Christina Tosi's Cinnamon Buns With Brown Sugar Goo
55 years ago

Christina Tosi's Cinnamon Buns With Brown Sugar Goo

LA Times  

If you know anything about me, you know I bake cinnamon buns twice a year: the morning of Thanksgiving and the morning of Christmas. Pastry chef Christina Tosi shows us how to make the cinnamon buns of her dreams. I wake up and pull the buns out to come to room temperature as I make my cup of coffee, and continue rising for two to three hours, then proceed with Step 9. If your brown sugar goo is too loose, pop it into the fridge or freezer.

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