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Philadelphia Cinnamon Buns Recipe

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This recipe for Philadelphia Cinnamon Buns is from The Hostetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sponge:
1 1/4 cups of milk
1/4 cup of lukewarm water
1 package of dry granular yeast
2 cups sifted all-purpose flour
1 1/2 tsp salt

Shortening Mixture:
1/2 cup shortening (Crisco)
3/4 cups sugar
2 eggs

3 cups flour

Topping:
1/4 cup butter or margarine
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup raisins
Corn syrup
Directions:
Directions:
Sponge:
1. Scald milk; cool to lukewarm. Dissolve yeast in water for 10 minutes and combine with milk. Make a sponge by adding flour, salt and sugar beating until smooth; set aside in a warm place.

Shortening Mixture:
2. Beat shortening until light; whip in sugar, and eggs, one at a time, beating in thoroughly.

3. When the sponge is bubbly gradually beat in shortening mixture then knead in flour. Cover and let rise in a warm place until double in bulk. I put a pan of hot water in the bottom shelf of the oven and close oven door.

4. Roll a portion of dough to 1/4 inch thickness. Spread with softened butter or margarine, sprinkle with mixture of brown sugar and cinnamon. Scatter on raisins. Dribble with part of syrup. Roll as jelly roll and cut in 1 and 1/2 inch lengths. Stand in deep pans (not touching) that have been well buttered and filled with syrup to a depth of 1/4 of inch. Cover pans and let rise until double in bulk.

5. Bake at 350º for approx 25 minutes, turn out immediately.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2+ hours
Personal Notes:
Personal Notes:
This is Jon's mom-mom's recipe that she used to make for them for Christmas morning. You can store mixture in fridge for baking later. Keep in refrigerator about four days.

 

 

 

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