This cinnamon roll only uses a light glazing but if you want to add thicker icing, it’s best to allow the roll to cool for 10 minutes first, so the icing can properly set on the surface without melting from the heat.
The cinnamon roll is best served fresh but if you plan to wait before eating it on the same day then it’s a good idea to cover with aluminium foil after cooling and keep in a dry place. That should prevent it from absorbing any unwanted odours as well as drying out for a few days. If you want to keep the buns any longer however it’s best to store in an airtight container in the freezer.
It’s important to let the dough rest for around an hour in order to give the yeast time to activate, otherwise you will end up with a flat and unsatisfying cinnamon roll. It’s best to let the dough rise at room temperature first before refrigerating if you plan on keeping it for a while before baking.
How long is a piece of string? How thick you slice the cinnamon rolls really depends on personal preference. This recipe is designed to create a roll that should be large enough for 10 evenly sliced portions.
Overworking the dough is to be avoided as it will result in a tougher, less fluffy cinnamon roll – this dough doesn’t need to be kneaded to the extent of bread, as that will produce roll that is denser in texture. Only knead it lightly until it is shiny and easily malleable.
Large cinnamon rolls are less common than the individual variety but can still be found in a number of Scandinavian bakeries. Gothenburg’s old town, Haga, claims to produce the world’s largest cinnamon rolls, with one local bakery producing buns that weigh half a kilo – 500 grams!
In Sweden on October 4th every year it’s Cinnamon Bun Day, an event that started as a marketing initiative by the country’s Home Baking Council to mark their 40th anniversary in 1999. It quickly gained popularity and led to a spike in sales of cinnamon buns from bakeries that has continued each year ever since.
This cinnamon roll shines on its own, but for an extra tasty treat serve it fresh from the oven with some vanilla ice-cream on the side. The combination is unbeatable!
Perhaps more than any other sweet treat, the cinnamon bun is the classic component of fika, Sweden’s tradition of stopping for a coffee break with baked goods during the working day or just with friends. We can’t disagree with the consensus – this giant cinnamon roll is perfect for the occasion.