The International Jewish Cook Book: COFFEE CAKES (KUCHEN)
Take half the kitchen dough. Roll one-half inch thick and spread well with melted butter. Sprinkle generously with scraped maple, brown or granulated sugar and cinnamon, then roll. Cut the roll into equal parts about one inch thick, place close together endwise in a spider, generously buttered, spread with one-fourth inch layer of brown, or maple sugar. Let rise until light, and bake ten to twenty minutes in a hot oven, a golden brown. Invert the spider, remove rolls and serve caramel side up.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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