I have been in search of a recipe that replicates the Cinnamon Bun of my childhood in NEPA in the 1960's. The bakery responsible for these heavenly bundles has long since closed. I made these yesterday, my first experience with the tangzhong method. Oh my -- as close to Old River Road Bakery's cinnamon buns as I have come. Soft, moist, not too sweet. I added a few raisins to the filling (not too many). These are perfection. Today is my birthday and I have already eaten three of them! Now I need to find out how to duplicate their Coconut Stollen. Thanks, KAF!

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