Cinnamon Roll 肉桂卷

A cinnamon roll is made of yeasted dough consisting milk, yeast, eggs, butter, sugar, and flour. The dough is rolled out, spread with butter and sprinkled with a mixture of cinnamon and sugar, sometimes raisins and nuts, rolled into a log like a Swiss roll. The log is divided crosswise, baked, and topped with an icing made with cream cheese and confectioner’s sugar.
Cinnamon rolls were invented in a time when sugar, butter, and spices were commonplace. That brought us back to the mid 17th to 18th century when Northern European bakers had mastered the rich, butter-infused yeast doughs: the French shaped them into buns to make brioche; the Dutch fried them in oil to make doughnuts. In time, the Germans invented Schneken, the Swedes kanelbulle, and the English Chelsea buns, all of them antecedents to what we now know as the cinnamon roll.

在美加的肉桂卷總是被厚厚的糖霜包裹著,這一點跟歐洲的肉桂卷很不相同,為何歐洲人跟這種熱帶香料可以扯上關係呢?我們都知道歐洲冬天的寒冷,好比冰格的雪糕,平時不外乎喝喝酒吃吃飯,再圓滿些就來點甜品,在冬天他們都愛用肉桂泡茶,放湯和製甜品,因為肉桂有驅寒作用,又可促進血液循環,在嚴寒中彼此卷作一團的人類,吃一點肉桂,不能說是保命,但也算是散寒健胃的一種吃法。歐洲人平時到cafe望天打掛,嚐嚐肉桂卷和咖啡,就是肉桂+糖+咖啡,這就是歐洲人所謂的溫暖感。
這一客源於瑞典的卷物,忌廉芝士糖霜在盤子裡波濤凶湧地填滿所有肉桂卷,對!糖霜多放一點也沒所謂,味道就是充實不掩飾。