American

Cinnamon Roll

Name: Cinnamon Roll
Cuisine: American
Ingredients: Make a good biscuit dough, roll thin, then spread on the following mixture. Cream % pound butter; with 1! cup sugar; sprinkle with cinnamon; add enough water to make juicy while cooking

From The Fredericksburg home kitchen cook book, 1921

MRS. ED. WINKEL.

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 32. The excerpt below is the record exactly as published.

Cinnamon RolL Make a good biscuit dough, roll thin, then spread on the following mixture. Cream % pound butter with 1! cup sugar; spread this on the dough; sprinkle with cinnamon; roll, cut in slices, put in bread pan, add enough water to make juicy while cooking

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