“These flaky yeast biscuits—speckled with carrot, parsley and green onion—smell wonderful while baking. So it’s hard to resist eating one right from the oven,” notes Kerry Dority of Camdenton, Missouri.
On special occasions when we were growing up, my mother would make as many as four batches of these delicious cinnamon rolls to satisfy the appetites of her eight ravenous children. Today this recipe is still a hit.
IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days.
My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food!
-Millie Feather, Baroda, Michigan
THANKS to Clancy Strock's article mentioning Milwaukee bakeries in a past Reminisce, I was reminded that I, too, missed those hard-to-find, airy, crispy rolls!
Years ago, I begged family members living in Chicago to try to find the recipe. My sister-in-law sent me a handwritten recipe, and now I can make these rolls for myself.
-Charles Steers, Anaheim, California
This tried-and-true recipe is from my grandmother's collection, and it remains my favorite today. This cake tastes wonderfulthe apple filling keeps it moist, and the crispy crunch of its nut mixture makes it seem forever fresh. Apple Cream Coffee Cake is always on my menu for brunch, and good for snacking at any time of day!
I like to keep a baked batch of these extra-large sweet rolls in the freezer to surprise my family on weekends. To reheat, thaw in the refrigerator overnight, wrap in foil and bake at 350° for 20 to 30 minutes or until heated through.