Despite being afraid of yeast, my latest obsession has been with making fresh cinnamon rolls, which was triggered by my curiosity of Ceylon Cinnamon. Like any food enthusiast I went online, researched recipes and after a handful of attempts, I am still working on a recipe that I love and can recommend to the world. Even my most esteemed food mentor, Cooks Illustrated, had let me down with their recipe which involved using cornstarch (ughhh). Seems to be that many recipes nowadays favor the heavy, cake-like texture and I much prefer my rolls delicate, light and flaky. Stay tuned.