Editing Cinnamon roll (section)

==National variations==
In [[Denmark]] the cinnamon roll is known as ''kanelsnegl'', in [[Sweden]] it is called ''kanelbulle'', in [[Norway]] it is known as ''kanelbolle'', ''skillingsbolle'', ''kanelsnurr'', or ''kanel i svingene'', in [[Finland]] it is known as ''korvapuusti'', in [[Iceland]] it is known as ''kanilsnúður'', and in [[Estonia]] it is known as ''kaneelirull''.<ref>{{cite web|author=The Free Dictionary|title=cinnamon snail|url=http://www.thefreedictionary.com/cinnamon+snail|access-date=April 17, 2013}}</ref><ref>{{cite web|last=Carlson|first=Jen|title=Why The Cinnamon Snail Vegan Food Truck Is The Best Food Truck In Town|url=http://gothamist.com/2012/10/09/cinnamon_snail.php|publisher=The Gothamist|access-date=April 16, 2013|url-status=dead|archive-url=https://web.archive.org/web/20130407040629/http://gothamist.com/2012/10/09/cinnamon_snail.php|archive-date=April 7, 2013}}</ref><ref>{{cite web|url= https://caprisserie.com/2016/05/22/cinnamon-buns-kanelsnegl/  |title =  Kanelsnegl, The Danish answer to Cinnamon buns |website=  caprisserie.com    |date = May 22, 2016 
|access-date=March 1, 2020}}</ref> In [[Austria]] and [[Germany]], it is called ''Zimtschnecke''. In [[Slovakia]] and the [[Czech Republic]], it is called ''škoricové slimáky''/''skořicoví šneci'' (meaning 'cinnamon snails').

The Swedish ''Butterkaka'' and Finnish ''bostonkakku'' ("Boston cake") is a cake made by baking cinnamon rolls in a round cake pan instead of baking them separately, so that they stick together to form a large, round cake.<ref>{{cite web |url=http://www.saunalahti.fi/~marian1/gourmet/14_11.htm |title=Boston cake |publisher=Saunalahti.fi |access-date=November 18, 2012 |archive-date=September 24, 2015 |archive-url=https://web.archive.org/web/20150924114948/http://www.saunalahti.fi/~marian1/gourmet/14_11.htm |url-status=dead }}</ref>

A German variety, which closely follows the form of the Scandinavian pastry, originating in [[Hamburg]] and its surroundings is the ''[[Franzbrötchen]]'', a cinnamon pastry inspired by the non-cinnamon French croissant.{{Cn|date=February 2025}}

American cinnamon rolls are frequently large, baked in a pan and topped with [[Icing (food)|icing]] (usually [[confectioners' sugar]]-based) and are sometimes fried, finished with glaze, and served as a variation of a raised [[donut]]. There are also regional combinations: in the American [[Midwest]], especially [[Nebraska]] and [[Kansas]], cinnamon rolls are commonly eaten with [[chili con carne|chili]].<ref>{{cite web|url=https://www.kansas.com/living/food-drink/article177205201.html|title=Chili and Cinnamon Rolls, is this a Kansas Thing?|access-date=October 5, 2017}}</ref>

In Canada, they are known as cinnamon rolls or cinnamon buns. They are usually self-glazed and not iced, nor do they usually have raisins.<ref>{{cite web|url=https://www.food.ubc.ca/ubc-cinnamon-bun/|title=UBC Cinnamon Bun|last=Tagliafierro|first=Angelina|access-date=January 12, 2019}}</ref><ref>{{cite web|url=https://www.acanadianfoodie.com/2016/12/19/homemade-cinnamon-buns/|title=Helen McKinney's Canadian Prairie Homemade Cinnamon Buns|last=Lugonja|first=Valerie|date=December 19, 2016|access-date=January 12, 2019}}</ref> They can have so much cinnamon that they are spicy and hot to the taste.

In Austria and Germany, they are widely available at supermarkets and bakeries. Along with [[Topfengolatsche]], [[Croissant|Buttercroissant]] and [[Berliner (doughnut)|Faschingskrapfen]] they are a typical pastry to have with afternoon coffee.{{Cn|date=February 2025}}

In Slovakia, these pastries are usually shaped into small, round forms resembling beehives or wasps' nests. In the Czech Republic, they can also be found in a conical spiral shape.  It is most often filled with cinnamon filling, or it may have nut, cocoa or vanilla pudding. Typical ingredients include wheat flour, milk, butter, sugar, eggs and yeast.{{Cn|date=February 2025}}

In Asian cultures, cinnamon rolls may be made using a yeast bread technique called tangzhong. The technique is closely associated with Japanese milk bread since it gives it a soft, feathery texture. By heating flour at exactly 65°C or 149°F, the starches within the flour will pre-gelatinize, causing it to thicken more than average. Tangzhong allows the starches to retain moisture for longer periods of time, resulting in a longer shelf life.<ref>{{cite web|url=https://www.kingarthurbaking.com/blog/2021/02/05/tangzhong-method-soft-pillowy-cinnamon-rolls|title=A Closer Look at Tangzhong|last=Anastopoulo|first=Rossi|access-date=December 2, 2024}}</ref>