Explore by Tags

Entries tagged with 'cinnamon buns'

Maple Glazed Cinnamon Buns

Serious Eats Carrie Vasios Mullins 4 comments

Big, fluffy cinnamon buns are brushed with a sweet maple glaze. More

Cherry Almond Buns

Serious Eats Carrie Vasios Mullins 2 comments

Filled with almonds and cherries, these sweet yeasted breakfast buns make a nice alternative to the traditional cinnamon-raisin. More

King Arthur Flour's Dark and Dangerous Cinnamon Buns

Serious Eats dbcurrie 3 comments

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

Golfeados (Venezuelan Sticky Buns)

Serious Eats MarĂ­a del Mar Sacasa 3 comments

The result: buns that are candied on the outside and soft, buttery, cheesy, and spiced inside their coils. More

Sunday Brunch: Cinnamon Buns

Serious Eats Sydney Oland Post a comment

These classic buns are as good for brunch as they are mid-afternoon with a cup of joe. Just the smell of these buns cooking brings me back to chilly fall afternoons, getting home from school and walking into a house filled with the smell of cinnamon, sugar, and toasted nuts. More

Bread Baking: Cinnamon Rolls

Serious Eats dbcurrie 6 comments

What's even better than buying cinnamon rolls is making them. Because the smell of cinnamon and sweet yeasty bread baking is almost as good as eating the rolls. (Almost.) These are great fresh from the oven, when they're just a little bit warm. Leftovers are great for French toast or bread pudding. If you have leftovers. More

Skillingsboller, Norwegian Cinnamon Buns

Serious Eats Robyn Lee 7 comments

[Photograph: Robyn Lee] Note: It's best to make the rolls the night before and allow them to rise in the refrigerator overnight. You can bake them anywhere between 10 and 24 hours after shaping and refrigerating them. Pearl sugar isn't... More

Bread Baking: Cinnamon Knots

Serious Eats dbcurrie 6 comments

I was out shopping and out of the corner of my eye, I saw some tempting "Cinnamon Pretzels." They were in the shape of pretzels, and huge, but it looked like they might have been made from a sweet dough. I almost bought one, then changed my mind. The last time I gave in to a store-bought sweet dough temptation, I was disappointed. So this time, I put it on the list to bake at home. More

More Posts