• 3 cups all purpose flour 
• 1/4 teaspoon salt 
• 3 1/2 teaspoons baking powder 
• 1/2 cup granulated sugar 
• 1/2 cup milk 
• 2 eggs, beaten 
• 1/2 cup melted butter 
• 1/2 cup granulated sugar 
• 1 teaspoon cinnamon 
• 1/4 cup melted butter 
• 1/2 cup brown sugar 
• 1/4 cup chopped nuts 
• 1/4 cup melted butter 

Stir together flour, salt, baking powder and 1/2 cup granulated sugar. 
Combine milk, eggs, and 1/2 cup melted butter; add to dry ingredients and mix well. 
Place on lightly floured board and knead lightly 10 times. 
Roll or pat into a rectangular shape, 1/4 inch thick. 
Mix 1/2 cup granulated sugar, cinnamon and 1/4 cup melted butter; spread over dough. 
Roll dough as for jelly roll, seal edges and ut into 1/2 inch slices. 
Combine remaining three ingredients and sprinkle lightly over bottoms of greased muffin pans. 
Arrange slices, cut side down over this mixture. 
Bake in moderate oven (375F) 25 to 30 minutes. 
Turn pans upside down on cooling rack and lift off rolls. 
Serve hot 

Note: Rolls may be stored in pans in refrigerator overnight and baked in the morning. 

Yield: 16 rolls