Cinnamon, aside from being one of the loveliest words in the English language – even if we really plundered it from the Greek language, via Phoenician and Hebrew – is a heady, sensual spice that brings the perfumed sands of Arabia to mind.
I remember being amazed and confused when I first saw a rolled-up stick of cinnamon, which comes from the inner bark of a tree, because I had always thought it came from, you know, the desert.
Cinnamon for me means the cinnamon bun, a delicacy that combines steaming warmth with soft sweetness and goes very well with a cup of hot tea.
This bun is fresh from the oven of my friend and colleague, Mandy Collins, also known as @CollinsMandy, who is a writer of note, a great blogger, and the author of a forthcoming cookbook called “Dinner Time: Fast, Fuss-Free, Family-Friendly Food”. It is published by Clockwork Books, and has a warning on the cover: May Contain Carbs.
The irregular shape of this particular cinnamon bun, with its crisp crust of burnt sienna, is due to me clawing chunks off it before I remembered to Instagram.