{"id":7398,"slug":"cinnamon-rolls-or-schnecken","title":"CINNAMON ROLLS OR SCHNECKEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["half the kitchen dough","melted butter","scraped maple, brown or granulated sugar","cinnamon","brown or maple sugar for spider"],"ingredients_norm":["kitchen dough","butter","scraped maple brown or granulated sugar","cinnamon","brown or maple sugar for spider"],"steps":["Take half the kitchen dough.","Roll one-half inch thick and spread well with melted butter.","Sprinkle generously with scraped maple, brown or granulated sugar and cinnamon, then roll.","Cut the roll into equal parts about one inch thick.","Place close together endwise in a spider, generously buttered, spread with one-fourth inch layer of brown, or maple sugar.","Let rise until light.","Bake ten to twenty minutes in a hot oven, a golden brown.","Invert the spider, remove rolls and serve caramel side up."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w62:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"687f2b3cc2077e80375a489908fdf0ca5d22d02b0d4ffa243ada57a15db194ce","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cinnamon-rolls-or-schnecken"}