Cinnamon Buns
A cinnamon bun (also known as cinnamon roll, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsbolle or kanelsnurr, 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.
Delving into the origins of beloved pastries often leads us on fascinating journeys through time, and cinnamon buns are certainly no exception. These delectable swirls of buttery dough, aromatic cinnamon, and sweet glaze have become a culinary icon, cherished by pastry lovers all around the world. But who can be credited with the invention of this mouth-watering delight?
While exact historical records can be somewhat scarce when it comes to tracing the invention of specific dishes, it is widely believed that the concept of cinnamon buns evolved from a variety of ancient sweet treats. The roots of these delectable buns can be traced back to similar pastries popular in Ancient Egypt, where the addition of spices was commonplace. However, it was not until centuries later that the cinnamon bun, as we know it today, truly took shape.
One key figure in the evolution of cinnamon buns is believed to be the Swedish. The Swedes have a long-standing tradition of baking delicious pastries, and it is here that the modern cinnamon bun made its mark. In Sweden, these delightful treats are known as "Kanelbullar," and their roots can be traced back to the 1920s. Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavour.
At the forefront of this culinary revolution was a legendary Swedish chef and entrepreneur named Hilda Andersson. Hilda was born in a small village in Sweden. She had a natural talent for baking and ability to create exceptional flavor combinations. It was her innovative twist on the traditional Swedish cinnamon roll that transformed it into the fluffy, tender delicacy we adore today.
COMFORT FOOD
The best part of memories is simply making them on your own. It could be playing board games on Saturday night with your family or friends, or camping out with your kids in your backyard. Baking cinnamon buns to celebrate those occasions can give everyone a treat, a break from the demands of healthy life style and give in return memories that will be cherished forever.
I love making baking cinnamon buns to share with my neighbours 💙💛🧡
Cinnamon Buns Recipe:
By Zosia Culinary Adventures | Date: July 6, 2023
Preparation Times:
Prepare the dough: 20 minutes
Rise the dough: 1 hour or overnight in the fridge
Fill and shape the rolls: 10 minutes
Proof the rolls: 30-60 minutes
Bake the rolls: 20 minutes
Glaze the rolls: 5 minutes
Yield: 18 servings
Ingredients:
750g white bread flour or all purpose unbleached flour
20 g fresh yeasts
5 tablespoons sugar
3 eggs
375 ml lukewarm 2% milk
90 g unsalted melted butter, lukewarm
1/2 tsp sea salt
1 egg with 1 tsp water for egg wash prior baking
for filling:
1 cup extra soft unsalted butter
1 cup brown sugar mixed with 1/2 cup cinnamon powder
Glaze:
1 1/2 cups powdered sugar
3-5 tablespoons18% fresh cream or milk
Instructions:
Starter: Dissolve yeasts in 125 ml of lukewarm milk, add 3 tablespoons of flour, and 2 tablespoons of sugar. Cover the mixture and let it raise in warm part of the kitchen for 5 minutes until bubbly.
To make the dough: Add to the starter all remaining flour, milk, lightly beaten eggs, vanilla, remaining sugar, melted butter and sea salt. Mix well with a Danish whisk or with paddle attachments if using mixer.
Mix the dough until is smooth. Dough will be very soft and sticky.
Fermentation: Cover the dough with the plastic film and let it rise for 1 hour or until doubled in size. You can also place it in the fridge overnight.
If you baking the cinnamon rolls the next morning, make sure to remove the dough 3 hours before you plan to bake it.
If you are baking the cinnamon rolls on the same day, once the dough doubled in size place, flour the table and roll out the dough into a long 5 mm thick rectangle. Size of rolled out dough should be approximately 30 cm x 43 cm.
Brush the rolled out dough with soft butter and sprinkle the top with brown sugar and cinnamon mixture, leaving a small border around the edges. Tug in 1 cm each side of the dough.
Starting at each of the long ends, roll the pastry up as gently and tightly as possible into a log.
Cut the log into 18 x 2 cm slices and place them on a sheet pan lined with parchment paper, placing the rolls about 3.5 cm apart, they should be able to touch each other once the rise.
Heat up the oven to 200°C or 392° F.
Cover the buns with a tea towel and let it rise for 30-60 minutes (depends how warm is your kitchen).
Brush the top of each bun with egg wash and place in the oven for 10 minutes, rotate the pan and bake for another 10 to 15 minutes, until the buns are golden brown.
To make the Glaze: Place the powdered sugar in a medium-size bowl.
Add the cream or milk a tablespoon at a time until you reach the honey consistency.
Mix well and drizzle the cinnamon buns after they’ve cooled for 5 minutes.
Once the buns are glazed, enjoy it!
Note: The cinnamon filling in this recipe can easily be substituted with cherry or apple pie filling, providing a delightful twist on this classic treat.
Nutrition Facts per One Serving 💗
Calories 492 | Fat 26.3 g \ Saturated Fat 10.8 g\ Cholesterol 127mg\ Sodium 74 mg\ Total Carbohydrate 75.3 g\ Dietary Fiber 1.4 g\Total Sugars 42.7g\ Protein 8.4 g \ Vitamin D 8 mcg\ Calcium 56 mg\ Iron 3 mg\ Potassium 120 mg
