DEAR SUN SPOTS: The Woman’s Literary Union will hold a Christmas Market on Saturday, Dec. 7, from 9 a.m. until 2 p.m. at the Foss Mansion, 19 Elm St. in Auburn.

It will feature a variety of high-quality, hand-made crafts and goods. Our goal is to promote local crafters and artisans and to provide a delightful holiday shopping experience for our community.

The crafts include jewelry, holiday decor, pet treats, candles, wreaths, crochet items, specialty food items, and much more. Members will be there selling gift baskets and baked goods.

Admission is free to the public. Come visit the Foss Mansion and do some shopping! For more information, contact me at 576-0399. — Kathy, Auburn

ANSWER: The members and community artists and crafters do a beautiful job with this every year. You’ll come away with not only unique gifts made locally but with some extra Christmas spirit as well.

DEAR SUN SPOTS: Around Christmas last year, there was a recipe for Icebox Cinnamon Rolls in Sun Spots. I swear I had saved it because the cinnamon rolls were absolutely delicious but I’ve misplaced it. Do you still have the recipe? — Cara, no town

ANSWER: I sure do! Here you go: Frosted Cinnamon Icebox Rolls: Dissolve 2 envelopes of active dry yeast in 1/2 cup warm water. Stir in 2 cups warm (scalded then cooled) milk, 1/3 cup sugar, 1/3 cup vegetable oil, 3 teaspoons baking powder, 2 teaspoons salt, 1 egg (at room temperature), and 2-3 cups flour. (You will use 5-6 cups of flour altogether). Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto a well-floured surface; knead until smooth and elastic, 8-10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 and 1/2 hours. (Dough is ready if an indentation remains when touched.)

Grease two 13 by 9 by 2- inch baking pans (Pyrex glass pans work best). Punch down dough; divide into halves. Roll one half into rectangle, 12 by 10 inches. Spread each rectangle with 1/4 softened butter and sprinkle with 1/4 cup sugar combined with 1/2 teaspoon cinnamon. Roll up, beginning at wide side. Press edge of dough into roll to seal.

Cut roll into 12 slices. Place slightly apart in pan. Wrap pan tightly in heavy-duty aluminum foil. Repeat with remaining dough. Refrigerate for at least 12 hours but no longer than 48 hours. Remove from refrigerator about 30 minutes before baking. (If you want to freeze the unbaked rolls for later, cover with a layer of plastic wrap then foil.) To bake immediately, do not wrap; let rise in warm place until double, about 30 minutes.

Preheat oven to 350 degrees. Remove foil from pans. Bake until golden, 30-35 minutes. Frost with icing while warm. Icing for 24 rolls: Mix 3 cups confectioners’ sugar, 8 teaspoons milk, and 2 teaspoons vanilla until smooth and of spreading consistency.

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