Look at those buns.
I apologize, that was inappropriate. But these are a baked good made for punning. Sometimes, the pun just can’t stop. Won’t stop. Shouldn’t stop.
These cinnamon buns, or rather pecan cinnamon sticky buns, have been a long time coming. Six years in fact. The first tray of cinnamon buns I made were adapted from America’s Test Kitchen, of these magical muffins, and of course, everything else tested and approved that tastes good in the kitchen. At 15, I knew these buns were special, yet imperfect. They were the novice buns. A dozen or so trays and a half dozen years later, after the wholesome addition of more goo, the removal of that cream cheese white icing which is at once unnecessary and a reminder of those delectable and entirely easier Pillsbury buns, this recipe has risen from the remains. The gooey, sticky, sweet remains of the buns of holidays past.
Since these are the perfected Frankenstein of cinnamon buns, over time they’ve accrued a mish-mash of the cinnamon bun name—CinnaBunBombs. Cinna is obvious. Bun is a reference to the bun itself (duh, for the slow in the crowd) as well as a nod to the chain that brings the buns to the masses. (A worthy task if there ever was one.) Bombs is in there for a healthy dose of alliteration, but also to signify the Magnitude of the Bun. These are not buns to be taken lightly. They are so incredibly rich, so over-the-top, that only on holiday mornings does it really feel right to consume such decadence. Hence, the Bombs.
That being said, my brother ate five. So perhaps deliciousness can overcome any fear of the sugary and buttery.
Recipe on the following page.