Acinnamon roll (also known ascinnamon bun,cinnamon swirl,cinnamon scroll,cinnamon Danish andcinnamon snail) is asweet roll commonly served inNorthern Europe (mainly inNordic countries, but also inAustria,Estonia,The Netherlands andGermany) andNorth America. InDenmark it is known askanelsnegl, inSweden it is calledkanelbulle, inNorway it is known askanelbolle,skillingsbolle,kanelsnurr, orkanel i svingene, inFinland it is known askorvapuusti, inIceland it is known askanilsnúður, and inEstonia it is known askaneelirull.^[1][2][3] InAustria andGermany, it is calledZimtschnecke. InSlovakia and theCzech Republic, it is calledškoricové slimáky/skořicoví šneci (meaning 'cinnamon snails').

Cinnamon roll

A Swedish cinnamon bun orkanelbulle withpearl sugar
Alternative names	Cinnamon bun, cinnamon swirl, cinnamon Danish, cinnamon snail
Type	sweet roll
Place of origin	Sweden,Denmark
Region or state	Northern Europe
Main ingredients	flour,cinnamon,sugar, andbutter (or any other solid fat)
Cookbook: Cinnamon roll  Media: Cinnamon roll

A cinnamon roll consists of a rolled sheet of yeast-leaveneddough onto which acinnamon andsugar mixture (andbrown sugar,raisins or other ingredients in some cases) is sprinkled over a thin coat ofbutter. The dough is then rolled, cut into individual portions and baked. Thedeep fried version 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.^{[citation needed]}

The spice later began to be used in Swedish pastries, with the modernkanelbulle (lit. ''cinnamonbun'') being created after the first world war. Since 1999,^[4][5] October 4 has been promoted asCinnamon Roll Day (Kanelbullens dag), a national theme day, acknowledged by a significant portion of the Swedish population.^[6][7] Swedish kanelbulle dough typically also containscardamom (powder or buds), giving it a distinctive flavour.^{[citation needed]}

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 'cuff on 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).[8]

Haga, a district inGothenburg, Sweden, is well known for its very large cinnamon rolls. These cinnamon rolls are calledhagabullar orQueen of the Kitchen.Hagabullar are usually 30 centimeters (12 in) or more in diameter and are, despite their size, not considered a communal roll.^[9]

The SwedishButterkaka and 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.^[10]

A German variety, which closely follows the form of the Scandinavian pastry, originating inHamburg and its surroundings is theFranzbrötchen, a cinnamon pastry inspired by the non-cinnamon French croissant.^{[citation needed]}

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, especiallyNebraska andKansas, cinnamon rolls are commonly eaten withchili.^[11]

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.^[12][13] 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,Buttercroissant andFaschingskrapfen they are a typical pastry to have with afternoon coffee.^{[citation needed]}

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.^{[citation needed]}

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.^[14]

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.^[15]

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 1990s^[16] where the national football team usually played their games on Wednesdays.^{[citation needed]}

InNorth America, it is commonly eaten for breakfast or dessert. When eaten for breakfast in the U.S., it may be served withcream cheese frosting.^[17]

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.^{[citation needed]}

• National variations
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  Finnishkorvapuusti
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  Danishkanelsnegl
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  Norwegianskillingsbolle
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  American cinnamon roll

• Baking process of ”Butterkaka” or ”bostonkakku”
•  
  Raw cinnamon rolls
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  Ready to bake afterproofing
•  
  Partially baked rolls in asolar cooker
•  
  Fully baked cinnamon rolls

• Ensaïmada