"It IS all about the TASTE"
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  • Wild Card – Raised Cinnamon Buns

    As I have said before, I am in an undisclosed location upstate celebrating Mother’s day with Madam Bad Wolf.

    One of the great ways to celebrate this is breakfast in bed, and a good item for that is, Orange Juice, Coffee, and pastries. But not just any crap from the store shelf, real hand made, yeast raised pastries. Made with fresh ground cinnamon, brown sugar, macerated raisins, toasted pecans, wrapped in a rich butter and egg dough, baked to golden brown, and drizzled in a Sour Cream frosting. Warm from the oven, smelling of bread, and sweet, and spice, and everything nice.

    A cinnamon roll (also cinnamon bun, cinnamon swirl and cinnamon snail) is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. Cinnamon rolls are frequently topped with icing (often confectioner’s sugar based) or glaze of some sort, or (most common in northern Europe) nib sugar.

    Comparable to the cinnamon roll is the honey bun, which is part of the donut family. It is not to be confused with a Danish pastry.

    In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (literally: “cinnamon bun”) and on October 4, “kanelbullens dag” (Cinnamon roll day) is celebrated in Sweden.

    The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 cm in diameter and a larger size about 10 cm to a side. The largest variety can be found in Finland, called Korvapuusti, where it can be up to 20 cm in diameter and weighing 200 grams (about 7 ounces).

    The Finnish “Boston cake” is a “cake” made by baking cinnamon rolls in a round cake pan instead of separated, so that they stick together to form a round cake.

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