butter, sweetener, and cinnamon in a small bowl and
use a fork to combine well. Place this mixture on top of
the dough and spread it out, covering as much of the
surface of the dough as possible.
- To make the cream cheese filling, place the
softened cream cheese, sweetener, and egg yolk in a
bowl and mix well to combine. Starting 3 inches from
the top of the dough oval and working your way
toward you, pour this mixture down the middle of the
oval, ending 3 inches from the edge nearest you. Now
spread the filling into an oval shape, leaving 1½ inches
along the left and right edges exposed. - Cut 1½-inch long, ¾-inch-wide flaps along the
long sides of the kringle, cutting only into the part that
doesn’t have any cream cheese filling on it. Fold the
top and bottom ends in, on top of the cream cheese
filling. Then, starting at the top of the oval, fold the
right flap over the cream cheese filling, then the left
flap; continue folding the flaps over the filling until the
whole kringle is wrapped and a zipper-like kringle is
made. Some of the cream cheese will be exposed. - Place the pizza stone with the kringle in the oven
to bake for 15 minutes or until the kringle is golden
brown and the dough is fully cooked. Remove from the
oven and allow to cool on the stone for 10 minutes. - Meanwhile, make the glaze: Place the sweetener
in a small bowl and add just enough cashew milk to