Don't they look delicious? This is my second time making these buns and thankfully I was able to redeem myself from the last flop. The first time I killed the yeast (it was too hot) and didn't wait for the rolls to rise before baking. That's not the worse part though- I also baked them for 40 minutes instead of the recommended 25 minutes because I was waiting for them "to rise." I didn't take any pictures because they had a meeting with the trash can soon after baking. *sigh*

The chipmunks praised the first batch and begged for more as I scraped them off the pan. They were hard as a rock and I was afraid they would lose teeth behind them. Seriously. I had to soak the pan in hot water twice to remove the leftovers and scrape with a knife because they were that hard and stuck on. I swear kids will overlook anything when it comes to getting sweets.

The moral of the story is, follow this recipe completely if you want delicious, moist buns with just the right amount of sweetness.

With kneading, waiting for dough to rise twice, and baking, this recipe will take about 3 hours to complete (same amount of time as conventional cinnamon buns). Most of those 3 hours are inactive because you're waiting for the dough to rise. I promise these buns will put any Cinnabonto shame and your reward will be lots of hugs and kisses from your little ones.

Recipe Note: I whipped together 1 tbsp of ground flax seed and 3 tbsp of warm water as an egg replacer. The recipe mentions Ener-g as an optional replacement as well.