Cinnamon is used as both, a spice and a medicine. It has a warm, sweet flavor and is used by cooks and bakers for flavoring baked goods, drinks, stews, and sauces. A cinnamon swirl or roll takes its name from the Swedish word kanelbulle, meaning cinnamon bun, and is a part of the donut family. It is a rolled sheet of yeast dough, which is sprinkled with cinnamon and sugar over a thin coat of butter.
- All-purpose flour, 4½ cups
- White sugar, ¼ cup
- Dry yeast, 2½ tsp.
- Eggs, 2
- Warm water, ¾ cup
- Applesauce, ¾ cup
- Raisins, ½ cup
- Honey, 2 tbsp.
- Ground cinnamon, 1½ tsp.
- Salt, ½ tsp.
In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in warm water. Let it stand until the yeast softens and forms a creamy foam. In another small bowl, whisk together half of the ground cinnamon and 2 tablespoons of sugar.
In a large bowl, beat the eggs, applesauce, remaining sugar, and salt together. Add in the dissolved yeast and mix well. To this mixture, add half of the flour, one cup at a time, beating until the flour has blended well with all the other ingredients, forming a sticky dough. Knead the dough on a lightly floured surface, until it is smooth but still sticky. Place the dough in a large bowl, and coat it with oil on all sides. Cover it with a light cloth, and let it rise in a warm place for half an hour.
Now, on a lightly floured surface, shape the dough into a 16×20 inch rectangle. Spread the honey over it, and sprinkle it evenly with the raisins, sugar, and the remaining cinnamon. Beginning with the long side, roll the dough tightly into a log shape, and cut it into 12 equal-sized pieces.
Place the rolls into a greased baking dish, cut side up. Cover the pan with a damp cloth and let them rise until they double in volume. Place the baking dish in a 350 °F preheated oven, and bake until the rolls turn golden brown.
- All-purpose flour, 4½ cups
- Brown sugar, ½ cup
- Granulated sugar, ¼ cup
- Active dry yeast, 1 package
- Milk, 1¼ cups
- Butter, ¼ cup
- Softened butter, 6 tbsp.
- Eggs, 2
- Salt, 1 tsp.
- Ground cinnamon, 2 tsp.
- Maple nut glaze, as desired
In a large bowl, mix 1½ cups of the all-purpose flour with the yeast. In a pan, heat the milk and add the granulated sugar, ¼ cup of butter, and salt to it, stirring continuously until the butter has melted. Combine the flour mix with the milk and sugar mixture in an electric mixer bowl, and add the eggs to it.
Beat the mixture with the electric mixer until all the ingredients are well blended. Using a spoon, keep stirring in the remaining flour. Turn the dough onto a lightly floured surface, and knead it until it turns moderately soft. Then shape it into a ball.
Place this ball of dough in a large bowl, and coat it with oil on all the sides. Cover the dough with a light cloth, and let it rise in a warm place until it is double its size. Then, on a lightly floured surface, divide the dough into half, shaping each half into a smooth ball. Cover the dough and let it rest for another 10 minutes.
Now, roll out one half of the dough into a 12×8 inch rectangle dish. Spread 3 tablespoons of the softened butter over the dough, and sprinkle half of the brown sugar and cinnamon over it. Roll up from the short side and set aside. Repeat the same with the other half of the dough.
Cut each dough roll into 8 pieces and arrange them, cut side down, in a 13×9×2 inch greased baking pan. Cover them and let them rise until they double in volume. Place the baking dish in a 350 °F preheated oven. Bake until they turn golden brown. Once done, invert the rolls onto a wire rack, and drizzle them with the maple nut glaze. Serve warm.
The size of a cinnamon roll varies from place to place and baker to baker. The largest variety is found in Finland, called korvapuusti, weighing 7 ounces. Whatever the size, these rolls just melt in the mouth, leaving us craving for more!