Poppy Seed Cinnamon Roll Cake

Poppy seed cinnamon cake is the result of (almost) a failed recipe. More often than not, such failures turn into incredible dishes.

I was planning to make a big batch of fat-head sweet rolls — half of them with poppy seed and the other half with cinnamon and sweetener. However, they grew larger than I expected (good job, fat-head dough) and merged completely. Another mistake I made is making them smaller than the regular ones, so they wouldn’t separate (easily) when pulled.

I used almond flour to make the fat-head dough, but coconut flour is also a great choice.

If you are not a fan of poppy seed, you can stick to the good-old cinnamon rolls. Although, you should keep in mind some benefits of the poppy seed. A good source of dietary fiber is poppy seeds outer husk. Much of this fiber is metabolically inert content, thus alleviating the problem of constipation. Furthermore, dietary fiber binds to bile salts (a cholesterol product) and decreases their colon reabsorption. It, therefore, helps to reduce the levels of LDL cholesterol in the blood. Poppy seeds are rich in minerals such as iron, copper, calcium, potassium, manganese, zinc and magnesium.

Remember – this is a recipe for poppy seed rolls and cinnamon rolls. This kitchen fail of mine made them a cake so I went with it (because the taste was not affected at all). One important thing I forgot to do is oiling the outer part of the rolls before placing them into a baking pan. And also, I made rather small rolls which made it difficult to pull apart.

	250 g mozzarella, shredded
	80 g cream cheese
	1 egg
	100 g almond flour
	1 tsp baking powder
	30 ml almond milk
	30 g poppy seed
	30 g sweetener
	20 g butter, unsalted, melted
	10 g cinnamon
	30 g sweetener
	50 g cream cheese
	50 ml whipping cream
	20 g sweetener, confectioners'

1.	Preheat the oven to 180°C.
2.	In a microwaveable bowl, melt the shredded mozzarella for about 1 minute at medium-high temperature. Add the cream cheese, mix, and add almond flour and baking powder. Mix until they are evenly combined.
3.	If necessary, microwave for another 30 seconds. Add the egg and mix until fully combined.
4.	After you have your fat head dough, cover it and let it rest in the fridge for 20-30 minutes.
5.	When cooled, cut the dough into 2 (bigger rolls) or 3 (smaller rolls) parts.
6.	Take one piece of dough and spread it between 2 pieces of parchment paper (0,5 cm thick... or thin?) using a rolling pin . It will be sticky so you better use parchment paper.
7.	Use 1/3 of melted butter to brush the thin dough with it (fully). For the filling, combine the sweetener and cinnamon. Sprinkle the mixture over the dough evenly. Roll the dough up into a log from a long side of the rectangle. Once you have it all rolled, oil the log in order to prevent your rolls merging completely (like mine did the first time!).
8.	Repeat the process with the second part of the dough. For the third part use the mixture of poppy seed, almond milk and sweetener. Combine all 3 ingredients and spread them the same way you did with the cinnamon mixture.
9.	Use the remaining melted butter to oil the outside of the rolled logs and cut into 2.5 cm (1 in) slices. Start placing the slices flat into the (round) baking (spring) pan. Place the rolls close, but not quite touching each other if you want to avoid them merging completely.
10.	Bake until the rolls cake is golden on top (for about 30 minutes). Once done baking, let it rest and cool for about 15 minutes (at least).
11.	While your dessert is cooling down, make the frosting. Mix cream cheese with the whipping cream and powdered sweetener until you get the mixture thin enough to drizzle. When the cake cooled down, drizzle the frosting on top of it.

Poppy Seed Cinnamon Roll Cake

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Poppy seed cinnamon cake is the result of a failed recipe. More often than not, such failures turn into incredible dishes. This cake is exactly such a dish.

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