Whether you love them with raisins or adore them without, today is National Cinnamon Bun Day.
Could the celebration bridge the gap between vegan and non-vegan lifestyles?
Last year on Oct. 4, the day to celebrate the pinwheels of spice and sugar, Cobs sold nearly 10,000 of the sticky sweet rolls.
There are a half-dozen Cobs among the dozens of popular boutique bakeries dotting the landscape of Victoria, from storefronts, to malls and farms.
That buffet of offerings suggests a love of the “ultimate comfort food,” says Gabriela Aguilar, manager at Cinnaholic in Victoria.
The vegan baker has the perfect bun for those seeking a plant-based option, even offering a deal on its Old Skool bun to celebrate the day.
“That’s our classic roll – it’s just the bun with a good vanilla frosting. It’s simple, but that’s the point. It’s perfect for people who love the classics or don’t want too many flavours at once. You can never really go wrong with it,” Aguilar said.
Cobs sells the roll with a cream cheese icing, unlike in Sweden, where it has been suggested the cinnamon bun originated, and they are topped with sugar.
“While cinnamon buns might not be a health food per se, cinnamon spice contains manganese, dietary fibre, calcium, iron, and zinc – so, at least they have some health benefits,” Cobs notes.
Whether made by a favourite coworker, your mom, or the bakery down the street, show us your buns. Email [email protected].
“If you’re in the mood to try different spots, I’d say check out around downtown, there are excellent bakeries,” Aguilar said.
