The whisk is our magic wand, the kitchen aid our enchanted cauldron, our cinnamon sugar shaker a veritable vile of pixie dust - we bakers have greater charms about us than we often realize.

One spring Saturday I climbed out from under my covers before the hour of 6am and baked cinnamon rolls.  A friend was coming over for breakfast and I wanted to eat these warm, cream cheese-covered rolls at a decent hour.  No one would have been more surprised than myself to hear that in just two and a half years I would be marrying that friend.  But I did, and as my now-husband likes to tell the story, cinnamon rolls had an awful lot to do with that. 

As he recalls, the day I walked in with a tray of tea and steaming cinnamon buns was the day he thought, "maybe."  

Maybes are powerful little things. 

I would not return the "maybe" until six months later, but eventually I did, and we have been eating cinnamon rolls together ever since.

Of course, I cannot guarantee that these cinnamon rolls are a tried and true love potion, but they are powerfully wonderful.  They might help you find your soul mate.  They could definitely help you find a new friend.  They will always make you smile.  On the hardest of days, of the darkest of hours, there is always comfort to be found in revisiting a classic. 

These particular cinnamon rolls were one of the very first recipes I developed for this site and they are undoubtably the thing I have remade the most. 

Over the past several years, I have shared many a cinnamon-esc roll.  From roasted strawberry and ginger rolls to fresh raspberry and lemon curd, to pumpkin filled spirals - they all stemmed from the classic.  

Even now, with several years gone by, I see a glimmer of fresh infatuation appear in Mr. Pedantic's eyes every time I make a batch.  

There's a lot of rosé slushies and foie gras to be had in this saturated, food-obsessed world of ours, but let's not forget who we are.  We are bakers, through and through, and we all know our favorite patrons are the ones we love most. 

Sincerely, 

Pedantic Foodie