Good Old Fashioned Cinnamon Rolls with Vanilla Bean Glaze (Nut-Free)
Did you know that the Cinnamon Roll has about 40 European cousins? It’s tres chic, apparently. (And here I thought cinnamon rolls were found only in airports). In Denmark, they’re called Kanelsnegl (I’m guessing there’s a “snail” in there). In Sweden, it’s known as Kanelbulle and in Finland, these are Korvapuusti which – loosely translated – means a slap on the ear. How would you like that for breakfast? KIDS! Line up for your korvapuusti!
I was hesitant to make these. They just seemed so difficult. The rolling and the filling and the resting and rising. But, they were much easier than I expected. You do need to exercise patience in the resting periods, but it is so worth it. Sweet dough requires some love and attention, unlike bread dough which wants nothing to do with you while it rises. It’s like dogs versus cats. Dogs want to play, sit at your feet, lick your face and be at your beck and call. Cats just want you to fill their food dish and leave them alone.
This recipe is great for a crowd, so if you have guests for breakfast (like when the kids have a sleepover or the in-laws are visiting), you can prep this the night before and simply pop it in the oven next morning. You can also bake it the night before then reheat it for breakfast. OR, you can cut individual (pre-baked) rolls off and microwave them for 30-60 seconds when you want one. And you’re going to want one. Or two. Stop yourself at three. You’ll start to regret the indulgence.