Description
Origin
Roman spice merchants brought cinnamon from Sri Lanka to Europe. Much later, Sweden started incorporating it into its baked goods, giving rise to the kanelbulle (lit. “cinnamon bun”). Cinnamon Roll Day has been observed annually on October 4 since 1999.
Cinnamon rolls may range in size from as tiny as 5 cm in diameter to as big as 10 cm on a side, depending on the seller. The bigger version, known as korvapuusti, may be found in Finland and can reach a diameter of up to 20 cm and a weight of up to 200 g.
The neighborhood of Haga in the Swedish city of Gothenburg is widely renowned for its enormous cinnamon buns. They’re named “hagabullar,” or “Queen of the kitchen”. Hagabullar is typically at least 30 cm in diameter.
Ingredients
Sweet dough, Butter, Sugar, Cinnamon, Sweet glaze or frosting (optional), Cheese cream, Pistachio (Pesta Badam)
Taste
Cinnamon rolls are a delectable treat with a crispy dough infused with the sweet and slightly spicy flavor of cinnamon. The addition of creamy and tangy cheese cream and pistachios (Pesta Badam) adds a whole new dimension of flavor and texture to this comforting and satisfying pastry. Together, the warm spices, sweet dough, cheese cream, and pistachios create an irresistible treat that is sure to delight your taste buds.
Shelf Life/Preservation
Cinnamon rolls can be stored at room temperature for a few days but are best eaten fresh. To preserve them for longer, they can be frozen and reheated in the oven or microwave. However, they may lose some of their texture and flavor when frozen. It’s also important to keep them in an airtight container to prevent them from drying out.
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