Vintage Baking From 1928: Royal Philadelphia Cinnamon Buns

[@GlenAndFriendsCooking]

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/

[@rabidsamfan]

Have a great flight!

[@JerryB507]

Safe travels, Glen CA$29,680.00 as of 2:30 PM West Coast time.

[@maddier1388]

Happy Flying!

[@zeph2595]

It was great to see you at the Charlottetown event! Thanks for coming all the way to PEI!

[@DaRealPhillyJawn]

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. 😊😊

[@mcmd2009]

Yep!

[@blktauna]

lol I'm in the no walnut camp. My aunt actually buttered hers when she ate them.

[@TamarLitvot]

@@blktauna Pecans are my preference also

[@zenairzulu1378]

yes

[@marcschubert139]

As a Philadelphian, love the recent recognition my city has gotten on a couple of episodes.

[@TamarLitvot]

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.

[@USERNAME1-x5u]

@@TamarLitvot Probably the amount of crime and drugs that stain the streets.

[@DamonVDAmore]

Glen is really focusing on a niche demographic lately :D

[@SamClemens-id3cl]

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

[@BrendanPNW]

I thought Sticky Buns as well.

[@anetzband1383]

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!

[@TamarLitvot]

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!

[@Lynn-kh5rs]

Thank you for posting your recipe in detail. I will have to try these also. 🙂

[@annedenham4262]

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.

[@Lucie-_-]

It's almost like Quebec ''pet de soeur'' but without raisin and much more butter and sugar. It's delicious. I love these old cook books. Thank you!

[@palaceofwisdom9448]

As someone who is over consuming globs of icing, these look more appealing to me than a Cinnabon.

[@siógdarach]

OMG! This is one of the first cookbooks I owned when I moved out on my own- a thrift shop find. Made these so many times in my 10 inch cast iron skillet. It's more a rich biscuit dough than a pie dough. Resting the prepped rolls for that 20 mins really does improve the fluffiness a bit. Always made these with walnuts or pecans, because duh! Once made the mistake of letting them cool in the pan- and the candied sugar & butter was almost rock-solid. I had to chip them out.

[@LukeEdward]

Love how the recipe is for 8, but the cookbook at 10:47 shows 12.

[@JoeAuerbach]

Yeah, they were definitely pumping those Numbers for the shot

[@jamesellsworth9673]

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.

[@TheLballou]

We eat larger servings now. Feeds fewer people.

[@mariskagalinka5609]

I love how you are never afraid to show us your mistakes.

[@standingbear39]

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.

[@VeretenoVids]

Oh yeah! We called them cinnamon spirals.

[@Sirrahlala]

Those look delicious! They seem to be like cinnamon pinwheels in a skillet, which is right up my alley.

[@nickhayes7082]

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.

[@DamonVDAmore]

My mom and grandmother called them pinwheels, but they weren't yeasted.

[@schandler4958]

I have bought 2 copies of this book. The second was a gift for a family member. Its a great book.

[@ponygirlellie]

Yes, it's a great book! I have recommended it to several people, too.

[@williamarrandale8120]

Mr. Glen, I always love your lovely reactions when you try the finished product.

[@rebeccaturner5503]

For a "shaggy dough" that rolled out pretty smooth... Love the changing of the pan!!!!

[@draig2614]

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.

[@happyclam7320]

I made these all the time as a kid, with Bisquick.

[@tednelson5277]

Can't imagine that that is all that great.

[@nycbearff]

If your imagination is not up to it, make the recipe and see what they're really like.

[@kathyreston9933]

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.

[@lesliemoiseauthor]

I love the flow from unboxing videos to recipe videos. ❤

[@357Addict]

I'm glad you picked that book to cook from. I managed to order an original copy from Amazon. I look forward to reading too.

[@catherineduggan5105]

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.

[@AvivaHadas]

We made something like this with leftover pie dough when I was a kid.

[@Stigmochelys]

I make quick cinnamon buns using the dough for baking powder biscuits. They turn out great

[@kellysalyer1972]

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.

[@Mike_W78]

Ive had something like that but it was a cake. A type of Rum cake but looked like a giant roll like this. With pecans and brown sugar.

[@cherihatcher7871]

Thank you for this recipe as I have a yeast allergy. I can enjoy cinnamon rolls again. 😋

[@JamesChapman-x1g]

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.

[@GlenAndFriendsCooking]

I made an error with the edit - the baking powder went in, and the footage went ‘on the floor’ as the saying goes.

[@EastSider48215]

I have that cookbook! I love it, and yes, it’s the illustrations I love so much.

[@Magius61]

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.

[@soozekuzyk8020]

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.

[@Lynn-kh5rs]

The texture of the final outcome looks like (to me) the texture of pecan sticky buns. My husband loves pecan sticky buns but they are hard to find now in our area. When you do find them they are the mass produced stuff that have a bit of a 'chemical' taste to them. Since I don't like raisins in baked goods I'm going to try to make these for hubby using pecans. Thanks Glen! 😁

[@wendydawe3874]

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.

[@petervanderwaart1138]

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.

[@virginiaf.5764]

I guarantee you'll never see Glen measuring raisins.

[@BigLargeManWithItAll]

Another outstanding video, thank you Glen.

[@maryobrien4415]

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.

[@walterco7701]

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. :)

[@frederickmoller]

I love 'yeasted' buns and my Mom's yeasted Doughnuts sprinkled with powdered icing sugar and a nice cup of coffee, too!

[@NovaStar1967]

I have a hard-cover 1929 copy of Any One Can Bake (book cover said it was $1.50 back then!). My favorite basic muffin recipe comes from it :)

[@stellastanger8429]

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

[@mwczarth]

With the brown sugar and butter that is spread into the pan would of put some chopped pecan

[@willenholly]

This is the cutest couple.

[@suzyinwf]

Nice recipe and delightful commentary as usual. I did notice in the illustration in the book, they have a dozen rolls for the pan, not eight.

[@adelechicken6356]

These look yummy. I might roll them out on parchment or a pastry cloth to make rolling them up eas.😊😊

[@Teaandalovelybook]

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.

[@practicallyprepared9389]

I know! I so enjoyed that catalog!

[@cathpeterson1944]

luv these old fashion classic cinnamon buns just like gramma used to make

[@sndgo1]

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.

[@joblai722]

My mom made this.basically baking soda biscuits rolled. Loved them as a kid,

[@crystalwright1504]

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.

[@rogerw5299]

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

[@utopicconfections5257]

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.

[@cstone6267]

The recipe reminds me of cinnamon roll biscuits. My kids love them.

[@kajellio]

Except for the raisins, those look like pecan rolls we got at the grocery store when I was a kid. I unrolled them before enjoying 😂

[@scottclay4253]

Thanks Glen!

[@swc2019]

Pie dough cookie, or as my French Canadian mother-in-law called Tootsie Rolls, is exactly what I was thinking, too!

[@EastSider48215]

I didn’t know that pie crust cookies were called Tootsie Rolls! Love it.

[@stephaniewallerman2848]

We made something like that, with pie dough. My mother called them(sp) Thrutkiers? sounds like thrut keers.

[@rjparker2414]

Me too. Basically pie crust without baking powder. Quick bread with it.

[@intentionaloffside8934]

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.

[@daveb-d4t]

nice; good for the sugar lows ...

[@heidiedelman6840]

Those look amazing

[@ShaunBMcKinnon]

Great video Glen, I may try these minus the raisins!

[@fyrekrystaal27]

I remember making those kinds of cinnamon buns as a child. I know that baking mixes like Bisquick has that kind of recipe on the box, or it did😊

[@cherikruger784]

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.

[@anna9072]

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.

[@TheDriftwoodlover]

Would be a quick way to make cinnamon buns with children. Isn’t it interesting that Julie always knows the opportune time to pop in? 🤣

[@ValMacher]

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.

[@anthonydolio8118]

Butter and brown sugar would taste good on a flip flop. So I'm sure they're great.

[@teresajarkowska5792]

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.

[@johnverville3205]

The buns remind me of the pecan twists rolls sold in the grocery stores in the snack area.

[@justmutantjed]

I might not be a huge fan of raisins in pastries, generally, but I would be quite happy if someone put these in front of me.

[@windlessoriginals1150]

Thank you

[@MichelleKiehn]

Ty.. ❤

[@phillipduncan2497]

I watched you mix the dry ingredients and never noticed you add baking powder.

[@nycbearff]

He did, but above he said it was not in the edited video.

[@VeretenoVids]

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...

[@poulthomas469]

looking at the other recipes it's interesting to see generally how much less sugar was used. It's very noticeable.

[@SouljahUK]

Hey Jules! 🥰

[@richardharrison1493]

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.

[@NRajah]

Using suet as the shortening may have made it more fluffy and definitely more roly poly like. I think I still prefer my buns with yeast though.

[@bevpisko8247]

The Mystery Chef's Own Cookbook has a similar recipe that was a fav in our house,.

[@rufusred44]

I so enjoy your videos but, I'm going to stick to yeasted cinnamon rolls, pumpkin specifically! Yum.

[@mrob75]

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)

[@stellastanger8429]

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

[@autumnm2075]

Thank you for showing the mistakes and how to fix it.

[@BrendanPNW]

Coming from the Philadelphia area. Had you added nuts like pecan as well, I would have said you made Sticky Buns.

[@julieblair7472]

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.

[@HealthyDisrespectforAuthority]

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.

[@palaceofwisdom9448]

I also noticed "any one" and had the same reaction. Oh no... I think I'm turning into your mother too! 😂

[@thesmallerhalf1968]

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.

[@lindalankowski474]

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?

[@livinglifeinthenorth8512]

Would love to be your neighbour!! The smells would be devine!

[@robincochran7369]

I wonder if the topping would work for the Yankee Buns Glen did a few years back? Not as much though, just enough to ramp it up a bit.

[@ColBol7]

Did he use baking powder?

[@CharlesOttman]

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.

[@GlenAndFriendsCooking]

@@itzel1735 Looks like I messed up the edit and didn't show the 'star' ingredient. Oh well.

[@williammentink]

The final product didn't look like it had 6 teaspoons of baking powder added to it.

[@conqxt]

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.

[@ColBol7]

@@GlenAndFriendsCooking Sorry Glen, did you put it in the flour beforehand? Otherwise, I don't see it on the table. (1 min 36 secs)

[@chucklitka2503]

Did you put in the baking powder the recipe calls for? If you did, I missed it. If you didn't, it would explain the texture.

[@GlenAndFriendsCooking]

I made an error in the edit, the baking powder went in and the footage ‘went on the floor’ as the saying goes.

[@chucklitka2503]

@@GlenAndFriendsCooking Ah. Good. I knew you were busy preparing for your flying adventures. Have a great time!

[@CadePlaysGames]

I'd be temped to use Suet as the shortening here, as the finished texture does seem reminiscent of a suet pudding type thing....🤔

[@t.s.fleming7171]

Around Delmarva, this might be what we call Sticky buns. Except the raisins or nuts are just sprinkled on top.

[@blktauna]

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.

[@xero110]

1:05 Seinfeld references are always welcome.

[@Dennisontorrechiva41984]

❤❤❤❤❤❤❤

[@mrclaus859]

Sorry but I didn't see any baking powder ?

[@ericbrown3247]

Glen, I watched this video a couple of times. Perhaps you used self rising flour, but I did not see you add baking powder, and I'm wondering if that's why there was no rising in the product.

[@JJinVenice]

I'm sure it's a play on the light and glass, but there seems to be a skull shaped item in the cabinet behind Glen. Makes me think novelty coffee mug.

[@avrilallshire-howe9553]

I have 2 copies of this book

[@emilybilbow4990]

Is this like the pilsbury cinnamon rolls? The biggest problem with them is they get stale quickly. These look good… I don’t know how Jules would toast one of them??? The sugar would burn, right?

[@pamlangworthy1]

Philadelphia sticky bun. You can butter then when you eat them too…’best buns under the Sun’