Re; Cinnamon rolls- Our Auntie Carmella's were different than ANY others. They weren't bread w/ holes but moist!! paper-thin "leaves"- kind of like filo/phyllo.We haven't been able to duplicate even w/ "booking" the dough. Each of the hundreds of leaves were so thin you could almost see through them and each could be peeled off separately. We have the recipe her son says she used but we can't get those leaves of see-through dough. Hers had no extraneous nuts, raisins or frosting and we all swooned over them. She baked fresh bread EVERY DAY for 54 years. Please help us to discover her technique and carry on in her honor. Hope you can help. Thanks.

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