I was planning to make some cinnamon rolls this week when I stumbled on this. Am I right in thinking this would be pretty simply adapted for cinnamon instead? My biggest concern: I'd be pretty comfortable swapping nearly any filling with a similar consistency, including the ganache mentioned above, but getting that mixture w/cinnamon (sans a ton of butter) isn't quite as obvious and nothing is coming to mind. Stephanie - I do not recommend using a ganache as a filling. It would probably be a messy outcome. I do not know what to recommend you do to get the same consistency as the cream cheese and lemon curd filling. I would suggest you make a cinnamon sugar filling similar to what you might find in a coffee cake recipe or a sticky bun recipe. The filling will have brown sugar, cinnamon, maybe some cocoa and nuts if you'd like. Be sure to do a water wash with a pastry brush before applying the cinnamon sugar filling. It will need something to adhere to! Elisabeth @ KAF

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