QUICK ALMOND CINNAMON ROLLS
The cinnamon almond paste makes an ordinary crescent roll into an awesome treat. They are a special but easy addition to holiday brunches or at any time. Found on odense.com.
Provided by Manami
Categories Breads
Time 39m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF or temperature noted with crescent roll directions.
- Lightly grease a cookie sheet.
- Grate almond paste on large hole side of a box grater.
- Add almond paste, butter, sugar, cinnamon and flour to food processor.
- Mix until well blended.
- Unroll crescent dough.
- Divide each package into 4 rectangles.
- Pinch center seams together securing the rectangle shape.
- With a spatula, spread equal amounts of cinnamon almond filling over each rectangle.
- Starting at the short end of each rectangle, roll dough into a roll and pinch seam closed.
- Cut each roll into 3 equal pieces and slightly flatten with fingers.
- Place each piece, side by side, on baking sheet(4 rows across and 6 rows down).
- Bake 12-14 minutes or until golden brown.
- Cool on wire rack.
- While rolls are cooling, whisk powdered sugar with orange juice or milk mixed with almond extract.
- Spread onto cooled rolls and sprinkle with toasted almonds while icing is still wet.
Nutrition Facts : Calories 161.4, Fat 7.5, SaturatedFat 3, Cholesterol 19.6, Sodium 131.3, Carbohydrate 21.6, Fiber 1.6, Sugar 10.5, Protein 2.7
ALMOND CINNAMON ROLLS
Cinnamon rolls made even more delicious with almond paste and slivered almonds! As always, you can use dry yeast instead of fresh if you prefer - adjust the temperature of the milk and butter mixture accordingly. The recipe doubles well.
Provided by stormylee
Categories Yeast Breads
Time 35m
Yield 8-10 rolls
Number Of Ingredients 15
Steps:
- Crumble yeast into a bowl.
- Melt butter, add milk and gently heat the mixture to 37°C
- Pour over yeast and mix until yeast has dissolved.
- Add cardamom, cinnamon, salt and sugar and stir; add about 200 ml of the flour and stir.
- Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.
- Sprinkle some flour on top and cover: let rise for about 1 hour.
- Preheat oven to 220°C.
- Lightly flour the baking board and turn the dough on it.
- Roll dough out to a ~30 x 40 cm rectangle.
- Spread the softened butter on the dough, sprinkle chopped almond paste, sugar and cinnamon over the butter.
- Roll the dough up tightly and cut into 4 cm slices. Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
- Brush rolls with beaten egg and sprinkle with slivered almonds and pearl sugar.
- Bake for 10-15 minutes. Cover the rolls while cooling.
Nutrition Facts : Calories 381.6, Fat 16.9, SaturatedFat 8.3, Cholesterol 60.1, Sodium 179.3, Carbohydrate 50.1, Fiber 2.9, Sugar 11.1, Protein 8.2
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