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 |
|
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.
Comments
No yeast?
No yeast!
NOT the original because, yes, the original requires hours, because you need to prep the yeast and let it rise, then poke it down over and over. fraud
This is the original recipe. It did not require yeast. I am in my 60's and have been making this recipe for a very long time. Unfortunately that page in my cookbook is no longer readable so I had to find recipe of the internet.
This is the original, I still have the cookbook from when I was a child, my mother made these all the time, no yeast.