In this issue I am going to let the recipes speak for themselves.

This is a wonderful version of cinnamon rolls. I adapted this one a long time ago and it is worth every calorie. If you use a bread machine it is only a little bit easier, so don't fret about the effort.

I hope you enjoy.

In a mixing bowl combine flour, salt, sugar and yeast. Stir in water, oil, and egg until well blended. Add 1 to 3 tablespoons more flour, a little at a time, until dough is soft but not sticky. Knead for 8 minutes. Place in clean greased bowl, turning dough to coat top with grease. Cover with plastic wrap and let rise 1 hour or until doubled. Or, place roll ingredients into pan of bread machine, set to dough cycle and start. Meanwhile, make the glaze: Stir cinnamon into brown sugar, add syrup and melted butter and mix well. Pour into 9 inch round cake pan. Sprinkle with nuts and set aside.

When dough is ready, roll out to 8 x 14 inch rectangle. Brush with the 1 tablespoon melted butter. Mix together the sugar, brown sugar and cinnamon and sprinkle over melted butter. Roll up long side and seal seam well. Slice into 8 rolls, place top down into pan and flatten slightly. Let rise about 30 to 45 minutes (or cover and place in refrigerator over night) and bake 25 to 30 minutes at 350° F.

Invert onto serving platter to cool. Leave baking pan in place for first 10 minutes to let the glaze drip off onto rolls. Serve warm.