Five Roses Cinnamon Buns (Original)
This is the original 5 Roses recipe from a 1964 advertisment. The original states, Guaranteed Fail Proof Baking Results with Five Roses flour. Canada's Golden West is five roses country. #1 Canadian Hard Spring Wheat. A tested favorite. All I can say is that their recipe is a great classic.
Yield
16 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
pre-sifted (Five Roses or equiv.) |
|
| ¼ | teaspoon |
salt
|
|
| 3 ½ | teaspoon |
baking powder
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
butter
melted |
|
| For filling | |||
| ¼ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
(or to taste) |
|
| Topping | |||
| ½ | cup |
brown sugar, dark
|
*
|
| ½ | cup |
walnuts
|
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
pre-sifted (Five Roses or equiv.) |
|
| 1.3 | ml |
salt
|
|
| 18 | ml |
baking powder
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
butter
melted |
|
| For filling | |||
| 59 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
(or to taste) |
|
| Topping | |||
| 118 | ml |
brown sugar, dark
|
*
|
| 118 | ml |
walnuts
|
|
| 59 | ml |
butter
|
|
Directions
Stir flour, salt, baking powder and sugar together.
Combine milk, eggs and ½ cup of melted butter.
Add to the dry ingredients and mix well.
Place on a lightly floured board and knead lightly 10 times.
Roll into a rectangular shape, ¼ inch thick.
Mix ½ cup sugar, cinnamon and ¼ cup melted butter.
Spread the mixture over dough.
Roll dough as for jelly roll, seal edges and cut into ½ inch slices.
Combine the remaining brown sugar, nuts and ¼ cup melted butter and sprinkle light over bottoms of greased muffin pans.
Arrange slices, cut side down over this mixture.
Bake in a moderate 375 degree F oven for 25 to 30 minutes.
Turn pans upside down on cooling racks and lift off rolls.
Serve hot.
Note: rolls make be stored in pans in refrigerator overnight and baked in the morning.
