Unlike the recipe in this post my spam folder brought me a Cinnamon Buns recipe I can make.  I refuse to buy a bread machine, I want to beat up that bread dough and this recipe let me do that.  On the other hand, it took a very long time to make.  Next time, I’ll just make my favorite recipe that only takes a couple of hours (if I’m being lazy!).

Anyway, the recipe!

Cinnamon Buns

  • 1 cup scalded milk
  • 4 tbsp shortening
  • 1/2 c. sugar
  • 1 tsp salt
  • 1/2 package yeast
  • 1/2 cup 80 degree water
  • 6 cups flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • melted shortening
  • one and one-half cupfuls of currants or small seedless raisins

Scald one cup of milk and then place four tablespoonfuls of shortening, one-half cupful of sugar, one teaspoonful of salt in the mixing bowl, and pour over it the scalded milk.

Stir to thoroughly mix and then cool to 80 degrees Fahrenheit.

Now dissolve one-half yeast cake in one-half cupful of water 80 degrees Fahrenheit, and when the milk is at the proper temperature, add six cupfuls of flour and work to a smooth dough.

Place in a well-greased bowl, turning the dough around in the bowl so that it will be thoroughly coated with shortening.

Cover and let rise three and one-half hours.

Now pull the sides of the dough into the centre and punch down, turning the dough over.

Let rise again for one hour, then turn on a moulding board and divide the dough in half.

Knead each piece into a ball. Cover and let rise or spring for ten minutes.

Now roll out one-quarter inch thick, using a rolling pin.

Brush with melted shortening and sprinkle well with brown sugar, using [pg 21] about one cupful.

Now dust with two teaspoonfuls of cinnamon and spread over the prepared dough one and one-half cupfuls of currants or small seedless raisins. Begin at the edge and roll like a jelly-roll.

Cut in pieces one and one-half inches thick and then place in prepared pans and let rise for one hour.

Then bake in a moderate oven for forty minutes.

I made these, of course.  I love Cinnamon Buns, Cinnamon Rolls, Cinnamon Scones… I like cinnamon.

Anyway, here’s the start of the recipe:

The Start of Cinnamon Buns

The Start of Cinnamon Buns

I had to let that sit a long time before it hit 80 degrees.  My kitchen got reorganized and the junk drawer even got cleaned out.

Then I made the bread dough.  The recipe called for 6 cups of flour, but after 5 and a half, I had a good dough so I stopped adding it.

The Bread Dough

The Bread Dough

I had to wait three hours (I watched a movie and did the laundry) and then I got to punch the dough down.  It looked very much like the previous picture.  Once that rose again, I dumped it out on my mat and got this:


Cinnamon Buns Dough

Cinnamon Buns Dough

The recipe said add sugar first and then the cinnamon.  I’m lazy, so I mixed them together:


Cinnamon Sugar

Cinnamon Sugar

I was going to add raisins, but someone (Fred) got into my stash.  I found a mostly empty container in my pantry.  Oh well, I like cinnamon buns without raisins too!

I finally got to make the buns and bake them at 350.  This is the final result.

Cinnamon Buns

Cinnamon Buns

They were very tasty.  The dough was yummy and I could have used more sugar and cinnamon for a gooier result, but they were still very good.

But like I said, they just took way too long.  A long time to let the milk cool, three hours to let the first rise happen, another hour, another ten minutes, another hour, then bake.  Sheesh, that’s a lot of work.  I’ll stick to my mother’s favorite in the future.

Unless my spam folder brings another one!

Until next time, toodles!