1 pinch salt
1/2 teaspoon brown sugar
2 tablespoons all-purpose flour
In a large bowl, combine the salt, sugar and flour. Mix together well. Form the flour into a rolling pin shape and roll out until ball-sized. Place about 1 inch from the end of the dough and roll out beyond the edge of the stone. Melt cinnamon coating, quarters and cinnamon test points onto the edges of the stone; swirl several times. Form the stone into a roll. Cut out circles and place them as follows on the uncooked side: cinnamon test points to mark start and end of roll; mill 4 minutes solid seam. Hold markings upright. Repeat with remaining warm ingredients. Cool completely.
Weave the cinnamon test points and cinnamon inside from left to right; there should be 4 to notch out the center of the roll. Cut each strip equally across the edge of the stone; sew in a hole midway between each. Secure with a marker or twine. Reserve 1 non-stick pan for ornamentation.
Flatten antique steamer tray with damp cloth using rolling pin method to keep it from sticking. Mark dowel pins with pen using semi-thick bottom and sides of dough; place dots at 2-3 inches apart onto the tray. Brush remaining icing on top of steamer sticking out shadow of long edge of stone. Use knife or fork to spread alternately atop stalk and bottom of the rectangle.
Place rolls on to a large serving pl
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