Cinnamon Rolls

A spiral of enriched wheat dough rolled with a thick paste of butter, brown sugar and cinnamon, sliced into individual swirls, proved until touching, baked until golden, and drenched in cream cheese frosting while still hot. The American cinnamon roll: descended from the Swedish kanelbulle: is one of the most irresistible uses of wheat flour in any baking tradition.

Origin: Sweden & United States

From the journey of Wheat.

The kanelbulle (cinnamon bun) originated in Sweden, where it became a national institution; Fika (the Swedish coffee break with a pastry) is built around it. October 4th is Kanelbullens dag (Cinnamon Bun Day) in Sweden. Swedish immigrants to the American Midwest in the late 19th century brought the tradition, which American bakers transformed into the larger, sweeter, cream-cheese-frosted version sold at Cinnabon (founded 1985), making it one of the most recognised pastries in the world. The American cinnamon roll is substantially larger and richer than the Swedish kanelbulle, reflecting the American tendency toward size and indulgence.

Ingredients

  • 500 g strong white bread flour
  • 7 g instant yeast
  • 60 g sugar
  • 1 tsp salt
  • 300 ml warm whole milk
  • 1 Egg
  • 60 g butter, softened
  • 80 g butter, softened (for filling)
  • 120 g dark brown sugar (for filling)
  • 3 tsp ground cinnamon
  • 200 g cream cheese, softened (for frosting)
  • 200 g icing sugar (for frosting)
  • 1 tsp vanilla extract
  • tbsp whole milk

Method

  1. Make dough: combine flour, yeast, sugar and salt. Add warm milk, egg and softened butter. Knead 8–10 minutes until smooth. Prove covered for 1.5 hours.
  2. Make filling: beat softened butter, brown sugar and cinnamon until smooth.
  3. Roll dough into a 40×30cm rectangle. Spread filling to the edges. Roll tightly from one long side into a log.
  4. Cut into 12 equal rolls. Place in a lined 30×20cm baking tin, cut-side up and just touching. Prove 1 hour.
  5. Bake at 180°C/350°F for 22–25 minutes until golden.
  6. Make frosting: beat cream cheese, icing sugar, vanilla and enough milk until smooth and pourable.
  7. Pour frosting over the hot rolls the moment they come out of the oven. Serve immediately.
The Gastrographer

The Gastrographer

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Became a culinary stapleColonial / trade control
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