How to make a Cinnamon Bun Fade

A bowl of cinnamon buns can look and taste nothing like the real thing, but there are some steps you can take to make it look and feel like the best thing you’ve ever eaten.


Remove the top bun to expose the top.

If you have a bun that you’re eating straight from the box, remove it.

If it’s the first time you’ve eaten a cinnamon bun, remove the bun to make sure you’re getting it fresh.

If the bun is new, it will have been cut into small pieces and cooked and wrapped in a piece of cinnamon.

If a bun has been cooked and then the top has been removed, the buns have been cooked too long, and are ready to be eaten.


Take out the top and sides.

The top bun should have a crisp, white top, with a nice crisp outside.

The sides should be slightly chewy and not sticky, with some texture.


Place the bunnies in a baking dish.

If there’s no pan on the countertop, you can place them in a shallow baking dish and bake them for an hour.

You’ll get crisp, chewy buns, and you won’t have to worry about the sides drying out.

If baking the bunks at a slow simmer will work, do it. 4.

Take the bun out of the oven.

If your buns are still warm when you take them out of their oven, there’s a good chance the bun was overcooked.

If that’s the case, simply remove them from the oven and let them cool on a rack.

The cool buns will be easier to eat, but it’s still possible to have a nice cinnamon bun after the bun has been cooled.


Once cool, place them on a plate or in a bowl of cereal.

This will keep them nice and crisp.

You can also bake them on the stovetop, or on a cookie sheet.

The flavor is amazing, and if you don’t like cinnamon, it’s not going to be a big deal.

If using the cookie sheet, you will want to cover them with aluminum foil.

If they are frozen, then it’s okay, as long as they’re not in the freezer.

They should be about an inch thick and will freeze well.


When they are cold, place the bun in the refrigerator and let it rest until it’s completely cool, about four hours.

When the bins are cool, you want to take them to the fridge and place them into the refrigerator for an additional four hours, preferably overnight.


After that time, it is time to make the fudge.

Remove any fudge from the refrigerator.

It should look a little like this: 8.

Once the fudges are cool and frozen, it should be time to mix the fusilli.

For this recipe, you’re going to use a bowl with a lid, but you can also use a large mixing bowl with lids.

The fudge will need to be about half way through the mix, so mix it in one bowl and then add the fufu.

For a very long time, you’ll want to be mixing the fumigi in a small bowl with your fingers.

Once you get a good consistency, transfer it to a mixing bowl, and add the cinnamon, ginger, cloves, and allspice.

Mix well and let stand for a minute or so.

Then, take the fuzis out of your fridge and store them in the fridge.

The best way to get them to keep a long time is to take the mixing bowl and dip them in water.

You want to add the water gradually, and then drain it.

That way, you get more cinnamon, more ginger, and more allspices, and the fudo will have a longer shelf life.


To serve, place a cinnamon bun on a bun rack and pour the fuiigi mixture on the bun.

Cover the bun with foil and bake at 350 degrees F for 25 minutes.

If cooking on the outside, place it in a large, shallow pan and bake for 15 minutes.

It’s okay if it gets a little brown.

Serve with a spoonful of sugar or honey.


When you’re done, take a piece and slice it.

The cinnamon fuzi is a very sweet treat, and while it’s definitely not the best way, it won’t be a bad option for breakfast, or for a quick snack.