Hehe, now that I have your attention...!
I made cinnamon buns last weekend (& again yesterday)
and the results were spectacular if I say so myself :)
This was a recipe I found in allrecipes and it's supposed to be a clone of the Cinnabon we all love and try to resist when we're at the mall. Here's a link to the recipe. I started the dough in my bread maker and after that it was very easy, though a bit time-consuming. Approximately two and a half hours start to finish, but well worth the effort.
A few tips I'd share are:
1. The recipe calls for margarine... personally, I'd use butter. These are sheer indulgence and only real butter will do.
2. When rolling out your dough, spread your countertop with butter, rather than flour. Your dough will not stick and the butter also adds an extra richness to the final product.
3. I don't add raisins to my cinnamon buns. I was tempted again this time, but am glad I resisted. It's much easier to roll up your dough without them and the ones at the bottom of the pan usually end up burning anyways. These buns are so wonderful - you won't even miss them!
Here they are all nestled in a pre-warmed oven to rise.
Cover them with wax paper, rather than a tea-towel - that way they won't stick.
4. The cream cheese topping is amazing and not too sweet - just perfect. Make it up while the buns are rising, that way you'll have it ready for when they come out of the oven.
5. Ensure you generously grease your pan - I used a glass 9x13 - and it's very important that you flip your pan over immediately upon removing it from the oven. If you allow them to cool in the pan, you'll have to dig them out one by one.