In college, I worked retail for a few months at one of those stores that sold overpriced ripped jeans, tank tops, and hoodies, with murals of half naked hotties plastered on the walls, and an overpowering scent of Axe body spray-esque cologne in the air. And I hated it. I hated the aggressive techno music, I hated the rude customers, and I hated the smell of that cologne. The only good thing about the short-lived job was my almost daily meal of a big, warm, gooey Cinnabon. I was a woman obsessed. I’d leave classes early to make sure I got to the mall in time to have one before my shift, or rush over on my fifteen-minute break. The Cinnabon employees and I knew each other by name. Now that I think back on it, it’s kind of disgusting how many of those cinnamon buns I ate in that three-month period. Disgusting, but awesome. I absolutely love cinnamon buns!
Now that I’ve accurately given you a look into my cinnamon bun fueled sickness, you can understand why mastering this recipe was so important to me. I don’t frequent malls anymore- I’m more into home goods and specialty groceries at this point in my life. But even though I rarely pass a Cinnabon store and get enveloped in that heavenly smell of dough, cinnamon, and sugar, I still think I deserve (yes, deserve) to have cinnamon rolls.