I never say no to a cinnamon bun. Unless it’s of the supermarket variety, in which case, I’ll kindly pass.
Lately, I’ve had a real hankering for a good down-home cinnamon bun. One loaded with cavity-inducing amounts of sugar and cinnamon and swirled with a delirious amount of cream cheese frosting. After surveying my pantry on Labour Day morning and coming up short on the cream cheese front, I had to improvise. Google to the rescue. I happened upon The Pioneer Woman’s recipe with a maple coffee glaze and I was very intrigued. Coffee and maple are two of my favorite things and reading comments and other blog posts raving about it sealed the deal.
These cinnamon buns are what dreams are made of. Soft dough filled with sweet cinnamon and topped with a nontraditional, but completely mesmerizing, maple coffee glaze. I brewed my coffee a bit stronger, and added a touch more than the recipe advises…and it was totally worth it. I also used real maple syrup instead of maple flavoring, cause the real deal is far better!