"cinnamon buns" news and stories

• South Florida, mecca for Jewish retirees, is home to the gourmet knish.
• These cinnamon buns have been a Floridian favorite for more than fifty years.
• The farmers market in Hollywood has everything "from beets to banh mi subs." (No, not that Hollywood.)
• Now that it's over, you can admit it: Did you crack open a bottle of vino for the Super Bowl?

Happy National Sticky Buns Day!

Also known as Philadelphia sticky buns, these pastries are thought to have entered the United States in the 1800s, with the influx of German and English immigrants to the City of Brotherly Love. According to This Week magazine's "Best Recipes of 1949," "Sticky cinnamon buns belong to Philadelphia as do Independence Hall and the Twelfth Street Market. This is a bun of true cinnamon flavor, of a stickiness incarnate."

Aside from increasing significantly in size -- they were once thought to be served as "dainty" delights -- cinnamon buns haven't changed much today, still using a sugar-and-cinnamon-flavored yeast base topped with brown sugar or honey glazes, with sweet additions like raisins, making a sticky-sweet delight to start off any day.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured on the site.

The wafting smell of breakfast pastries baking in the oven is one of life's simplest pleasures – especially if that heavenly aroma is cinnamon-scented.

But why limit decadently gooey cinnamon rolls to the morning? The blog frites & fries offers up a solution -- all the flavors of a soft, chewy cinnamon roll infused into a cupcake.

The batter is a revised version of a butter cake recipe from Gourmet -- with the addition of cinnamon and golden brown sugar. After the cupcakes are baked, each is topped with a small dab of cream cheese frosting and a bite-sized chunk of cinnamon roll (sprinkles are so passé).

And if you want to eat these traditionally dessert-time treats for breakfast, we won't judge.

Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.

The Cinnamon Bun Bread that Alison, from The Flour Room, recently made is the perfect recipe for anyone who loves cinnamon buns but doesn't have the time or the inclination to make a whole batch of yeasted rolls. The recipe is from Fin Arthur Flour and does use yeast in the recipe, but it is no more difficult than a quickbread. The batter is mixed up, stands at room temperature for about an hour while the yeast works and gives the bread some lightness, opening up the crumb of the bread to prevent it from becoming too dense, and is then poured into a loaf pan for baking. A bit of baking powder helps the bread rise even more, making this a pretty foolproof option, even for the yeast-phobic bakers out there.

This loaf has a cinnamon sugar topping and cinnamon chips swirled throughout. Cinnamon chips are available at many grocery stores, but alternative options for this loaf include adding in chocolate chips or doubling (or tripling) the topping recipe, dividing the batter in half, and adding a layer of cinnamon sugar mixture to the center of the loaf.

Source

And when I see "we" I'd like to make sure you know I mean other people.

People have been seeing images of Jesus and The Virgin Mary in a lot of food the past several years. We had those grilled cheese sandwiches, someone had some chocolate with a holy image on it, someone else had a cinnamon bun, and I think that someone even had a greasy pan that had a holy figure on the bottom of it. And this is on top of images that have been seen in non-food places, like windows and pieces of wood.

In this L.A. Times piece, we learn that the phenomenon is called "pareidolia," which is the perception of patterns where none are intended. Professor Steve Guthrie says it's a survival instinct, and the way that humans are hard-wired. Of course, this all means nothing to true believers, but it's an interesting article nonetheless, especially during this Christmas season.