Raised Cinnamon Rolls

Ingredients

• about 1 qt bread sponge
• about 1/2 inch thick
• 1/2 cup butter
• 1 cup brown sugar
• cinnamon

Method

1. 1

   Roll out the sponge, spread with a mixture of butter and brown sugar flavored with cinnamon.

2. 2

   Roll up, pinch edges, cut into slices, let rise, and bake when light.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 13. The excerpt below is the record exactly as published.

about V2 inch thick, rub with melted butter, sprinkle with sugar and raisins or currants, and a dusting of nutmeg or cin- namon. Roll up, let rise Vz hour in a well buttered pan, then rub a little melted butter on the outside of the loaf, and bake in a hot oven V2 hour. — [M. B. G., Wis. Scotch Bread When making bread reserve enough for a small loaf and when the dough is ready for the last rising roll out and spread with a mixture of i/4 cup butter and % cup sugar. Roll up and •26 FARM AND HOME COOK BOOK i:nead till smooth, using as little flour as possible, then roll out ! again and spread with V2 or % cup seeded raisins. Roll up \ -and knead as gently as possible, till the fruit is well mixed with I the dough, then put in well greased pans, let rise till very light, , brush the top lightly with melted butter, sift over with some ; sugar, and bake in a moderate oven. — [Mrs. F. E. A., Wash. i Bread Sticks or Braids '^ Make a sponge of 1 cup scalded milk, cooled to lukewarm, 1 ; ^up compressed yeast dissolved in i/4 cup lukewarm water, and i flour enough to make a soft batter. Cover and let stand in a | warm place, and when light add % teasp. salt, 1 tablesp sugar, : 2 tablesp butter, the beaten white of 1 egg, and flour enough ! to make a dough that can be handled. Break off small pieces, shape into balls, then with the hands roll on a board, without i using flour, into long round strips of uniform size and shape. ! The strips should be no thicker than a thick lead pencil. Lay ; the strips in a well greased dripping pan, allowing space ', between for swelling, let rise until light, and then bake in a i hot oven. If the braids are wanted, roll the strips to the desired : length, pinch the tops of three of four together, and then braid : them loosely, and pinch the ends together. Let rise and when 1 light, bake. — [J. H. Raised Tea Rolls \ In the morning rub 2 teasp shortening (lard or butter) into \ 3 pts flour, add 1 teasp salt, 2 tablesp sugar, 14 cake compressed \ yeast dissolved in a little lukewarm water or milk, and luke- ; warm water or milk (or half and half of each), enough to i make a soft dough. Cover and let rise until light and spongy. ! When light knead with flour and roll out about % inch thick, ' <jut with biscuit cutter, brush each with a little melted butter, ! dent with tlie back of a silver knife through the center, fold ; over, lay in a well greased tin, set in a warm place to rise, and ; when light, bake in a rather quick oven. — [Mrs. C. E. A., N. H. \ Baking Powder Rolls i Sift 1 qt flour with 3 teasp baking powder, 1 teasp sugar, and | a little salt. Rub in I tablesp cold butter, add 1 well-beaten j egg, and enough milk to make a smooth dough as soft as can ! be handled. Roll out Yz inch thick, cut with biscuit cutter, ! brush the top of each with melted butter, dent the center of i each with the back of a silver knife, fold half over, put in well ! greased tins, and bake in a rather quick oven. — [Mrs. N. S., ; Mich. i Cinnamon Rolls j Make a good, rich baking powder biscuit dough, roll as for ;; -biscuits and spread liberally with sugar, butter and cinnamon; j TEA ROLLS AND BUNS 27 roll up, pinch the-edges together, cut in slices, put a piece of butter on each slice, and bake immediately in a quick oven. — [B. G. R., Kan. Raised Cinnamon Rolls When bread sponge is ready to mould into loaves take about 1 qt, roll out about ^^ inch thick, and spread lavishly with a mixture of a generous V2 cup butter and 1 cup brown sugar

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