Cinnamon roll

Cinnamon roll

A Finnish korvapuusti ("A slap on the ear")
Alternative names	Cinnamon bun, cinnamon swirl, cinnamon snail
Type	Sweet roll
Place of origin	Sweden
Main ingredients	flour, cinnamon, sugar and butter
Cookbook: Cinnamon roll  Media: Cinnamon roll

A Swedish kanelbulle

A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail^[1][2]) is a sweet roll served commonly in Northern Europe and North America. In North America its common use is for breakfast or dessert. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. In some places it is eaten as a breakfast food and is often served with cream cheese or icing.^[3]

About

It consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked or deep fried. In North America, cinnamon rolls are frequently topped with icing (usually confectioners' sugar based) or a glaze. In Northern Europe, nib sugar is usually used with a glaze instead of icing. Commonly in North America, these rolls are fried, glazed, and served as a variation of a raised donut.

In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (literally: "cinnamon bun"), and October 4 has more recently started to be promoted as "kanelbullens dag" (Cinnamon Roll Day).^[4][5] Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavour. A German variety originating in Hamburg and its surroundings is the Franzbrötchen, a cinnamon pastry inspired by the non-cinnamon French croissant.

The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimetres (2.0 in) in diameter and a larger size about 10 centimetres (3.9 in) to a side. The larger variety can be found in Finland, called Korvapuusti, where it can be up to 20 centimetres (7.9 in) in diameter and weighing 200 grams (7.1 oz).^[6] Haga, an area in Gothenburg, Sweden, is well known for their very large cinnamon rolls. These cinnamon rolls are called hagabullar or Queen of the kitchen. Hagabullar are usually 12 inches or more in diameter and are despite their size not considered a communal roll. Each person usually order one each.^[7]

The Finnish "Boston cake" is a "cake" made by baking cinnamon rolls in a round cake pan instead of baking them separately, so that they stick together to form a round cake.^[8]

Varieties

Honey bun

A honey bun is a sweet roll similar to the cinnamon bun that is popular in the southeast United States, but not the same. "A honey bun is a fried yeast pastry that contains honey and a swirl of cinnamon in the dough and is glazed with icing. According to legend, Howard Griffin of Griffin Pie Co. in Greensboro, North Carolina, developed the first honey bun in 1954. Flowers Foods acquired Griffin Pie Co. in 1983. Although the Greensboro bakery is now closed, honey buns remain a best-seller for Flowers."^[9] Unlike cinnamon buns, which are generally the product of bakeries, honey buns are common convenience store and vending machine fare. Normally sold individually wrapped, alone or in boxes of 6 or more, they are a popular grab-and-go breakfast, eaten cold or heated in a microwave oven.

• Cinnamon rolls
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  A Norwegian skillingsbolle
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  A 'loaf' of raw cinnamon roll dough being cut into individual rolls prior to being baked
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  A cinnamon roll with glaze
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  Cinnamon Rolls

See also

Wikibooks Cookbook has a recipe/module on Cinnamon Bun

References

External links

Wikimedia Commons has media related to Cinnamon rolls.

• Cinnamon roll recipe