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.