The condiment section of my fridge sometimes gets out of control. Why do we have five different kinds of mustard? (Ok, that’s all me, I love mustard.) Or do we really need eight different types of jams/jellies/curds? Although you can certainly use up your jams and jellies on toast, I like taking the dough that I use for cinnamon rolls and filling it with different flavors and using up sweet condiments at the same time. This dough is quite easy to work with and can be doubled if you have a large crowd to feed. You can also make the buns up to a certain point in the evening, and then refrigerate and bake off in the morning. Perfect for all those holidays coming up, especially if you have houseguests.