Cinnamon Rolls
Let me tell you a bit about my baking experiences.
I definitely didn’t have it easy baking when I was young. I wasn’t allowed to continue helping because of one small accident, plenty of times. It was this (unfortunate) discipline that led me to become the type of baker who usually always follows a recipe. I may not need the recipe for more than a guideline, but it is better to have an idea of how things will turn out, rather than risk messing up big time. Though I am not a professional baker of any kind, I enjoy knowing that I have some good skills when it comes to the art.
Mini cinnamon rolls: right before baking, but after they have risen and the cinnamon brown sugar butter mixture oozes out.
Fun things about cinnamon/cinnamon rolls to know:
The exact origin of the cinnamon roll is widely debated, though food historians seem to agree that they had their start in Northern Europe, particularly Sweden.
When the Dutch took control of Sri Lanka, the main source of cinnamon, it became more available to bakers in Northern Europe, leading to an increase in its use in baking.
Finland’s korvapuusti, or “slapped ear”, is a cinnamon roll that is known for it’s size, sometimes being made up to 8 inches in diameter.
In 1990’s Denmark, the national football team typically played games on Wednesdays, which caused the tradition of the Wednesday Snail, a larger variant of the cinnamon roll.
In Slovakia, their variations of the cinnamon roll often resemble a bee’s hive or a wasp’s nest.
CR:
Crispy but soft on the inside. Cinnamon rolls are a tasty treat that combines different textures and flavors. The outside is golden-brown and slightly crunchy, providing a satisfying bite. Inside, the rolls are fluffy and warm, showing the dough’s perfect rise. As you tear apart each roll, the strong smells of cinnamon and molasses fill the air.
As anyone will have when baking a recipe yielding more than 12 servings, I have leftovers every time I bake. This hasn’t always made baking fun, to say the least. Luckily, I recently started a job at a company that has many hungry workers and one that I know will always look forward to a homemade treat. Now that I have to keep servings sizes in mind, I have been trying to broaden my horizons on the baking front. I have made mini coffee cakes, cheesecakes, and even pies. I look forward to being able to contribute something beneficial to my coworkers, in addition to all of the hard work I put in with the job. Even if not everyone has a bite of every goodie I bring.
