caraway-and-rye

King Bakery Cinnamon Smear

Part of the cinnamon bun: rolled into Sweet Dough, then finished with Cinnamon Bun Icing. The rolling instructions below are the only assembly detail recorded anywhere on the cards.

Ingredients

The Original Size column is the source of truth. The other two are exactly ⅓ and ⅙ of it.

Mix together

Ingredient Original
Powdered Sugar 4082g 1361g 680g
Brown Sugar 4082g 1361g 680g
Cinnamon 1134g 378g 189g

Then add

Ingredient Original
Regular Shortening 2722g 907g 454g
Butter 2722g 907g 454g
Eggs 1361g 454g 227g
Salt 28.3g 9.4g 4.7g
Vanilla 59mL 20mL 9.9mL

Eggs by volume, if you’d rather measure: 1420mL / 473mL / 237mL. The card’s own conversion is a pint of eggs to the pound, so 3 lb is 1½ quarts.

How to Make

Mix the powdered sugar, brown sugar and cinnamon together first. Then work in the shortening, butter, eggs, salt and vanilla.

Spread on the dough about ⅛ inch thick.

Don’t roll too tight or the centres will pop right up when they’re baked.

Notes

Appendix — Original cards, as written

From the Sweet Dough card:

Cinnamon Smear Original Size 	1/3		1/6
Mix together:
Powdered Sugar 	9# 		3-0		1-8
Brown Sugar 	9# 		3-0 		1-8
Cinnamon 	2.5 # 		0-13		0-7

Then add:
Regular Shortening 6# 		2-0		1-0
Butter 		6#		2-0		1-0
Eggs		1.5 quarts. 	1/2 qt		1/4 qt
Salt 		1 oz		0-.25 		pinch
Vanilla 	2 oz		0-2/3		lite pour

Put this on the dough about 1/8 inch thick

Don't roll too tight or the centers will pop right up when they're baked.
Pint of eggs is 1#, 3 pounds is 1.5 quarts

From the separate Cinnamon Smear card — same recipe, plus two loose lines at the end:

Sticky Buns Smear
31C
3 inch cutter is what I want

31C is unexplained, and no sticky bun smear recipe was recorded — the heading appears with nothing under it. If you remember what it referred to, it belongs here.