Cinnamon Rolls
Recipe No. 23 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 23 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Divide basic sweet dough into seven pieces of equal size. Roll each into an oblong shape ½ inch thick. Grease each piece with melted shortening. Mix 4 pounds (two No. 56 dippers) granulated sugar and 1 ounce (four mess kit spoons) cinnamon together. Sprinkle mixture over pieces of dough. Roll each piece tightly like jelly roll. Cut into pieces ¾ inch thick. Place close together in greased baking pans. Allow to rise until double in size. Bake in hot oven (400° to 450° F.) about 20 minutes.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 23, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.