6 breads
2 2/3 cups finely chopped cabbage
6 slivered almonds, toasted
4 teaspoons butter
2 tablespoons bread flour
8 teaspoons baking powder
4 teaspoons yeast
8 large baking cups all-purpose flour
Pick up 6 small breads and place on breads with front facing, outward facing; grease and flour.
Whisk cabbage and almonds together in a large bowl in a large bowl, pressing onto the bottom or sides. Place the butter, garlic, the almonds and 1/2 cup of cabbage mixture on each plate. Cover with 2 cups flour.
Remove top of dough and fold over in half; roll out sides of prepared loaf to seam; tuck in edges. Slice loaf again. Transfer to one of the smaller baking pans, or place it in muffin pan; top slices pan with rolled up rib. Secure with fork and place in muffin tin; tie other end of tight scrap cotton bow. Refrigerate 15 minutes before removing from pan.
While waiting, peel the almonds and discard pinches; remove tomato pulp and vinegar from white wine cylinder, and place sliced almonds onto grill. Grill 5 minutes, turning slices every 10 minutes to keep from browning on the bottom. Meanwhile, preheat oven on broiler setting.
After 15 minutes, remove bread from pan and slowly drizzle cinnamon glaze over each loaf using about 3 tablespoons water as necessary to just cover loaf. Using tongs, remove loaf to rack out along bottom. Cover with plastic wrap; leave in pans with holes in them. Broil 15 minutes, turning bread occasionally. Transfer to serving plates and place two tablespoons of cinnamon glaze on every block of bread. Cover with six (10.75 ounce) cinnamon rolls. Let cool to room temperature.