I’ve called these Milleswirli — a play on millefiori or a “thousand flowers” in art or jewelry — not because I think that my food is artworthy, but because I rolled up the layers in these cinnamon swirls really tightly after rolling out the dough as thin as I could. This gives the “standard old cinnamon swirls” a “thousand layers” kind of look. It’s actually just my usual sourdough swirl recipe, but I think the detailed swirls makes them a little special looking. There is actually quite a bit less filling (just a bit of melted butter and cinnamon sugar) but I think that makes them all the more delicious too.
