American
Sticky Cinnamon Buns
From Recipes (Good Luck Margarine, 1927), 1927
Presented as published in 1927. 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
2580Calories
0 gProtein
666 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories2580 kcal
Protein0.3 g
Carbohydrates666 g
Fiber0.1 g
Sugars664 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium231 mg
Potassium5141 mg
Calcium864 mg
Iron17 mg
Magnesium823 mg
Phosphorus113 mg
Zinc1 mg
Copper1.7 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.3 mg
Folate2.4 mcg
Choline49 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Recipes (Good Luck Margarine, 1927) (1927) by John F. Jelke Co, page 4. The excerpt below is the record exactly as published.
STICKY CINNAMON BuUNS— Make Baking Powder Biscuit dough. 1. Roll dough % inch thick. Brush it with melted GOOD LUCK. 2. Mix % cup granulated sugar with 1 teaspoon cinnamon. Spread over the dough. Roll up like a Jelly Roll, and cut in 2% inch thick slices. 3. Brush baking pan with melted GOOD LUCK, and cover the bottom with layer of brown sugar. Lay slices of dough cut side down in this pan, bake in moderate oven (375°F.) about 20 minutes. 4. When done, turn out bottom side up, and brush the buns thick with mixture of 14 cup molasses
Cook this with the app: pantry check, scaling, and the assistant.