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Cinnamon Buns & Rolls

Cinnamon rolls in the United States, cinnamon buns in Canada, Kanelbullar in Sweden (where they were invented), whatever you prefer to call them, we call them delicious. Nobody can resist the smell of a freshly baked cinnamon roll and that is a fact of life. Okay, it may seem that we’re partial to cinnamon rolls, but in all honesty, so is everyone else in America. You cannot walk into a self-respecting pastry shop without seeing some sort of cinnamon roll variation on display.

Cinnamon Roll Trivia

  • The average Swede eats 316 cinnamon buns per year.
  • October 4 is cinnamon roll day in Sweden.
  • Even though cinnamon has been around for thousands of years, the cinnamon roll only came about in the early 1920s.
  • In the United States, cinnamon rolls are typically topped with a cream cheese frosting. In Sweden, they are only topped with pearl sugar or nib sugar.

Cinnamon Roll Buying Guide

We did say that we were partial to cinnamon rolls, right? While we would like to recommend all cinnamon rolls, there are types there that we would recommend, and there are those that we would stay away from.

  • Individually wrapped cinnamon rolls – These are usually found in supermarket shelves. Can you imagine the amount of preservatives that are added to cinnamon rolls so that they can remain shelf-stable for weeks on end? Plus, they pale in comparison to the taste of freshly baked cinnamon rolls. If you absolutely have no choice and you need your cinnamon roll fix, then this is the way to go.
  • Cinnamon Roll Premixes – Now premixes are generally not bad. This is just like baking your own from scratch, just with pre-measured ingredients. There are commercial premixes that contain as many preservatives as pre-baked ones and there are artisan premixes where the best ingredients are individually weighed and packed for a no-fuss home baking session.
  • Frozen cinnamon rolls – These are basically cinnamon rolls that haven’t been baked yet. These just need to be left on the counter to thaw and rise before baking. This is the closest you’ll get to having freshly baked cinnamon rolls without going through all of the hassles of mixing, kneading and shaping.

While the above options are decent enough, they’re still no substitute for cinnamon rolls made from scratch or those purchased from artisan bakers.

Cinnamon Roll Production & Farming in Texas

Remember when they said that everything is bigger in Texas? Well, there’s a lot of truth to that, especially when it comes to cinnamon rolls. There are some restaurants and bakers that make cinnamon rolls that can weigh up to three pounds and they are not only big in size, but big in taste as well. Aside from having gigantic cinnamon rolls, there are also a number of artisan cinnamon roll bakers all around Texas that bake their products fresh daily and add Texan twists to their products by adding local fruits and nuts that are on season. These producers also maintain quality by donating unsold products to local charities. Not only is this supporting the local community, but this ensures that the cinnamon roll that you’re getting is freshly baked every day.

Preservatives and Additives:

Remember when we said that individually packed cinnamon rolls that can be purchased from store shelves should be a last resort? Well, we’ve gotten a hold of some and we’ve listed some of the unwholesome things that you can find in commercially produced cinnamon rolls.

  • High Fructose Corn Syrup – It’s almost impossible to find commercially produced products without High Fructose Corn Syrup. This is the sweetener of choice for commercial products because it is cheap, super sweet, and addictive. HFCS has been linked with a number of lifestyle diseases.
  • Potassium Sorbate, Sodium Propionate, Calcium Propionate – These are preservatives that are used to make the product survive being on display for longer periods.
  • Monoglycerides – These are emulsifiers used to keep the frosting from liquefying and separating.
  • Artificial Colors – Baked goods tend to discolor a couple of hours after they’re baked. Artificial colors are added to keep them looking freshly baked even after days on display.
  • Dextrose – This is basically liquid sugar, it already has HFCS and even more sugar is added.
  • Various gums – A lot of gum bases are added to make the product shelf-stable. While gums are generally accepted as safe, they may cause bowel irritation in some people.

None of these additives are present in even small bakeries, so why would you want to fill your body with them?  It’s very easy to go to your local bakery to get freshly baked cinnamon rolls so never settle for heavily processed buns.

Packaging:

Commercial cinnamon rolls are individually packed in plastic pouches. For freshly baked cinnamon rolls, they are usually sold in boxes of different sizes and capacities.

Enjoying Cinnamon Rolls

Nothing beats the taste of freshly baked cinnamon rolls straight from the oven.

Storage:

Cinnamon rolls can be stored unrefrigerated for a couple of days and inside the fridge for up to five days. To reheat, stick them in the microwave for 15-30 seconds. Do not overheat as this will cause the bread to dry up.

Make Your Own Cinnamon Rolls:

Now this is a pretty basic and easy cinnamon roll recipe, nothing fancy, but this will beat any pre-packaged cinnamon roll any day of the week.

Ingredients

Icing Ingredients:

1 cup confectioners’ sugar
½ teaspoon vanilla extract
3 tablespoons milk

Filling Ingredients:

3 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
¼ cup dark brown sugar

Dough Ingredients

2 ¾ cup all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
1 packet instant dry yeast
½ cup milk
¼ cup water
3 tablespoons unsalted butter
1 large egg

 

Step 1:

To prepare the dough, mix in the flour, salt, sugar, and yeast in a large bowl.

Step 2:

In a saucepan or a pot, mix together all of the wet ingredients and warm up on the stove over low heat until warm to the touch. If you have a thermometer, it should read around 110 F. Once warmed up, pour into dry ingredients, add the egg and mix until a soft dough is formed.

Step 3:

Knead the dough for three minutes then transfer to a lightly greased roll and allow to rise for around 10 minutes.

Step 4:

After the dough has risen, roll it out into an 8×14 rectangle. Spread softened butter on the surface. Mix together the sugar and cinnamon and sprinkle mixture over the dough.

Step 5:

Roll the dough up into a tight log and cut into even rolls (around 10-12)

Step 6:

Arrange the rolls in a baking pan (leave space in between them) and cover tightly with aluminum foil or cling wrap. Allow to rise for 90 minutes.

Step 7:

After the rolls have doubled in size, bake in a preheated oven (375 F) and bake for 25-28 minutes or until browned.

Step 8:

While the rolls are baking, combine the glaze ingredients together and whisk until well incorporated.

Step 9:

Once the rolls have done baking, drizzle the glaze on top. Serve and enjoy!

Nutrition

DV%

  • Serving Size: 1 Serving
  • Calories: 403 20%
  • Carbs: 53.4g 18%
  • Sugar: 18g
  • Fiber: 2.2g 9%
  • Protein: 7g 14%
  • Fat: 17.9g 28%
  • Saturated Fat: 4.7g 24%
  • Trans Fat 0g 0%
  • Cholesterol 21mg 7%
  • Sodium 554mg 23%
  • Vitamin C 0mg 0%
  • Vitamin A 0IU 0%
  • Calcium 54mg 5%
  • Iron 2.5mg 14%
  • Potassium 131mg 4%
  • Vitamin E 1.1mg 6%
  • Vitamin K 13.9mcg 17%
  • Vitamin B6 0mg 2%
  • Vitamin B12 0.1mcg 2%
  • Magnesium 13mg 3%
  • Phosphorus 180mg 18%
  • Manganese 0.6mg 28%
  • Copper 0.1mg 4%
  • Zinc 0.5mg 4%

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