I should be writing. Instead, prototyping cinnamon bun alternatives…

cinnamon buns
They ain’t pretty. Thus, the ‘prototyping’ label.

October 4 was National Cinnamon Bun Day in Sweden and clearly I had no choice but to honor the good folks from the way-up-north.

But ssshhhh, don’t tell them, I was too time-strapped [I.e. impatient, lazy, and disorganized] to use a yeast-based recipe.

And there it was–a lonely, neglected sheet of puff pastry in the freezer.

Time to experiment.

1. Thaw that baby out**.

2. Make up my own filling.

  • Hydrated raisins
  • Allspice
  • Gobs of cinnamon [the appropriate unit for my favorite spice]
  • Softened butter/vanilla shmear
  • Chopped almonds

3. Use the Pepperidge Farm baking instructions for a cheese-and-spinach something-or-other as a general guide and hover.

Nope, not pretty. But the ratio of pastry-to-filling–goooood stuff.

I’ll try it again…and maybe even work on the aesthetics.

True, not exactly buns

Will I be adopted by the Swedes anytime soon? Probably not. But I thank them for their special day.


**Writers and grammar-wonks, I probably should have juxtaposed ‘thaw’ and ‘out’, but it just wasn’t as pleasing to the ear. Sorry.

Rants and Riffs: Installment #3

cinnamon roll
This one stands on its own, but a thick layer of vanilla/cream cheese frosting wouldn’t hurt.

Today’s topic: Cinnamon rolls.

Come on folks, if there isn’t a roiling ooze of brown sugar, melted butter, and cinnamon the second the knife presses into the roll, it ain’t a cinnamon roll.

Want one with frosting? How about powdered sugar/cream cheese mortar? Something that requires the slathering skills of a professional mason. And yes, paying the guy’s union rate is worth it.

My cardiologist awaits…