I baked the cinnamon buns this morning! They are definitely my best yet: flaky, puffy, light, and delicious. I mentioned making the brioche dough a couple days ago. I let it rise overnight and it was huge by morning. I then chilled it all day yesterday and shaped the rolls last night. To do this, you roll out the dough into a thin layer, and you spread on a filling of butter, sugar, nutmeg, cinnamon, salt, and black pepper. You also sprinkle on some frozen cherries if you have them around. Then you roll the whole thing up, cut it into pieces so the swirly cross-section is visible, and stick them in buttery sugary pans.

I left them overnight again; in the morning, they had totally filled out the pans! Ah, warm weather.

I baked them for 35 minutes and turned them out onto a plate. They look silly and square, but it doesn’t matter because they taste GREAT!

I think their delicious flakiness is due to the long second rise. Don’t cut it off after a couple hours; let those yeasts work!

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