20 Unique Cinnamon Rolls Recipes - Three Olives Branch (2024)

FAQs

What's the difference between a cinnamon bun and a cinnamon roll? ›

But are they really that different from cinnamon buns? Yes: the difference lies in how they're formed. While buns are braided and rolled to create a more traditionally bun-like result, cinnamon rolls are, as the name suggests, rolled to form a spiral that contains all the oozy butter and brown sugar filling.

(slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.

Cinnamon rolls rely on sugar and fat in the dough to keep it plush. Adding a little more fat in the form of heavy cream serves two purposes: The heavy cream is a hydrating liquid that will soak into the rolls as they bake and create steam, making them just a little softer and preventing them from drying out.

The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.

A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America.

Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls. All-purpose flour is exactly like bread flour, but its lack of protein will not result in as much structure.

Characters. Cinnamoroll (シナモロール(Shinamorōru)) Voiced by: Taeko Kawata (Japan), Sunday Muse ("The Adventures of Hello Kitty & Friends"), Jenny Yokobori ("Hello Kitty and Friends: Supercute Adventures") Cinnamoroll (born March 6) is a male white and chubby puppy with long ears that enable him to fly.

slang. an act of sexual intercourse or petting (esp in the phrase a roll in the hay )

MDMA (Methylenedioxy-methamphetamine): Adam, bean, blue kisses, clarity, club drug, disco biscuits, E, ecstasy, hug drug, love drug, lover's speed, Mercedes, Molly, New Yorkers, peace, roll, white dove, X and XTC.

dough. Interestingly, the slang dough for money predates the slang bread, as it has been used in this sense since at least the 1830s. However, it is commonly thought that using dough for money is related to the use of bread as “livelihood” (“to earn one's bread”) that has been attested since the 1700s.

Why do you pour milk over cinnamon rolls? ›

Pouring heavy cream over cinnamon rolls before baking will add richness and moisture to the roll. As the cinnamon rolls bake, the cream will combine with the cinnamon and sugar to create a caramel-like sauce that will coat the rolls, adding a creamy texture with the fluffy roll.

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

Too much flour will give you stiff, dense, dry cinnamon rolls. Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.

It's an excellent thickener/enricher for soups and sauces, especially since cream (as opposed to half and half) will not curdle when boiled. Heavy cream is also used for ice cream, frostings and as a topper for desserts because when whipped, it can be piped and hold its shape.

According to our very own “Prince of Pastry” Chef Eddy Van Damme, heavy cream has 36 to 40 percent milk fat and will whip up firmer with stiff peaks that hold their shape longer than whipping cream peaks do. Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache.

It whips better and holds its shape longer than its whipping cream counterpart, which is why it's used for everything from pastry fillings to pipings. It has a long shelf life in the fridge and can even be frozen and used in a heavy cream recipe later on.