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Cinnamon Log Slices

Ingredients

  • 3 sticks unsalted butter softened
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 3 teaspoons vanilla paste or extract
  • 720 grams about 5 cups kumquat's gluten-free all-purpose flour
  • 2 1/2 teaspoons cinnamon divided
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons unsweetened dark cocoa
  • Large egg white
  • 1/3 cup turbinado sugar

Instructions

  • Combine butter, brown sugar, and sugar in a large bowl. Mix with an electric mixer until creamed together. Add eggs and vanilla to mixture; mix with an electric mixer until well combined.
  • In another bowl, combine flour, 1 1/2 teaspoons cinnamon, xanthan gum, and salt.
  • Alternate adding flour mixture and milk to butter mixture until all is combined and a dough is formed.
  • Divide dough into 4 balls. Roll 1 ball into a 12-inch long log. Wrap log in parchment paper and chill. Wrap remaining 3 balls of dough in plastic wrap and chill. Allow all to chill for 1 hour.
  • Combine cocoa with remaining 1 teaspoon cinnamon.
  • Sprinkle one-third of cocoa mixture onto a large piece of parchment. Place one ball of dough onto cocoa-topped parchment. Cover with another large piece of parchment and roll to 6- x 12-inches. Flip rolled out dough in the parchment over; remove top piece of parchment and dust off excess cocoa mixture. Line up 12-inch log of chilled dough on cocoa-topped rolled dough. Wrap rolled dough around 12-inch log, squeezing gently to make dough adhere together.
  • Sprinkle one-third of cocoa mixture onto another large piece of parchment. Place one ball of dough onto cocoa-topped parchment. Cover with another large piece of parchment and roll to 8- x 13-inches. Flip rolled out dough in the parchment over; remove top piece of parchment and dust off excess cocoa mixture. Line up wrapped log on cocoa-topped rolled dough. Wrap rolled dough around log, squeezing gently to make dough adhere together.
  • Sprinkle remainder of cocoa mixture onto a large piece of parchment. Place last ball of dough onto cocoa-topped parchment. Cover with another large piece of parchment and roll to 10- x 14-inches. Flip rolled out dough in the parchment over; remove top piece of parchment and dust off excess cocoa mixture. Line up wrapped log on cocoa-topped rolled dough. Wrap rolled dough around log, squeezing gently to make dough adhere together. Wrap log in parchment and chill 2 hours or up to overnight.
  • Preheat oven to 350°.
  • Brush log with egg white and sprinkle evenly with turbinado sugar. Rewrap in parchment and chill 10 minutes to set sugar.
  • Cut 1/4-inch slices from log and place on parchment lined baking sheets. Bake at 350° for 15 minutes or until golden.