These are not ordinary cinnamon raisin buns..........they are a testament to a good recipe handed down and around since 1956. They evoke happy memories. And hunger.
Here is an endearing thing to me.... this recipe is mostly written out by hand by my mother and sister. Each making notations on adaptions to the recipe over the years. Even though both of them are deceased (Mom dying 40 years ago and my sister 19 years this Thanksgiving) I can remember the individual kitchens from so long ago. The nicks in the table, the wall exhaust fan shuddering noisily, the aroma of cinnamon as it warms in the oven.
Start with a sweet pastry dough.
Once you've brushed the dough with butter and liberally applied brown sugar, raisins and cinnamon..........start rolling it as you would a jelly roll.
Now use pastry scraper to cut the individual buns.
Clearly I am not a professional pastry chef. Look at the shapes. Who cares...it's the ooey end result which matters, am I right? Of course, you are nodding your head in agreement....taste and satisfaction rule.
My mother would have been pleased.
I would love to share this with BYOB (Bake Your Own Bread) hosted by Girlichef.
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