Mi seh, mi cyaan believe seh di bun dem come out suh nice!! Jah know!
I really wowed myself with these buns. I switched up the recipe a tad bit and I must say:
I’M IN LOVE WITH THE END RESULT! 
Can’t wait to put these on the market!

My son, D’Angelo had a field day with these gorgeous babies. I baked three easter buns in total; two in loaf pans and  one in a round cake pan. I know I’m supposed to wait until the cakes cook before you actually slice it, but I didn’t…I couldn’t….it was smelling too awesome and looking way too seductive.  After I cut into that bad boy, it seemed as if I opened the gateway for D’Angelo to devour it. He damn near ate all the buns. I had to warn him just before he got down to the last one. I hadn’t even taken my photo of a plated bun and chesse, and he was acting as if he hadn’t been fed for centuries.

“Mom, how did you get them to glisten like that?” Don’t worry about all that boy, just eat and enjoy.  These buns were pure heaven. Seriously. The combination of all the ingredients here came together beautifully. I immediately ran out and bought two more loaf pans because I’m gonna do this again. All my relatives are calling me about these buns. Everybody want some of dis goodness!  These Easter buns didn’t need any butter brushed on the slices. They were moist and appreciated in every single bite.

Don’t they look like jewels? I love the marbling effect too. Look at my easter buns standing like royalty with the extra sharp cheddar and Irish cheese surrounding your highness. Yes Lord. This is majestic!