It ‘s a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some rare 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 (usually confectioners’ sugar based) or glaze of some sort. In Northern Europe, nib sugar is usually 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 4th 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 a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimetres (2.0 in) in diameter and a larger size about 10 centimetres (3.9 in) to a side. The largest variety can be found in Finland, called Korvapuusti, where it can be up to 20 centimetres (7.9 in) in diameter and weighing 200 grams (7.1 oz). The Finnish “Boston cake” is a “cake” made by baking cinnamon rolls in a round cake pan instead of baking them separately, so that they stick together to form a round cake.
Ingredients (about 24 rolls):
(For the dough):
2 packages active dry yeast, half cup warm water (50°C), 1/4 teaspoon of salt, 2 tablespoons of sugar, 2 tablespoons of butter, 3/4 cup scalded milk, 2 eggs, 3 ½ cup of all-purpose flour, half cup of butter (room temperature).
(For the filling):
5 tablespoons of sugar, 3 teaspoons of powdered cinnamon.
(For the icing):
1 cup of powdered sugar, 1/4 cup of warm water.
In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Add the salt, sugar and 2 tablespoons of butter to the scalded milk; cool to lukewarm. Add milk mixture to the yeast mixture and beat in the eggs. Mix in 3 ½ cups of flour, beating until dough is satiny and smooth and rather soft. Scrape down sides of the bowl. Let rise until doubled, about 1 hour. Dust dough with additional flour. Scrape down sides of bowl. Rub work surface with oil and turn dough out onto it. Dust lightly with flour if necessary to prevent stickiness on the surface of the dough. Pat out to make a rectangle (about 23 by 26cm). Spread half of the butter along one long half of the dough. Fold unbuttered side over the dough. Press edges together. Transfer onto an oiled baking sheet and chill for 1 hour. Without removing dough from the baking sheet, pat out to 23 by 33 cm. Spread center third with the remaining butter. Fold one side of dough over the buttered center, then fold other side over to make 3 ticknesses of dough. You should end up with close to a square shape. Chill 1 hour longer. On a lightly floured board, roll dough out to make a 33 cm square. Combine the tablespoons of sugar and powdered cinnamon. Sprinkle over the dough. Roll up as for a jelly roll. Cut into 24 slices. Lightly grease 24 muffin cups or line with paper cupcake liners. Place one slice of dough with cut side up into each. Let rise until puffy, about 45 minutes. Preheat oven to 180°C and bake for 15-20 minutes (until golden). If you prefer you can icing rolls preparing the glaze with powdered sugar and warm water for garnish.