Cinnamon Rolls or Schnecken

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 1 cup milk
  • 1 yeast cake
  • Flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 egg
  • Yolk of one egg
  • ¼ cup melted butter


Scald the milk, when lukewarm, add sugar, salt and yeast cake, let stand 5 minutes and add cup flour; beat well, cover, and let rise until light. Add eggs well beaten, butter, and enough more flour to knead; knead and let rise again. Roll all the dough ½ inch thick, brush with melted butter, sprinkle with brown sugar and cinnamon mixed. Roll up like jelly roll and cut in 1 inch pieces. Place pieces in pan close together with butter between, flat side down. Brush tops with butter; sprinkle with sugar and cinnamon. When light, bake in moderate oven, or

Use the above proportions, or take ½ of the raised Kuchen Dough, No. 1. Roll one-half inch thick and spread well with melted butter; sprinkle generously with scraped maple, brown or granulated sugar and cinnamon, then roll. Cut the roll into equal parts about one inch thick, place close together endwise, in a spider, generously buttered, spread with one-quarter inch layer of brown or maple sugar. Let rise until light, and bake ten to twenty minutes in a hot oven, a golden brown. Invert the spider, remove rolls, and serve caramel side up.