best cinnamon buns in town?

[Disoblige]

What's better, this or a fresh Cinnzeo?

[ExtraSlow]

I think it's better than cinzeo or cinabon.

[flipstah]

Cobbs is the best around town

[suntan]

Cinnzeo uses no butter, I think that flavour is required in cinnamon buns.

[89coupe]

I highly recommend trying this place.

https://butterblockyyc.com/baked-pastries

[suntan]

This quote is hidden because you are ignoring this member. Show Quote

I highly recommend trying this place.

https://butterblockyyc.com/baked-pastries

I was nearby, I went to Black Sheep instead where I got the worst Kouign Amann I've ever had.

[Disoblige]

This quote is hidden because you are ignoring this member. Show Quote

Cinnzeo uses no butter, I think that flavour is required in cinnamon buns.

Although that is 100% true, it is all about execution. 80% of the places I have tried that sell their cinnamon rolls and likely use butter cannot even surpass a basic Cinnzeo bun. How sad is that?

[blueToy]

Not sure if its been mentioned as I haven't read the whole thread, but our go to place for cinnamon buns for decades now has been Prairie Mills. You can get them with or without raisins.

[ThePenIsMightier]

This quote is hidden because you are ignoring this member. Show Quote

I think it's better than cinzeo or cinabon.

I guess it's a little more subjective because those look like everything I don't want in a cinnamon bun.

[Disoblige]

This quote is hidden because you are ignoring this member. Show Quote

I guess it's a little more subjective because those look like everything I don't want in a cinnamon bun.

It looks a little short on the gooey glaze hey?

[ThePenIsMightier]

This quote is hidden because you are ignoring this member. Show Quote

It looks a little short on the gooey glaze hey?

I like the kind that don't have white icing. Basically like the ones someone posted earlier, but before they needlessly carpeted them with nuts.

[ExtraSlow]

Ah well, I like this cream cheese icing. That's my preferred style

[flipstah]

This quote is hidden because you are ignoring this member. Show Quote

Cinnzeo uses no butter, I think that flavour is required in cinnamon buns.

Putting butter on everything is an easy cop out. Of course cinnamon bun with butter would be good.

[suntan]

This quote is hidden because you are ignoring this member. Show Quote

Putting butter on everything is an easy cop out. Of course cinnamon bun with butter would be good.

A cop out? Alright.

No, no, the soybean oil is just as good.

[Buster]

This quote is hidden because you are ignoring this member. Show Quote

A cop out? Alright.

No, no, the soybean oil is just as good.

Don't even joke

[msommers]

This quote is hidden because you are ignoring this member. Show Quote

Putting butter on everything is an easy cop out. Of course cinnamon bun with butter would be good.

Butter is what love tastes like. The French know what's up

This quote is hidden because you are ignoring this member. Show Quote

I like the kind that don't have white icing. Basically like the ones someone posted earlier, but before they needlessly carpeted them with nuts.

Occasionally, the French50 pop-up at Highline Brewing does something called a Maple Pull-Apart (Pouding Chômeurs). It's essentially the type of cinnamon buns you're looking for, but as a horizontally-stacked loaf that you pull a piece from. Of course you'd have to like maple. But we got it last time, the guy recommends 15 minutes in the oven. Arrived twice while eating it, so gets a recommendation.

Seems like there are two camps:



OR

[2Legit2Quit]

I'm a big fan of biscuit style cinnamon rolls, great warmed up with butter on top

[Buster]

I'm on a diet you bullies

[riander5]

Cream Cheese on top absolutely destroys those brown things

[Disoblige]

French pastries can be soooo good. But so many failed french bakers who open shop here and it's pretty bad.

Like I went to La Table Haute Pastry in Airdrie, rated very high (not that it means much), and it was god damn awful. Macarons had a stale fridge taste, pastries were subpar and not fresh, pecans rancid... I told the pastry chef about the rancid nuts. Only in a place like Airdrie can a place like this survive. It bothers me so much that people put in so much time and technique into something, charge a large amount of money, and come up with a substandard product. Mindblowing to me that they don't see how horrible it is, but I also know a lot of people who just turn a blind eye to things. Man I would be a tough critic lol...