The Art of French Pastry

Alsatian version of a
cinnamon roll, made with
brioche dough, a buttery
almond cream, walnuts,
and raisins. In Alsace we
squeeze all of the rolls
together in a pan and bake
them as a cake, resulting in
nice moist rolls. The cake
is glazed with sugar icing
as it comes out of the oven,
which transforms the top
into a shiny, luscious sugar