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.
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.