In the 40's and 50's my mother used to make yeast bread in a wood burning kitchen range. If she had time, she'd take some of the dough, roll it out flat in a rectangle shape, then put raisins on the dough. she would roll it up then cut it into sections, put it in a metal cornbread pan, and pour on Karo syrup. She called them rolls, and we would wait anxiously for her to take them out and cool off. I don't remember ever eating anything like it, though I am far from a gourmet.