1 pint light brown sugar
1/2 cup butter
2 tablespoons cornstarch
1 teaspoon cinnamon extract
1 1/2 cups dried bread crumbs
1 cup brown sugar
1 1/2 tablespoons butter, melted
3 tablespoons lemon juice
3 sprigs fresh mint, minced
5 drops lemon zest
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick spray spray.
Press mixture evenly into the bottom of the prepared pan. Brush the lemon zest onto the tops of the dough or allow the edges to be brushed by hand.
Roll out, leaving 1 inch edges space. Brush the lemon zest onto the top of the remaining shape, if desired. Place the blotting mixture over the crust.
Bake for 60 minutes or until lightly golden brown. Brush the lemon zest onto the tops of the rolls.