Right, I am 21 days late posting the recipe for these frosted cinnamon rolls. October 4th was Kanelbullens Dag in Sweden – Cinnamon Roll Day to you and me. A whole day celebrating cinnamon buns – fantastic 😀. I think I need to move to Sweden!
The first recipes for cinnamon rolls seem to have appeared in Germany in the 1500s. Schnecken, as they are called in Germany (which translates to ‘snails’, presumably because of their shape), are yeast dough buns coiled with cinnamon, which often have the addition of nuts and raisins.
There was mass emigration out of Germany to America in the 17th & 18th centuries, and the recipe for schneckes went too. From Pennsylvania, where many of the German immigrants settled, the recipe for cinnamon buns spread, with different states adopting different variations, some with glazes and some without.
In the UK, we have Chelsea buns, similar to cinnamon rolls but filled with a combination of cinnamon, raisins and mixed peel. They are good, but are never my first choice when visiting a British bakery. Not sticky enough for me!
So my first experience of a sticky, glazed, cinnamon roll was on a visit to a Cinnabon bakery in London a couple of years back. I had read all the hype when Cinnabon eventually moved to the UK and I was prepared to be disappointed but instead I was really impressed. I loved the sticky, sweet cinnamon swirled center and as for the creamy frosting…well 😍
Unfortunately, I live 180 miles (and a plane ride) away from the nearest Cinnabon store – just a little bit too far to travel for a cinnamon roll – so I had to come up with my own recipe! After a lot of trial and error (and some disasters) I have come up with this recipe and I believe it’s good – I hope you do too!