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Food

Chef That! Cinnamon Buns!

Pastry chef Christina Tosi shows us how to make the cinnamon buns of her dreams.

By Laurie Ochoa
, Betty Hallock, Stephanie Breijo, Mark E. Potts and Brandon Ly
Here’s how to make Christina Tosi’s fluffy cream-cheese-frosted brown-sugar-swirled cinnamon rolls, which are inspired by the mall cinnamon-bun shops of her adolescence. Get the full recipe.

More “Chef That!”

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• Vespertine’s Jordan Kahn makes a Pork Belly Cubano with Fried Banana Chips and a Mamey Milkshake

• Anajak Thai’s Justin Pichetrungsi makes a Thai Ice Cream Sundae

• Socalo’s Mary Sue Milliken makes Fennel and Herb Grilled Ribs

• Damian chef Jesus “Chuy” Cervantes makes Summer Ceviche

• Chef Tips! With Anajak Thai’s Justin Pichetrungsi!

• Chef Tips! With Mary Sue Milliken!
Food
Laurie Ochoa

Laurie Ochoa is general manager of Food at the Los Angeles Times.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its news column on openings, events and other happenings. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.

Mark E. Potts

Mark E. Potts is a former senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

Brandon Ly

Brandon Ly is a senior art director for the Food section at the Los Angeles Times. He started his career at DoorDash and led design teams at the innovation firm Ideo in Shanghai and San Francisco. Ly is a graduate of Stanford University’s product design program and founder of the Black Bean Grocery.

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