A little history of Mark's Cinnamon Rolls...

Tanya Ryan, a mother of four, considers herself a fundraising veteran. After years of buying mediocre and uninspired products for her children's fundraising efforts, she came up with a great idea: for our family business, let's offer the cinnamon rolls we made as kids!

These are not just any cinnamon rolls, mind you. These are her brother Mark's cinnamon rolls. And Mark Olson doesn't believe in doing anything halfway. You'll realize this immediately upon tasting one of his exquisitely sticky and delicious cinnamon rolls.

Made by hand the old-fashioned way, these rolls contain no artificial anything. Mark mixes the dough in small batches, rolls it out, and spreads it with butter, brown sugar, and cinnamon. He and Tanya then hand-roll it into a six-and-a-half-foot "log," which they then slice into individual rolls. The rolls are placed in four-packs and baked.

Each roll is unique, like a snowflake, with its own character and spiral design. You can enjoy them "with" (slathered in vanilla frosting) or "without" (unfrosted for those who prefer a slightly less decadent treat).

Mark decided to resurrect the family recipe in 1995 when he began offering the rolls at his Renaissance Farm booth at the Dane County Farmers' Market on the Capitol Square in Madison, Wisconsin. Now thousands of people start the day with a cup of coffee and a Mark's Cinnamon Roll each market season.

If you want a product that you can proudly stand behind and which will raise serious funds for your school or community project, contact us today. These rolls are available from September through June. You will build long-term customers who look forward to the next time you offer Mark's Cinnamon Rolls!

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