Cinnamon Rolls...
Edible proof of LOVE. From my newspaper column.
The cinnamon roll: the one breakfast treat with the power to transport you to a cozy, comforting haven with just a whiff.
And thanks in part to Cinnabon, which opened its first bakery near Seattle in 1985, these delectable swirls of sugar and spice have become an everyday indulgence, as well as a staple of comfort found in diners, bakeries and coffee shops all across America.
A Bite of History
Ancient Egyptians are believed to have utilized cinnamon for its aromatic and preservation properties, and prized by the Royal class it became one of the most expensive spices traded along the Silk Road.
Cinnamon eventually made its way to Europe where it became a popular ingredient in baked goods as far back as the Middle Ages. Monasteries often used cinnamon and other spices in their existing bread recipes to create sweet treats for special occasions.
Thanks to Swedish immigrants who brought their historic recipes to the United States, the cinnamon roll gained national popularity. As is true for many baked goods, what was once a simple Swedish Kanelbulle, cinnamon rolls took on new life in North America, enriched with eggs, butter and easily acquired sugar.
Meet cinnamon
For many, what makes a cinnamon roll so irresistible is the combination of textures and flavors; soft pillowy dough wrapped around a rich buttery filling, that pulls apart in plush, sugary layers.
But for me, it’s all about the cinnamon. And as you may know, culinary reader, there’s more than one kind.
What the majority of us grew up eating, is most likely one of three types of cinnamon in the Cassia family (Cassia, Saigon/Vietnamese and/or Korintje/Indonesian).
Because they are consistently inexpensive to produce and import, Korintje and Saigon are the varieties commonly sold as ground cinnamon in your neighborhood grocery store. When you check the ingredient list and see “ground cinnamon,” it is most likely one of these.
Cassia family of cinnamon, is known to have more ‘punch’ and some even say an edge of bitterness. Where the some what less accessible, Ceylon cinnamon purportedly carries a mild, delicate taste; more subtle and yet floral.
Ceylon is available through most specialty grocery stores or mail-order spice companies and Latin grocers, generally stock ‘Canela’, the Mexican name for Ceylon cinnamon, if you are looking to give the subtle side a try.
The bake off
I baked up several different recipes for cinnamon rolls resulting in a surprising variety of results, thus sending me down the rabbit hole of cinnamon roll bakery. I won’t bore you with all the details, but suffice it to say we had cinnamon rolls aplenty in my community!
But I settled on this one:
That I adapted from King Arthur Baking (with more filling and a few other changes). This recipe delivers the expected sweet, buttery, pillow like plumpness of cinnamon roll nirvana and is an easy project for a Winter’s day.
And you can rest assured, once that sweet spice begins to wafts from the oven, no matter how they turn out, you will have a crowd gathering.
I for one am glad cinnamon rolls have evolved from their humble origins into the adored comfort food of today; a universal reminder of warmth, carrying a side of rich history, available for any home cook to bring to life, share and enjoy! Thanks for reading and Bon Appetite Y’all!
This is a great recipe to add to your baking routine. No baking routine? Well start one with this recipe and you will be hooked!
Thank you for the recipe!