Then maybe it isn't just me. It just is what it is.
First off, I am not an avid cook or baker. I dabble in cooking and basically try not to burn the water too badly. However on occasion, I do like baking things Friendship Cinnamon Bread that comes from a 10 day old cultured starter that I keep going. But one thing I've noticed since I started making that bread is that it is never as sweet tasting as it is after it cools. It smells great coming out of the oven that I can rarely ever resist not getting a bite of it. But the slice the next morning is ALWAYS more flavorful and sweeter. It's not just the Cinnamon bread either. It's other things as simple as cookies.
This is contrary to the way I've heard baking should be (best out of the oven). So I'm assuming I'm doing something wrong either in my prep or in the recipe I'm using. I'm just curious as to what would cause baked goods to improve in flavor and sweetness over a 12 hr cool down time.