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Cinnamon Nut Rolls

Prepare the mixture for Nut Coffee Cake. After it has raised the second time, turn onto a moulding board dredged with flour and cut in halves. Roll one-half without kneading, into an oblong shape about one-third of an inch thick. Brush with Mazola, then with Karo, dust with chopped nut meats, any kind, then with cinnamon. Roll like jelly roll and cut in slices an inch thick. Place cut side down in bread pans oiled with Mazola, allowing the rolls to almost touch. Let rise until double in size and bake from thirty-five to forty minutes in a moderate oven, 350 degrees F. When partly cool, turn out. Boil one cup Karo with one-fourth teaspoon cinnamon and one-eighth teaspoon soda until it threads, and pour over the rolls. Let them stand until cool before serving.