Cinnamon Buns

Ingredients

• Bun dough No. 970
• sprinkle with currants, sugar and cinnamon

Method

1. 1

   Roll out in one long strip; brush with butter, roll up like a jelly roll, cut in slices, set on pans cut side up, give good proof, and ice when baked.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 137. The excerpt below is the record exactly as published.

CINNAMON BUNS. Make like the Currant Buns No. 979. Roll out in one long strip; brush with butter, sprinkle with currants, sugar and cinnamon. Roll up like a jelly roll, cut in slices, set on pans cut side up, give good proof, and ice when baked. 981.— SULTANA BUNS. Add to five pounds of plain bun dough one pound of sultana raisins. Mold in round or oval shapes, set single and wash with a light egg-wash before baking. Leave plain, or ice with water icing while hot. 982.— GERMAN ALMOND BUNS. Add to Rusk dough No. 972, or to five pounds standard dough, eight ounces of chopped al- monds and eight ounces of currants, set single on pans, give half proof, wash with milk and egg-wash, sprinkle with chopped almonds and sugar, and bake in a medium hot oven. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. "S 983.— GERMAN STEEUSEL BUNS. Add some currants to five pounds of standard dough. Break the dough in two-ounce pieces, mold in oval pieces, and set on pans single; give some proof and brush over with melted butter; flatten the rolls with the hand to about one-half inch of thickness, and sprinkle thickly with streusel; give good proof, and bake in medium hot ovens. 984.— GERMAN STEEUSEL, No. 1. 1 lb. powdered sugar, 1 lb. 4 ozs. cake flour, from 6 to 8 ozs. butter, 2 ozs. chopped almonds, lemon and cinnamon extract, or ground cinna- mon. Mix all the ingredients together like for short paste; sprinkle with a little milk; or, better, use one or two yolks of eggs, for the mixture to hold together, so it can be rubbed between the hands into small globular pieces. It may also be rubbed through a colander or a coarse sieve. 984a.— GERMAN STEEUSEL, No. 2. 1 lb. flour, 12 ozs. sugar, 6 ozs. butter, 1 egg, vanilla flavor, 1 drop bitter almond extract. 985.— FLOEADOEA BUNS. Add to Bun dough No. 970

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