Cinnamon Buns

Ingredients

• 1 pint milk scalded and cooled
• 1 cake of Fleischmann’s yeast
• 14 pound melted fat
• 2 tablespoons sugar
• 2 eggs well beaten
• sufficient flour to make a soft dough
• cinnamon to taste

Method

1. 1

   Mix well together and add sufficient flour to make a soft dough.

2. 2

   Knead lightly, adding cinnamon to taste.

3. 3

   Put in warm place.

4. 4

   When light roll into a sheet, spread with butter, dust with sugar and currants.

5. 5

   Make into a long roll and cut.

6. 6

   Stand in a well greased pan and let raise until very light.

7. 7

   Bake in a moderate oven three-quarters of an hour.

As published

This recipe was extracted from The Carbon County cook book (1926), page 3. The excerpt below is the record exactly as published.

Cinnamon Buns. 1 pint milk scalded and cooled, 1 cake of Fleischmann’s yeast dissolved in the milk, 14, pound melted fat, 2 tablespoons sugar, 2 eggs well beaten. Mix well together and add sufficient flour to make a soft dough. Knead lightly, adding cin- namon to taste

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