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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

CINNAMON ROLLS (3 recipes)

Cinnamon Rolls #1

Take a piece of light bread dough, roll out until 1/2 inch thick, spread with butter, sprinkle thickly with sugar and cinnamon: roll up and cut across one end into slices 1 inch thick. Let rise until quite light, then bake in a moderate oven.

Sister Mary E. Towslee, Colby, Kans.
 

Cinnamon Rolls #2

When baking bread, and it is ready to mould in the pans, take out dough the size of a medium-sized loaf; mix into it 1 cup of sugar, butter the size of an egg; add more flour and knead smooth; then roll down to about 1 inch thick, spread , over with butter, sugar and cinnamon; then make into a roll, slice in cakes about one inch thick, and place them in a baking pan close together; let rise very light; again spread over with butter, sugar and cinnamon. Bake quickly as light buns.

Sister M. Lizzie Demmy, Astoria, Ill.
 

Cinnamon Rolls #3

Take a portion of your raised dough, roll out to the thickness of half an inch, spread thickly with butter, sprinkle over this a generous amount of sugar and cinnamon, roll up and cut crosswise into slices 1/2 or 3/4 of an inch in thickness. Place in a well-greased pan; let rise again, and bake.

Sister Mamie Sink, Lenox, Iowa.