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. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsbolle or kanelsnurr, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany it is called Zimtschnecke. Pastry A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor. Origins Roman spice traders introduced the Sri Lankan cinnamon spice to Europe. Much later, Sweden began using it in its pastries, developing the kanelbulle (). Since 1999, October 4 has been promoted as Cinnamon Roll Day (Kanelbullens dag). Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavour. The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about in diameter and a larger size about to a side. The larger variety can be found in Finland, called korvapuusti (, "pulling someone's ear for disciplining"), where it can be up to in diameter and weigh up to . Haga, a district in Gothenburg, Sweden, is well known for its very large cinnamon rolls. These cinnamon rolls are called hagabullar or 'Queen of the kitchen'. Hagabullar are usually or more in diameter and are, despite their size, not considered a communal roll. Each person usually orders one each. National variations 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. 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. The British version is called Chelsea bun, which