Cinnamon Roll

innamon roll (also sweet roll, cinnamon bun, cinnamon swirl and cinnamon snail) is a sweet pastry served commonly in Northern Europe and North America. It consists of a rolled sheet of yeast dough onto which a cinnamon and sugar mixture (and raisins or chopped grapes in some 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 (often confectioner's sugar based) or glaze of some sort. In northern Europe, nib sugar is often used instead of icing.

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).

Comparable to the cinnamon roll is the honey bun, which is part of the donut family. It is not to be confused with a Danish pastry

A honey bun is a version of the cinnamon bun that is popular in the southeast United States. "A honey bun is a fried yeast pastry that contains honey and a swirl of cinnamon in the dough and is glazed with icing. According to legend, Howard Griffin of Griffin Pie Co. in Greensboro, North Carolina, developed the first honey bun in 1954. Flowers Foods acquired Griffin Pie Co. in 1983.

Although the Greensboro bakery is now closed, honey buns remain a best-seller for Flowers."Unlike cinnamon buns, which are generally the product of bakeries, honey buns are common convenience store and vending machine fare. Normally sold individually wrapped, alone or in boxes of 6 or more, they are a popular grab-and-go breakfast, eaten cold or heated in a microwave oven.

From wikiHOW

How To Make Cinnamon Rolls

For Plain Cinnamon Rolls: 2 and 1/2 cups flour 5 teaspoons fresh yeast or 1/2 teaspoon dry yeast 1 cup milk 5 tablespoons sugar 2 eggs 1 pinch salt

For Filling: 1 tablespoon cinnamon 1 cup brown sugar 3/4 stick room temperature butter

egg wash: 1 egg with 2 tablespoons milk beaten together handful of flour for dusting Sugar Glaze: 6 teaspoons brown sugar 1 cup water

From wikiHOW

How To Make Cinnamon Rolls With Raisins & Nuts

2 tablespoons sugar 1 teaspoon salt 2 3/4 cups bread flour 2 teaspoons active dry yeast 1/4 cup warm water 1 egg

1/4 cup butter 7/8 cup milk 1/4 cup walnuts or pecans 1/4 cup raisins handful of flour for dusting

Filling: 1 tablespoon cinnamon 1 tablespoon melted butter 2 teaspoons icing/powdered sugar egg wash: 1 egg with 2 tablespoons milk beaten together

Sugar Glaze: 6 teaspoons brown sugar 1 cup water

Tools needed: Large and small bowls. Rolling pin. A sharp knife. A clean work surface for the dough. Clean dry tea towel. Pastry brush, basting brush or similar implement. Spoon. Baking pan or rectangular cookie sheet. Oven mitts.

If mixing by hand: Mix all dry ingredients, except yeast in a large bowl after sifting and measuring the flour. Combine water, yeast, milk, and egg together in a bowl until well blended. Add egg mixture to dry ingredients. Add butter. Stir until mixture is smooth and slightly sticky.

Working the dough: Place dough into a clean bowl and knead it, using oiled or floured hands to move the dough around several times. Cover the dough and let it sit in a warm or room temperature spot for at least 30 minutes. The dough should double in size before shaping. A clean tea towel makes a good cover.

Mix the filling ingredients together in a bowl while you wait and set aside. Lightly grease baking pans while waiting.

Place dough on a clean, lightly floured surface. Punch the dough down with clean hands. Place down on surface and pound down or roll out until you get the shape of an even rectangle. After it forms a rectangular shape, apply the melted butter to one side of the dough. Brush on or apply with another tool. Make sure it's evenly applied and use all of the butter. Apply cinnamon evenly coated and then add the sugar on top.

Roll it up evenly from the longest side and roll down towards you. You should have a long cylinder. Cut the dough up into pieces. You may get about 6 to 8 pieces, using the ends as well. Place in the lightly greased baking pan(s).

Cover and let rise about 20 minutes. Preheat oven to 375*F about 10 minutes prior to adding the rolls. Bake in the oven at 375ºF / 190ºC for 20 to 25 minutes.

Prepare sugar glaze while the rolls bake. Place a saucepan on the stove. Fill with water. Add sugar and stir over low heat. When sugar is completely dissolved remove from heat and let cool. Use a pastry brush to apply cooled glaze to baked rolls.

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