They're usually called Sticky Buns. They are a specialty of my area of Pennsylvania. You put a lot of a mixture of corn syrup, brown sugar and butter in the pan first, with pecan halves if you like. The buns are set on top of that. They are made by rolling out a slightly sweet dough, spreading it with cinnamon sugar, butter and (usually) raisins, rolling it up and slicing it.

If you Google "sticky buns" you'll find many recipes.

Here is the recipe I've used through the years. Sometimes I make them in muffin tins and other times in 9X13 or 2-8" pans. This is a very old recipe.

German Schnecken

1 pkg. active dry yeast (1 Tbsp)
1/4 cup warm water
1 cup milk or cream, scalded
1/2 cup sugar
1 tsp. salt
5 cups all purpose flour
2 eggs, well beaten
1/2 cup butter or hard margarine, softened

Filling:
2/3 cup butter or margarine, melted
1 cup pecan pieces, coarsely chopped
1 cup packed brown sugar
1/4 cup currants
1 tbsp. ground cinnamon
1 cup small pecan halves

Directions:
Soften yeast in the warm water.

Pour the scalded milk over sugar and salt in a large bowl; stir until sugar is dissolved. Cool to lukewarm.

Blend in 1 cup of the flour and beat until smooth. Stir in yeast. Add about HALF the remaining flour and beat until very smooth. Beat in the eggs. Vigorously beat in the 1/2 cup softened butter, 2 to 3 tablespoons at a time. Beat in enough remaining flour to make a soft dough.

Turn dough onto a lightly floured surface. Cover and let rest 10 minutes.

Knead until smooth and elastic. Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.

Punch dough down; pull edges of dough in to center and turn over completely in bowl. Cover; let rise again until nearly doubled, about 45 minutes.

Lightly grease twenty four 2 1/2 inch muffin pan wells. Put about 1 teaspoon of the melted butter into each well; reserve remaining butter. Mix the chopped nuts, brown sugar, currants, and cinnamon. Spoon 2 teaspoon into each well and gently press 3 or 4 pecan halves onto mixture.

Again punch dough down; form into 2 balls. Roll ball into a rectangle 1/4 to 1/3 inch thick, 6 to 8 inches wide, and 12 inches long. Brush top surface of dough with the remaining melted butter and sprinkle evenly with half the remaining brown sugar mixture. Beginning with longer side, roll dough tightly into a long roll. Cut roll into 12 slices. Place a slice, cut side down, in each well. Repeat with second ball. Cover; let rise again until doubled, about 45 minutes.

Bake at 375 F. 15 to 20 minutes. Invert muffin pans on wire rack, set on waxed paper or aluminum foil, leaving pans over Schnecken 5 minutes. Remove from pans and cool on racks, glazed side up. To store, wrap tightly in foil. Reheat just before serving.

2 dozen Schnecken.

Nancy

Tami, Apparently there was a National Sticky Bun Day in February and Linda and Hawk posted their recipes.

Jo baked a batch using Linda's recipe and posted a wonderful pictorial.

Also check out Tastespotting. There are some amazing mouthwatering pictures of Stick buns and if you take the link to each blog you will find more recipes.

Here is Linda's and Hawks recipes.

Posted by lindac (My Page) on
Sat, Feb 19, 11 at 0:39

2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
1/2 C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

For sticky buns:
Have about 1/2 a pound of soft butter handy before you begin
For sticky buns, let the dough rest about 20 minutes, divide into 3 pieces and roll or pat out 1/3 into a rectangle abut 1/3 of an inch thick...spread thickly with soft butter, and sprinkle generously with brown sugar and cinnamon...some add pecans here and raisins but my family prefers them without.
Roll up the dough starting with the long side and seal the edges.
Take one of the pans and spread thickly with butter (do you sense a trend here??), cover with brown sugar and drizzle with honey in a zig zag pattern using about 1 1/2 tablespoons. You can use syrup if you choose...the object is to keep the bottom of the buns sticky after baking.
Slice the roll into 1 1/4 inch thick slices, place cut side down in prepared pans, cover with plastic or waxed paper and allow to rise until double and bake 375 for about 20 to 25 minutes until nicely browned.
allow to cool about 5 minutes and turn upside down onto a serving plate.
Linda C
>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Posted by hawk307 (My Page) on
Sat, Feb 19, 11 at 19:20

Momj47:
My favorite Day. I am assuming Sticky Buns are Cinnamon Bunns ( East Coast )
**********************

Here is my Cinnamon Bun Recipe.

Lou�s Cinnamon Buns ------

SS Pan ,9 one half in. by 12 in. by 2 & one half in. deep Or Pyrex baking dish.

Ingredients for the SS Pan.

Three Quarters stick of butter and 1 tablesp. Of Vegetable oil
Pancake syrup,( I use Karo Pancake Syrup ) Brown Sugar and a little granulated sugar.
Cinnamon and Raisins .

Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes)
Level it across the pan and back into the refrig to harden.

Take it out and Sprinkle very little oil and move it around with the back of a spoon.
Dribble some pancake syrup all around the pan , then a little granulated Sugar.
Then lay in some brown sugar. Don�t be chincey , leave some lumps.
Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts,
If you want to. If you do not want to , do not do it but do not blame me , if you did not Do and
wish you had done , etc.

Take half + of the recipe of the Braided Bread dough and roll it out to about
3/16 in. thick ( 3 pennies high ) You can do the dough in 2 pieces if it is easier.
Try to roll them out to at least 16 in. long. x 12 in. Sprinkle some pancake syrup,
Sugar and cinnamon on the dough , then some raisins.
Roll the dough up loosely,
Making a 12 in. long Roll and cut into 1 in. pieces.
Mark the roll , at half way and half again before cutting, into 8 pieces.
Do the same to the other piece of dough
Place these pieces in the pan that you prepared ,
leaving spaces in between , because the dough will grow.
Push them around with your fingers, to fill the pan evenly.
When the dough is doubled , bake in a 320 degree oven , on a shelf, near the top, for about 25 to 35 minutes or golden brown.
You can Baste , with an egg milk mix, while baking.
When it is removed from the oven , place a piece of aluminum foil over it and
a large cutting board or cookie tin and then flip it over and remove the pan.
If some of the goodies stay in the pan take them out right away and patch
the Buns while the goo is still hot.

WARNING !!!! Get away from them until they cool. !!!!!!!!

You will burn your lips
Now you can see if you used enough brown sugar and gooey stuff.

Ann t:
Thank you for posting the Cinnamon Bun recipe.

Tami:
In W. Philly they were known as Cinnamon Buns, many people elsewhere called them Sticky Bunns.

Some of the CF members said they were Sin Buns , because of all the Gooey stuff.

Here is a photo that you can show your dad, to see if this is what he wants.

I do not deliver !!!

And here is my Braided Bread Recipe.

Everyone has their own way to do this, which is better.
But! I like to cook and bake using easier ways,
long as the end results are the same.
I've used this recipe since I got out of the Army, a very long time ago
and converted it from Army Baking (Large amounts )to Home Baking.
It wasn't easy going from 4 Quarts to 4 cups , etc.
But I worked it out.

I got the results that I wanted and I'm passing it on to
everyone
.
Here is the recipe:
Luigi�s - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc.
2 cups of milk, (warm ) 1 1/3 cup of Sugar
3 large eggs- beaten (save � egg w. a little milk for basting )
1 tablesp.+ of Vanilla - -
1/2 cup + of oil - -
1/2 teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total ),
enough to knead into a soft ball that doesn�t stick to your hands.
I now substitute a cup of WW Flour.
Stir the yeast in a 1/3 cup of warm water w. 1/2 spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes.
Add flour until you make a " soft " Ball of dough that doesn�t stick to your hands.
Don�t make it too stiff , try to keep it a "soft dough."
On the Work Top, Sprinkle some flour under the ball and Knead it until smooth.
Place it in a large bowl, Rub some oil on top.

Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it.
Place a pan of hot water on the bottom shelf.

Then place the dough bowl in the oven to rise.
When ( doubled ) deflate and put it out of the bowl onto a floured worktop.
Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces
and stick them together at one end .
Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you ,
twist each piece clockwise about 8 times and
lay them down so you can Platt or Braid them and
stick the other ends together
There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things.
Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising.
When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan.
Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!

This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape.
The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional
This dough can also be used for Cinnamon Buns and Dinner Rolls.
I use it for Bagels too. I like the Subtle, Hardly Noticeable, sweet taste.

Got a bread machine? Make it easy on yourself:

PAT'S PECAN STICKY BUNS FOR ABM

Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast

Filling:
1/2 cup butter, softened
1-1/2 tsp. ground cinnamon
1/2 cup light brown sugar, packed

Topping:
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup light corn syrup
Chopped pecans

Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans.

Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up.

Prepare Topping and place in greased pan. Sliced rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350 degree F. oven for about 18 to 20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!

And for something a bit different, try the orange version:

PAT'S ORANGE PECAN ROLLS FOR ABM

Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast

Filling:
1 cup cream cheese (one 8 oz. pkg.), softened
1/2 cup orange marmalade
1 Tblsp. finely grated orange zest
1-1/2 Tblsp. sugar
1 cup chopped pecans

Glaze:
Confectioners' sugar
Half-and-half
Vanilla

Place all ingredients in your bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread filling over dough. Roll dough up and slice. Place slices on a greased cookie sheet (or use Silpat). Allow to rise 30 minutes in a warm place. Bake in a preheated 350 degree F. oven for about 18 to 20 minutes. Make a glaze of confectioners' sugar, half-and-half, and vanilla. Ice rolls while still warm. Enjoy!

Tami, if you ever need to make quick and easy cinnamon rolls, frozen bread dough works well and so does biscuits in a can.
Not like homemade, of course.

My mom used to make a cheese sauce for broccoli or cauliflower that was just white sauce with a little garlic (might do nutmeg or paprika or cayenne or pepper or None) and shredded cheddar stirred in at the end.

Maybe that'll do. I can vouch for it helping cauliflower!

The dough I make for sticky buns or cinnamon rolls is richer and sweeter than frozen bread dough. I suppose you COULD use bread dough....but not only wouldn't it be home made but it would be "bread dough". I think a better solution would to be to use something like canned and refrigerated croissants and smoosh them together add butter and sugar and roll up and put into a buttered and sugared pan with honey or syrup....really rich!!

I am a transplanted Easterner...family from Pennsylvania, and Massachusetts grew up in New Jersey and, of course, visited often after I moved to Iowa. In later years I had a gentleman friend in Philadelphia whom I visited often. Never ever have I seen the spelling of "cinnamon bunns". In the case that it was some coloquialism from south side Philly, or the Italian community, I googled it..No hits. Wondering why the spelling??

I have a pan of sticky buns in the freezer.....I had forgotten about them....I don't suppose they will get better with age. I had a good lunch....how bad would it be if I thawed them and called half that pan supper?...And the other half breakfast? Probably been in the freezer so long they wouldn't do for company......best I eat them!!
Linda C

linda, naturally they won't be as good but it is a quick option that someone might appreciate. I never said it would be as good as homemade- which is daunting for some.

I don't like sticky buns if they have raisins but I don't mind them with just nuts. I really prefer cinnamon buns.

My favourite recipe if from Joy of Baking.

Home Cookin Chapter: Recipes From Thibeault's Table

Cinnamon Rolls (Buns)
=====================
From Joy of Baking

Dough:
4-1/2 to 5 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup "" butter
1/3 cup sugar
1/2 teaspoon salt
"3 eggs
Filling:
3/4 cup packed brown"sugar
1/4 cup all-purpose " flour
1 tablespoon ground cinnamon
1/2 Cup" butter
1/2 cup light raisins (optional)
1 tablespoon half-and-half
1 recipe Powdered Sugar Glaze

Powdered Sugar Glaze:

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls.

In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees)and butter is
almost melted, stirring constantly. Add to flour mixture. Add eggs.
Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high
speed for 3 minutes. Using a wooden spoon, stir in as much of the
remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and
elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 - 1
1/2 hours).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut
in remaining butter with a pastry blender until mixture is crumbly. Set
aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let
rest for 10 minutes.

Roll the dough into a 12 inch square. Sprinkle filling over dough
square; top with raisins (if desired). Roll up jelly-roll style; pinch
edges to seal.

Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut
side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely
with clear plastic wrap, leaving room for rolls to rise.

Refrigerate dough for 2 to 24 hours. Uncover and let stand at room
temperature for 30 minutes.

(If you are making the cinnamon rolls immediately, don't chill dough.
Instead, cover loosely, let dough rise in a warm place till nearly
double, about 45 minutes.)

Break any surface bubbles with a greased toothpick.

Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30
minutes or till light brown.

If necessary to prevent over-browning., cover rolls loosely with foil
the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again
with half-and-half. Cool 5 minutes. Invert onto a baking rack and
invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve
warm. Makes 8 rolls.

Note: I prefer a Cream Cheese icing.

1/4 cup butter
1 cup cream cheese

Cream together and add enough icing/powder sugar to make a creamy icing.

I think a better solution would be a richer dough than frozen bread like crescent rolls....but I am sure frozen bread dough would be OK....
I had a friend who would take brown and serve rolls and dip them in melted butter and roll in cinnamon sugar and bake them.....they were good....not as good as some things....but good.

And if you really want fast and easy, my son learned to make these last year in Home Arts (yes, boys must take a section of cooking and sewing each year) and as simple as they are, they were delicious! He has since made them with chopped nuts, and even drizzled them with cream cheese icing on one occasion.

Pillsbury flakey biscuits, rolled in cinnamon sugar and chopped nuts if desired. I supposed you could even put raisins on them if you wanted. Shape and bake at 375 for 15 minutes.

Alexa, I'm so happy you posted those again. I remembered when you posted them the first time and I thought they looked delicious. And I still do. Just might have to buy a can of biscuits.

Ann

Hawk thanks for the pic. Dads face lit up when I showed it to him! Minus the raisin/ currents.

Thank you also to all the rest of you who posted.

Now to find time to make them for him, not that either of us should be eating them.

Sounds like what we always called caramel rolls. The white frosted are called cinnamon rolls. Regional thing I guess. Another one where I don't quite understand from where the "bun" part comes, especially when rolled!

There's also a frozen sweet dough available that's not bad. I used to use the bread machine to make dough for cinnamon rolls. I'd use the basic white bread then add a couple tablespoons of sugar on the dough setting. Quick and easy.

Tami, I'm glad you found a recipe that looks good to your father. We used to even make them with plain biscuit dough. It was a common dessert or us in all those lean years. Quick too.

Fori gave you the basic cheese sauce that I've seen used on veggies in 'olden times'. Smiles. A white sauce with cheddar cheese stirred in at the end. We used to eat it on cauliflower too. Sometimes brocoli of course.

Basic White sauce for a medium sauce is 2 Tablespoons each butter and flour to make a roux. Then add one cup of milk and a little salt. Stir until thickens. Then add about 3/4 cup cheddar. Just increase proportions for the amount of sauce you want. You can add pepper or a little dry mustard or change it as you want.

Lindac, I find it hard to believe that you, the queen of the typo would point out that Lou typed bun with two 'n's' once. He also typed it with the usual one 'n' five or six times in that same post. I'd have to figure the double n was a typo.

Now you've gone and done it, Ann T. As you know, I don't particularly care for sticky buns, they're too.....sticky. I like the old fashioned cinnamon rolls. We never used to frost ours, we just buttered them and ate them while they were still warm. That's how I still like them best, although I wouldn't turn down a frosted one!

My girls also used to make those canned biscuit type sweet rolls, and the Girl Scouts used to poke a hole in the middle of the canned biscuits and fry them like a donut, then roll them in cinnamon and sugar. They still tasted like a canned biscuit to me, though. I probably ought to try today's canned biscuits, they are probably better than they were the last time I ate one, about 10 or 15 years ago.

Coconut, Grandma used to roll up biscuit dough like a cinnamon roll, slice it and bake it for breakfast, that's what scones remind me of now.

Bumblebeez, Grandma often took some of her regular bread dough and used it for cinnamon rolls, rather than making her sweeter cinnamon roll dough. I think we happily ate them anyway. (grin) No canned biscuits, though, I just don't like them.

Annie

Oh god. I can't stop looking at Ann's......buns.

Jessy!!! Now I have to clean my computer screen--I don't imagine that ice coffee is good for it. LOL!!

I used to go to all the work making the buttery syrup, but now I make sticky pecan rolls in my jumbo muffin tins. Spray the muffin cups with cooking spray, add agave nectar or honey to the bottom of each muffin tin (just barely enough to cover the bottom of the cup - if you put more than that it will just ooze out and become a mess in the oven). Put the toasted pecans on the top of the agave nectar or honey and add a cut cinnamon roll using your favorite recipe.

The last time I made them I use sugared pecans I made in the dehydrator using the recipe below. They added a bit of a WOW factor.

-Grainlady

Here is a link that might be useful: Sweetly Spiced Crispy Pecans

I have GOT to stop lurking here. I gained 10 pounds just reading this.

LOL Empress, sorry. I was going to add something about pushing Moe out of the way to get a good lick but even I have to draw a line somewhere.

Has anyone made Pioneer Woman's cinnamon buns? I recall someone did, a while ago.

Jessica.....oh, never mind, I don't even have the words to tell you how bad you are, LOL.

Pris, welcome out of lurkdom, it's much more fun to participate. Pull up a chair, grab a cup of coffee and have a cinnamon roll. Or bun, your choice!

Annie

And don't let Jessy scare you.

After all the talk about Cinnamon Buns, Cinnamon Rolls,
Sticky Buns, Etc.

I got a little tired of hearing all the comments , about certain parts of the country.

We are allowed to call them Cinnamon Buns if that is what we know them as.

And I am allowed to make a tyupo.
***************************************

So I Googled " Philly Area Cinnamon Buns" also Cinnamon Buns.

There were many responses.

They are made upside down, maybe that is the differece.

Tami:
They are really easy to make. Only takes a few minutes to mix the Dough.
Most of the time is spent , waiting for the Dough to rise.

The fun part is watching everyone taking little pieces, after they had a whole one.

If he does not like Raisens , you can add pieces of Apples.
If you need any help drop me an email.
LOU

I always called them sticky buns and cinnamon rolls. But, I don't care what they're called. I'll eat them anyway.

Tami, I know you won't have a problem making cinnamon rolls or sticky buns. Any chance the recipe that your dad is looking for is the same one that you made last year using your Aunts recipe?

Enjoy

Ann

How did cauliflower with Mornay sauce get in here??

I generally make cinnamon rolls, similar to Ann's, but I make mine with a slightly sweet bread dough, and the I roll it out into a rectangle and put butter on it, as if making a puff pastry or croissant dough. I continue as if making a puff pastry to get multiple layers, and then I roll the dough out into a long rectangle, sprinkle it with cinnamon, brown sugar, and chopped walnuts or pecans, and then roll it into a very long log. Then I cut the log into discs, put the discs into a buttered muffin pan and bake them that way. I've always wanted to make the sticky buns, but I've never gotten around to it. My cinnamon rolls are extremely buttery (similar to a croissant), and when I made them at the restaurant where I used to work in San Francisco, they disappeared very quickly. I worked graveyard, and it took me all night to make them, due to having to wait for the dough to rise. I used the muffin pans because they looked better at the restaurant that way.

Lars

Well, for as tired/sleepy as I am, I had a great giggle over all the comments! Please excuse any typos I might make. Made the mistake of cutting grass at noon. Not a good idea!

Lou, thank you for the offer. I may take you up on it. Don't know how soon I'll get to them.

We have our BIG family campout/antique gas hit an miss engine/steam show in a couple of weeks. I have the honor of getting two motor homes ready, preping any food in advance that I can, and do most of the cooking while there. Mom and Dad are only able to go if we all do all the work. DB & DSIL may not even be able to go this year, due to starting a new business. It's only about 20 minutes away for all of us, but if DB has classes, he can't close the studio. DD will help as much as she can, so will DS IF he doesn't have to work. Last count, with invited guests/famiy/friends, was 22 I think. Dad & I will move in on Wed. Show starts on Fri. Some prep we will do on Thurs, and have a steak fry that night. Breakfast menu so far is home fries by request, eggs, pancakes (the only thing besides a little meat of choice mom will eat for breakfst), bacon sausage, or ham. Lunch ham sandwiches. Fri night is chili, burgers for those who don't want chili. Sat same for breakfast and lunch. Supper is burgers and dogs. Potato salad for whatever meal anyone wants. Dad wants cauliflower with cheese on Thurs. Raw veggies available anytime. Sunday is leftovers! Any of you who want to sneak in, the WILL be plenty of food. I ALWAYS have food to bring home!

Ann, no, wrong side of the family, tho my aunt did make them with that dough. Yummy!

Lars, the whatever you called it sauce is cause I also asked for a cheese sauce to put over the cauliflower. Dad is remembering how his mom cooked! By the time I can remember her cooking, she was getting too sick for me to learn from her. Your cinnamon rolls sound fantastic, but I don't have the energy to go to that much work.

Now, before I fall asleep at the computer, I'm headed for bed! I'm already wore out before the show even gets here! My fault. But I was trying to beat the rain on radar that ended up only being a few sprinkles. I'll get caught up on sleep and be off and running again. Then I'll sleep in a lot the following week! I'm happy to try to spoil him. We don't know how many more times they will be able to go. I said last year, I was going to do this the easy way this year. Well, the meat for the chili will be cooked and seasoned ahead and frozen. The burger patties will be made and frozen ahead. I'm taking the old roaster and dumping every thing in that for the chili and letting it go most of the day. Ham will go in a crock pot on warm with a bit of water for lunches first thing in the morning and they can eat lunch whenever! Will have to keep watch of Mom. She doesn't always know it's her sugar droppign when she doesn't feel good. Dad knows his. And yes, I know the cinnamon rolls aren't a good idea, but he will compensate for the treat. That's why I spoil him that weekend.

Thanks all.

Tami

Heh, Lars, funny. As Tami said she did ask about the Mornay in her first post. And I quote "Oh, and how about a cheese sauce that would be around 70 years old to put over cauliflower? That's another one he wants me to do! I will be asking my aunt if she remembers what Grandma did, but I don't hold out much hope." I didn't bother calling it Mornay since they probably just called it cheese sauce in the family. Smiles.

Funny:
I just Googled " Lou-s Cinamon Buns ".
A Post came up from 2007.

Talked about almost the same thing.

Guess some things do not change.

LOU

You can even use left over pizza dough make little doughnuts roll in sugar cinnomon

Some Pecan Rolls just flew in, I think from Outer Space.

There are strange symbols on them.

LOU