Cinnamon Rolls
From Foods, their selection and preparation, 1935
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 290. The excerpt below is the record exactly as published.
cinnamon rolls, caramel pecan rolls, braid coffee cakes, stollens, Swedish tea rings, and doughnuts. Because of the high sugar content, breads and rolls made from sweet dough should be baked at 350°. to 375° F. Doughnuts and their variations are fried. Cinnamon Rolls. Roll sweet dough into a rectangle, one-fourth inch thick. Brush with melted fat and sprinkle with a mixture of sugar and cinnamon. Add raisins or currants, if desired
Cook this with the app: pantry check, scaling, and the assistant.