{"id":271,"date":"2013-02-11T19:16:10","date_gmt":"2013-02-11T17:16:10","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=271"},"modified":"2020-04-04T12:12:00","modified_gmt":"2020-04-04T10:12:00","slug":"cinnamon_bake","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=271&lang=en","title":{"rendered":"Danish-Like Cinnamon Swirls"},"content":{"rendered":"

On Saturday I had the family over for Hamin (a post for another day). I still had half of Shawn\u2019s birthday decadent chocolate cake<\/a>, but I it was of the Gluten-full variety. So after everyone ate and then had coffee and cake, my sweet tooth started nagging, and when it starts nagging \u2013 Lawd help me!<\/p>\n

So I decided to bake a quick yeast-cake-look-alike with my beautiful niece. We made ours with cinnamon, dark brown sugar and chopped walnuts, because we all love that filling, but you can make it with any yeast-cake filling \u2013 cocoa and sugar, pistacciou cr\u00e8me, almond cr\u00e8me, Nutella, etc.
\nThis is perfect when surprise guests are popping in for coffee and there is nothing to serve. 15 minutes prep, \u00bd an hour in the oven, and it looks and tastes like you invested a day making it.<\/p>\n

\"Cheat<\/a><\/div>\n

Ingredients for 13 units<\/h3>\n

500 gr thick goats-milk yogurt (not liquid!), or sour cream, in Israel I use the following type:<\/p>\n

\"\u201dHalav<\/a><\/div>\n

1 tbsp high-quality vanilla extract
\n4 cups (~600 gr) Tagmish* GF flour mix or Schar Gluten-free bread mix (or plain flour, for a non-GF version)
\n100 gr melted butter (I use goats-milk butter or butter-flavored Mazola) *If using Tagmish, use only 80 grams
\n\u00be cups sugar
\n2 tsp baking powder
\n\u00bd tsp baking soda
\nPinch of salt<\/p>\n

Ingredients for filling<\/h3>\n

50 gr melted butter
\nCinnamon filling: 1 cup dark brown sugar + 2 tbsp cinnamon + 150 gr chopped walnuts.
\nCocoa filling: 2\u00bd cup cocoa mixed with \u00bd cup sugar
\nChocolate filling: 1 cup Nutella or other favorite chocolate spread
\nAlmond cr\u00e8me: 100 gr ground almonds + 100 gr melted butter + \u2153 cup sugar + 1-2 drops almond extract (optional)<\/p>\n

Preparation<\/h3>\n

Preheat your oven to 180C\/360F.
\nIn your food processor, mix all ingredients into a soft dough.
\nDivide the dough into 2 equal parts.
\nRoll each part over a baking sheet to a \u00bc\u201d or \u00bd cm thickness.<\/p>\n

\"Soft<\/a><\/div>\n

Using a kitchen brush, spread melted butter evenly on top of the dough.
\nSpread the desired filling evenly over the melted butter.
\nRoll tightly and straighten ends with a sharp, non-serrated knife.
\nCut each roll into 8 even pieces.
\nPlace each piece facing up (like a flower) in a cookie paper cup, and place in a muffin tin, or in individual muffin cups.<\/p>\n

\"Individual<\/a><\/div>\n

Bake for 20-25 minutes until golden.<\/p>\n

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