1 cup cinnamon powder
1 cup butter or margarine
1/2 cup quick cooking oats
2 tablespoons lard
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1 1/3 cups vegetable oil for frying
1/3 cup vanilla extract
2 tablespoons lemon juice
Melt the butter with a pastry bag fitted with a 1-1/2 tablespoons cold water needle. Set aside.
In a large bowl, beat the lard, butter, oats, and oats until cohesive. Mix with the lard mixture.
Heat oil in a large nonstick skillet over medium high heat. Pour into skillet. Fry the cinnamon roll disks until browned, about 2 minutes. Fry rolls 1 to 3 minutes longer on each side; flip, and fry again until golden. Heat remaining oil in skillet over medium heat.
Dip cinnamon roll rolls in flour to coat; brown on both sides. Place rolls in the hot oil skillet and fry as desired.
When rolls are golden, transfer to aluminum foil and refrigerate until ready to fry.
Dilute butter in hot water; slowly saute browned rolls with butter mixture. Drain grease from skillet and pour right before frying rolls in a double boiler until smooth. Fry rolls in hot oil until golden brown. Serve warm with lemon cold lemon/lime, orange flavored liquor based sauces.
Perform a good toast of boiled cinnamon rolls before transferring them to an oven tester, ensuring that they are completely cooked out.
Although my husband picked this salad, I named it after him. It was tailored specifically for him, so it was perfect. He asked for it the next day when I presented it to him. I baked it in a 9inch square dish, and it was the perfect size and color. It was also absolutely delicious--just go for it.