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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Cinnamon Buns and Sticky Buns

Page 143

Cuisine: North American | Course Type: Breads

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18th June 2015

innocentfront from , CA

I love the buns, they are so airy and light. They look and taste very "professionally made." I did use the lemon zest/extract in both the buns and the fondant...and it was a bit much for me (vaguely lemon cleaner) and way too much for my husband. I would definitely make these again, just using vanilla instead of lemon!

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