"The luxurious aroma of sweet cinnamon can tantalize a hungry customer from blocks away - as anyone who lives near a Cinnabon location can testify. That said, there's a right way and a wrong way to make cinnamon rolls. Some of the best rolls feature a perfectly gooey center and just the right amount of frosting, without being too dry or too chewy. Others are more crusty in nature, with a flaky texture that will have you licking your fingers."
"Joanne Chang, co-owner of Flour bakery and Café, is a James Beard Award-winning pastry chef, so you know the cinnamon rolls here ought to be good. Indeed, these soft, flaky pastries are frequently recommended online by customers and feature in Boston food guides. The Sticky Sticky Buns are even more famous than the cinnamon rolls, though, so you should definitely try one if you get the chance."
Cinnamon rolls can lure customers from blocks away with a luxurious sweet cinnamon aroma. Top rolls balance a gooey center with the right amount of frosting, avoiding dryness or excessive chewiness. Some rolls favor a crusty, flaky texture that invites finger-licking. Dough complexity enhances flavor, with brioche or sourdough twists adding depth. Selections are based on awards and customer reviews and represent bakeries nationwide. Flour Bakery + Café in Massachusetts, co-owned by Joanne Chang, is known for soft, flaky pastries and its Sticky Sticky Buns. Pleasant View Bakery in rural Wisconsin is an Amish bakery open only a few days weekly and does not accept advance reservations for cinnamon rolls.
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