Cinnamon is one of my favorite spices. It brings on the fire and at the same time it has sweetness to die for. It intensifies everything that it comes in contact with….especially those delicious rolls. The stickiness and deliciousness has been enjoyed many years round, but as everyone knows, it all starts with the cinnamon.
Cinnamon all began in Sri Lanka. It was present in Cinese writings all the way back to 2800 BC. To be unappetizing, cinnamon was used in Ancient Egyptian embalming practices. In 1st century AD Pliny wrote that 350 grams of cinnamon as being equal to 5 kilograms of silver. In Medieval times doctors used cinnamon to treat ailments involving colds. The spice was also used to preserve meat. It caused most of the smell of rotten meat to wash away.
In the 17th century the Dutch seized the largest cinnamon supplier. They monopolized the industry in Ceylon through threats and all that business. Cinnamon was considered very precious indeed. From the Dutch, to the French to England, the island was seized over a long period of time. Then cinnamon was discovered to be grown easily in other areas of the world and the cinnamon monopoly fell. Cinnamon was used in incense and for flavoring in wines at this period of time.
When rolls and cinnamon were first combined, it is difficult for food historians to say. We know for a fact that Roman breads were sweetened with pepper, not the every elusive cinnamon. Egyptians sweetened their breads with honey and nuts. No cinnamon was put into rolls with bread just yet.
In the 13th century Marco Polo opened the spice trade to Europe. Medieval chefs were using cinnamon and the cinnamon was very expensive. Cinnamon rolls are probably descended from their first fritters. There was an English bun called the Chelsea bun that was described in an English cookbook almost exactly like a cinnamon roll. Then in the 1910s a cookbook did an exact recipe for cinnamon rolls. By the 1922 there was a huge fad for delicious cinnamon rolls that everyone could enjoy and everyone did want them.
Then in the 18th century the Philadelphia cinnamon roll was born. With brown sugar, honey, cinnamon, and raisins, it was a new twist on the old favorite. It was brought by the English and German immigrants to America.
No one will ever know where the true origin of cinnamon rolls come from, after all, cinnamon and bread are very ancient foods. When foods are used often and for a very long period of time, origins are difficult to discover. While history is fascinating, the taste of cinnamon rolls is a testament to all those who have contributed to the taste of it in the past.
Ooey Gooey Cinnamon Rolls*
Ingredients: 3 and ½ to 4 cups of bread flour, ¼ cup plus 2 tbs of margarine softened, ¼ cup of sugar, ¼ cup of packed brown sugar, ¼ cup of Splenda, 1 tsp of ground cinnamon, 1 tsp of salt, 2 packages of yeast, 1 large egg, and 1 cup of very warm milk.
1) In a bowl, mix 2 cups of the flour, 1/6 cup of sugar, 1/6 cup of Splenda, the salt and the yeast. Add the warm milk, ¼ cup of margarine, and the egg. Beat with an electric mixer on low speed for 1 minute, scraping the bowl frequently. Beat on medium speed for another minute, scraping the bowl frequently. Stir in enough remaining flour to make the dough easy to handle.
Place the dough on a floured surface. Knead for about 5 minutes or until the dough is smooth. Grease a large bowl with shortening. Place the dough in the bowl turning the dough once to grease all sides. Cover the bowl loosely with plastic wrap and let rise in a warm place for about 1 and ½ hours.
3) In a small bowl mix the brown sugar and ground cinnamon. Set aside.
4) Gently push your fist in the dough to deflate. Flatten the dough with hands to a 15 x 10 inch rectangle on a floured surface. Spread with the 2 tbs of margarine. Sprinkle with the cinnamon mixture. Roll the rectangle up tightly beginning at the 15 inch side. Pinch the edge of the dough into a roll to seal. Stretch and shape until even. Cut the roll into fifteen 1 inch slices with a serrated knife. Place on a greased 13 x 9 inch pan. Cover and let rise in a warm place for about 30 minutes. Meanwhile pre-heat the oven to 350 degrees.
5) Bake for about 30 minutes or until golden brown. Let stand for about 2 minutes. Remove to wire rack to cool. Cool for 10 minutes and serve.
6) Enjoy the sweetness.
* Base of recipe from Betty Crocker and then I molded it from there.
