Almost anyone can make a cinnamon roll smell good while it’s baking.

Even shops among the cell phone kiosks at the mall or the food courts of airports. Unfortunately they have little more to offer than aroma. Eating those oversized cinnamon rolls is an empty experience. You don’t taste much beyond sugar and cinnamon and they leave you feeling like you’ve just ingested a bunch of heavy chemicals that quickly begin to wage war on your innards. The real challenge is to fashion a cinnamon roll that tastes as good as it smells and is made from the freshest, best ingredients.

These fit the bill.

Warm them up, break one open and put your nose up close. You’ll smell sweet Wisconsin butter, real vanilla, and Indonesian cinnamon. The real treat is next. Take a bite. That’s all you’ll need to forget the litany of cinnamon roll disappointments life has dealt you.

The tin they come in is reusable. When you’re ready to eat them, cover the tin with foil and heat in a 350-degree oven for about ten minutes. Unwrap and serve!