What do you think of when Cinnamon Rolls are mentioned? Does it create food memories of cinnamon-spice gooey sticky buns or cinnamon pinwheels with a cream cheese glaze? Does it make your mouth water when the fragrance of cinnamon buns are wafting through the kitchen while they are baking in the oven? Can you wait even five minutes before you twist off a bit off of one corner of a freshly baked hot-out-of-the-oven cinnamon roll? That is familiar to me on all accounts.
And, if you are anything like me, a cinnamon roll feast is something that we seldom make now at home unless there is a special function where a large quantity is required. Then, I remember why I loved making cinnamon rolls so much. There is just something about working with a really nice dough that is just so satisfying.
Do you know the difference between cinnamon rolls and cinnamon buns? I wonder about things like that. Actually, there really is no difference at all. The terms cinnamon rolls and cinnamon buns are often used interchangeably. There are certainly many different ways of making cinnamon rolls. Do you prefer the buns baked tightly together on one tray or individually baked in muffin tins? Do you like the cinnamon rolls individually baked free form or each contained in a pretty pan? Do you go off the beaten path and create something a little unconventional like a twisted cinnamon ring or chop the cinnamon roll dough to create an interesting effect?
It does not really matter how you decide to bake them – what really matters is the quality of the ingredients that you use. I am quite fussy about the butter and eggs, of course, but what is really important for this baked good is the quality of the cinnamon. The cinnamon that I prefer is either Ceylon or Korintje variety from The Vanilla Food Company – the quality of their cinnamon is unsurpassed.