DEAR SUN SPOTS: The Woman’s Literary Union Craft Supply Destash Fair at the Foss Mansion, 19 Elm St. in Auburn, will be held on Saturday, March 22, from 9 a.m. to 1 p.m.

We’re selling sewing notions, fabric, ribbons, Stampin’ Up supplies, wooden blanks to decorate, silk flowers, beads, grapevine wreaths and craft books.

Delicious baked goods will also be for sale. To rent a table for $25 to sell your craft supplies, contact [email protected]. All proceeds benefit the Woman’s Literary Union Restoration Fund. For more information, contact me at 402-7591. — Kathy, Auburn

ANSWER: The Woman’s Literary Union of Androscoggin County is a 501(c)(3) charitable nonprofit organization. For more information, check out womansliteraryunion.org .

DEAR SUN SPOTS: I made your Icebox Cinnamon Rolls for Christmas and need the recipe again for Easter. They were a hit! I can’t believe I didn’t keep the column with the recipe. — No name, Minot

ANSWER: Here you go: Frosted Cinnamon Icebox Rolls: Dissolve 2 envelopes  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 1/2 hours. (Dough is ready if an indentation remains when touched.)

Grease two 13 x 9 x 2 inch baking pans (Pyrex glass pans work best). Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 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.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to [email protected].