon bun for me. I’ve never been much of a Cinnabon girl, because I find the bread part of their buns a bit too thin, with their filling and glaze just a tad too sweet. I like breads that have a fuller chewy body, not too sugary, not too frilly, and definitely not drowned with glazes or toppings that are too sticky they make a mess when you attempt a bite. To make a long story short, I suppose I’m looking for the kind that you would probably find fresh from a home-baker’s oven.
It wasn’t even particularly difficult to find the recipe that seemed to fall within my requirements, thanks to the number of bloggers out there that continue to inspire with the things that come out of their home kitchens. I actually got this recipe at the start of the year, but despite my excitement at the procedure of making this particular pastry, I kept putting off. It stayed in my to-bake pile for quite some time, but rest assured, it was constantly at the back of my mind. I guess back then I was still quite daunted by this object called yeast, so I slowly made my way from pretzels and pretzel buns, luckily enjoying much success, until I practically just fell in love with making yeast breads. And you know what I realised? I’ve put off making these cinnamon buns for too long. Way, way too long.