Cinnamon Logs
Ingredients
• ¾ C butter, softened
• ¾ C ricotta cheese (homemade paneer)
• 3 Tbsp thick yogurt
• ¾ C packed sugar
• 1 Tsp vanilla extract/essence
• 3 C all purpose flour
• ½ C brown sugar
• ½ Tsp ground cinnamon
• ½ C finely chopped pecans or walnuts
Preparation
1. In a large mixing bowl, cream the butter, cheese, yogurt and sugar until light and fluffy. Add vanilla and flour. Form into soft dough. Cover and refrigerate 3-5 hours or until easy to handle.
2. In a small mixing bowl, combine the brown sugar, cinnamon and pecans.
3. Divide the dough in 3 parts. While working with one part, keep the other two in the refrigerator. Roll the dough on a floured surface into a 10-inch square. Cut in nine square pieces. Spread with the cinnamon-sugar mixture. Carefully roll each piece jelly roll style and seam side down. Line the baking sheet with a wax/butter paper. Place logs 2-inch apart.
4. Bake in a preheated oven at 350 F/180 C for 15-20 minutes or until edges are lightly golden. Remove to wire racks to cool. Repeat the same for the remaining dough.
Yield
27 cinnamon logs
By Anand Lila Devi Dasi
• ¾ C butter, softened
• ¾ C ricotta cheese (homemade paneer)
• 3 Tbsp thick yogurt
• ¾ C packed sugar
• 1 Tsp vanilla extract/essence
• 3 C all purpose flour
• ½ C brown sugar
• ½ Tsp ground cinnamon
• ½ C finely chopped pecans or walnuts
Preparation
1. In a large mixing bowl, cream the butter, cheese, yogurt and sugar until light and fluffy. Add vanilla and flour. Form into soft dough. Cover and refrigerate 3-5 hours or until easy to handle.
2. In a small mixing bowl, combine the brown sugar, cinnamon and pecans.
3. Divide the dough in 3 parts. While working with one part, keep the other two in the refrigerator. Roll the dough on a floured surface into a 10-inch square. Cut in nine square pieces. Spread with the cinnamon-sugar mixture. Carefully roll each piece jelly roll style and seam side down. Line the baking sheet with a wax/butter paper. Place logs 2-inch apart.
4. Bake in a preheated oven at 350 F/180 C for 15-20 minutes or until edges are lightly golden. Remove to wire racks to cool. Repeat the same for the remaining dough.
Yield
27 cinnamon logs
By Anand Lila Devi Dasi
