The Day of the Cinnamon rolls
There is a certain day for almost everything, I especially like this one. The day of the cinnamon rolls on the 4th of October. They are also known as “Cinnamon-buns”.
Yes, and a whole day is dedicated to them. In my opinion, they deserve that.
I personally haven’t known about this wonderful cinnamon-scented pastry for a long time. I first heard about it from my daughter, who raved about it after her language exchange in Toronto. They made “Cinnamon rolls” at school to sell during the break. Unfortunately, she didn’t bring the recipe home with her.
But now I’m on my way to Toronto and I will try to get the recipe ?.
In the meantime, I’m using another recipe which also tastes great!
The cinnamon rolls day was invented in Sweden
It was invented in 1999 by a group of food producers who wanted to make flour, margarine, sugar and yeast better known. However, the cinnamon rolls themselves have been known and loved in Sweden since 1920. They have become a classic and the Swedish coffee table would be unthinkable without them.
When we talk about cinnamon in Europe, we mean Ceylon cinnamon. On the other hand, in America or Canada, cinnamon does not mean the classic Ceylon cinnamon, but cassia cinnamon. That’s a big difference.
Ceylon cinnamon is the “real cinnamon”
As the name suggests, it used to be grown in Sri Lanka. Nowadays it is produced in other countries like Madagascar, India, Indonesia or Costa Rica as well. Cinnamon sticks are rolled from Ceylon cinnamon. But you can also find it ground.
It is warm and spicy in taste and is well suited for sweets but also for savoury dishes.
With cassia cinnamon, on the other hand, opinions differ. Some find it less aromatic than Ceylon cinnamon and others find it more aromatic. It depends on the quality and origin. Chinese cassia cinnamon is spicier, more pungent, while Vietnamese cassia cinnamon is wonderfully fragrant and sweet. It is excellent for pastries. But only for sweet dishes, not for savoury ones.
The two types of cinnamon are related to each other and yet so different.
I prefer using cassia cinnamon for the cinnamon buns.
(Until I find the recipe from Canada, you can try the official recipe from the Swedish cinnamon bun day!)
Update November 2021:
I finally wrote down the most awesome cinnamon rolls recipe:
What is your favourite recipe for cinnamon buns?
- 500 g flour
- ½ tsp salt
- 1 tbsp sugar
- ¼ tsp dry yeast
- 4 dl water
- Some flour to roll out dough on it
- 75 g butter room temperature
- 100 g sugar + a little for the baking dish
- 2 tbsp of raisins you can soak them in little brandy for about 10 minutes
- 2 tsp cinnamon or cassia cinnamon
- 1 tbsp water
- Mix all ingredients and knead briefly, preferably with a kneading machine. The dough must be very soft.
- Let the dough rise overnight in a large bowl in a not too warm place.
- Preheat the oven to 180°C
- Spread a little flour on the work surface and carefully roll out the dough to a thickness of about 5 mm (use a dough roller or roll out the dough by hand).
- spread 25 g of butter on the dough
- spread sugar, raisins, and cinnamon on the dough evenly
- Roll up the dough and cut into 4-5 cm thick slices
- Spread the remaining butter in the baking dish, sprinkle with a little sugar and add 1 tbsp. water
- Place the cinnamon rolls in the baking dish with the cut side facing upwards.
- Bake at 180°C for about 30 – 40 minutes. The cinnamon rolls must be golden brown
- After baking, remove the baking dish from the oven and let it rest for about 30 seconds.
- Then turn out onto a baking tray