Mix dry ingredients (cinnamon, almonds, rosemary, instant yeast and flour) in a bowl.
Combine wet ingredients (wine, egg, honey, milk) in another bowl.
Mix dry and wet ingredients. Don't knead or mix too much or gluten will form. Let rise 10 minutes.
Put into a well-oiled cake tin or muffin tins. Bake 30 minutes in the oven at 180C or 356F.
Garnish by drizzling honey and chopped hazelnuts.