All About Cinnamon Rolls and Sticky Buns

I write a series over at First We Feast that intends to give cooks a guide to making favorite take-out food at home. As you know if you’ve been reading for a while, I interview chefs who make the best versions of the dish, whether tacos or French toast or lasagna. And, for a couple months now, I’ve been trying to convince my editors that the next post had to be about cinnamon rolls and sticky buns.

Finally, they agreed.

I got out the buttermilk, the butter and the yeast. I reached for the honey, the cream, and the cinnamon. I let dough rise, then proof. And I learned - both from my interviews with three expert bakers and from my own experiments - that cinnamon buns are a lot more forgiving to bake than they look. You can read the guide and see the step-by-step here.