When I was little, we used to visit my grandparent's farm in the Catskills. There were always freshly baked pies, cakes and cookies. The one thing that I can still remember is the scent of the freshly baked cinnamon buns. They were soft and dripping with butter and gooey icing. They were an accompaniment to a very large and hearty farm breakfast. The pungent aroma of cinnamon is unmistakable. The scent always reminds me of Grandma's hot cinnamon rolls. It always brings back some great family memories.

Although available throughout the year, the fragrant, sweet and warm taste of cinnamon is a perfect spice to use during the winter months.

Cinnamon has a long history both as a spice and as a medicine. It was mentioned in the Bible and was used in ancient Egypt as a beverage flavoring and a medicine. Cinnamon was once so highly-prized that wars were fought over it and it was used as currency.

It is principally used as a condiment and flavoring. It is largely used in the preparation of desserts, chocolate, spicy candies, tea, hot cocoa and liqueurs. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes and fruits, especially apples. Cinnamon can also be used in pickling.

It comes from the brown bark of the cinnamon tree. There are two varieties of cinnamon, Chinese and Ceylon. They have a similar flavor. The cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, while cassia or Chinese cinnamon is mainly produced in China, Vietnam and Indonesia.

Cinnamon is available in either stick or powder form. While the sticks can be stored for longer, the ground powder has a stronger flavor.

Cinnamon should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cinnamon will keep for about six months, while cinnamon sticks will stay fresh for about one year stored this way. You can also extend their shelf life by storing them in the refrigerator. To check to see if it is still fresh, smell the cinnamon. If it does not smell sweet, it is no longer fresh and should be discarded.

I have included two recipes, the first is Grandma's Cinnamon Bun recipe. As in most family recipes, the exact amounts of some ingredients are sketchy, so have fun and experiment. The second is a recipe for Cinnamon rolls using a bread machine. This will take less time and will still be great. Enjoy!

INGREDIENTS:

1-1/2 packages (about 3-1/4 teaspoons) dry yeast

1/4 cup warm water

1/2 cup shortening

1/3 cup sugar

1-1/2 teaspoon salt

1 cup milk

1 egg

4 to 5 cups sifted flour

Melted butter

Brown sugar

Cinnamon

Raisins and Chopped Walnuts (optional)

Vanilla Frosting

2 cups powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla

Milk or cream (2 to 4 tablespoons)

PREPARATION:

Add the warm water to the yeast and soak 10 minutes.

Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle.

Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. If you like raisins and nuts, layer on. Roll up jellyroll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously ... about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tin foil until the end of baking. Do not over bake rolls.

Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:

In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.