Friday, March 25, 2016

Cinnamon Rolls Shaped Like a Lamb: Easter Brunch

I used to do a lot of bread baking when I was younger. Not so much anymore. However, this recipe is one of my all time favorites to make for Easter BrunchCinnamon Lamb Curls. They're a fun variation on traditional Cinnamon Rolls. They not only taste great but look terrific for the holiday!

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 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.


Spread this on the dough before cutting and baking.
Where the recipe says "Spread with butter & brown sugar and cinnamon".. you can substitute:
Sweet butter, room temp (as in recipe)
Then sprinkle with a mix of:
Granulated white sugar
Dark chocolate, chopped fine
Ground cinnamon


~~louise~~ said...

This is adorable, Janet! I had no idea you were a bread baker way back when, lol...I use to do a lot of cooking and entertaining when I was younger. Not so much now and guess what, I don't feel the least bit sad about it!!!

I can just imagine the presentation (and the smell) of these Cinnamon Rolls, spectacular I bet!!!

Thanks for sharing, the notion of a chocolate cinnamon filling:)

Janet Rudolph said...

Thanks, Louise, I love these rolls..they're so great for Easter brunch... and other brunches.. I used to take them everywhere!