vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Raised Cinnamon Rolls
From The national course in home economics, 1917
Serves 8
Madge E. Miller.
Presented as published in 1917. 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
Nutrition per serving
114Calories
0 gProtein
28 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein0.5 g
Carbohydrates28 g
Fiber0.7 g
Sugars24 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.9 mg
Sodium35 mg
Potassium5.3 mg
Calcium11 mg
Iron0.4 mg
Magnesium0.7 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water0.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 110. The excerpt below is the record exactly as published.
RAISED CINNAMON ROLLS. When yeast bread is ready to knead into loaves, take as much of the dough as is needed and roll out about two-thirds of an inch thick. Spread on top a thin layer of butter, then sugar, and upon this sprinkle cinnamon
Cook this with the app: pantry check, scaling, and the assistant.