This "Cinnamon Lamb Curls" recipe is from Bread Sculpture: The Edible Art by Ann Wiseman (101 Productions, 1975). And, yes, the stains on the page are mine. The book is a wonderful source for lots of other bread baking, as well. All kinds of tips on dough, bread making, tools, and sculpting bread. If you do an Internet search, you'll probably find a copy of this out of print book. It's a great asset on my shelf. Scroll down for a Chocolate/Cinnamon Alternative to the filling!
And, since this is a chocolate blog, here's a chocolate/cinnamon alternative to the filling in the recipe.
CHOCOLATE CINNAMON 'FILLING' VARIATION
Spread this on the dough before cutting and baking.
Where the recipe says "Spread with butter & brown sugar and cinnamon".. you can substitute:
Unsalted butter, room temp (as in recipe)
Then sprinkle with a mix of:
Granulated white sugar
Dark chocolate, chopped fine