It looked like the world was covered in a cobbler crust of brown sugar and cinnamon.Sarah Addison Allen, NYT Bestseller
Some of you may know I have been working on a cooking project for my final grade in a history course. I’ve spent months researching and recreating the rationed recipes on WW2 (we all have our hobbies, I guess) and this is actually a modified recipe from the 40’s. Obviously I replaced the dairy and swapped out a few other ingredients but overall it’s pretty similar and actually tastes great! Enjoy – these taste ~healthier than Pillsbury rolls.
P.S. I didn’t include an image because mine were not exactly picturesque. Use your imagination and/or try this yourself and send me a pic and I will post it. :p
- 2/3 cup almond milk
- 1/3 cup veggie shortening
- 2 tbsp brown sugar
- 1 tsp salt
- 1/4 cup warm water
- 2 tbsp baking powder
- 1 egg
- 3 1/2 cups flour
- 1 tbsp dairy free butter
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 cup light corn syrup
- 1/4 cup light brown sugar
- 1 cup pecans (optional – I didn’t add pecans to mine)
- Heat milk in small saucepan over medium heat and stir in shortening, salt, and brown sugar. Pour in a large bowl and let cool.
- Combine warm water and baking powder and let sit for a few.
- Mix in egg and baking powder mixture to the milk combo.
- Add flour and form a dough. Set aside for a few.
- Grease a round baking dish. Roll out dough into a large rectangle and spread with softened butter, sugar, and cinnamon. Roll up the dough hotdog-style and cut like a log.
- Combine the corn syrup and brown sugar and pour into bottom of pan. Then, place the buns.
- Place buns into cool oven and let cook at 350F for 25 minutes. Flip upside down onto a plate when they’re done!