• Tuesday-What'sUP November 30 - 01:25 am

Snow, then rain, then snow, now rain again. The Upper Michigan weather has been see-sawing back and forth the last few days, so we're staying indoors today and heading into the kitchen with Tina Hyrkas. Cinnamon rolls will warm up more than the kitchen with the heat of the oven, since the scent of cinnamon gives a feeling of warmth, while being restorative and uplifting. Once the rolls are baking, you can cut up a variety of veggies for Vegetable Pizza. With an array of colors such as this, it'll help brighten the day, no matter what is happening outside the kitchen window.

The smell of your cinnamon rolls woke me up clear down here!

Veggie pizza sounds really good - even for breakfast.

I remember watching my auntie make
cinnamon buns. The best part was the little
piece of rolled up dough she saved for me. I
loved to eat it raw. No, the roll wasn't the best
part--the fact that she remembered to save me
my little piece was. And the mixture of
smells--the cinnamon, the wood stove and the
coffee pot sitting on the wood stove. Most of
all her--long gone now--always ready to
welcome relatives coming home.

Kosk - no fair getting me teary eyed this early in the morning with that fond memory! ;)
When Mom made up a batch of cinnamon rolls or her famous doughnuts (spoiled me for any other doughnuts for the rest of my life) we always had to ask "what army is coming over for rolls?". Thanks for a sweet start to the day!

Yum,yum. Now what do I do waiting for mine to come out of the oven?

I still make cinnamon rolls the old fashioned way. That picture could almost be of me! I'm firing up the oven...

Lovely memories invoked! Congrats to Tina and all who still follow these ways.

My mom makes it this way too. She makes a triple batch and your arm gets really sore trying to mix it:) Cinnamon rolls are the best

I'm curious. I am new (within last two years) to making cinnamon rolls from scratch. I use a cinnamon and sugar blend before jelly rolling them. It appears Tina uses brown sugar in hers. I am always looking for ways to improve my cinnamon rolls. What tips do some of you have to make them special? I'm going to try the brown sugar next time.

Brown sugar already spread on the sweet dough, now add chopped walnuts, raisins, then roll over and make a circle -then use a pair of sissors and snip half way thru, then twist each halfway, let rise again and then bake - DELICIOUS -recall in the 40's and 50's in Laurium when mother made these TEA RINGS once a week as she also was the home ec teacher at Calumet High.

Gordon, I prefer brown sugar over white. Mixed with the butter (not marg), it is mouth-watering.

Tina, Your cinnamon rolls and veggie pizza look delish...and I can smell their delicious scents all the way down here in Indiana. Yummy! My stomach is growling.
Wow Kosk, what a wonderful memory. :)

MMMMMMM yummy! How about posting some cinnamon roll recipes?

When I first saw the pic I almost thought that it was going to be povotica except that the dough would have to be stretched out much, much thinner. My mother used to make the best povotica in the world; three different kinds, walnut, prune and apple. I have tried many different povoticas since she has been gone but have never had one to compare to hers.

Magnificents photos Tina Your albums!!!

The walnut povotica is a long time tradition in
my family. Can't remember if Grandma made the cinnamon rolls. Both are mouth watering to me.
Pictures are so delightful.

If you don't want to go through the bother of
making cinnamon rolls you can always pick some up
at the Hilltop in L'Anse. The big ones that take
a whole day to eat!!