American
Cinnamon Rolls
From Metropolitan cook book, 1918
When baked, cover with syrup and cinnamon.
Presented as published in 1918. 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 Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 14. The excerpt below is the record exactly as published.
CINNAMON ROLLS Roll the above dough mixture into a rectangular shape. Roll to |-in( thickness, brush with melted fat and sprinkle with fruit, sugar and cinnamo Roll like jelly-roll; cut off pieces i-inch thick. Place pieces in a greas< tin and let rise to double their bulk and bake in a hot oven about 15 mmute BREAD AI;D bread MAKING 23 or put them close together in a bread pan. Let rise to double their bulk; when baked, cover with syrup and cinnamon. 1 cup syrup SYRUP I teaspoon cinnamon I cup boiling water
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