At this time of year, it's especially nice to have something warm, comforting, and bready for breakfast. For us, yeasted cinnamon buns and sticky rolls are just that treat. Check out our 10 favorite versions.
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Before you switch gears to holiday flavors, make these autumnal breakfast buns. A sweet eggy dough is filled with cinnamon sugar and brushed with a sticky-sweet maple glaze.
We all do it: we wander around the airport waiting for our flight to begin boarding, killing time by stepping in and out of newsstands, perusing the latest paperback crime thrillers, leafing through fashion glossies, wondering whether we should buy one of those vibrating neck pillows.
I only ate one cinnamon bun (or "kanelbulle" in Swedish) during my week-long trip in Sweden, which seems a bit low for being in a country where cinnamon buns run rampant (like in its neighboring country, Norway, which I've talked about before)—but damn, did I make that one cinnamon bun count. Because it was the largest cinnamon bun I'd ever seen.
During my trip to Norway in February I ate more cinnamon buns in one week than I'd eaten in all my life before then. Why? They weren't ooey, gooey, frosting-laden behemoths. The buns were frosting-less and just sweet enough, a nice snackable pastry for any time of the day. And snack, I did. Here's some more info about Norwegian cinnamon buns, plus a recipe.