cinnamon roll

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{{Infobox food

| name = Cinnamon roll

| image = Cinnamon roll in Stockholm.jpg

| image_size = 250px

| caption = A Swedish cinnamon bun or kanelbulle with pearl sugar

| alternate_name = Cinnamon bun, cinnamon swirl, cinnamon Danish, cinnamon snail

| country = Sweden, Denmark

| region = Northern Europe

| creator =

| course =

| type = sweet roll

| served =

| main_ingredient = flour, cinnamon, sugar, and butter (or any other solid fat)

| variations =

| calories =

| other =

}}

A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon scroll, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria, Estonia, The Netherlands and Germany) and North America.

Pastry

File:Cinnamon mixture spread on dough, May 2009.jpg

A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and brown sugar, raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.

File:Cinnamonrollcutting.JPG

File:Uncooked cinnamon roll buns, March 2010.jpg

Origins

Roman spice traders introduced the Sri Lankan cinnamon spice to Europe.{{Cn|date=February 2025}}

The spice later began to be used in Swedish pastries, with the modern kanelbulle ({{literal translation|'cinnamon bun'}}) being created after the first world war. Since 1999,{{Cite news|url=http://hembakningsradet.com/about/|title=Om oss|date=September 12, 2014|work=Hembakningsrådet|access-date=October 4, 2017|language=sv-SE|archive-date=June 28, 2019|archive-url=https://web.archive.org/web/20190628184555/http://hembakningsradet.com/about/|url-status=usurped}}{{Cite news|url=https://www.dn.se/mat-dryck/sa-blev-kanelbullen-det-mest-svenska-av-alla-bakverk/|title=Så blev kanelbullen det mest svenska av alla bakverk – DN.SE|date=2017-10-04|work=Dagens Nyheter|access-date=2017-10-04|language=sv-se}} October 4 has been promoted as Cinnamon Roll Day (Kanelbullens dag), a national theme day, acknowledged by a significant portion of the Swedish population. {{cite web |url=http://www.kanelbullensdag.se/ |title=Kanelbullens Dag 4 Oktober |publisher=Kanelbullensdag.se |access-date=June 4, 2010 |archive-url=https://web.archive.org/web/20110830181011/http://www.kanelbullensdag.se/ |archive-date=August 30, 2011 |url-status=dead }}{{cite web|url=http://sweden.se/culture/cinnamon-buns/|title=Kanelbullar|publisher=Sweden.se|access-date=March 25, 2013|archive-date=November 8, 2013|archive-url=https://web.archive.org/web/20131108084233/http://sweden.se/culture/cinnamon-buns/|url-status=dead}} Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavour.{{Cn|date=February 2025}}

The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about {{convert|5|cm|sp=us}} in diameter and a larger size about {{convert|10|cm|abbr=on|sp=us}} to a side. The larger variety can be found in Finland, called korvapuusti ({{literal translation|a 'cuff on the ear'}}, {{abbr|fig.|figuratively}} "pulling someone's ear for disciplining"), where it can be up to {{convert|20|cm|abbr=on|sp=us}} in diameter and weigh up to {{convert|200|g|abbr=on|sp=us}}.{{Cite web |title=Korvapuusti in Finland |url=http://virtual.finland.fi/netcomm/news/showarticle.asp?intNWSAID=40011 |url-status=dead |archiveurl=https://web.archive.org/web/20080226233802/http://virtual.finland.fi/netcomm/news/showarticle.asp?intNWSAID=40011 |archivedate=February 26, 2008}}

Haga, a district in Gothenburg, Sweden, is well known for its very large cinnamon rolls. These cinnamon rolls are called hagabullar or Queen of the Kitchen. Hagabullar are usually {{convert|30|cm|in|sp=us}} or more in diameter and are, despite their size, not considered a communal roll.{{cite web|url=http://www.kanelbullar.se/ |title=Kanelbullar.se |publisher=Kanelbullar.se |access-date=July 17, 2016}}

National variations

In Denmark the cinnamon roll is known as kanelsnegl, in Sweden it is called kanelbulle, in Norway it is known as kanelbolle, skillingsbolle, kanelsnurr, or kanel i svingene, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull.{{cite web|author=The Free Dictionary|title=cinnamon snail|url=http://www.thefreedictionary.com/cinnamon+snail|access-date=April 17, 2013}}{{cite web|last=Carlson|first=Jen|title=Why The Cinnamon Snail Vegan Food Truck Is The Best Food Truck In Town|url=http://gothamist.com/2012/10/09/cinnamon_snail.php|publisher=The Gothamist|access-date=April 16, 2013|url-status=dead|archive-url=https://web.archive.org/web/20130407040629/http://gothamist.com/2012/10/09/cinnamon_snail.php|archive-date=April 7, 2013}}{{cite web|url= https://caprisserie.com/2016/05/22/cinnamon-buns-kanelsnegl/ |title = Kanelsnegl, The Danish answer to Cinnamon buns |website= caprisserie.com |date = May 22, 2016

|access-date=March 1, 2020}} In Austria and Germany, it is called Zimtschnecke. In Slovakia and the Czech Republic, it is called škoricové slimáky/skořicoví šneci (meaning 'cinnamon snails').

The Swedish Butterkaka and Finnish bostonkakku ("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 large, round cake.{{cite web |url=http://www.saunalahti.fi/~marian1/gourmet/14_11.htm |title=Boston cake |publisher=Saunalahti.fi |access-date=November 18, 2012 |archive-date=September 24, 2015 |archive-url=https://web.archive.org/web/20150924114948/http://www.saunalahti.fi/~marian1/gourmet/14_11.htm |url-status=dead }}

A German variety, which closely follows the form of the Scandinavian pastry, originating in Hamburg and its surroundings is the Franzbrötchen, a cinnamon pastry inspired by the non-cinnamon French croissant.{{Cn|date=February 2025}}

American cinnamon rolls are frequently large, baked in a pan and topped with icing (usually confectioners' sugar-based) and are sometimes fried, finished with glaze, and served as a variation of a raised donut. There are also regional combinations: in the American Midwest, especially Nebraska and Kansas, cinnamon rolls are commonly eaten with chili.{{cite web|url=https://www.kansas.com/living/food-drink/article177205201.html|title=Chili and Cinnamon Rolls, is this a Kansas Thing?|access-date=October 5, 2017}}

In Canada, they are known as cinnamon rolls or cinnamon buns. They are usually self-glazed and not iced, nor do they usually have raisins.{{cite web|url=https://www.food.ubc.ca/ubc-cinnamon-bun/|title=UBC Cinnamon Bun|last=Tagliafierro|first=Angelina|access-date=January 12, 2019}}{{cite web|url=https://www.acanadianfoodie.com/2016/12/19/homemade-cinnamon-buns/|title=Helen McKinney's Canadian Prairie Homemade Cinnamon Buns|last=Lugonja|first=Valerie|date=December 19, 2016|access-date=January 12, 2019}} They can have so much cinnamon that they are spicy and hot to the taste.

In Austria and Germany, they are widely available at supermarkets and bakeries. Along with Topfengolatsche, Buttercroissant and Faschingskrapfen they are a typical pastry to have with afternoon coffee.{{Cn|date=February 2025}}

In Slovakia, these pastries are usually shaped into small, round forms resembling beehives or wasps' nests. In the Czech Republic, they can also be found in a conical spiral shape. It is most often filled with cinnamon filling, or it may have nut, cocoa or vanilla pudding. Typical ingredients include wheat flour, milk, butter, sugar, eggs and yeast.{{Cn|date=February 2025}}

In Asian cultures, cinnamon rolls may be made using a yeast bread technique called tangzhong. The technique is closely associated with Japanese milk bread since it gives it a soft, feathery texture. By heating flour at exactly 65°C or 149°F, the starches within the flour will pre-gelatinize, causing it to thicken more than average. Tangzhong allows the starches to retain moisture for longer periods of time, resulting in a longer shelf life.{{cite web|url=https://www.kingarthurbaking.com/blog/2021/02/05/tangzhong-method-soft-pillowy-cinnamon-rolls|title=A Closer Look at Tangzhong|last=Anastopoulo|first=Rossi|access-date=December 2, 2024}}

Cinnamon roll traditions

In Sweden and Finland, cinnamon rolls are traditionally enjoyed during a get-together, including the consumption of coffee and or baked goods. In Sweden, the get-together is known as a fika, typically held in the afternoon, by coworkers during a break, by friends or by family. National Cinnamon Bun Day (Kanelbullens dag) is observed on October 4 in Sweden and Finland.{{Cite web|url=https://temadagar.se/kanelbullens-dag/|title=Kanelbullens dag – 4 oktober | Temadagar|date=October 3, 2009|website=temadagar.se}}

In Denmark, cinnamon buns are especially popular on Wednesdays, where an extra large variant called the Wednesday snail is sold. This tradition was specially invented during the 1990s{{Cite web|url=http://omveje.com/triviatirsdag-onsdagssnegl/|title=triviatirsdag: onsdagssnegl|date=August 22, 2017}} where the national football team usually played their games on Wednesdays.{{Cn|date=February 2025}}

In North America, it is commonly eaten for breakfast or dessert. When eaten for breakfast in the U.S., it may be served with cream cheese frosting.{{cite web|title=Screamin' Cinnamon Rolls With Cream Cheese Frosting|url=http://www.food.com/recipe/screamin-cinnamon-rolls-with-cream-cheese-frosting-87768|website=Food.com|access-date=July 20, 2016}}

Cinnamon buns are particularly popular during the Christmas season in both Slovakia and the Czech Republic. They form part of the traditional Christmas baking repertoire in many households, alongside other festive treats like vanilla crescents (vanilkové rožteky) and linzer cookies.{{Cn|date=February 2025}}

Gallery

File:Korvapuusti1.jpg|Finnish korvapuusti

File:Danskkanelsnegl.jpg|Danish kanelsnegl

File:Kanelboller.jpg|Norwegian skillingsbolle

File:Cinnamon-Roll-US-Bakery.jpg|American cinnamon roll

File:Cinnamon rolls shaped and ready to proof.jpg|alt=7 raw cinnamon rolls in a round pan, with some space between them to allow for expansion|Raw cinnamon rolls

File:Cinnamon rolls ready to bake.jpg|alt=The rolls look puffier and have expanded to fill most of the space|Ready to bake after proofing

File:Cinnamon rolls partially baked in a solar oven.jpg|alt=The rolls have expanded even more, to fill the entire pan from edge to edge with no gaps. The dough looks dry but is pale and soft|Partially baked rolls in a solar cooker

File:Cinnamon rolls fully baked.jpg|alt=The rolls are dry and golden brown.|Fully baked cinnamon rolls