I had Pershing Rolls as a kid growing up in Savannah, Georgia; they were delicious. A flat yeast cinnamon bun, tho the cinnamon was very light, rolled in thin layers, deep fried, then glazed; the thin layers caused some crispness to the dough and pockets of glaze pooled in the recesses making an amazing sugary crust...hope somebody comes up with the recipe! These never had a fruit icing. Persian Buns (a.k.a. Pershing) are definitely on my "to do" list, Lynn - one of these days I'll actually get around to them! PJH

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