Is there anything better than soft and gooey cinnamon buns on a Saturday morning? All that goodness of cinnamon and sugar topped with cream cheese icing is just unbeatable. Now imagine making your own cinnamon buns in a class with the all the aromas that the cinnamon bun Gods are sending through the oven. Add to the mix a great sunny day and life couldn’t be any more perfect!
On a sunny Saturday morning last week, we welcomed a group of lovely ladies to our cinnamon bun class with Chef Lindsey. The charming belles from the Trade and Charm blog graced us with their presence as well. At the risk of repeating ourselves, we would like to mention that this is one of our favourite classes, because it makes the whole store smell like ooey, gooey cinnamon goodness.
At Le Dolci, we make our cinnamon buns with paton dough – the same dough that is used to make croissants. This means that instead of dense, bready buns, ours are light, airy and melt-in-your-mouth delicious! Chef Lindsey got the ladies right into action by rolling the dough, laminating it, spreading the cinnamon sugar, folding and rolling some more – not necessarily in that order. Let’s just say that the ladies couldn’t be happier about getting their hands dirty!
After the buns were baked, participants got to add the sinful cream cheese icing to them. Did we forget to mention that Chef Lindsey encouraged the ladies to spread dollops of cream cheese icing on the buns? That’s right, we don’t shy away from the good stuff here!
The smell of freshly baked cinnamon buns always brings passersby into the store to get their hands on some – but we don’t sell these! So if you would like to try them, you’ve got to come to class and roll out some dough.
If the thought of impressing your friends at brunch with Toronto’s best cinnamon buns appeals to you, sign up for the next class on May 6 or May 14. We hope to see you at the store rolling in the dough with us.
Team Le Dolci