Cinnabon Sweet Tooth.

When it comes to doing anything in the kitchen, it's become blatantly obvious that the only task I can do well, is eat. Despite my mother's numerous attempts at teaching me to prepare our simple Monday-through-Thursday dishes, like veal and spaghetti, lamb chop and mixed greens, I just can't get it right (just ask her about the infamous mashed potato debacle). However, rarely do you have to ask me twice to whip together an after-dinner sweet (Katherine, do Boulder vanilla cupcakes ring a bell? Superbowl 2009, baby!), so when I came across a sickeningly-scrumptious picture of cinnamon buns on Food Porn, it's like a big lightbulb went off in my rumbling tummy.

When I was a kid, it was never the window shopping at the mall that excited me most, but the inevitable stop at the Cinnabon vendor. While many kids hated cream cheese frosting, I was ordering extra containers at fifty-cents a pop (one measly container was just never enough) to coat my extra-large treat as I wished. Looking back, it was a sick ritual that I'm mortified my parents allowed me to indulge in. But now, I couldn't pass up an opportunity to whip up a homemade batch after having avoided them and their ever-so-welcoming number of calories, for years. Following this recipe was pretty simple, and while there may be nothing like an original Cinnabon cinnamon roll, I made sure to triple the cream frosting recipe. Leftovers, anyone?