Soooo
I made cinnamon buns today.
They are very good.
So good that Nano and I each ate two when they came out of the oven. I mean right out of the oven. They were hot and gooey and so delicious we couldn’t help ourselves. Well We could have helped ourselves, by using some self control, but we didn’t want to, so we just plain helped ourselves, to two cinnamon buns! Each!

For years I have tried and tried and tried to make good ‘dough’. My dough is not bad. I mean, I have had worse, but it just wasn’t up to the standard I aspire to. So frustrating to go to all that work and yeast and flour and warm (but not too hot) water to dissolve the yeast. Mixing and kneading and punching and rising. Pinching and forming and rising!
Then one day the lights went on. You see, a family tradition and one never to be considered unimportant is that of fresh cinnamon buns on Christmas morning. The little ones might make alternate arrangements if they thought there would be no cinnamon buns on Christmas morning.
I used to buy those little frozen dough balls and do the balls and bundt pan thing and have fresh buns after a night of rising. They were good and everyone thought they were the cat’s meow.
But one year, as I mentioned, the lights went on and I took myself to the local grocery store and to the bakery counter. I asked the nice baker if I could maybe purchase some of of his already mixed and kneaded and punched and pinched and risen dough, for a price and take it home and make my own buns.
Would you believe he said YES?
Yes he did!

I felt it was necessary to inform you of this twist in the cinnamon bun production because this recipe you are about to read does not include the dough making part.
If you want to make your own dough and have a recipe you want to try, go for it!
If you have a bread maker which I don’t, you are leaps and bounds ahead of the game and the rest will be a breeze.

But for me and I was bold enough to bring already produced dough to my sisters kitchen and show it to our mother, this morning, I am going to leave the dough making in the hands (as it were) of the professionals and from there I will create the delicacy that I love so dearly.

Enjoy