Rich Cinnamon Buns

(16 servings)

  • 3/4 cup KARO Blue Label Syrup (or other dark corn syrup)
  • 1/4 cup butter or margarine
  • 1/4 cup brown sugar
  • 3 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 1/2 cup shortening
  • 1 cup milk
Place corn syrup, butter (or margarine) and brown sugar in a saucepan; bring to a boil over medium heat and boil 1 minute. Pour into 9-inch square cake pan.

Mix and sift flour, baking powder and salt; cut in shortening with pastry blender or two knives. Add milk to make soft dough. Turn out on floured board. Roll into rectangle 1/4-inch thick. Spread with Raisin Nut Filling (recipe below). Roll as for jelly roll. Cut into 1-inch slices and place cut side up in syrup.

Bake in moderate oven (375 degrees) for 45 minutes. Let stand in pan about 2 minutes. Invert pan to remove buns.

Makes 16 buns.

For the Raisin Nut Filling:

Combine 1/4 cup KARO Blue Label Syrup (or other dark corn syrup) and 2 Tablespoons melted butter or margarine; spread over surface of dough. Sprinkle 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 cup raisins and 1/2 cup chopped nutmeats.

Vintage Recipe: Rich Cinnamon Buns

About This Recipe:

This is from a classic advertisement for KARO Syrup. The ad features a character called The KARO Kid. The following copy was written in his voice:

"How to give the folks a 'break' for breakfast... Nothing like a cheery start in the morning... and a good breakfast 'll do it every time...

"Like f'rinstance...

"Piping hot pancakes... made extra tasty by adding two tablespoons of KARO Syrup to your favorite batter... drenched with dee-licious, energizing KARO... or maybe a few special deluxe Cinnamon Buns so easy to make with KARO...

"Well... what more do I hafta say?...

Excepting... perhaps... these are about as low in cost as any breakfast a thrifty gal can fix..."

A vintage recipe for cinnamon rolls that uses dark corn syrup, butter and brown sugar to create a sticky, delicious, gooey topping.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 3092. Submitted 2/21/2012.