Cinnamon Buns

Ingredients

• 4 cups light dough
• 1/2 cup sugar
• some ground cinnamon

Method

1. 1

   Prepare as the currant buns but omit the currants and mix ground cinnamon with sugar to spread over the dough.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 87. The excerpt below is the record exactly as published.

Cinnamon Buns. The same as the preceding with the currants left out, and some ground cin- namon mixed with sugar that is spread over the sheet of dough instead. Thb buns can be uncoiled after baking on ac- count of the butter being rolled up in them. 269— Plain Doughnuts. 4 cups light bread dough — 2 lbs. ■J cup sugar. 2 ounces melted lard. Lard to fry. 82 SAN FRANCISCO HOTEL OAZETIES Take the dough from the breakfast rolls, say at 9 in the morning, in Winter. In Summer the dough worked up at mid-day will do. Mix in the ingreuients, let stand half an hour Work up stiff with flour sufficient, and set to rise about 4 hours. Then knead, and roll it out to a sheet. Brush over the whole sheet of dough with a very little melted lird. Cut out with a large biscuit cutler and cut the middle out with a small one. This makes rings, which must be set to rise on greased pans about -^ hour, then dropped in hot lard. Sift sugar over when done. They cook ni about 5 min- utes. Cost of material — dough 5, sugar and lard 5, lard to fry 8; 18 cents for about 24. 270— Bread Doughnuts. Only plain dough, or French roll dough. Cut out biscuit shapes, let rise, and fry. These are very often found at railroad lunch stands; nearly as cheap as bread and butter, and very saleable. 271— Bismarcks. ISort of doughnut with stewed fruit in- side. 4 cups light dough

Cook this with the app: pantry check, scaling, and the assistant.