I love how each cinnamon stick has a different shape on the end!
A classic example of an American, sweet, glazed cinnamon roll. Purchased at the Schultzville General Store in Clinton, New York
I think the swirls are one of the keys to a perfect cinnamon bun
The rarely-seen bottom of a cinnamon bun. This one was soft and chewy, and I may have actually eaten two of them.
(You can see the top of the bun above as part of a breakfast photo in my previous post about Mohonk Mountain House, about 1/4 of the way down the page.)
Next is what Andy brought home for me on Saturday morning: a cinnamon danish from Kingston’s very own Deising’s Bakery:
Just look at all that cinnamon sugar goodness on top! You can probably tell that I couldn’t wait to sneak a few bites before taking the picture.
I don’t think I realized how important flaky dough is to a cinnamon pastry until I ate this one….hmm, perhaps another tomorrow?
When I was in Sweden visiting cousins, one of the foods that stands out in my memory is the kanelbulle, which is the Swedish version of…wait for it…a cinnamon bun!  I remember trying them once and getting hooked, unable to resist the call from the numerous cafes and bakeries as I wandered around Uppsala and Stockholm. Don’t expect the gooey, oversized pastry you’ll find here in the States, though: kanelbulle are much less sweet, letting the flavors of the cinnamon and cardamom(!) really take center stage. They are also generally smaller, and topped with pearl sugar (pĂ€rlsocker), which you might also know as nib sugar.  I don’t have a photo of any bulle, nor have I yet made them myself (gotta get over that fear of failure thing!), but here’s a recipe I found from someone who sounds like she knows what she’s talking about.
The oven in our new apartment hasn’t been as cooperative as we would like, but I don’t want to let that scare me off too much from baking- I’ve found so many great new recipes recently! Perhaps one of my projects soon will be cinnamon related đ
*
âIt seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it⊠and then the warmth and richness and fine reality of hunger satisfied⊠and it is all one.â  -M.F.K. Fisher
Ahem!! We shall have to make a date to yes, make cinnamon buns!! I have made cinnamon rolls and breads many times, do you remember any of them, dear ? Well, it’s almost that time of year, and I have been feeling the urge to make something with cinnamon, yeast, and time for rising the dough! Please RSVP!! : ) xoxo
I have a cinnamon bun mix from KAF that I need to make. Fresh ground cinnamon is so flavorful, I love it. The pictures are making my mouth water.
Still using the cinnamon sticks you gave us, Sue! Glad the pics are doing their job…bwaaa haaa ha.
Mom, I do not remember you making cinnamon rolls! When was this? The main bread memories I have of you are Irish soda bread, and bread in a coffee can đ
So glad you like my cinnamon roll bread. I think I need to make a loaf of that! đ
I miss you!!!!!!!!!!
Cassie- thanks so much for stopping by! Always happy to refer someone to their own recipes đ
Michele! Hi! I miss you too- I hope life has been treating you well lately!.