What's better, this or a fresh Cinnzeo?
What's better, this or a fresh Cinnzeo?
I think it's better than cinzeo or cinabon.
Cobbs is the best around town
Cinnzeo uses no butter, I think that flavour is required in cinnamon buns.
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.This quote is hidden because you are ignoring this member. Show Quote
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?This quote is hidden because you are ignoring this member. Show Quote
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.
I guess it's a little more subjective because those look like everything I don't want in a cinnamon bun.This quote is hidden because you are ignoring this member. Show Quote
It looks a little short on the gooey glaze hey?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.This quote is hidden because you are ignoring this member. Show Quote
Ah well, I like this cream cheese icing. That's my preferred style
Putting butter on everything is an easy cop out. Of course cinnamon bun with butter would be good.This quote is hidden because you are ignoring this member. Show Quote
A cop out? Alright.This quote is hidden because you are ignoring this member. Show Quote
No, no, the soybean oil is just as good.
Don't even jokeThis quote is hidden because you are ignoring this member. Show Quote
Butter is what love tastes like. The French know what's upThis quote is hidden because you are ignoring this member. Show Quote
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.This quote is hidden because you are ignoring this member. Show Quote
Seems like there are two camps:
OR
Last edited by msommers; 11-06-2022 at 10:49 PM.
Ultracrepidarian
I'm a big fan of biscuit style cinnamon rolls, great warmed up with butter on top
I'm on a diet you bullies
Cream Cheese on top absolutely destroys those brown things
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...
Last edited by Disoblige; 11-07-2022 at 12:46 AM.