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Cinnamon roll
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon scroll, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe and North America. There are alternative recipes that use Puff pastry instead of yeasted dough, but are constructed using a similar method.
A cinnamon roll consists of a rolled sheet of yeast-leavened sweet bread dough or Viennoiserie, onto which a cinnamon and sugar mixture (with some variations including brown sugar, raisins or other ingredients) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and normally baked, however a deep fried version is called cinnamon roll or cinnamon bun doughnut.
Arab spice traders introduced the Sri Lankan cinnamon spice to Europe. The origin of cinnamon rolls is unknown, but might be in Byzantium.
The oldest recorded recipes for cinnamon rolls are from Germany in the 16th century. Cinnamon rolls spread from Germany to Scandinavia, introduced to Norway from Hanseatic traders through the port city of Bergen where it would become known as the skillingsbolle (lit. ''shilling bun''), with the modern Swedish kanelbulle (lit. ''cinnamon bun'') being created after the First World War. They spread to the United States with German immigrants.
The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimeters (2.0 in) in diameter and a larger size about 10 cm (3.9 in) to a side. One of the larger varieties can be found in Finland, called korvapuusti (lit. 'a 'cuff on the ear'', fig. "pulling someone's ear for disciplining"), where it can be up to 20 cm (7.9 in) in diameter and weigh up to 200 g (7.1 oz).
Haga, a district in Gothenburg, Sweden, has very large cinnamon rolls. These cinnamon rolls are called hagabullar or Queen of the Kitchen. Hagabullar are usually 30 centimeters (12 in) or more in diameter and are, despite their size, not considered a communal roll.
In Denmark the cinnamon roll is known as kanelsnegl, in Sweden it is called kanelbulle, in Norway it is known as kanelbolle, skillingsbolle, kanelsnurr, or kanel i svingene, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany, it is called Zimtschnecke. In Slovakia and the Czech Republic, it is called škoricové slimáky/skořicoví šneci (meaning 'cinnamon snails').
Since 1999, October 4 has been promoted as Cinnamon Roll Day (Kanelbullens dag), a national theme day, acknowledged by a significant portion of the Swedish population. Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavour.
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Cinnamon roll
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon scroll, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe and North America. There are alternative recipes that use Puff pastry instead of yeasted dough, but are constructed using a similar method.
A cinnamon roll consists of a rolled sheet of yeast-leavened sweet bread dough or Viennoiserie, onto which a cinnamon and sugar mixture (with some variations including brown sugar, raisins or other ingredients) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and normally baked, however a deep fried version is called cinnamon roll or cinnamon bun doughnut.
Arab spice traders introduced the Sri Lankan cinnamon spice to Europe. The origin of cinnamon rolls is unknown, but might be in Byzantium.
The oldest recorded recipes for cinnamon rolls are from Germany in the 16th century. Cinnamon rolls spread from Germany to Scandinavia, introduced to Norway from Hanseatic traders through the port city of Bergen where it would become known as the skillingsbolle (lit. ''shilling bun''), with the modern Swedish kanelbulle (lit. ''cinnamon bun'') being created after the First World War. They spread to the United States with German immigrants.
The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimeters (2.0 in) in diameter and a larger size about 10 cm (3.9 in) to a side. One of the larger varieties can be found in Finland, called korvapuusti (lit. 'a 'cuff on the ear'', fig. "pulling someone's ear for disciplining"), where it can be up to 20 cm (7.9 in) in diameter and weigh up to 200 g (7.1 oz).
Haga, a district in Gothenburg, Sweden, has very large cinnamon rolls. These cinnamon rolls are called hagabullar or Queen of the Kitchen. Hagabullar are usually 30 centimeters (12 in) or more in diameter and are, despite their size, not considered a communal roll.
In Denmark the cinnamon roll is known as kanelsnegl, in Sweden it is called kanelbulle, in Norway it is known as kanelbolle, skillingsbolle, kanelsnurr, or kanel i svingene, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany, it is called Zimtschnecke. In Slovakia and the Czech Republic, it is called škoricové slimáky/skořicoví šneci (meaning 'cinnamon snails').
Since 1999, October 4 has been promoted as Cinnamon Roll Day (Kanelbullens dag), a national theme day, acknowledged by a significant portion of the Swedish population. Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavour.