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Dessert

Rye Cinnamon Rolls

A sweet roll made from rye flour dough with raisins, cinnamon, and sugar filling, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rye Cinnamon Rolls

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. In a bowl, combine rye flour, baking powder, sugar, salt, and raisins.

  2. Add fat and enough water or condensed milk to form a soft dough.

  3. Roll the dough to about ½ inch thick.

Fill and shape

  1. Spread melted fat over the dough.

  2. Mix cinnamon, sugar, flour, and water; spread this mixture on the dough.

  3. Roll the dough into a cylinder and cut into ½ inch slices.

Bake

  1. Sprinkle the tops with sugar and cinnamon mixture.

  2. Bake at 350°F (175°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rye + cinnamontop 8% of all pairs
    Smell alikestrong
    Cooked together85 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rye flour
Provides the base structure of the dough, with a denser, earthier crumb than wheat flour.
Baking powder
Releases gas in the dough, helping the rolls rise and become lighter.
Fat
Adds richness and tenderness, and helps the layers separate softly when baked.
Sugar
Adds sweetness and helps the tops brown as the rolls bake.
Cinnamon
Adds warm aroma and flavor to the filling.
Raisins
Add pockets of chewy sweetness throughout the dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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