Cinnamon buns: a true treat for the breakfast table

Cinnamon rolls never used to grace my breakfast table. First of all, they struck me as the sweetness equivalent of drinking a triple espresso first thing: it might seem like a good idea at the time, but the crash that accompanies it is surely inevitable. And secondly, I was certain that to be the sort of person who can put cinnamon rolls on the table at breakfast time, you must be immensely practical, organised and competent – and tied to the kitchen. And that’s simply not me.

Happily, neither of these things are true. While cinnamon rolls are sweet – if you don’t have at least a little bit of a sweet tooth, I’d probably stick to marmite on toast – they’re not the one-note sweetness I had assumed they were. A good cinnamon roll should be balanced: the dough itself is sweetened but it’s still recognisably dough rather than cake.