I love to mess around with classics.... blasphemous, I know -- but the kitchen is my laboratory and the dishes are more or less my experiments. So when I wonder what would happen if a classic cinnamon roll was transformed into a savory phenomenon rather than the classic dessert, it means I really reeeeeally need to give it a try. And when I substituted the usual butter-cinnamon-brown sugar-nutmeg mix you'd usually use to fill up a cinnamon roll with -- *drum-roll* -- butter and garlic powder and thyme and rosemary and salt and pepper and flaked onions.... well, the result was somewhere...

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