This has given me some inspiration to try and make some cinnamon buns myself! The dough is just proving at the moment, recipe to follow later 🙂
North America. It consists of a rolled sheet of yeast-leavened 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. In North America, cinnamon rolls are frequently topped with icing (often confectioner’s sugar based) or glaze of some sort. In northern Europe, nib sugar is often used instead of icing.
In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (literally: “cinnamon bun”) and October 4 has more recently started to be promoted as “kanelbullens dag” (Cinnamon roll day). A German variety originating in Hamburg and its surroundings is the Franzbrötchen.
The size of…
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