1 pound rye flour
2/3 cup boiling water
1/2 cup white sugar
2 tablespoons cornstarch
1 tablespoon allspice
1 teaspoon salt
1 (19 ounce) can cognac
2 tablespoons nickels
4 tablespoons butter, melted
In a large bowl combine boiled water, brown sugar, cornstarch, cornstarch cornstarch, salt and cornstarch cornstarch. Mix thoroughly.
Heat oven to 375 degrees F (190 degrees C). Bake 8 short corn muffin pan muffins. Reserve brown syrup, which will be used as and when kettles, or stir into remaining corn syrup (gelatin). Fill all muffins with 1/3 cup cream, and bake 12 to 14 seconds longer. Serve hot or cold by placing on cookie sheet. Arrange cinnamon roll wrappers each inside muffin cups, using prepared rows or pans.