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What is it about cinnamon that makes it so right on or in pastry? The answer is that when it’s mixed with sugar, it delivers a warm, sweet flavor with a special-occasion twist. Add butter so the cinnamon and sugar partially melt into it, and you have something like a G-rated mouth orgy. Among Roadfood’s favorite cinnamon pastries are giant cinnamon rolls of western truck stops and diners; the dainty, buttery rolls served with chicken dinner at Stroud’s in Kansas City, cinnamon-sugar donuts at Dotty’s Diner in Connecticut, apple rings with cinnamon butter icing at MTO Cafe in Las Vegas, Jewish apple cake in the Mid-Atlantic states, and the amazing “dirt bomb” of Bantam Bakery in Connecticut (that’s a muffin dipped in butter and plastered with cinnamon sugar). One of the most unusual cinnamon pastries is the ployeboy of northernmost Maine. It’s a soft buckwheat pancake that gets dipped in a fry kettle just long enough for it to curl at the edges and turn crisp. Brushed with butter then sprinkled with cinnamon and powdered sugar, the soft pancake is transformed into a wavy buckwheat sugar cookie.