Cinnamon Buns and Sticky Buns

Page 143

Cuisine: North American | Course Type: Breads

(3 reviews)

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Recipe Review

I love the buns, they are so airy and light. They look and taste very "professionally made." I did use the lemon zest/extract in both the buns and the fondant...and it was a bit much for me (vaguely lemon cleaner) and way too much for my husband. I would definitely make these again, just using vanilla instead of lemon!

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