In Praise of the Cinnamon Bun Tenderloin!

While awaiting deliverance from the cold tomb of this secular world is there a more worthy object of worship and desire in the physical world than the cinnamon bun? Not in my humble opinion!

Unlike the Americans, who slather a repugnant sugar glaze on every ugly pastry they gulp down while swallowing their coffee from a paper cup, I follow the more civilized Swedish practice of sprinkling a few grains of pearl sugar and some almond slices on top of my little beauties.

After all, putting a sugar glaze on a cinnamon bun and drinking coffee from a paper cup is a deviation akin to child molestation, is it not?

I also add a little background of cardamon to the dough in the Swedish tradition.

However, unlike my Swedish cousins, I do not form my cinnamon buns into those very elegant round braids that resemble a yarn ball of noodles a cat might be interested in playing with.

Here, I concede to the American practice of the roll-cut bun for a very good reason. In fact, the best reason ever!

The roll-cut cinnamon bun offers that succulent, moist tenderloin in the middle that its upper crust (pun intended), braided cousin is missing.

The best of both worlds! Yum!