This recipe was made by my Grandma Rose every year for Easter. The sweet scent of cinnamon filled the air, and the buttery, nutty taste was a real treat. She used to watch soap operas as she baked, following her “story”. Having grown up in Bridgeport, grandma was a renter then proud homeowner in Stratford, where she and my grandfather raised my mother and uncle.
- 2 cups sifted flour
- ½ lb butter or margarine
- 1 egg yolk
- ¾ cup sour cream
- ¾ cup sugar
- 1 teaspoon cinnamon
- ¾ cup chopped walnuts
- Put flour and butter in a bowl. Cut in butter with fingertips. Add egg yolk. Add sour cream. Mix well.
- Shape into a big ball. Chill in refrigerator for several hours.
- Preheat oven to 375°. Combine sugar, cinnamon, and nuts.
- Sprinkle board lightly with flour. Remove dough from refrigerator and divide into three parts.
- Roll out one portion at a time, making a large circle about 1/8” thick.
- Sprinkle with sugar-nut mixture. Cut into 12 wedge-shaped sections.
- Roll up each wedge starting with the widest part.
- Place rolls on lightly greased cookie sheet. Bake 20-25 minutes.