"I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread," explains Ruthelaine Hoolsema of Grand Rapids, Michigan. "Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds."
I remember the aroma of warm cinnamon twists coming from my mother's kitchen. Now my family enjoys my mom's recipe. Of course, I've experimented with it and use yogurt instead of sour cream.—Kristin Hammill, New York, New York