History of Cinnamon
The signature ingredient of a Cinnamon Roll – namely, Cinnamon is one of the oldest spices in the world. In Ancient Egypt it was considered rare and valuable. A gift for kings!
Cinnamon was brought to Europe in the early 18th century by Roman spice traders. Shortly after some bakers in Sweden began experimenting, combining it with sweet bread dough and the Cinnamon roll was born.
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Jump to RecipeHealth Benefits
- Cinnamon is considered a superfood – rich in antioxidents
- It is believed to help control blood sugar
- It may protect against heart disease
- and have anti-inflammatory properties
- Some studies have linked cinnamon’s benefits to: Cancer, HIV, Alzheimer’s disease , allergies, and infection healing – most of these studies have not been tested on human yet; however!
- Caution – if taken in large doses, cinnamon can be toxic
- According to webmd.com 5g (1tsp) of cinnamon contains: approx. 6 calories, 0.1g protein, 0.03g fat, 2g carbohydrates, 1g fibre, 26mg calcium, 11mg potassium, 3mcg beta carotene and 8IU Vit A
How To Make The Best Cinnamon Rolls
Course: Dessert, BreakfastDifficulty: Medium24
rolls1
hour45
minutes25
minutesThere is nothing more comforting than biting into a warm, gooey cinnamon roll.
Ingredients
- Rolls
65ml (1/4c) hot to the touch Water
5ml (1tsp) Vanilla
125ml (1/2c) Butter, softened
2 Eggs, beaten
1.25ml (1/4tsp) Salt
125ml (1/2c) Sugar
1250ml (5c) Flour
15ml (3tsp) Active Dry Yeast
- Filling
125ml (1/2c) Butter, softened
250ml (1c) Brown Sugar, packed
60ml (4 Tbsp) Cinnamon
- Frosting (Optional)
125ml (1/2c) Cream Cheese, softened
125ml (1/2c) Butter, softened
500ml (Icing Sugar)
5ml (1tsp) Vanilla
Directions
- Handmade
- Cream Butter
- Mix in Eggs, Sugar and Vanilla
- Add Milk and Hot Water
- Mix Thoroughly
- Add Flour and Yeast, Mix until combined
- Turn out on floured surface and shape into a ball
- Knead for 5-7 min
- Place in a clean bowl, cover and let rise in a warm area, free of drafts for 30min,
- after 30 min., punch down dough and knead for another 5-7 min.
- Split the dough in half
- Roll out each half to an approximate 25cmx30cm (10″x12″ )rectangle
- Combine the cinnamon and brown sugar in a small bowl
- Cover the dough with an even layer of softened butter and top with the cinnamon mixture
- Roll the dough into logs along the long side
- Pinch seams and ends to seal
- Cut each log into 12 equal slices and place in a 22cmx33cm (9″x13″) pan
- Cover with a clean towel and let rise in a warm spot for an additional 45min. (The rolls should double in size)
- Bake at 175C (350F) for 20-25 Min.
- Remove from oven and cool
- While the rolls are cooking, combine the frosting ingredients and mix thoroughly.
- Ice when the rolls are still a little warm.
- Using a Stand Mixer
- Cream Butter
- Mix in Eggs, Sugar and Vanilla
- Add Milk and Hot Water
- Mix Thoroughly
- Add Flour and Yeast, Mix until combined
- Change to dough hook and knead in the stand mixer for 5min.
- Place in a clean bowl, cover and let rise in a warm area, free of drafts for 30min,
- after 30 min., punch down dough and knead for another 5-7 min.
- Split the dough in half
- Roll out each half to an approximate 25cmx30cm (10″x12″ )rectangle
- Combine the cinnamon and brown sugar in a small bowl
- Cover the dough with an even layer of softened butter and top with the cinnamon mixture
- Roll the dough into logs along the long side
- Pinch seams and ends to seal
- Cut each log into 12 equal slices and place in a 22cmx33cm (9″x13″) pan
- Cover with a clean towel and let rise in a warm spot for an additional 45min. (The rolls should double in size)
- Bake at 175C (350F) for 20-25 Min.
- Remove from oven and cool
- While the rolls are cooking, combine the frosting ingredients and mix thoroughly.
- Ice when the rolls are still a little warm.
- Bread Machine
- Place all ingredients (in order) into the bread machine
- Start machine on dough setting – allow the machine to mix, knead and rise the dough
- Once complete:
- Turn out on floured surface and shape into a ball
- Knead for 5-7 min
- Place in a clean bowl, cover and let rise in a warm area, free of drafts for 30min,
- after 30 min., punch down dough and knead for another 5-7 min.
- Split the dough in half
- Roll out each half to an approximate 25cmx30cm (10″x12″ )rectangle
- Combine the cinnamon and brown sugar in a small bowl
- Cover the dough with an even layer of softened butter and top with the cinnamon mixture
- Roll the dough into logs along the long side
- Pinch seams and ends to seal
- Cut each log into 12 equal slices and place in a 22cmx33cm (9″x13″) pan
- Cover with a clean towel and let rise in a warm spot for an additional 45min. (The rolls should double in size)
- Bake at 175C (350F) for 20-25 Min.
- Remove from oven and cool
- While the rolls are cooking, combine the frosting ingredients and mix thoroughly.
- Ice when the rolls are still a little warm.
How to Harvest Cinnamon
Cinnamon comes from the inner bark of Cinnamon trees.
- A cinnamon tree is cut, the inner bark extracted and any woody parts removed
- Strips form that curl into rolls, as it dries, making cinnamon sticks (Cinnamon sticks are great use as a stir stick in hot cocoa)
- The sticks are ground into powdered cinnamon – great for making cinnamon roll
Do you have a favorite cinnamon recipe or a great sweet roll variation – let us know in the comments below!
