“Man cannot live by bread alone” some wise guy said, but I do think men and women can live very well by eating good, homemade, warm cinnamon rolls. I’ve kept a ledger on the location of good warm cinnamon rolls so that as I travel, I can plan to make strategic stops to keep my strength up by eating them.

Take Dubuque, Iowa, for instance. While selling an estate auction in Dubuque with the famous auctioneer Howard Buckles, I learned the ladies who serve auction lunches there are champions at making cinnamon rolls.

At one time before we lost Dorothy Stamback, you could get her famous cinnamon rolls whenever the Kiwanis ladies of New Paris, Ohio. served any kind of lunch.

Some years ago students attending Miami University in Oxford, Ohio, could go to a local diner and get cinnamon rolls that had been heated on the grill just before they were served. I don’t know if this tradition has been continued, but it has been said this is the secret behind Ben Roethlisberger’s college and pro football success.

Nearby in College Corner, Ind., is a little restaurant called Holley’s Sweets and Treats. Her cinnamon rolls are highly recommended by a doctor who could eat a horse and not gain any weight. Just don’t go on Wednesdays, as Holley takes that day off.

Today I can ride across town here in Richmond, Ind., and get delicious cinnamon rolls with white icing at Tim Horton’s Restaurant and Bakery. But don’t tell my doctor.

Warm Cinnamon Rolls

1/4-ounce pack of dry yeast

1 cup warm milk

1/2 cup granulated sugar

1/3 cup margarine

1 teaspoon salt

2 eggs

4 cups flour

Gooey Part

1 cup brown sugar, packed

2-1/2 tablespoons cinnamon

1/3 cup margarine, softened

Icing

8 tablespoons margarine

1-1/2 cups powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla

1/8 teaspoon salt

Pre-heat the oven to 400 degrees. Dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine, eggs and flour and mix well.

Dust your hands in flour and knead the dough into a large ball. Put this into another bowl, cover and let rise about an hour or until it’s double in size. Roll dough on floured surface until it is 1/4-inch thick.

Make the gooey part by mixing together the brown sugar and cinnamon. Spread the softened margarine over the rolled-out dough. Now sprinkle the brown sugar and cinnamon mix over the margarine on the dough. Roll the dough into a log and cut it into 1-3/4-inch slices. Lay these on your lightly greased baking pan. Bake for about 10 minutes.

Mix the icing using your electric mixer. Spread over the fresh rolls from the oven. Enjoy for a filling breakfast the morning after Thanksgiving, or anytime!

Readers with questions or comments for Dave Kessler may write to him in care of this publication.