In Denmark we still call whole milk "sweet milk." In 1990 a law was passed that ensured only buttermilk extracted during the churning process could be called "old fashioned, "so we call cultured buttermilk "churning milk," and actual churned buttermilk is called "old fashioned churning milk."
In Sweden cultured milk of several kinds is a big thing for breakfast, but I’ve only ever seen cultured buttermilk (kärnmjölk) in grocery stores in the far north. Since the tradition here is to culture the cream used for churning, I don’t think uncultured buttermilk was ever a thing. Other than in my kitchen where I’ve whipped cream into butter several times - the resulting buttermilk is a delicacy. 😊👍🏼
These are popular in Cape Breton, almost all cinnamon rolls are made with biscuit dough there. And without the cinnamon they are called butterscotch rolls.
Why all of the flat out lies in naming pastries in Canada? If there is no butterscotch in them there are no "Butterscotch Rolls". These stupid "Yankee Rolls" must be some sort of slur toward the USA in that they look like one thing ( cinnamon rolls) but rib you off to find out they are imposter biscuits only. 🙄
Definitely an East Coast thing and with the inclusion of an obvious ingredient these would be the same type of cinnamon rolls I've been eating here since I was a kid. This is pretty much what my grandmother made or any relatives at pot lucks. I didn't even realize until recently that the biscuit version was kind of an odd duck until my Ontarian girlfriend made me a delicious batch of the yeasted ones and pointed out how she hadn't tried the biscuit version until moving out here. If I were to try Yankee Buns I'd probably think someone simply forgot to add the cinnamon and were pretending it was intentional. "Uh, no. I didn't forget the cinnamon. These, um, are called… Yankee Buns. Yup, Yankee Buns. You haven't heard of them? Weird. They're a classic."
I need to stop obsessively watching these videos when they go up, it leaves the rest of my day without something to watch, making me go back to the older videos yet again haha
I’ve started watching TV shows from 10 years ago, HD was a thing and most streaming services can help. I remember the broad strokes of the series but the episodes seem new enough lol
These look delicious! Thanks for sharing. As with all these videos, I am in awe of Jules' supernatural ability to hear an oven door opening so she can make a welcome appearance for the tasting.
I have been making these for years. Mostly out of necessity to feed the kids something "special" when I didn't have time for a yeast based recipe. We just called them "Cheater Rolls". We have tried them also with diced apple and that worked well and we do always add the cinnamon and we always glaze just because. With our own biscuit recipe, I think this works out better and fluffier going heavier on the fats and a little leaner on the flour. I do love your videos and have to wonder where you get all your old wonderful cookbooks.
I really like how you use “old mixing methods” and offer other options like food processor unlike other cooking videos where they use new appliances some may not have and say “or you could use your hands or a spoon” I like👍🏼
I have a recipe from my great grandmothers cook book called this, but she poured molasses sauce on top before the oven. She later added notes about making them Norge style with cinnamon, aniseed and cardmum. And a chocolate chip version after she found toll hose chocolate morsels. I love how she would add a page taped in to her cook book when she had a new idea it worked and she wanted to remember it. I also have all the recipes for the Chinese restaurant she worked in the kitchen at, from the original family version in the 1930's to the American version from the 1950's. A Norwegian lady was the head in the kitchen... so America.
You know what would be great with these, a touch of maple syrup with cinnamon mixed into it. Either drizzled on top or as a dipping sauce. Or even drizzled on midway through the baking. Like if they took 15 minutes to bake about 10-12 minutes into the baking you pull them out, drizzle on the cinnamon maple syrup, put them back in for the last 3-5 minutes.
My Grandmother was born and raised in Indiana. As an adult she moved to Ohio. She would make these with cinnamon, sugar and butter. She called them Pinwheels.
We make something similar, all brown sugar rather than mixing brown and white, and then add raisins and pecans. Perfect as a treat. Trying this simpler version.
Grandmother used to make these, didn't call them yankee buns, called them sweet swirls... possibly for the benefit of the grandkids all hanging around for them. Sometimes they had cinnamon, but sometimes not, that could have been related to how long it was after Christmas which was the only time she got any of the "fancy" spices. She also drizzled just a little honey over them just before she served them. I don't know if the honey choice was from any sort of recipe or if it was just because they kept bees. Now, I'd use sorghum molasses, for the deeper flavor.
I love these old recipes. Every time I see them and you mention moderate oven I think of my grandmother (who was born in 1912) baking on her wood stove. PS, she didn't have an indoor toilet until around 1970!
Chicago here. Never heard of Yankee Buns. I want some though. Add some spices and spread a little buttercream on top. Mmm. Or just them like you made them and add a little more butter and jam on top would be fantastic. Or marmalade.
In the US, there’s a concept of New England or “Yankee thriftiness.” In the nineteenth century, there were books and magazines dedicated to recipes and homemaking along these lines (Child’s _The American Frugal Housewife: Dedicated to Those who are not Ashamed of Economy_ is available for free online, but this exact recipe is not in the copy that I found). Never buy anything unneeded. Never used anything unnecessarily. I’m wondering if this wasn’t considered a common, home dish, along the same order as flapjacks or other family foods. In the case of flapjacks, Child suggests that the eater would add her own seasoning (in this case, nutmeg) at the table, or “excepting for company, the nutmeg can be well dispensed with.” The thought being that, if the dish tastes well without additional, expensive spices, why use them or spend time grinding them?
Re yeasted doughs and cinnamon buns, my mom's recipe uses what is basically her pie crust recipe. I have recently seen something like that in a store as a "Maritime cinnamon roll" which would make sense, since she grew up in Newfoundland.
R S There is an excellent pie shop near us that makes cinnamon rolls with pie crust. Totally does not taste like a cinnamon roll, but it’s always what I get when we order a slice to go for my husband. I like it unroll it’s slowly and eat it that way, and doing so, it lasts a long time. It totally makes me feel like a kid to do it that way. 🤗
I live in a part of Australia where its regularly over 35C in Summer. I freeze my butter, grate it, then I barely have to work it in. It prevents doughs and pastry becoming heavy.
Gotta say Glenn, you guys give the homely feel only the neighbours I wish i had could, shame i live in a flat in Spain. Keep doing these old timey recipees it's a nice way of bringing back those kind of foods into modern society! :-)
We can thank Irma Rombauer and "The Joy of Cooking" (1931) for well laid out recipes. Ingredients in bold type, inside the method. You can see what you'll need and where it falls in the recipe. It was a stroke of genius. One of the reasons the book sold like hot cakes. Here in the States, I have only seen "cultured" buttermilk. It's inoculated and allowed to thicken (like yogurt or sour cream). If you want real, old fashioned buttermilk, you'll have to churn your own butter.
So thrilled to see this recipe!! This was my Mom’s, who was from the Gaspe region of Quebec, absolute favourite! However, the filling wasn’t sugar and butter it was molasses - but this may have been a result of her being a child during the depression. Once rolled and in the pan she’d drizzle more molasses over top! No idea where the name came from but interestingly enough my Mom’s family in that area were descendants of United Empire Loyalists. Coincidence? Or probably. Thanks for another great historical recipe!
this is a depression era recepie that my wifes aunts made at the family reunions, very simple and it always was gone seconds after it was placed on the table OLD-FASHIONED SOUTHERN BUTTER ROLLS. (a dessert) not a savory roll
I often make a similar recipe, with cinnamon. They do make a quick cinnamon bun when you get a craving and don't want to wait for a yeast dough. Very yummy.
Made the same thing when we were kids. The difference was that we made it with the left over pie dough cuttings. We put grape jelly in for the filling. They were great.
This is similar to southern butter roll dessert, which is a rich biscuit dough, rolled up with butter and sugar (maybe a very light amount of cinnamon). It is sliced like these rolls, but baked with a milk-sugar mixture over top, which soaks in as it is baked. Yum.
Those biscuits would be great with some maple syrup drizzled on top or with peanut butter and regular syrup blended together. Must be some way to incorporate bacon.
This is a recipe I would definitely make. Love Biscuits and these spread with anything would be delicious. My Mom always used 5 Roses flour when we lived in Canada. Thanks for sharing this recipe. Have a Blessed day.
For combining shortening with flour, I was taught to use two ordinary table forks, although my New England Yankee grandmother did have a "pastry blender" (many blades or wires on a handle, like you were using). Sometimes we'd spread the biscuit dough with soft butter and sprinkle it with cinnamon sugar, maple sugar, or brown sugar - basically when you wanted cinnamon buns but without having to wait for yeast dough to rise. Another variation was to sprinkle the butter with grated cheese, for a savory treat.
I bet this would work with a simple 2-ingredient biscuit dough of self-raising flour and whipping cream, but definitely with some cinnamon, and even walnuts in the filling. Perfect!
I've always been told that baking is a science, that you need to be precise with your measurements or else it's not going to work. Watching Glen's old cookbook recipes that was clearly an exaggeration.
My grandmother made these all the time when I was a kid. I’m from Alberta and my grandmother was Ukrainian. She always put a mix of butter, brown sugar, and cinnamon inside them.
Its interesting to know that people had a variation. I'm always scared to add or subtract things in vintage recipes but knowing human nature I'm sure our ancestors ran out of and traded ingredients like we do today.
As a Yankee and a country gal, I've never seen this! I'm going to have to go visit with my old Home Economics teacher and ask her about it, after I make some (and I'm adding cinnamon and topping some with apple butter).
From New England. That was a typical biscuit dough that my mother would make. I used to make it with chopped walnuts or pecans in the butter/sugar mixture with cinnamon and a bit of nutmeg.
Hi, it looks like a chelsea bun, except the dough is raised with yeast and the filling includes dried fruit and mixed spice. Thank you for sharing this.
We here in the "New England" corner of the US can lay claim to these: at the time New England was experiencing a sort of flush period in which every house was equipped with a modern oven. As such a number of different recipes making use of a self contained oven and not a massive, brick one were coming out with the moniker of "Yankee" added to them to denote that they were from the north eastern part of the country. Yankee Bean(pots)s were another big thing back then. They were just Boston Baked beans. But, with Yankee added on.
I'm from Pittsburgh PA usa and those are called sticky buns In addition to the butter sugar filling they bake them with extra butter sugar in a muffin pan and then you turn them out the extra butter and sugar falls over them and makes them sweet and sticky and just sinfully delicious
Butterscotch buns! Our Acadian neighbour called them "buerric ?"! I love these but others prefer adding the cinnamon. I do make my tea biscuits, roll/pat, spread with soft butter, layer on a copious amount of brown sugar, usually sprinkle on cinnamon. Leave half without cinnamon is an option. Then you have a choice, or 1 of each!😊
I really like the "paragraph" method for recipes. In modern recipes (with the ingredients list first) I end up reading the instructions "combine the salt (how much?) with the onion (how much?) and the milk (how much milk??)" which forces you to refer back to the list - which is never in alphabetical order. Whenever I re-type a recipe, I always rewrite the instructions to include the measurements too. Thanks for a great video.
My mom always called it a pastry cutter, but we didn’t have one. So, we used 2 forks in the same manner you said you could use the knives. My mom taught me to do pie crust this way so you don’t melt the butter.
Never heard of yankee buns, but I feel like this is pretty close to the cinnamon rolls we had for school breakfast in elementary school in Texas. Looking back, they were definitely more biscuit like than yeasty.
These look awesome! I've been making cinnamon rolls 1x a week for the gluten eaters, and my daughter has been getting a gluten free coffee cake. This gives me a great idea for cinnamon rolls for her too. Somebody will be surprised when she gets her lazy butt out of bed this morning!
You could make your own 'butter milk'. Fill a canning jar half-way with heavy cream. Put the lid on tight and shake until the butter solids separate from the milk. Put the resulting mass of butter into a container in the fridge, and use the liquid for the butter milk called for in the recipe. Or use the butter in the recipe also.
So my gran was born in 1915 in northern Alberta and this is EXACTLY how she made cinnamon buns. Except, obviously, with cinnamon in the creamed sugar and butter. I was deeeeeply confused the first time I had a yeasty cinnamon bun.
My granny always made these and we called them "Biscuit Cinnamon Rolls" she also made them by replacing the Cinnamon with Cocoa Powder for Chocolate Rolls!
That in today's world would be coined "no yeast" or "no knead"and be treated like some miraculous new invention. ;) I just made myself a small batch of "no yeast" cinnamon rolls (though I did use egg in the dough), and I can attest - with cinnamon in with the butter/brown sugar they are every bit as delicious as a regular yeasted roll, way faster and far more practical if you are in a one or two person household. They also warm up the next day and while not quite as good as fresh are still tasty. :)
There is a popular coffee cake recipe from Bisquick that uses a brown sugar and butter topping, no cinnamon. I imagine these taste similar, except better because it's all from scratch, no biscuit mix.
Glen, Thank you for this recipe. It is a answer to a prayer why because my mother hates sweetrolls with spices, she will love these. It is easy and forgiving trust me I was so excited to try these I messed up after reading the recipe no less then like 100 times yup to excited. I forgot to cut the butter into the dough until after I added the milk by the way thank you for the tutorial on milk and the cream of tarter, soda combo made a light fluffy roll. Yummy!!! Keep it up cannot wait to see anything else you have planned.
Coincidentally, this morning I used a James Beard recipe from the 1970's to make 'Girdle Scones', using sour cream and using cream of tartar and baking soda as well as baking powder as leavening agents. I prefer the flavor and texture of biscuits made with the tartrate/soda raising agent. Fewer people have cream of tartar on hand in useful quantities but online stores like King Arthur offer 'the right stuff' for sale.
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I'll do it. "NICE BUNS, GLEN!"
How do you two stay thin? do you have neighbors you give this stuff away to?
In Denmark we still call whole milk "sweet milk."
In 1990 a law was passed that ensured only buttermilk extracted during the churning process could be called "old fashioned, "so we call cultured buttermilk "churning milk," and actual churned buttermilk is called "old fashioned churning milk."
interesting!
In Sweden cultured milk of several kinds is a big thing for breakfast, but I’ve only ever seen cultured buttermilk (kärnmjölk) in grocery stores in the far north. Since the tradition here is to culture the cream used for churning, I don’t think uncultured buttermilk was ever a thing. Other than in my kitchen where I’ve whipped cream into butter several times - the resulting buttermilk is a delicacy. 😊👍🏼
I was wondering what sweet milk was.
I would have thought that old fashioned milk is something direct from a Cow without anything done to it!
These are popular in Cape Breton, almost all cinnamon rolls are made with biscuit dough there. And without the cinnamon they are called butterscotch rolls.
yes my mother in law from North Sydney made these with cinnamon.
Why all of the flat out lies in naming pastries in Canada? If there is no butterscotch in them there are no "Butterscotch Rolls". These stupid "Yankee Rolls" must be some sort of slur toward the USA in that they look like one thing ( cinnamon rolls) but rib you off to find out they are imposter biscuits only. 🙄
Definitely an East Coast thing and with the inclusion of an obvious ingredient these would be the same type of cinnamon rolls I've been eating here since I was a kid. This is pretty much what my grandmother made or any relatives at pot lucks. I didn't even realize until recently that the biscuit version was kind of an odd duck until my Ontarian girlfriend made me a delicious batch of the yeasted ones and pointed out how she hadn't tried the biscuit version until moving out here. If I were to try Yankee Buns I'd probably think someone simply forgot to add the cinnamon and were pretending it was intentional. "Uh, no. I didn't forget the cinnamon. These, um, are called… Yankee Buns. Yup, Yankee Buns. You haven't heard of them? Weird. They're a classic."
@@donnaj.2689 Them darned ole yankees!
@@kalkanort9333 🤣 Lol❣
I need to stop obsessively watching these videos when they go up, it leaves the rest of my day without something to watch, making me go back to the older videos yet again haha
I’ve started watching TV shows from 10 years ago, HD was a thing and most streaming services can help. I remember the broad strokes of the series but the episodes seem new enough lol
These look delicious! Thanks for sharing.
As with all these videos, I am in awe of Jules' supernatural ability to hear an oven door opening so she can make a welcome appearance for the tasting.
At the hospital I work at, when I worked in the kitchen, our cinnamon buns were made with biscuit dough and they were amazing.
I have been making these for years. Mostly out of necessity to feed the kids something "special" when I didn't have time for a yeast based recipe. We just called them "Cheater Rolls". We have tried them also with diced apple and that worked well and we do always add the cinnamon and we always glaze just because. With our own biscuit recipe, I think this works out better and fluffier going heavier on the fats and a little leaner on the flour. I do love your videos and have to wonder where you get all your old wonderful cookbooks.
I inherited this book from my great grandmother, who came to Canada from England. She was an inspiration.
You could try making butter sometime just to so you can experiment with the buttermilk. (Science!)
I second the motion that Glen have at churning some butter for the benefit of us all.
It only takes about 10 minutes in the kitchenaid to make decent butter, takes longer to dry it out.
That was actually one of his first videos way back in 2008 I think
I really like how you use “old mixing methods” and offer other options like food processor unlike other cooking videos where they use new appliances some may not have and say “or you could use your hands or a spoon” I like👍🏼
I have a recipe from my great grandmothers cook book called this, but she poured molasses sauce on top before the oven. She later added notes about making them Norge style with cinnamon, aniseed and cardmum. And a chocolate chip version after she found toll hose chocolate morsels. I love how she would add a page taped in to her cook book when she had a new idea it worked and she wanted to remember it. I also have all the recipes for the Chinese restaurant she worked in the kitchen at, from the original family version in the 1930's to the American version from the 1950's. A Norwegian lady was the head in the kitchen... so America.
You know what would be great with these, a touch of maple syrup with cinnamon mixed into it. Either drizzled on top or as a dipping sauce. Or even drizzled on midway through the baking. Like if they took 15 minutes to bake about 10-12 minutes into the baking you pull them out, drizzle on the cinnamon maple syrup, put them back in for the last 3-5 minutes.
My Grandmother was born and raised in Indiana. As an adult she moved to Ohio. She would make these with cinnamon, sugar and butter. She called them Pinwheels.
We make something similar, all brown sugar rather than mixing brown and white, and then add raisins and pecans. Perfect as a treat. Trying this simpler version.
I got up early, making sourdough bagels before work. I love the old cookbook show! Nice to watch this while the bagels bake.
Grandmother used to make these, didn't call them yankee buns, called them sweet swirls... possibly for the benefit of the grandkids all hanging around for them. Sometimes they had cinnamon, but sometimes not, that could have been related to how long it was after Christmas which was the only time she got any of the "fancy" spices. She also drizzled just a little honey over them just before she served them. I don't know if the honey choice was from any sort of recipe or if it was just because they kept bees. Now, I'd use sorghum molasses, for the deeper flavor.
making me hungry! I love how much you and your partner get along
I love these old recipes. Every time I see them and you mention moderate oven I think of my grandmother (who was born in 1912) baking on her wood stove. PS, she didn't have an indoor toilet until around 1970!
You seem to have a ghost in your kitchen who is turning the pages of the cookbook ;-)
The name of the ghost probably is "Fan".
FirstDagger So it is the spirit of an elderly Chinese lady...
Hold up, guys. Check out his kitchen studio th-cam.com/video/HHyRkk1dAhQ/w-d-xo.html
Chicago here. Never heard of Yankee Buns. I want some though. Add some spices and spread a little buttercream on top. Mmm. Or just them like you made them and add a little more butter and jam on top would be fantastic. Or marmalade.
My grandmother, who was born in 1894, had a pastry tool similar to yours. She called it a pastry cutter.
In the US, there’s a concept of New England or “Yankee thriftiness.” In the nineteenth century, there were books and magazines dedicated to recipes and homemaking along these lines (Child’s _The American Frugal Housewife: Dedicated to Those who are not Ashamed of Economy_ is available for free online, but this exact recipe is not in the copy that I found).
Never buy anything unneeded. Never used anything unnecessarily.
I’m wondering if this wasn’t considered a common, home dish, along the same order as flapjacks or other family foods. In the case of flapjacks, Child suggests that the eater would add her own seasoning (in this case, nutmeg) at the table, or “excepting for company, the nutmeg can be well dispensed with.”
The thought being that, if the dish tastes well without additional, expensive spices, why use them or spend time grinding them?
Apparently this is my approach to cooking: breaking things down to the simplest version. Guess I'm a Yankee home cook.
I used to make biscuit dough cinnamon rolls all the time when my boys were young. They loved them!
Jules you are so lucky to have someone make yummy things for you.
Excited for some more diy soda videos you got me wanting to make my own sodas from the random fruits in my yard!
Cinnamon rolls without cinnamon, made with biscuit dough. First time for everything, Glen.
Re yeasted doughs and cinnamon buns, my mom's recipe uses what is basically her pie crust recipe. I have recently seen something like that in a store as a "Maritime cinnamon roll" which would make sense, since she grew up in Newfoundland.
R S There is an excellent pie shop near us that makes cinnamon rolls with pie crust. Totally does not taste like a cinnamon roll, but it’s always what I get when we order a slice to go for my husband. I like it unroll it’s slowly and eat it that way, and doing so, it lasts a long time. It totally makes me feel like a kid to do it that way. 🤗
R S yeah the cinnamon rolls I grew up with in NL were mostly soft biscuit like with a tight roll still great though.
I live in a part of Australia where its regularly over 35C in Summer. I freeze my butter, grate it, then I barely have to work it in.
It prevents doughs and pastry becoming heavy.
My mom made these all the time growing up. We just called them “cinnamon biscuits”. So delicious and fast for a weekend morning.
Gotta say Glenn, you guys give the homely feel only the neighbours I wish i had could, shame i live in a flat in Spain. Keep doing these old timey recipees it's a nice way of bringing back those kind of foods into modern society! :-)
We can thank Irma Rombauer and "The Joy of Cooking" (1931) for well laid out recipes. Ingredients in bold type, inside the method. You can see what you'll need and where it falls in the recipe. It was a stroke of genius. One of the reasons the book sold like hot cakes.
Here in the States, I have only seen "cultured" buttermilk. It's inoculated and allowed to thicken (like yogurt or sour cream). If you want real, old fashioned buttermilk, you'll have to churn your own butter.
If Glen opened a website with overnight delivery of all the leftovers from the channel, he'd end up with a lot of my money! :)
Haha...I'm in!
So thrilled to see this recipe!! This was my Mom’s, who was from the Gaspe region of Quebec, absolute favourite! However, the filling wasn’t sugar and butter it was molasses - but this may have been a result of her being a child during the depression. Once rolled and in the pan she’d drizzle more molasses over top! No idea where the name came from but interestingly enough my Mom’s family in that area were descendants of United Empire Loyalists. Coincidence? Or probably. Thanks for another great historical recipe!
this is a depression era recepie that my wifes aunts made at the family reunions, very simple and it always was gone seconds after it was placed on the table OLD-FASHIONED SOUTHERN BUTTER ROLLS. (a dessert) not a savory roll
I make quick cinnamon buns all the time. The biscuit-like dough is so easy to bring together quickly and tastes great. My family love them.
I often make a similar recipe, with cinnamon. They do make a quick cinnamon bun when you get a craving and don't want to wait for a yeast dough. Very yummy.
Made the same thing when we were kids. The difference was that we made it with the left over pie dough cuttings. We put grape jelly in for the filling. They were great.
This is similar to southern butter roll dessert, which is a rich biscuit dough, rolled up with butter and sugar (maybe a very light amount of cinnamon). It is sliced like these rolls, but baked with a milk-sugar mixture over top, which soaks in as it is baked. Yum.
My kids ate a lot of these growing up but I always used cinnamon in them. Quick and tasty.
Those biscuits would be great with some maple syrup drizzled on top or with peanut butter and regular syrup blended together. Must be some way to incorporate bacon.
Yankee Buns was a great David Lee Roth song. ;)
This is a recipe I would definitely make. Love Biscuits and these spread with anything would be delicious. My Mom always used 5 Roses flour when we lived in Canada. Thanks for sharing this recipe. Have a Blessed day.
Never heard of Yankee buns before, but love biscuits. Definitely trying these.
For combining shortening with flour, I was taught to use two ordinary table forks, although my New England Yankee grandmother did have a "pastry blender" (many blades or wires on a handle, like you were using). Sometimes we'd spread the biscuit dough with soft butter and sprinkle it with cinnamon sugar, maple sugar, or brown sugar - basically when you wanted cinnamon buns but without having to wait for yeast dough to rise.
Another variation was to sprinkle the butter with grated cheese, for a savory treat.
I bet this would work with a simple 2-ingredient biscuit dough of self-raising flour and whipping cream, but definitely with some cinnamon, and even walnuts in the filling. Perfect!
I've always been told that baking is a science, that you need to be precise with your measurements or else it's not going to work. Watching Glen's old cookbook recipes that was clearly an exaggeration.
Very true! Complete over exaggeration - it really is an art.
I just made this, but added blueberries and a little bit of sour cream to the filling, very good! Thanks for sharing the recipe
My grandmother made these all the time when I was a kid. I’m from Alberta and my grandmother was Ukrainian. She always put a mix of butter, brown sugar, and cinnamon inside them.
My Mom made this often when I was a kid. But she did add cinnamon.
Its interesting to know that people had a variation. I'm always scared to add or subtract things in vintage recipes but knowing human nature I'm sure our ancestors ran out of and traded ingredients like we do today.
Definitely made these within an hour of watching this video 😁 Delicious!
my mom often makes something similar as you said she makes cinnamon buns using tea biscuit dough they are amazing fresh out the oven
As a Yankee and a country gal, I've never seen this! I'm going to have to go visit with my old Home Economics teacher and ask her about it, after I make some (and I'm adding cinnamon and topping some with apple butter).
Just made these and they are great.I did as cinnamon so was not exact but still turned out great.Thank you for the recipe.
Gonna need to try this!!
From New England. That was a typical biscuit dough that my mother would make. I used to make it with chopped walnuts or pecans in the butter/sugar mixture with cinnamon and a bit of nutmeg.
You should try those with the homemade orange marmalade you guys make. I bet that would be a really good combo. Yep. pretty good, indeed.
Hi, it looks like a chelsea bun, except the dough is raised with yeast and the filling includes dried fruit and mixed spice. Thank you for sharing this.
We here in the "New England" corner of the US can lay claim to these: at the time New England was experiencing a sort of flush period in which every house was equipped with a modern oven. As such a number of different recipes making use of a self contained oven and not a massive, brick one were coming out with the moniker of "Yankee" added to them to denote that they were from the north eastern part of the country. Yankee Bean(pots)s were another big thing back then. They were just Boston Baked beans. But, with Yankee added on.
I was thinking maybe some chopped walnuts with the cinnamon. Or ground-up spekulaas biscuits.
could you use speculous spread (cookie butter) as a filling?
Oh wow, that sounds amazing!
Dates are a great filling too!
I would imagine any spreadable filling would be amazing. From Apple Butter, to pie filling or Carmel sauce. Each would change it up for the occasion.
cheers for some great ideas guys.... they all sound very tasty
These looks delicious. I would omit the sugar and add cheese for a Savory version.
That is a great idea!
I'm from Pittsburgh PA usa and those are called sticky buns In addition to the butter sugar filling they bake them with extra butter sugar in a muffin pan and then you turn them out the extra butter and sugar falls over them and makes them sweet and sticky and just sinfully delicious
Butterscotch buns! Our Acadian neighbour called them "buerric ?"! I love these but others prefer adding the cinnamon. I do make my tea biscuits, roll/pat, spread with soft butter, layer on a copious amount of brown sugar, usually sprinkle on cinnamon. Leave half without cinnamon is an option. Then you have a choice, or 1 of each!😊
Mom always said to keep cream of tarter and baking soda on hand just in case you didn’t have baking powder for when you baked cakes or quick breads.
Pastry knife/pastry fork?
I've only ever known those as pastry cutters
Kolateak: Me too, I’m from Vancouver!
Pastry Cutter here in Upstate New York
Pastry Cutter in the Canadian Prairies
Pastry blender, Ottawa Ontario
Pastry cutter-PNW Oregon here
Just made cinnamon buns with yeast dough 2 days ago!! I'll give these ones a try this week. I'll make them with cinnamon
Oooh, I would SO add chopped pecans! 😋
WHOA Yankee with no bun! WHOA! Let me go around!
DarkVortex97 ....WHOA...Buns with no Yankee’s... 🇨🇦 ...LOL... :)
Definitely, going on the list of treats. Thanks
Every time the page turns in the book: *Harry potter theme plays in my head*
She is the perfect woman! 😍❤️
Yum . i would add Apple, Cinnamon & Custard to the spread on mix
looks so good!!
I really like the "paragraph" method for recipes. In modern recipes (with the ingredients list first) I end up reading the instructions "combine the salt (how much?) with the onion (how much?) and the milk (how much milk??)" which forces you to refer back to the list - which is never in alphabetical order. Whenever I re-type a recipe, I always rewrite the instructions to include the measurements too. Thanks for a great video.
Pinwheel scones! That’s what Kiwis call them! Maybe with a little cinnamon :)
Greetings from Fargo, ND. These are very similar to what my Grandmother called butterscotch rolls.
My mom always called it a pastry cutter, but we didn’t have one. So, we used 2 forks in the same manner you said you could use the knives. My mom taught me to do pie crust this way so you don’t melt the butter.
Never heard of yankee buns, but I feel like this is pretty close to the cinnamon rolls we had for school breakfast in elementary school in Texas. Looking back, they were definitely more biscuit like than yeasty.
These look awesome! I've been making cinnamon rolls 1x a week for the gluten eaters, and my daughter has been getting a gluten free coffee cake. This gives me a great idea for cinnamon rolls for her too. Somebody will be surprised when she gets her lazy butt out of bed this morning!
seems like they’d be very flexible in terms of savory inclusions too
We made these in high school in cooking class.
You could make your own 'butter milk'. Fill a canning jar half-way with heavy cream. Put the lid on tight and shake until the butter solids separate from the milk. Put the resulting mass of butter into a container in the fridge, and use the liquid for the butter milk called for in the recipe. Or use the butter in the recipe also.
So my gran was born in 1915 in northern Alberta and this is EXACTLY how she made cinnamon buns. Except, obviously, with cinnamon in the creamed sugar and butter. I was deeeeeply confused the first time I had a yeasty cinnamon bun.
Mom used to make these and call them Butterscotch curls.
My granny always made these and we called them "Biscuit Cinnamon Rolls" she also made them by replacing the Cinnamon with Cocoa Powder for Chocolate Rolls!
Sweet milk, sour milk "butter milk", butter milk - In the US we make sour milk by putting lemon juice in sweet milk to curdle it.
I’ve made this from my mother’s Purity cookbook and it’s called Butterscotch Pinwheels
That in today's world would be coined "no yeast" or "no knead"and be treated like some miraculous new invention. ;) I just made myself a small batch of "no yeast" cinnamon rolls (though I did use egg in the dough), and I can attest - with cinnamon in with the butter/brown sugar they are every bit as delicious as a regular yeasted roll, way faster and far more practical if you are in a one or two person household. They also warm up the next day and while not quite as good as fresh are still tasty. :)
I made these today and they are freaking great :)
I think I'd try these with some orange zest mixed into the filling.
Add boiled raisins and in season nuts walnuts etc...cinnamon long ago was luxury......milk and sugar glaze while baking.
There is a popular coffee cake recipe from Bisquick that uses a brown sugar and butter topping, no cinnamon. I imagine these taste similar, except better because it's all from scratch, no biscuit mix.
Hey Glen. In the 1980s, Gourmet Magazine wrote their recipes like this one, in paragraph form, rather than listing the ingredients, then Directions..
Glen, Thank you for this recipe. It is a answer to a prayer why because my mother hates sweetrolls with spices, she will love these. It is easy and forgiving trust me I was so excited to try these I messed up after reading the recipe no less then like 100 times yup to excited. I forgot to cut the butter into the dough until after I added the milk by the way thank you for the tutorial on milk and the cream of tarter, soda combo made a light fluffy roll. Yummy!!! Keep it up cannot wait to see anything else you have planned.
Interesting. I kind of got a handle on biscuits and haven't made any in a year, I need to start making biscuits again and then try this!
This is my only escape from the world trying to hold on to its racism. Thanks for your passion and hard work.
Mom would make those when i was a kid 60's but she would just bake whole and not cut Thank you
"1915 yankee buns, that's a lot"
Was my first thought when reading the title
Coincidentally, this morning I used a James Beard recipe from the 1970's to make 'Girdle Scones', using sour cream and using cream of tartar and baking soda as well as baking powder as leavening agents. I prefer the flavor and texture of biscuits made with the tartrate/soda raising agent. Fewer people have cream of tartar on hand in useful quantities but online stores like King Arthur offer 'the right stuff' for sale.