Today: Thanks to the Robicell's, cupcakes are now officially acceptable for breakfast consumption.
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What’s more comforting on a cold, rainy day than a warm, gooey cinnamon bun? Maybe curling up in a soft robe with a nice hot cup of tea, watching bad movies on Lifetime starring Valerie Bertinelli as some sort of woman “scorned.” Or lying on the couch while an entire litter of kittens sleeps peacefully on your chest. Or sitting in front of a fireplace doing crossword puzzles while listening to Sade’s smooth-as-satin voice.
Okay, maybe there are a lot of things more comforting than cinnamon buns, but you know what? You can’t eat kittens or Sade, so there. The key part to any worthwhile cinnamon bun, in our opinion, is the sticky “goo” that oozes out. So rather than make just a simple cinnamon cake, we dot ours with a cinnamon sugar mixture that sinks to the bottom during baking and oozes out when you unwrap it. There’s no shame in using a knife and fork to eat this one.
Want to win a copy of Robicellis: A Love Story, With Cupcakes? Tell us in the comments: What's your dream breakfast cupcake? We'll choose one random winner each day, and announce them this Friday! (Unfortunately, we can only ship books within the US.)
Allison Robicelli is a cookbook author, humorist, host of the Robicelli Argument Clinic Podcast, occasional TV personality, restauranteur (Oaxaca Taqueria & Rip's Malt Shop in NYC), wife, mother, and all around good time.