Cinnamon Roll

These cinnamon buns are well worth the extra effort to make. They're so moist, sticky, cinnamon-y, and delicious you'll never miss those sugar-laden ones sold at malls. P.S. These smell even better than "those" when they're baking...and they don't have a million calories. Make them vegan by using butter and milk substitutes.

Potatoes help make the dough amazingly moist and tender.

They look like sticky buns, but these sweet, gooey treats are actually made from biscuit batter. They're great with brunch.

These delicious breakfast treats from Circa 1886 are best served slightly warm.

Begin making these one day ahead. The dough is much easier to roll out when chilled, and the buns hold their shape better when formed with cold dough.

Active time: 40 min Start to finish: 3 hr The walnuts in this recipe aren't crucial to its success — some of us like these buns with nuts, others prefer them without. So the choice is yours.

Traditional cinnamon buns are made with yeast, but our biscuit-dough buns are faster to make and just as delicious.

The most delectable cinnamon rolls Karen Cabral of San Antonio ever tasted are those at the Pecan St. Bakery & Cafe in Blanco, Texas.