My mom is the queen of cinnamon buns. I mean the queen.
We own a quaint coffee shop in Revelstoke, B.C. where people love, not like normal kind of love, more like love-so-much-would-marry her cinnamon buns.
Now, I grew up eating these rolls of deliciousness so I didn't really understand the ranting for these babies. Until..... I started looking around at other cinnamon buns.
Most were too dry, too cinnamony (is that even a word), to gooey, not yeasty enough, too bready, not bready enough, too sweet, not sweet enough......oh how I could go on if I had the time or the desire.
You see, hers are always perfect. I don't know how she does it but they always have just the right amount of caramelized sweetness paired with warm, homey cinnamon in a dough that you know comes from lots of practice and lots of love.
I'm sorry but these are not those cinnamon buns.
They are as close as I can get to them. My Mom is so talented that she can never seem to quantify what she puts in her cinny rolls.
One day I will track down what she puts in them.
One day I will write a recipe and all the world will love me too.
But until then, I will make Joy the Baker's Cream Cheese Cinnamon Rolls sans the nuts and raisins (because raisins are ick!)
