Real Philadelphia Cinnamon Buns by Mumpy

[BakerAunt]

Real Philadelphia Cinnamon Buns
Submitted by mumpy on January 03, 2014 at 12:42 pm
Yield: 40 buns
Source: Philadelphia Bulletin newspaper, circa 1964

1 1/4 cup milk
1 tsp salt
1 TBLSP sugar
1 packet dry yeast
1/4 cup warm water
1/2 cup shortening
3/4 cup sugar
2 eggs
5 cups AP flour
brown sugar, very soft butter, raisins or nuts (optional),
cinnamon, dark corn syrup

Proof yeast in warm water for 5 minutes.

In small bowl, heat milk to lukewarm, stir in salt and 1 TBS sugar.

Stir yeast and water smooth, stir into milk mixture.

In large bowl, put 2 cups flour, make 'well' in center.

Pour in yeast/milk mix. Beating from the center out, beat
flour and liquid till mixture "dances".

Cover and set aside till light and bubbly (20 to 30 min).

Beat shortening fluffy, slowly add 3/4 cup sugar, ad beat in eggs, one at a time.

When yeast mixture is bubbly, stir in shortening mix, a big spoonful at a time.

When well combined, STIR (do NOT beat) in rest of flour, 1/2 cup at a time, mixing well.

Cover, rise till double (1.5 hours to 2.5 hours)

While dough is rising, prepare pans by greasing heavily with butter and drizzling with Karo.
(3 or 4 9" round cake pans)

Take one fourth of the dough, and roll out on floured board to 1/2 inch thick; the wider the dough is rolled, the bigger the finished buns will be.

Spread the dough with soft butter, sprinkle thickly with brown sugar; add raisins or nuts if desired.

Drift cinnamon over dough and drizzle with Karo.

Roll up like jelly roll and slice to 1 inch slices. Place cut side down in prepared pans. Pan should not be crowded; buns should NOT touch each other.

Cover to rise till doubled.

Bake at 350, for 20 to 30 minutes depending on size of buns till browned. Turn out of pan immediately.

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• This topic was modified 8 years, 5 months ago by BakerAunt.

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