Cinnamon swirls of delight.

by gingerbelle on June 7, 2011


This recipe was fea­tured on the Today Show on NBC years ago and imme­di­ately I knew I needed this cook­book.  The book they were pro­mot­ing was The Gourmet Cook­book: More than 1000 recipes (book here & recipe here) and I was so excited when I received the book that Christ­mas from my Aunt and Uncle.  Iron­i­cally I have now been wait­ing to try this recipe for about 7 years — is it nor­mal it is to hoard a log of recipes to try?  You see I didn’t have the XL muf­fin cups it calls for in the recipe (I still haven’t found a good solid pan in that size) and I thought I needed an ‘occa­sion’ to try it.   It turned out occa­sion trumped no pans — I had a most spe­cial house guest stay­ing last week and she pro­vided the per­fect occa­sion to give it a whirl so I did — sans muf­fin tins (just used two 9 x 13 pans instead and split the sauce between them).   These lit­tle gems are a bit of effort in that you need patience to get through the dou­ble rise but oh lordy the reward is SO worth it.


I really wish there was a sniff option to this post because the smells that filled the house were A-MAZING.  I would like to say the pic­tures  speak for them­selves but they can’t.  I don’t think my pho­tog­ra­phy skills do the warm gooey caramel sauce jus­tice, it was insane.

cinn3 cinn4

These are best warm right out of the oven — seri­ously wow.  They have a slightly tangy dough, swirled with spice & crunch but thats not all I tell you.  When you flip these bad boys out on the plate they are smoth­ered in THE most beau­ti­ful caramel sauce — absolute heaven, I dare say a party in your mouth.

I would make these again in a heart beat IF I hadn’t just recom­mit­ted to liv­ing a healthy calo­rie reduced lifestyle.  My goal is to be bathing suit ready when we head to St. Lucia for our good good friends wed­ding in Novem­ber.   To attempt this goal I will need to pare down on the but­ter and sugar for the next lit­tle while but I assure you, these will be in my not too too dis­tant future — scrumptious.

{ 4 comments… read them below or add one }

Vicki June 8, 2011 at 7:29 pm

I was honored to enjoy one of these delectable treats! Probably the best cinnamon bun I have ever had… the carmel sauce is to die for. A masterpiece!!!! Love Love

cheryl June 15, 2011 at 10:31 pm

oh lordy……

Manuela July 8, 2012 at 3:06 pm

Hi Jen,
Not sure if you will remember me but I am one of Andrea’s friends and we met 3 years ago or so at the One of a Kind Show. We live in Bangkok now but I just saw Andrea and she mentioned your blog. Love it. Well done. And I just made these buns for my son’s 3rd bday breakfast. They were scrumptious. Thanks for inspiring me. I understand you are pregnant. Congrats. I look fwd to following your culinary and other craft(y) adventures. All the best. Manuela

gingerbelle July 8, 2012 at 3:20 pm

Of course I remember you! I do believe we still have a cookie baking date outstanding:)

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