I just finished devouring a cinnamon bun hot from the oven. A swirl of soft dough, oozing with buttery brown sugar and cinnamon and thickly gobbed with cream cheese frosting. Actually, for the sake of truthfulness, I just finished devouring two. Oops.

(Don’t worry – I ate a carrot straight after to make up for it).

This is what I do when I am supposed to be studying “Advanced Topics in Clinical Nutrition”. With midterms next week, I should probably feel ashamed at being covered in flour when I should be covered in something studious like post-it notes. But really – what would you do if the thought of warm cinnamon buns kept floating into your mind in place of something like Chapter 18: Diseases of the Hepatobiliary. Hmm? Would you think about bile? Or would you think about the cinnamon buns? Come on, you know you’re on my side.

This recipe is from Molly Wizenberg ^[1], written for Bon Appetit magazine ^[2]. It is the best cinnamon bun recipe I have ever tasted. Ever. Since I found it, I ceased my faithful pilgrimage to the local jewish bakery. I like mine better.

Watch a little video my very talented bf ^[3] made while I was baking:

Done exactly as written, they turn out heavenly every time. I’ve tried making the dough in the breadmaker, and they’re just not the same. I have also tried making the dough and forming the buns a day in advance and refrigerating them overnight to be baked fresh in the morning, but was disappointed. I think they are aware of how good they are, and think themselves superior enough to make demands about how they are treated. However, one trick they will do is freeze. Make a batch, devour a few while warm and gooey, (consume a compensatory carrot), then freeze the rest. Pop one in the microwave for 20 second intervals until warm, and delight in a warm cinnamon bun for breakfast on a Wednesday.