This sugary cinnamon roll, an autumn twist on traditional quick bread, will warm your heart this fall! Bannock quickly became a staple in Inuvialuit diets since the whaling and fur trade eras, and this new take on a classic quick bread recipe is a quick and delicious snack any time of day.
Bannock is a staple in many Inuvialuit and Indigenous households. Families have their own recipes and variations on this classic quickbread, adopted from the Scottish and incorporated into our various cultures. Bannock, in its many forms, has evolved from a survival food due to government-imposed restrictions on our traditional ways of life to convenient fur trade goods, to now being known as a comfort food — a classic side for a bowl of soup or paired with jam for a sweet snack.
A versatile quick-rise bread made with baking powder — bannock can be baked, pan-fried, deep-fried, and even cooked over an open fire. You can enjoy it in its classic form or make it savoury or sweet — adding a variety of ingredients such as cheese, ham, veggies, berries, fruit, or, in this case, cinnamon and brown sugar to create the perfect bannock to suit your taste!
As trade goods became more readily available across the Arctic, beginning in the 1800s during the whaling era and especially with the onset of the fur trade, Inuvialuit began to adapt to new food ingredients, including flour, sugar, tea, coffee and lard. The shelf life, ease of use and appealing taste meant that these ingredients quickly became part of a contemporary diet, alongside traditionally harvested subsistence food still consumed today. Bannock became and still is an important food source for Inuvialuit, the Inuit of Canada’s Western Arctic.
Life in the Arctic required creativity and ingenuity to survive; families and communities relied on each other to thrive in an extreme environment. An important aspect of my culture is food sharing. Inuit know the hardships of hunger and the struggle to survive, so sharing food is a tangible way to show we care for one another. Inuvialuit are known for our hospitality and generosity. When you visit an Inuvialuit household, you will surely be offered something to eat; often fresh tea and bannock, in addition to traditional foods.
Many Inuvialuit have large families, so it’s natural that we develop skills like cooking and baking for our families. Families take care of each other and those in the community, actively living our community and cultural values. As the oldest daughter in a big family, I learned to make bannock at the age of 8, and quickly became the dedicated bannock maker in my family. Even to this day, when I visit home, I receive requests for my tasty bannock.
Today, my own children enjoy learning to bake and taste-testing new recipes that I make. Cinnamon roll bannock was an interesting new version of my classic bannock recipe for us to try. It was a hit! I love that it’s quick and easy to make, and a great way to get that warm cinnamon goodness as the weather cools and we look forward to a new season of life. Bannock is always a taste of home and an easy snack for my children. As always, I enjoyed mine with a good cup of tea.
Mamaqtuq (Delicious)!
Related: Inuvialuit-Style Macaroni Salad
ingredients
Cinnamon Roll Bannock
Filling
Glaze
directions
Preheat oven to 400 °F (190 °C). Grease 9 x 13″ cake pan or casserole dish.
Mix dry ingredients: flour, baking powder, sugar and salt in a bowl.
Cut lard into flour mixture with a pastry blender or fork until it resembles coarse crumbs. Add water or milk. Note: Using milk instead of water, makes bannock extra fluffy.
Mix just until dough comes together then gently shape into a ball. Do not overmix. Let dough rest for 10 minutes.
On a clean floured surface, hand press dough to about ¼” flat, in a rectangle shape, approximately 9″ x 12″.
Spread butter over the flattened dough. Sprinkle brown sugar and cinnamon over top. Gently roll lengthwise, until it is all rolled up.
Slice in half, then in half again – this should make 4 even pieces. Then, slice each piece into 3 even pieces. This should give you 12 pieces.
Arrange into a greased pan, 3 by 4. Bake for 20 to 25 minutes until golden brown. While they cool, prepare the glaze.
Glaze: Mix icing sugar and milk and stir until smooth. Drizzle over warm cinnamon rolls.
