TasteBuddyCanada
salt. sugar. fat. mmm!
Searching for great cinnamon buns
Posted by Sandy McMurray on September 20, 2008 8:34 PM
Mrs. TasteBuddy has a womanly sweet tooth. Favourites include chocolate, ice cream and cinnamon buns.
While shopping last week, I picked up a package of Papa Ciro's Handmade Cinnamon Knots. They looked delicious on the package.
The verdict: not bad, but not great. Mrs. TasteBuddy says they need better quality cinnamon, and the bread needs more butter. Also, the cinnamon (and butter) should be baked in, not just sprinkled on top. High marks for the icing, though, which is very good.
Turns out Papa Ciro's is known for garlic knots, which explains a lot. The butter and garlic probably bake into the bread when you warm them up. Maybe some of that butter could be applied to the cinnamon knots as well.
So. We're still searching for great cinnamon buns. Specifically, we're trying to find a substitute for our favourite, homemade cinnamon buns, which we haven't been able to make since Rhodes stopped distributing their products in Canada.
Rhodes frozen dinner rolls were an essential ingredient in Mrs. TasteBuddy's homemade cinnamon buns. Her recipe, which came from her friend Cheryl, is similar to the "Land of Nod" cinnamon buns in the Best of Bridge cookbooks. You prepare them at night, then bake them in the morning. They're amazing.
But they're not the same without the frozen rolls. We have tried the recipe with several substitute ingredients but can't get quite the same buttery bread taste from anything else. (Pizza dough comes close, but isn't quite right, and rises too much overnight.)
Dear Rhodes: please come back to Canada. Or, at least, send us a freezer full of your frozen rolls (and your own cinnamon buns).
Meanwhile, we're off to Cinnabon.
Would you like to comment on this item? Click here.