Cinnamon buns are my favorite things to eat with coffee. Whenever we go on a road trip, I always ask my husband to pass by our favorite bakery. I will buy a couple of boxes of cinnamon buns and two cups of coffee along with a small cup of hot chocolate for our kids. Our road trips won’t be complete without us munching on cinnamon buns. My husband could eat at least three while driving; me feeding him never deterred him.
Cinnamon buns are our childhood favorites. Grandma always made them for us so we could have special snacks in the afternoon. She also always served us fresh cow’s milk with it.
I have tried a lot of cinnamon buns with different types of frosting. I am a fan of the classic though- I will always love cinnamon bun with cream cheese on top. It’s my weakness, actually.
This cinnamon bun recipe from The Kitchn gives another version to cinnamon buns. There is an addition to the regular batter, which makes these buns extra special. Can you guess what’s the secret ingredient- oh yes, sweet potatoes.
The sweet potatoes add that texture that you never noticed cinnamon buns might need. It also adds a slightly different flavor that just brings out the natural taste of the buns. You should make this for your family- just head on over to the next page for the complete list of ingredients and instructions.
Photo and recipe courtesy of The Kitchn.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you’d like warm buns for breakfast, follow the recipe through the first rise, then fill and shape the buns. Cover them with plastic wrap and refrigerate overnight. The next day, a few hours before you plan to eat, let the chilled buns come to room temperature and double.
