16 Cinnamon Roll Recipes That Will Be Your New Christmas Morning Tradition (2024)

FAQs

What do you eat with cinnamon rolls for breakfast? ›

Classic choices like coffee, tea, or a cold glass of milk are the perfect thing to balance the sweetness of cinnamon rolls. For your brunch spread, orange juice, or mimosas would also be fresh and festive! Cinnamon rolls are a beloved breakfast treat, perfect for lots of different occasions.

Cinnamon Roll Day is celebrated on 4 October because the Home Baking Council did not want the day to compete with other food traditions, such as sweet semla buns, which are served in Sweden on Shrove Tuesday.

Homemade cinnamon rolls are a popular breakfast choice, so I want to make sure you have all the resources you need for this classic recipe. By the way, if you love this dough, be sure to try it as raspberry sweet rolls or strawberry sweet rolls with lemon glaze next.

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

Tiktok Cinnamon Roll Recipe: Ingredients

The milk will give it a good richness. We will also scald the milk before using it, which can help give the bread a very delicate and tender texture.

Contrary to cinnamon rolls, which are typically made with a rich, heavy dough, the flaky croissant-like dough used here lends itself to more of a pastry texture. I love how easily the recipe came together – the initial mixing, rolling and filling took less than 45 minutes.

Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)

As the rolls bake, the cream in the bottom of the pan heats up. Its liquid migrates up into the rolls, making them moister. And the remaining fat, milk solids, and milk sugars coalesce into a sweet, sticky syrup that coats the rolls' bottom (which become their top when you turn them out of the pan).

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Origins. Roman spice traders introduced the Sri Lankan cinnamon spice to Europe. The spice later began to be used in Swedish pastries, with the modern kanelbulle ( lit. ''cinnamon bun'') being created after the first world war.

What is the world's biggest cinnamon roll? ›

That's exactly what happened in Medford, Oregon, at Wolferman's Gourmet Baked Goods. Here, a team of 100 people toiled for 11 hours to create a mammoth cinnamon roll weighing an astonishing 1,149 pounds. This isn't just baking; it's an epic feat of culinary engineering.

Cinnamon can boost metabolism, since the body uses more energy to process the spice than it does for other foods. Cinnamon may have an insulin-like action in the body, which is seen in the way sugar is broken down in the body. Cinnamon can also improve body metabolism, targeting the fat deposited in the abdominal area.

A review of 9 studies including 641 participants showed that taking cinnamon reduced systolic and diastolic blood pressure by an average of 6.2 mm Hg and 3.9 mm Hg, respectively. This effect was stronger when people took cinnamon consistently over 12 weeks. Cinnamon is easy to incorporate into meals.

Cinnamon is non-toxic to dogs according to the ASPCA. In small amounts, which means one teaspoon or less per serving as an occasional treat, it is perfectly safe and may even offer health benefits. However, in large quantities, it may irritate the mouth or stomach, cause low blood sugar or even liver disease.

It's an excellent thickener/enricher for soups and sauces, especially since cream (as opposed to half and half) will not curdle when boiled. Heavy cream is also used for ice cream, frostings and as a topper for desserts because when whipped, it can be piped and hold its shape.

Heavy cream whips very nicely and holds its shape consistently for a long period of time. So this is the one you should use when making ice creams and cakes and even ganache. It is also used in gravies like Tikka masalas to give them thick and creamy feel.

It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.