Cinnamon is a beloved spice that plays a central role in Sri Lankan cooking culture. Sri Lanka, formerly known as Ceylon, is renowned for its high-quality cinnamon, often referred to as "Ceylon cinnamon." This spice is derived from the inner bark of the  Cinnamon tree, native to the island.

Sri Lankan cooking culture is characterised by its rich and diverse flavours, with cinnamon being one of the key ingredients that contribute to the unique taste profile of the cuisine. Whether it's in savoury curries, aromatic rice dishes, or sweet treats, cinnamon holds a special place in the hearts and kitchens of Sri Lankans, showcasing the deep connection between culture, cuisine, and this cherished spice.

In Sri Lankan cuisine, cinnamon is not merely a flavouring agent but an integral component of many dishes, both savoury and sweet. It imparts a warm, sweet, and aromatic quality that enhances the overall flavour profile of the food. Here's a brief glimpse into how cinnamon is used in Sri Lankan cooking culture:

How cinnamon can be used in cooking 

• Cinnamon is often included in spice blends and curry pastes used in Sri Lankan curries. It adds depth and complexity to dishes like chicken curry, beef curry, and fish curry. Cinnamon sticks are frequently used during the slow-cooking process to infuse their flavours into the dish.
• Sri Lankan cuisine revolves around rice, and cinnamon is sometimes added to rice preparations like biryani or pilaf for a subtly sweet and fragrant undertone.
• Cinnamon features prominently in Sri Lankan beverages, particularly in spiced teas and herbal concoctions.
• Sri Lanka is known for its delectable sweets and desserts, many of which incorporate cinnamon. Sweet rice pudding, known as "kiribath," is often flavoured with cinnamon, as are various cakes and pastries.
• Cinnamon is a vital component of Sri Lankan curry powder, which also includes cloves, cardamom, and other spices. These blends are used to season a wide variety of dishes.
• In addition to its culinary applications, cinnamon is believed to have various health benefits in Sri Lankan culture. It is often used in traditional remedies to alleviate digestive issues and promote overall well-being.

How to make cinnamon rolls 

Ingredients 

For the dough -

• 04 cups of flour
• 02 ½ tsp of instant yeast
• 01/3 cup of sugar
• 01/3 cup of butter (room temperature)
• 02 eggs
• 01 cup of warm milk
• 01 tsp of salt

For the filling -

• ½ cup of soft brown sugar
• 01 tbsp of ground cinnamon powder of use of Tikiri Manike Cinnamon quills 
• 02 of tablespoons butter

Method -

1. Add all the ingredients in a large bowl and mix and knead for 08 minutes incorporating all the ingredients together. 
2. Cover with a damp cloth and set aside for 1 hour, or until the dough has doubled in size.
3. Roll the risen dough on a lightly floured surface into a rectangle shape and apply butter on top.
4. Mix the sugar with cinnamon powder after applying the butter (or the sugar will start melting) and sprinkle it on top of the butter.
5. Preheat the oven to 180C.
6. Roll the dough like a swiss roll, starting from the longer side.
7. Cut the cinnamon rolls into your desired size using a sharp knife or using dental floss. 
8. Arrange them on a greased baking tray, leaving some room for expansion.
9. Bake for 12-15 minutes, once cooked, remove from the oven and arrange them in a cooling rack to cool down. 
10. Once cooled down you can either sprinkle some icing sugar on top or icing and enjoy with a nice cup of tea.