At first it seems like the roll is all vapor just barely held together with flour and butter glue, sort of like a tasty balloon. If I handle them when they’re too hot, or too early, they just give up their steam and deflate. After the cooling down process, the cinnamon steam becomes integrated into the surrounding pastry and the flavor melding begins. After the frosting is applied this melding seems to intensify and the flavor becomes bolder as the roll cools completely.  Overnight, this process continues, and then the roll becomes just the way I like it. Intensified sweet cinnamon flavor supported by a fully solidified sweet pastry dough. The perfect bite, paired with a rich, strong black coffee, (the way Ken makes it especially) is pure cinnamon bliss.