On the morning this video goes live I am flying in the Give Hope Wings fundraiser! Right now I'm in Charlottetown PEI, and very thankful for everyone who donated. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/gl... To learn more about the Hope Air Charity: hopeair.ca/
Wow. This reminds me of a recipe i used to make as a child. Havent made it in decades!!! I was forced to go find it & compare.....just a few minor differences: Quick Orange Pecan Sticky Buns 2/3 C butter, divided 1/2 C packed brown sugar 1 t cinnamon 1/2 C coarsely chopped pecans 2 T orange rind 2 C flour 1/2 t baking powder 1/2 t salt 2/3 C half-n-half 3 T granulated sugar. 1. Preheat oven to 425 F. Melt * 1/4 C* buttee only in 9 inch round pan. Sorinkle with pecans, brown sugar, cinnamon & 1 T orange rind 2. Mix flour, baking powder & salt. Cut in *1/4* C only butter until coarse crumbs form. Mix in half-nhalf all at once, mixing gently until soft dough forms. Turn out onto lightly floured board. Knead gently 30 sec. Roll into 9x 13 inch rectangle. 3. Melt remaining 3T. butter, brush on dough leaving margin on one long side. Mix sugar, remaining 1T. orange rind & sprinkle over butter. Roll up, moisten edge & seal. Cut into 12 equal slices. Put in pan 4. Bake 20-25 minutes until well browned. Let stand 30 sec & invert onto serving plate. ****So, i always left out the orange rind; changed the cinnamon to like 1T. & mixed dry vanilla pudding mix into the flour. They were NOT light and fluffy!!!! Each one felt like it weighed 2 lbs. But i remember everyone loved them....i remember them WAY better than cinnabon. I need to test this out again. Lol
THANKs so much for sharing. I too used to make something like this, and my kids grew up with them. Just didn't put all the brown sugar/butter stuff around the outside!
Sounds great! I love cinnamon but it's hard on my stomach so I'd probably make it the way it is in the original recipe. I'm going to save this -- thanks!
Living here in Philadelphia we always called these sticky buns and they would be topped with either walnuts or pecans or raisins with the brown sugar/butter mix in the pan. 😊😊
Glen made a larger diameter roll and he did not bother to make the roll even from end to end. When tasting, he cut a big roll in half. 12 rolls is the number to aim for.
Philadelphia deserves far better than it gets. It's a wonderful old, east coast city with a great history, and I wonder why people don't give it the same credit they give Boston.
When I was a kid, my mom referred to these as "pinwheels". The buns or "rolls" were yeasted and they were more like the Cinnabon variety. These are great and they last a while - don't get hard or stale as quickly.
My Mother would use left over pie dough and roll it out butter it then cover with cinnamon and brown sugar, roll up and bake let cool then slice was always a treat.
I swear that my Grannie made something like this back in the late 1970s/ early 1980s and added pecans and bourbon to the recipe. And served it around Thanksgiving or Christmas. I remember this because she made it in the morning and only for the Adults.
The J Peterman catalog! They were literally a fantastic marketing tool. That’s one of those pieces of ephemera I wish I had kept. I bet there are copies hanging about in Lexington, KY estate sales.
Here in Scotland I have that exact recipe book. It was my great grandmother’s. There is a sticker over what I can just make out as “Compiled by the Educational Department of the Royal Baking………”. The sticker on mine says “Royal Baking Powder - British Made”. As you rightly say the illustrations are beautiful. Also impressive are the demonstration photos.
Coming from Ontario, I always made cinnamon buns with a yeast dough, but when I moved to Nova Scotia I discovered that baking powder is more common for homemade cinnamon buns. They are OK but my preference is still to use yeast.
Hi Glen. My mother came from England and she baked all of our bread of course using yeast, but she always used a tea biscuit dough for the cinnamon rolls. They were delicious! I still use this method when time is limited.
Royal brand baking powder is/was so huge in Latin America, most people say polvo Royal when talking about baking powder. It's like people saying coke when referring to a soda or kleenex when referring to facial tissue.
I used to make something very similar (only with yeast), except I'd add cocoa to the brown sugar and butter mixture before setting the buns in the pan.
This is like a basic tea biscuit or baking powder biscuit dough. One of the recipes taught on elementary school home ec. Class. Many times made without the butter sugar paste at the bottom of the pan. Buyns can be placed close together as shown or a bit apart so the larger pan would have worked. Some grocery stores sell these as minis packaged Best eaten when they are made as theyy dry out
Yay! Philadelphia Cinnamon Buns were a staple holiday breakfast when I was a kid! I’m looking forward to seeing how this recipe compares with Mom’s. Edit : ours weren’t “royal” though. Additional edit: Mom melted the butter in the pan and added brown sugar, and I think also honey and pecans, to the pan before adding the buns.
re: 6T raisins: 4T = 1/4 cup. Fill your 1 cup measure with raisins to between 1/4 and 1/2, or just use a 1/3 cup measure. For washup, any mess with sugar will yield to soaking in hot water.
My mother used to make cinnamon buns with basically a slightly leaner biscuit dough. She made them light on filling but topped with cream cheese icing. Even the next day with 30 seconds in the microwave they were pretty good for something so quick.
Cinnamon in the dough but not the filling.. hmmm. I'd be adding more. oooo.. and replacing the raisins with dried apple pieces. One would think that an education department would know that anyone, in this context. is one word... and someone approved that book title. egad.. I may have just turned into my mother.
It is conceivable that the wordsplit (should it be word split?) was deliberate to catch the attention. Or is this one of those evolving language things, perhaps in 1928 this was normal.
This is much like my grandmother's (from southern Illinois) version of cinnamon rolls. She would make pies and make extra pie dough, with the extra going to rolls like this without the raisons. I don't remember a lot of glaze, but they were tasty.
I've made quick cinnamon rolls a couple of times. Farm Journal has a recipe in their bread book that utilizes the biscuit recipe. It's good when you really need cinnamon rolls, but don't have 2 hours.
Glen, I think you may have forgot the baking powder. You didn’t mention the baking powder when you were measuring the ingredients, and 6 teaspoons of baking powder would have produced a really fluffy dough.
I learned to make yeasted cinnamon buns in Home Ec. and have been making them for decades but they required preplanning. Often as I was helping to make dinner I would take out a box of Bisquick and make up a batch. I would then roll the dough out brush it with butter, add cinnamon and brown sugar and roll it up. I would cut the roll into buns and put them in a muffin tin with extra butter and brown sugar. I am sure that what you created today would be a very close copy. Our family really enjoyed them. (As well as the yeasted ones.) All the taste but much less work and time.
In North Dakota, the cinnamon roll is a close relative to what the Dakota people call Caramel Rolls. The caramel is brown sugar, butter and an x amount of heavy cream or half & half. Yeasted dough btw.
My mom makes her cinnamon buns using the same dough that she uses for her pie crusts. As far as I know she also just makes it on a sheet pan after cutting. Much different and smaller than the yeasted Cinnabon type, but still very good, and one of our favourites growing up
A community cookbook from my NW Ontario hometown has a similar recipe that I have made for years when I want a cinnamon bun taste but don't want to wait. It's great.
My mom used to make a version of these called Butterscotch Curls. A basic baking power biscuit dough filled with butter, brown sugar, cinnamon & raisins.
So Glen, I make a baking powder cinnamon bun. It looks like the difference is you could have used a bit more moisture and only role out to about 3/8" so you get more fluffy baked dough. I also leave out the sugar/butter from the pan and just put a little white vanilla icing on them. I think the sticky pan sugar/butter syrup would sort of poach the dough making it more dumpling like. A dry bake allows to be more like a biscuit in texture.
I make something like this all the time! But I use milk instead of water and do not put cinnamon in the dough--just cinnamon sprinkled on the inside with the butter and raisins. Only I always substitute walnuts for raisins. More half walnuts in the brown sugar and butter gooey stuff on the bottom. My Mom made them when she didn't have time for yeast rolls. I think it's funny that you guys have never made them before! PS: You can always cut them a little less to make more rolls if your pan is too big.
Was going to ask the same question. Bad edit maybe? Was it already added in with the flour in the food processor? The final product didn't look much different than it did when it went into the pan.
It seems like he missed the baking powder. With 6 teaspoons (!) you’d expect the buns to rise, but they came out of the oven the exact shape they went in.
My grandmother made something very close to this but called them toffee rolls. Looks like this pastry is a little denser than hers, which was flakier. And totally agree with Glen--it's really hard to make a downright awful cinnamon bun. Just go for it! Your first batch might not be nirvana, but the second will be closer and the third closer still and...
These sticky buns look yummy…I think cutting the glaze in 1/2 before adding it to a pan would make them nicer….Touch of honey or corn syrup would also stabilize the glaze a bit better…Would also add a touch of salt….I would also not glaze the sides of the pan…Just the bottom. (Jmo)
I had to stop part way through to find one my older cook books to let me check the recipe for what we call Chelsea Buns. There is much similarity in structure although ours, like your cinnamon buns are yeasted but our version doesn’t contain cinnamon. I wonder what this version you chose to do would taste like if it had been dry baked without the sugar-butter mix then was given a light sugar coating. What ever, your recipe resulted in what looked like a fabulous end product.
In Philly these are Sticky Buns. Some crazy people replace the raisins with chopped walnuts. Some use both. Raisins arethe only correct addition ;-D This is far superior to those cinnabon type offerings.
Most tea biscuit. /baking powder biscuit dough will. Work. (Even commercial Bisquick. 》 These were made in grade 5 home ec ) . Softened butter was spread on the rolled dough. Cinnamon and brown sugar , raisins if desired. Sugar. Butter in pan can be omitted. These should be eaten the same day. Preferably while still warm. They dry easily
Softer biscuit dough would work better. My first try as a kid was with Bisquick and I still make them like every once in a while. Ready in a half hour.
Reminds me of when during the pandemic yeast was impossible to come by and everyone was trying out the no yeast cinnamon rolls that have been around forever but the TT crowd thought were a brand new concoction. I like making a pared down version for a sweet after-dinner treat. Take out the raisins here and these'd be tasty. :)
I first missed that cinnamon was part of the dough mixture. I kept expecting him to sprinkle the cinnamon over the brown sugar layer. I would love for Glenn to make a copycat recipe of the Noodles rRomanoff that came in the box from years ago.
When you started, I immediately thought it was a "rolly-polly". Essentially a biscuit dough version of cinnamon roll. I make mine with fruit more often than cinnamon. Maybe it was a matter of ingredients being left out - milk or cream to make a biscuit rather than pie crust?
