Cinnamon roll is a sweet roll served commonly in Northern Europe and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as Skillingsboller, Kanelbolle and Kanelsnurr, and in Finland it is known as korvapuusti.
Pastry
A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugarmixture is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked or deep fried. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor
Origins
Roman spice traders introduced the Sri Lankan cinnamon spice to Europe. Much later, Sweden began using it in its pastries, developing the kanelbulle. Since 1999, October 4th has been promoted as Cinnamon Roll Day . Swedish kanelbulle dough typically also contains cardamom, giving it a distinctive flavour. The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about in diameter and a larger size about to a side. The larger variety can be found in Finland, called korvapuusti, where it can be up to in diameter and weigh up to. Haga, a district 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 or more in diameter and are, despite their size, not considered a communal roll. Each person usually orders one each. The swedes use pearl sugar to top their cinnamon pastries, not icing as is common in North America.
National variations
In Northern Europe, nib sugar is usually used with a glaze instead of icing. The Swedish Butterkaka and Finnish bostonkakku is a cake made by baking cinnamon rolls in a roundcake pan instead of baking them separately, so that they stick together to form a large, round cake. A German variety, which closely follows the form of the Scandinavian pastry, originating in Hamburg and its surroundings is the Franzbrötchen, a cinnamon pastry inspired by the non-cinnamon French croissant. The British version is an approximation of the Danish butter type, known as the Chelsea bun, which they introduced in the 18th century. It is now available in cafes, supermarkets, and bakeries across the UK. American cinnamon rolls are frequently topped with icing and are sometimes fried, finished with glaze, and served as a variation of a raised donut. There are also regional variations: in the American Midwest, especially Kansas, cinnamon rolls may be dipped or smothered in chili. In Canada, they are known as cinnamon buns. They are usually self-glazed and not iced, nor do they usually have raisins. They can have so much cinnamon that they are spicy and hot to the taste.
In Sweden, cinnamon rolls are traditionally enjoyed during a coffee break, or fika which is a get together with friends. National Cinnamon Bun Day is observed on October 4.. In North America, it is commonly eaten for breakfast or dessert. When eaten for a breakfast in the U.S., it may be served with cream cheese.
