Cinnamon roll

Acinnamon roll(also known ascinnamon bun,cinnamon swirl,cinnamon Danishandcinnamon snail) is asweet rollcommonly served inNorthern Europe(mainly inNordic countries, but also inAustria,Estonia,The NetherlandsandGermany) andNorth America.  InDenmarkit is known askanelsnegl, inSwedenit is calledkanelbulle, inNorwayit is known askanelbolle,skillingsbolle,kanelsnurr, orkanel i svingene, inFinlandit is known askorvapuusti, inIcelandit is known askanilsnúður, and inEstoniait is known askaneelirull.InAustriaandGermany, it is calledZimtschnecke. InSlovakiaand theCzech Republic, it is calledškoricové slimáky/skořicoví šneci(meaning 'cinnamon snails').
A cinnamon roll consists of a rolled sheet of yeast-leaveneddoughonto which acinnamonandsugarmixture (andbrown sugar,raisinsor other ingredients in some cases) is sprinkled over a thin coat ofbutter. The dough is then rolled, cut into individual portions and baked. Thedeep friedversion is cinnamon roll or cinnamon bundoughnut. Its main ingredients areflour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
Roman spice traders introduced the Sri Lankan cinnamon spice to Europe.
The spice later began to be used in Swedish pastries, with the modernkanelbulle(lit.''cinnamonbun'') being created after the first world war.  Since 1999,October 4 has been promoted asCinnamon Roll Day(Kanelbullens dag), a national theme day, acknowledged by a significant portion of the Swedish population.Swedish kanelbulle dough typically also containscardamom(powder or buds), giving it a distinctive flavour.
The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimeters (2.0 in) in diameter and a larger size about 10 cm (3.9 in) to a side. The larger variety can be found inFinland, calledkorvapuusti(lit.'a 'cuffon the ear'',fig."pulling someone's ear for disciplining"), where it can be up to 20 cm (7.9 in) in diameter and weigh up to 200 g (7.1 oz).
Haga, a district inGothenburg, Sweden, is well known for its very large cinnamon rolls. These cinnamon rolls are calledhagabullarorQueen of the Kitchen.Hagabullarare usually 30 centimeters (12 in) or more in diameter and are, despite their size, not considered a communal roll.
The SwedishButterkakaand Finnishbostonkakku("Boston cake") is a cake made by baking cinnamon rolls in a round cake pan instead of baking them separately, so that they stick together to form a large, round cake.
A German variety, which closely follows the form of the Scandinavian pastry, originating inHamburgand its surroundings is theFranzbrötchen, a cinnamon pastry inspired by the non-cinnamon French croissant.
American cinnamon rolls are frequently large, baked in a pan and topped withicing(usuallyconfectioners' sugar-based) and are sometimes fried, finished with glaze, and served as a variation of a raiseddonut. There are also regional combinations: in the AmericanMidwest, especiallyNebraskaandKansas, cinnamon rolls are commonly eaten withchili.
In Canada, they are known as cinnamon rolls or cinnamon buns. They are usually self-glazed and not iced, nor do they usually have raisins.They can have so much cinnamon that they are spicy and hot to the taste.
In Austria and Germany, they are widely available at supermarkets and bakeries. Along withTopfengolatsche,ButtercroissantandFaschingskrapfenthey are a typical pastry to have with afternoon coffee.
In Slovakia, these pastries are usually shaped into small, round forms resembling beehives or wasps' nests. In the Czech Republic, they can also be found in a conical spiral shape.  It is most often filled with cinnamon filling, or it may have nut, cocoa or vanilla pudding. Typical ingredients include wheat flour, milk, butter, sugar, eggs and yeast.
In Asian cultures, cinnamon rolls may be made using a yeast bread technique called tangzhong. The technique is closely associated with Japanese milk bread since it gives it a soft, feathery texture. By heating flour at exactly 65°C or 149°F, the starches within the flour will pre-gelatinize, causing it to thicken more than average. Tangzhong allows the starches to retain moisture for longer periods of time, resulting in a longer shelf life.
In Sweden and Finland, cinnamon rolls are traditionally enjoyed during a get-together, including the consumption of coffee and or baked goods. In Sweden, the get-together is known as afika, typically held in the afternoon, by coworkers during a break, by friends or by family. National Cinnamon Bun Day (Kanelbullens dag) is observed on October 4 in Sweden and Finland.
In Denmark, cinnamon buns are especially popular on Wednesdays, where an extra large variant called the Wednesday snail is sold. This tradition was specially invented during the 1990swhere the national football team usually played their games on Wednesdays.
InNorth America, it is commonly eaten for breakfast or dessert. When eaten for breakfast in the U.S., it may be served withcream cheesefrosting.
Cinnamon buns are particularly popular during the Christmas season in both Slovakia and the Czech Republic. They form part of the traditional Christmas baking repertoire in many households, alongside other festive treats like vanilla crescents (vanilkové rožteky) andlinzer cookies.