I've come to a very important conclusion: There is nothing quite like waking up to a cake stand full of homemade cinnamon buns. Sure, Pillsbury would look much the same, but the care and love put into making these delicious artery-clogging buns from scratch multiplies the joy exponentially. I admit I thoroughly enjoy the sensation of my kitchen looking like a professional bakery. It gives me a great sense of accomplishment and fulfillment to know that I made the effort and now they are there for me or Richard to enjoy at leisure.
I hope someone knows what I mean by all this blabbering.
Going into this project, I did wonder if the extra effort would yield a result sufficiently superior to Pillsbury's exploding cylinder of dough to make it worth the effort. It proved unquestionably superior.
The recipe was straightforward. I did run into a bit of hitch with the yeast. Somehow I got it into my head that it called for active dry yeast when it in fact called for instant dry. Now of course, yeast will work as yeast no matter what, one must simply prepare it differently. Unfortunately, there isn't much liquid in this recipe to reduce proportionate to the amount of liquid used to proof the yeast, so I resorted to using more flour, which certainly had a mild impact on flavor.
Other than that slight and completely self-inflicted problem, I had no difficulty with the recipe. I did all the kneading by hand since I don't own a swoopty-doo stand mixer, but I like kneading dough so it didn't bother me.
The only thing I might do differently next time is invest in a quality cinnamon. I have my handy dandy McCormick shaker, but a greater depth of cinnamon flavor would have been nice.
Richard genuinely enjoyed them. I even got the coveted "I'm-not-really-a-big-fan-of-cinnamon-buns-but-these-are-delicious" comment.
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