My World Is Full of Cinnamon Buns
Three Waters Farm Bakery
It occurred to me last week during my Friday morning bake-in that I have made a lot of cinnamon buns. When my children were small, I would start a batch after dinner, let is rise overnight in the fridge and bake cinnamon buns for breakfast. It was fun and easy; the smell of rising dough and baking rolls improves the outlook on any morning.
This is our nineteenth year at the Market; for eleven of those years I have been baking cinnamon buns. Doing a quick calculation based on average sales, I have made more than 27,000.