Cinnamon Rolls – A great Breakfast Treat
Cinnamon rolls are famous all over the world especially in United States and Europe. According to some food historians the cinnamon roll or bun originated in Sweden and they have a special day on October 4th dedicated to it called “kanelbullens dag” or the National Cinnamon Bun Day. To this day the Swedish enjoy cinnamon bun during fika (coffee or tea break). Cinnamon roll is made of dough with yeast in it, onto which sugar and cinnamon and even honey or raisin is spread over the lightly buttered dough and rolled and cut into smaller pieces and baked. Cinnamon roll in United States and Canada are generally topped with a frosting while in Northern Europe sugar is used instead. In Germany a similar preparation goes by the name Franzbrötchen. In Sweden the dough is made with a hint of cardamom in it and is much more delicate than the North American variety as they are baked in muffin wrappers. They are a popular eaten at breakfast in the United States especially the Philadelphia kind which goes as far back as the eighteenth century and are also called as sticky buns there.
Cinnamon rolls and buns come in various sizes but most of the people who sell this sell it in a size which has a diameter of five centimeter whereas the bigger variety comes in the size of ten centimeters to a side. The largest variety called the “korvapuusti” (which literally means a slap on the ear) comes from Finland whose diameter is about twenty centimeter and weighs around two hundred grams. The Finnish Boston cake is a similar to the cinnamon rolls but instead of separating them it is put in a round cake pan and forms a round cake. They come in dairy free and gluten free variety too.
Preparation Time: The preparation time for this breakfast dish is two hours.
Cooking Time: Cooking time is lesser then the preparation time as the dough has to sit and rise. This dough can also be refrigerated and the then go in the oven the next day when you are about to eat. The cooking time is roughly twenty minutes.
Total Time: The total time taken to prepare this yummy breakfast rolls is two hours twenty minutes.
Nutritional Value: Each serving of cinnamon roll has the caloric count of 347 of which the total fat content is 12.5 Grams or 19%, total carbohydrates content is 54.9 grams or 18%, cholesterol is 19 milligram or 6%. Sodium is 262 milligram or 10% and protein is 5.1 grams or 10% among the various other nutrients in it. The daily calories count here is considered as 2000 which could be more or less for different people, for the percentage daily value.
- One and a half packages (about three and one-fourth tsp) dry yeast
- One-fourth cup of warm water
- Half a cup of shortening
- One third cup of sugar
- One and a half teaspoon salt
- One cup of milk
- One egg
- Four to five cups of flour which is sifted
- Butter which is melted
- Brown sugar
- Raisins as per your choice
Preparation or Method:
- Soak the yeast in the warm water for ten minutes.
- Now take the milk and scald it.
- Pour this onto the shortening.
- Now add to this the salt and sugar and let it cool down till it becomes tepid.
- Next beat the egg and add the yeast which is dissolved to it.
- Add one cup after the other of the four cups of flour beating after you make each of the addition.
- The consistency of the dough must be soft but firm when you handle it.
- Sprinkle some flour on the board and knead the dough till it’s smooth and elastic. Do not use very much flour.
- Now turn this dough into a bowl which is well oiled and let it rise for one and a half hour.
- The next step the dough should be pressed down and divide it into size that you can work with.
- Make a rectangle of this dough while rolling it and pour and cover it with the melted butter.
- Now layer this generously with brown sugar and sprinkle the cinnamon as much as you would like to.
- You may even sprinkle some raisins if you so desire and then roll it up in the fashion of a jelly roll.
- Now cut this rolled dough into one to one and a half inches slices with a string or a kitchen scissor.
- Take a round cake pan about eight to nine inches in diameter and grease it. Place one roll in the centre and the rest of them around it. The rolls should be pushed down to even them out so that it fills the pan.
- Let them stay for one more hour till they rise and fill up the pan generously.
- Now bake this for fifteen to twenty minutes in a 350°F oven.
- If the rolls are getting too brown then cover them with a tin foil till the baking ends. Avoid over baking the rolls.
- Once them take them out from the pan and place them on a plate by inverting the pan over it. Take another plate and re-invert them so that the right side is up.
- Your cinnamon rolls are now ready to eat. Cover it with vanilla frosting, which you can get from the supermarket or food store, and spread it over the cinnamon rolls as soon as they are transferred to a plate to allow the frosting to melt and seep into the cinnamon rolls.
Any Possible Variations:
The variations in a cinnamon roll come from the layering that is done prior to rolling it. A sprinkle of cardamom will just give a different flavor to it. You can also halve the brown sugar and use a drizzle of honey or maple syrup over it prior to rolling it. Another way would be to incorporate the honey or maple syrup into the dough while kneading it. Still another option would be to drizzle the honey or maple syrup or any other fruity syrup of your choice just before serving it. Raisins could also be substituted with dried apricots bits and to give it a nutty taste you can sprinkle liberally over the rectangle dough some roasted almonds or hazelnut or pecan. There are as many variations to these rolls as you would want but to do justice to its name do not substitute the cinnamon in it with something else. Some of the sticky buns as cinnamon buns are called in Philadelphia and many other parts of USA do not have any cinnamon in it. For the frosting generally it’s the vanilla frosting that’s put over it but here too you can instead use chocolate chip frosting or cream cheese frosting.
How to Garnish and Serve:
The most common and generally used topping is the vanilla frosting. This frosting should be layered onto the cinnamon rolls once they have been transferred to the plate hot, so that the frosting and its sweetness can also permeate into the cinnamon rolls. The vanilla frosting can be substituted with a chocolate chip or cream cheese frosting if you are tired of the same old.
How to Store:
If you are making cinnamon rolls and want to store the dough you can do so by refrigerating it overnight or for twenty four hours. Kneaded and covered dough should not remain in the refrigerator for more than four days.
If you have already baked a big batch and want to freeze them, then that you can do too. But for that just putting it in some container and then in the freezer does not let the cinnamon rolls as good as they ought to be. Instead roll up each or a couple of cinnamon rolls, frosting and all, in a foil and then place them in a zip lock bag and then freeze them. When you want to eat you just would have to remove them overnight and let them stay and eat it at breakfast just like that. If you want them warm then you can place them individually in a microwave for 45 seconds. Freezing the rolls in the way described would allow them to stay for a couple of months, even more, but do date them before you put them in the freezer.
The frosting that you want to apply onto the cinnamon rolls can be bought from any food store or supermarket, but given below is an easy recipe of how to make vanilla frosting.
- Confectioner’s sugar – Two cups
- Softened butter – Two tbsp
- Milk – Two tbsp
- Vanilla extract – Half tsp
- Incorporate the sugar milk, butter and vanilla extract in a bowl.
- Blend all the ingredients at a medium speed till its smooth, soft and fluffy.
When adding anything to yeast make sure that it is not cold as yeast likes warmth and even the eggs that you beat and mix with the yeast can be dipped in warm water before breaking them open.
Make sure that you have oiled the bowl before transferring the dough into it as the dough will roll out better with that small coating of oil.
Give enough room for the rolled cinnamon rolls to rise as otherwise they will not rise prettily and the texture will not be as good.