The man behind the Cronut^TM (for which people still queue around the block) has unveiled his latest creation: a cinnamon spun roll. Dominque Ansel’s newest pastry is a mushroom-shaped bun made from one long thread of brioche pastry, threaded through a roller multiple times before being rolled into a spool, spread with cinnamon sugar butter and twice-baked in the oven, between a soaking in a spiced custard. The finished product is then glazed with Applejack brandy flavored icing. The multiple layers of pastry result in a bird’s nest of flaky layers that unravel as you pull the pastry apart.

Should you find yourself in New York in the next couple of months, you can find the pastry at the zany baker’s West Village outpost, Dominique Ansel Kitchen. (Pre-orders had already sold out for the first few days.) Watch the man himself prepare the cinnamon-spun roll below.