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Donut Critic Cinnamon Rolls for December 3rd, 2024 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Sponsored by I hate the whole thing. I didn't even
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  save a bite, right, Donut critic, Ben is your and
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  and we we had a challenge last week, and you
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  have a risen to the challenge.
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  Speaker 2: Yeah.
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  Speaker 3: So you guys said, take the best of Utah list
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  and go through the city weekly and decide which one
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  is like a correct list, and I I kind of
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  went the opposite approach. I was like, which ones don't
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  I agree with? And the one that I saw that
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  I didn't agree with was the cinnamon roll list.
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  Speaker 2: They okay, they had a best.
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  Speaker 3: Cinnamon roll on their list, Yes, so there. Number one
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  was dough Lady Lady. Number two was straw Market, and
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  number three was Village Baker. Right, so I agree with
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  one on that list, and that's dough Lady. So at
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  least they got number one, right. So she is a
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  She started in her kitchen in COVID, has been in
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  commercial kitchen for the last couple of years, and is
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  now in Mill.
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  Speaker 2: Creek, Milk Creek.
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  Speaker 3: Yes, so she just barely opened, probably about a month ago,
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  so she'll bring those in. She has a location called
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  Lady and Lady. Yeah, those are really delicious. She jumps
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  a thing of cream on it before baking, so they're
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  super gooey and delicious. I will bring them in because
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  I do love them and they are on my top
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  three list, but there's a lot on that list that
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  I don't agree with. And we're going to talk about
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  Village Baker. So that's what I brought in for you today.
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  Speaker 2: I mean, I like this, it's a good cinnamon it is.
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  Speaker 4: I judge a cinnamon roll mostly by its frosting, and
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  that's that's good stuff.
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  Speaker 2: Okay.
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  Speaker 3: That is the highlight of that role is the frosting.
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  So I would say they're frosting. What they do on
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  their cakes, what they do on their other desserts really delicious.
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  So yes, what you're tasting on that frosting is going
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  to be their highlight. However, it's it's really hard on
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  these lists because you know, you're getting pe people that
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  are regional. So I think a lot of this is
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  going to be like a really Salt Lake based list.
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  It's going to be people that maybe aren't searching out
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  like I am and other foodies like trying to get
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  the actual best list. You know, it's something that they
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  get in their neighborhood or their parents got, and so
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  they always get in so true. So a lot of
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  times you're getting these voters that are not as experienced
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  in cinnamon rolls. Across the board.
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  Speaker 1: You're actually going around and trying and not just stay
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  in Salt Lake. You go south the north.
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  Speaker 3: Yeah, there's that billboard as you go by Peiwan and
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  it says the best cinnamon rolls in the West.
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  Speaker 5: You know what.
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  Speaker 3: I had to stop and I will say they weren't
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  the best cinnamon roles in the West. But it was
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  a fun little play and I'm glad that town is
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  trying to get people in there. But anyway, so this
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  village baker, Yeah, so I think if you go in
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  and you get their carrot cake, you get their rice krispies,
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  they're a great bakery. But to be on the top
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  three list, like that's really tough to put in there.
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  Speaker 4: And so I mean, I I like those pretty good stuff.
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  I haven't had any other one, so I'll trust your judgment.
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  Speaker 2: So what are the other ones?
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  Speaker 3: So I, well, let's talk about some of the characteristics
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  that I think make a good cinnamon roll. I think
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  for sure we talked about the frosting. It's got to
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  be good frosting. Some people like icing. Some people like
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  cream cheese frosting, and that is a dividing line.
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  Speaker 2: For a lot of people. That's subjective.
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  Speaker 3: I can go both ways, and I like it both ways. Yeah,
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  as long as it's really quality, I do like it
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  both ways. This one is a cream cheese and most
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  of them on the list are cream cheese, but there
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  has to be a lot of cinnamon, and I feel
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  like that was the downfall in this.
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  Speaker 1: One, Anamon that that is that you are correct.
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  Speaker 2: I've seen there are there is more cinnamon and other cinnamon.
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  Speaker 3: Rolls, and I don't understand why people don't put more
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  cinnamon in it, because everyone loves more cinnamon.
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  Speaker 1: I never go there's way too much cinnamon.
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  Speaker 4: I'm just glad there's not raisins in it.
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  Speaker 1: I don't care.
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  Speaker 4: Gina and I speak the same language.
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  Speaker 2: I think I disagree with you.
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  Speaker 3: Yes, I love raisins and them, but there has to
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  be a number of good swirls, and so a lot
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  of times they just do like one swirl. This one
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  actually had a decent amount of swirls, and that allows
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  for some gooey or some soft centers. It also is
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  amazing when there's a lot of cinmon and a lot
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  of swirls because then it kind of like falls apart,
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  and that's kind of what you're wanting to see. And
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  then on the bottom, when there is a lot of
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  cinnamon sugar, it caramelizes sometimes. Yeah, So it's that additional texture,
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  it's additional flavor, and it just makes the role a
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  lot better.
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  Speaker 4: This one's not a mess though, Like it's delicious, but
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  not doing messy like you need to take a bath
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  after you eat it.
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  Speaker 3: Yeah.
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  Speaker 2: True.
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  Speaker 3: And one of the things I like a role that
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  you can have cold, not just one that's warmed up,
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  you know, because some roles you have to have them
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  warmed to make them edible or good. Yeah, and that
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  is just a quality that I think some have. So
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  the roles that I really do, like we talked about
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  dough Lady. I think hers are really good. And then
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  Downtown Eva's Bakery.
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  Speaker 2: Okay, it's really really good.
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  Speaker 3: It's almost like a not necessarily like a croissant, but
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  it's got like a shell that's like a little bit crispy.
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  It's got that caramelized bottom and a lot of cinema.
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  Speaker 2: I've heard about it.
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  Speaker 3: Yeah, And and if I'm remembering correctly, there's a little
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  bit of nuttiness to it too, so there's like some
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  built into the filling. And then we've talked about thirst.
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  I brought in thirst stuff. Their cinnamon rolls. When they
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  do them, they don't do them often right now are
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  really good for the same thing, caramelized bottom and really
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  good frostings.
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  Speaker 1: So now I just want to try all these I
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  want exactly.
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  Speaker 2: That's that's what's that's why you got to follow Ben
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  on Instagram.
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  Speaker 1: So what you're saying is, don't get the Pillsbury tube
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  that you.
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  Speaker 3: Sunt Oh my gosh, I can't.
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  Speaker 2: I can't when you're when you're drunk.
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  Speaker 3: When when I show up for breakfast at somebody's house
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  and then like we have those pulled out, it's like,
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  oh man.
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  Speaker 4: But you know they have their because they're warm, yeah,
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  and that you can get away with them.
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  Speaker 3: You hide it with the warmth.
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  Speaker 2: Geane. If you're going to do that, at least do
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  Roads bacon Serve.
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  Speaker 1: If you're going to do that, how do you feel
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  about Roads Bacon Served?
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  Speaker 3: Actually, I use Roads Bacon Serve for a lot of
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  different things. So like scones are fry bread like, they're perfect.
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  You use it like that, and I think it's really delicious.
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  Speaker 2: So you're right, though, this does not have much cinnamon
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  now that I look at it.
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  Speaker 1: Yeah, no, I'm mad. I wasted my time.
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  Speaker 2: But ga, that was a cream cheese frosh.
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  Speaker 1: Well, I know I knew someone was going to point
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  that out, and you ate it. I ate it.
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  Speaker 2: This is a breakthrough. This is actually a breakthrough.
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  Speaker 3: But overall, when you're looking for things, I think you
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  need to just take these as points on the map,
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  or as I call it, food triangulation. So you take
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  these lists and then you pair it with foodies or
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  other people that are recommending stuff, and then Google and
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  Yelp and kind of make that triangulation on where you're
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  going to find a really good cinnamon roll. When you're
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  relying too many, too much on these lists, then you're
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  gonna be let down.
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  Speaker 5: Unless it's best morning radio show. Well yeah h then
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  it's completely you know.
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  Speaker 4: Who makes You'll point this out, just you know who
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  makes the best damn Simmon rolls. O. My wife from scratch,
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  from scratch, there's no she built the dough, the whole thing,
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  and she does what you say. She just caramelized. Yes,
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  good stuff.
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  Speaker 2: Now that's got me thinking about my mom's jelly roll?
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  Is she used to make jelly roll? I haven't had
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  a jelly roll in ages?
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  Speaker 3: Okay, Now get something else to eat, give me hungry.
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  Speaker 1: I always learn from you Donut Critic.
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  Speaker 2: Yes, not not just places to go, but what to
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  look for exactly.
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  Speaker 3: Yeah, So if you go on Donut Critic on Instagram
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  right now, I put it on my story so you
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  can see the characteristics. I also have a question box,
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  so if you want to put in a cinnamon roll
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  that you think I need to go and try, I
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  will respond to that.
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  Speaker 1: You're always looking for suggestions, yes's always nude places cropping up.
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  Speaker 3: And yeah, I'm not one that's just going to be
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  like spitting out thinking. I have all the answers because
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  there's things that pop up all the time that are
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  new and I want to go out and try them,
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  and yeah, I'm willing to.
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  Speaker 1: Sometimes it's even like an old place but they've hired
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  a new chef for something.
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  Speaker 3: There's a revamp.
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  Speaker 5: Yeah, and of course our attorney, Ed Brass is convinced
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  that you weigh two hundred and eighty five pounds.
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  Speaker 4: I was going to win that out. How was this guy?
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  Speaker 3: I spent two hours on the elliptical yesterday just to
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  pay for some stuff yesterday morning.
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  Speaker 2: So exactly, there you go.
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  Speaker 1: So you should follow the donut critic.
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  Speaker 2: So they want one more time cinnamon rolls in order.
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  Speaker 3: That I that I love you love Okay, So I
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  love the dough lady, lady, and then I love Eva's
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  Bakery downtown, and then I love thirst when they are
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  able to do them. And then if you're gonna go
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  for like a fourth Reds in West Jordan, she does
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  like a taken bake, So.
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  Speaker 2: All right, fresh, I like that. Thank you donut critic
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  on Instagram. Thank you Ben,