First printed in the 1911 Canadian Farm Cook Book, this cinnamon roll recipe offers a glimpse into early 20th-century home baking. Instead of the yeast and eggs we expect today, these rolls rely on baking powder for lift and are mixed as little as possible for tenderness. The dough is rolled thin, spread with brown sugar, cinnamon, and butter, then sliced into half-inch spirals.
The rolls are baked in what the book calls a “medium oven”—roughly 350–375°F—and come out with crisp edges, soft centers, and a texture closer to a sweet biscuit or scone. It’s a faster, humbler cousin to the modern fluffy cinnamon roll, designed for everyday tea tables rather than special-occasion brunches.
