I have had a recipe for easy cinnamon buns for the longest time already. Today I decided to put it to the test. I made a few adjustments like halving the recipe, not letting the recipe rest overnight (i.e. easy as in can be prepped in advance and baked the next day), using milk instead of water, a whole egg instead of just half (but compensated with less milk). The rolls were not as rockhard as they look. Seriously. But the gooey, sugary, glaze topping I had imagined as I inverted the rolls onto a plate, did not realise! Instead, the bottoms were drought-dry. Sigh, I had to savage the rolls by melting down more butter and sugar and brushing the mixture onto each roll while they were still warm. The crunchy coarse sugar filling in the roll was an excellent touch to add a bit of bite. But this experience has encouraged me even more, to make the yeasted version next time. For the amount of mess created, let's just say for good cinnamon buns, there is really no easy way out.