I grew up with "cinnamon rolls" very often, as Mom was a good baker. She spread the dough with butter, then sprinkled granulated sugar and cinnamon over that and rolled. As these were always ready to eat by the time I came home from school, I have been searching for ways to duplicate these. I know she used THICK cream, poured over the top after they raised and just before popping them into the oven. I think she must have also put sugar, cinnamon &/or nuts in the bottom of the grased baking dish, but am never quite able to duplicate what I have in my memory bank! (We had our own milk cows and used a separator, so our cream had to be spooned out of the container!) YUMMY! Thanks for your blog, I have enjoyed reading everyone's input, and wish them all well in their endeavors!

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