The recipe started in Hazel's grandmother's kitchen on cold Saturday mornings. Brioche dough enriched with butter and eggs, rolled around a generous layer of brown sugar and Saigon cinnamon.
We proof them overnight in the walk-in, then bake them fresh before the farmstand opens. The icing goes on while the rolls are still warm so it melts down into every fold.
They sell out most weekends by 11 a.m. If you want to be sure, arrive when we open at 8:30 — the smell alone is worth the early alarm.