Cinnamon buns are reminiscent of my younger years when I lived in Austin, when the only choice I have to make in the morning is whether to have the cinnamon buns with white fondant glaze or the sticky gooey caramel with nuts and raisins, straight from the vending machine. Cinnamon buns seem to be a mainstay in bakeries in Texas. One can even get a 3-pounder at Lulu’s in San Antonio. Not in Atlanta apparently.
On our way to the ROOTS office a couple of months ago, Carlton told me that he was craving Cinnamon Buns, “the yeast kind”. We stopped at a couple of bakeries in the Highlands to no avail. After dropping me off at the office, he drove to K-rogers to check if they have it. I never asked if he ever did satisfy his craving that day, but mine wasn’t.
I woke up last Saturday with cinnamon buns in mind, and I know I have to make it myself if I have to satisfy this nagging craving. We have not had bread or any wheat product at home for the past 6 weeks as part of our live healthier regimen for spring, so that pose a problem. But then, I remember it's mother's day weekend, and I deserve a treat, so I did, and so did everyone else who came to celebrate with me that day.