Vintage Baking From 1928: Royal Philadelphia Cinnamon Buns

Welcome back to the kitchen, friends! In today's episode of the Old Cookbook Show, we're diving into a 1928 classic, "Anyone Can Bake," from the Royal Baking Powder Company. We'll be making their Royal Philadelphia Cinnamon Buns—a quick and easy alternative to traditional yeasted buns. This recipe promises all the cinnamon and sugar goodness without the wait!

We'll also discuss the history of baking powder and its role in transforming baking in the early 20th century. Plus, you'll get some insight into adapting old recipes with modern conveniences.
Don't forget to like, subscribe, and hit the notification bell to stay updated on all our culinary adventures. Happy baking!

Royal Philadelphia Cinnamon Buns
3 cups flour
2 tablespoons sugar
1 teaspoon salt
6 teaspoons Royal Baking Powder
1 egg
2/3 cup water
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons shortening
6 tablespoons raisins

Sift two tablespoons sugar with flour, salt and baking powder; rub shortening in lightly; add beaten egg to water and add slowly.
Roll out one-fourth inch thick on floured bread; brush with softened butter; sprinkle thickly with brown sugar, cinnamon and raisins. Roll as for jelly roll. Have prepared six tablespoons butter creamed with six tablespoons brown sugar.
Spread this mixture on bottom and sides of iron baking pan, or if this cannot be obtained an iron skillet will do.
Cut dough into one and one-half inch pieces and place with cut edges up on pan.
Allow to stand about fifteen minutes and bake in hot oven at 425° F. twenty-five minutes.
Remove from pan at once, turning upside down to serve.

"Vintage Baking: Royal Philadelphia Cinnamon Buns from 1928"
"Quick & Easy Cinnamon Buns: No Yeast Needed!"
"Baking History: 1928 Royal Cinnamon Buns - Old Cookbook Show"

0:00 Welcome
1:15 Baking powder and baking soda
2:10 Recipe starts
2:30 Butter IS Shortening
4:15 Rolling the dough
6:54 Mistakes are made
8:58 Fix the mistake
11:56 Taste test
14:19 Recipe on screen

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L1S 0E9

[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.

[SamClemens-idcl]

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 & 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

[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. 😊😊

[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!

[annedenham]

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.

[palaceofwisdom]

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

[marcschubert]

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

[ShaniTaylor-jk]

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.

[AvivaHadas]

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

[Sirrahlala]

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

[happyclam]

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

[nickhayes]

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.

[LukeEdward]

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

[standingbear]

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.

[williamarrandale]

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

[schandler]

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

[mariskagalinka]

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

[kellysalyer]

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.

[rebeccaturner]

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

[tednelson]

Can't imagine that that is all that great.