Nice Buns

I can't find a good cinnamon bun in Houston.  It never occurred to me before that cinnamon buns were a Midwestern phenomenon, but I believe now that they must be.  So I finally swallowed my fear and made a batch last weekend.  Truth be told, I am partial to the frosted variety, but in this case, I had to pick a recipe that didn't scare the pants off of me for the first go-round.  This recipe is from Savoring the Seasons, a cookbook produced by the chef of my favorite restaurant in Minneapolis.

I will keep working on them until I can produce a frosted one that makes me stop feeling ornery with the lack of Houstonian baked goods, but in the short-term, we had no trouble eating these.