Cinnamon Logs

• 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

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.

27 cinnamon logs