@culinaryescapadeslindapc: The holiday season warms up with National Cinnamon Day on November 1st. It's the spice that ushers in a season while being versatile all year long. #NationalCinnamonDay 5 Important Facts About Cinnamon Spice 1. Only for the highflyers - It was so expensive; it became a gift only for monarchs and deities. 2. It was kept in the closet - Its source was kept a secret by spice traders to maintain a monopoly as suppliers. 3. Cinnamon birds - A famous myth suggests cinnamon birds construct their nest with cinnamon sticks they collect from an unknown place. 4. It costs an arm and a leg - A Roman pound of cinnamon was worth the wage of 50 months’ labor. 5. Funeral pyres - It was used for its scent when cremating the dead in Rome — Roman Emperor Nero burned a year’s supply at his wife’s funeral. Let's celebrate today with this MINI CINNAMON ROLL WREATH. ⭐ INGREDIENTS 2 packages (8 oz/235 g each) seamless crescent dough, divided 2 tbsp (30 mL) butter 1/4 cup (60 mL) granulated sugar 1 tsp (5 mL) Korintje Cinnamon or another cinnamon 2 tsp (10 mL) oil 1 cup (250 mL) powdered sugar 1 tbsp (15 mL) milk Optional garnish (see Cook’s Tip) 👩🏻‍🍳 DIRECTIONS 1. Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker’s Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough. 2. Brush melted butter evenly over dough. Combine granulated sugar and cinnamon and sprinkle evenly over dough. 3. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to a large cutting board and cut each roll into 16 slices (32 rolls total) with serrated knife. 4. Brush oil onto the Fully Glazed Large Round Stone. To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on the stone. Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring. 5. Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm. COOK'S TIP: Create a taffy candy bow and decorate with maraschino cherries (drained, patted dry and halved.) 𝗙𝗘𝗔𝗧𝗨𝗥𝗘𝗗 𝗣𝗥𝗢𝗗𝗨𝗖𝗧𝗦: Fully Glazed Large Round Stone # 101654 Pastry Mat # 1718 Baker's Roller # 1485 Chef's Silicone Basting Brush # 1755 Korintje Cinnamon # 9712

Culinary Escapades with Linda

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Sunday 01 November 2026 14:26:03 GMT