Heads up, Toronto! Sweeten your day with a pit stop for the best sticky buns in the city.

Toronto food-writer-turned-entrepreneur Amy Rosen's newest venture, Rosen's Cinnamon Buns, is edible proof that she knows her way around a bakery, too.

After months of recipe development and conversations with chefs, bakers and an army of friends and family, Amy landed on a classic recipe made with quality ingredients (think pure bourbon-based vanilla and organic dairy producer and local food pioneers Harmony Organic) and a serious amount of indulgent elegance. These are not oversize buns you'll find at chain bakeries, but restrained little beauties even a French baker would wax poetic about. The buns have a fluffy, spongy, bread dough base laced with an aromatic, gooey filing and finished with a light sugary glaze. Yes, it's also a light-handed glaze! The deliciously teasing kind that leaves you wanting more, which is what the ultimate cinnamon bun is all about.

Amy makes over 300+ buns everyday, but get there early as they go quickly.