I recently embarked on a cinnamon bun baking marathon while coming up with this Chai cinnamon bun recipe for my Globe and Mail column. And by 'marathon' I mean making cinnamon buns every evening for three weeks straight. If only my new year's resolution had been to eat as many cinnamon buns as humanly possible, then I'd be able to cross it off and bask in my accomplishment for the rest of 2013.
Over the course of the bun baking bonanza I took notes on what made the best cinnamon buns as well as which make-ahead method worked best with the dough. Unfortunately, there were so many notes that there was no way to fit them all into my column unless I could convince the editors to dedicate pages and pages to cinnamon buns. Luckily, blog space is unlimited so I'm compiling all my notes here so that everyone can get the most out of the recipe.







