Cinnamon buns

I still remember the smell of cinnamon buns from about 20 years ago. That was my first time smelling it in a shopping mall in Ohio. That was so special. and I still miss living there.

I have collected two recipes lately on cinnamon buns. I decided to look for the recipes in Asian blogs as buns here tend to be softer than how people in the U.S. might like it. Finally, I used the one from a Taiwanese blogger. Here is how the buns look during the second round of fermentation i.e. 2nd rise. They were rather small.



It became much bigger during baking, rising sideway as well as rising taller.



In 20 minutes, they were done and on the cooling rack! Breakfast for tomorrow it is.