1 T. butter (soft)
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. raisins
Roll dough into 12x7-inch oblong strip. Sprinkle with mixture of cinnamon, sugar and raisins. Roll up, beginning at wide side. Seal well by pinching edge of dough. Place sealed edge down in a ring on lightly greased baking sheet. Pinch ends together. With scissors make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side. Let rise. Frost by drizzling powdered sugar icing over top. Decorate with nuts and maraschino cherries.
Mrs. Helen Augsburger
Our Swiss Pantry II
First Mennonite Church
1987
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