A 1930s recipe, in this case the ‘quick’ is because this is a baking powder dough, rather than a yeast dough, so there are no rising times. Because it’s a ’30s recipe, you aren’t given 100% of the details, so the below is how I interpreted it.

Ingredients:

Dough:

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 2/3 cup milk

Filling:

• 3 tablespoons unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup golden raisins

Topping:

• 6 tablespoons unsalted butter
• 6 tablespoons sugar

Preheat oven to 425 degrees.

Sift the flour once, measure, then add the baking powder and salt and sift again. Cut in the butter until only small pieces remain.

Stir in the milk to form a soft dough. (I needed to add a bit more flour one of the two times I made it, using different brands of flour, to get it not super sticky.) Roll out 1/4″ thick on a lightly floured surface.

In a medium bowl, cream together the butter, sugar, and cinnamon of the filling.

Spread over the dough to within 1/4″ of the edges, the sprinkle the raisins evenly on top of that.

Roll up like a jelly roll and cut into 1″ thick slices.

Combine the butter and sugar of the topping in a 9×9″ dish. Place in the oven until the butter melts and stir the sugar in. Cook a few more minutes until the butter dissolves, then remove from the oven.

Place the cut slices/the cinnamon buns into the hot sugar mixture, cut-sides-down, being cautious of the hot sugar.

Bake at 425 for 15 minutes, then reduce the heat to 350 and cook an additional 15 minutes.

Remove the rolls from the pan at once, turning sugar-side up. (If you had a large platter you could probably flip the whole dish out at once, but with that very hot butter/sugar mixture, I didn’t want any drips getting on anything/anyone, so fished the buns out one-by-one with 2 forks.)

Quick Cinnamon Buns

From The General Foods Cookbook (1932).

 

Dough:

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 2/3 cup milk

Filling:

• 3 tablespoons unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup golden raisins

Topping:

• 6 tablespoons unsalted butter
• 6 tablespoons sugar

Preheat oven to 425 degrees.

Sift the flour once, measure, then add the baking powder and salt and sift again. Cut in the butter until only small pieces remain, then stir in the milk to form a soft dough. Roll out 1/4″ thick on a lightly floured surface.

In a medium bowl, cream together the butter, sugar, and cinnamon of the filling. Spread over the dough to within 1/4″ of the edges, the sprinkle the raisins evenly on top of that. Roll up like a jelly roll and cut into 1″ thick slices.

Combine the butter and sugar of the topping in a 9×9″ dish. Place in the oven until the butter melts and stir the sugar in. Cook a few more minutes until the butter dissolves, then remove from the oven. Place the cut slices/the cinnamon buns into the hot sugar mixture, cut-sides-down, being cautious of the hot sugar. Bake at 425 for 15 minutes, then reduce the heat to 350 and cook an additional 15 minutes. Remove the rolls from the pan at once, turning sugar-side up.