3/4 c. shortening
1 c. brown sugar
2 c. white sugar
1/2 c. honey
1/2 c. water
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 tsp. cream of tartar

Cream shortening and sugars. Add honey while beating in mixer. Add water gradually while beating. Add cinnamon, salt and cream of tartar. Spread a layer of this mixture (1/3 inch thick) on bottom of baking pan. Add nuts if desired.

Put cut cinnamon rolls on top of mixture. This recipe makes over 2 cups and can be stored in refrigerator and used as needed. I line pan with foil to prevent scorching.

Remove from pan immediately tipping pan upside down on bread board.