b'Scratch Danish Dough4.WITH SCISSORS, SNIP FINGERS, TOES, EYES, MOUTH, AND BELLY BUTTON. PLACE ( recipe found on pageRAISINS IN EACH EYE. 284 )CINNAFLAKEPREHEAT OVEN TO 400 DEGREES. PREPARE SCRATCH ROLLDANISH DOUGH. ( RECIPE FOUND ON PAGE 284. )AND FILLINGCINNAFLAKE ROLL FILLING ( BELOW ). 2 1/4 TablespoonROLL OUT THE DANISH DOUGH INTO A 12 x 30 INCHGranulatedSugarRECTANGLE,3/4 INCH THICK, ONTO A FLOURED SURFACE.5.COVER; LET RISE IN WARM PLACE AWAY FROM DRAFTUNTIL DOUBLED, ABOUT SPREAD CINNAFLAKE ROLL FILLING ACROSS ENTIRE 2 1/4 TablespoonsDOUGHPIECEEXCEPTFORTHELAST1/2INCH. Brown SugarONEHOUR.BRUSHBEARWITHEGGWHITEANDBAKEFOR25MINUTES. 2 TablespoonsROLL THE DOUGH PIECE INTO A LOG, BRUSHING EXCESSLand -O- Lakes ButterFLOUROFFWHILEROLLING.ROLLTHELOGTOADIAMETER OF 2 1/2INCHES THICK. 1/4 TeaspoonSalt1 1/4 TablespoonsBeaten Whole Eggs1 1/2 TeaspoonsHoneyCUT THE ROLL INTO 1 INCH THICK PIECES AND PLACE 1 CupChocolate CakeEACH ONE INTO A WELL GREASED CUP CAKE PAN, WITH Crumbs( recipe foundTHESWIRLFACINGUP.ALLOWTOSETATROOMon page 272 -cutTEMPERATURE FOR 1 HOUR.thatrecipe in half )3 Cups GroundCinnamon GrahamCrackersBAKE AT 350 DEGREES FOR 25 TO 30 MINUTES OR UNTILGOLDEN BROWN. REMOVE FROM OVEN AND COOL IN PANFOR 10 MINUTES. REMOVE FROM PAN AND COOL ON WIRERACK. MAKES2DOZEN ROLLS.CINNAFLAKE ROLL FILLINGPREPARE CHOCOLATE CAKE FOUND ONPAGE 272. BREAK CAKES INTO CRUMBS.ADD SUGAR, BROWN SUGAR, BUTTER, SALT,EGGS, AND HONEY TO A BOWL AND MIXUNTIL SMOOTH. ADD CHOCOLATE CAKE265 266 CRUMBSANDGROUNDCINNAMONGRAHAMCRACKERSANDBLENDTHOROUGHLY.'