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1
Preheat oven to 375 degrees F.
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2
Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds.
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3
Divide the mixture in half and remove one half from the mixing bowl.
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4
To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on.
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5
Mix and remove from the bowl.
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6
Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon.
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7
Place both doughs in the refrigerator for 1 hour.
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8
Remove the 2 doughs from the refrigerator.
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9
It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable.
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10
Roll the chocolate dough into a rope about 3/4-inch in diameter.
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11
Roll the white dough about 2 inches in diameter and the same length as the chocolate rope.
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12
Trim one side of the dough to create a straight edge.
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13
Using a pastry brush, spread a little water on top of the white dough.
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14
The moisture will help the dough stick together.
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15
Place the chocolate rope on top and roll the white dough around it.
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16
Trim a straight edge where the doughs meet.
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17
Close the seam with a little more water.
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18
If the dough is too soft, place in the refrigerator or freezer until firm.
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19
Barely wet the surface of the rolled dough and roll it in granulated sugar.
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20
Using a sharp chef's knife, make 1/2-inch slices.
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21
Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.
