Cinnamon Rolls with an Almond Kick

Do you really need an excuse to enjoy a delicious cinnamon roll? We make these in our 11" x 11" grill pans to ensure they don't stick during baking! We also add a special ingredient, almond extract! It makes these cinnamon rolls unique and a sure-fire favorite for all.

INGREDIENTS

Dough:

1 pkg active dry yeast

1 Cup almond milk or milk of your choice, warmed

½ Cup sugar

1/3 Cup margarine or butter of your choice, melted

2 eggs, room temperature

4 Cup all-purpose flour

Filling:

2 Tbsp of cinnamon

¼ Cup of margarine or butter of your choice

¾ Cup brown sugar, packed

Frosting:

½ Cup margarine or butter of your choice softened

¼ Cup cream cheese (2 oz)

½ tsp vanilla extract

½ tsp almond extract

½ tsp salt

1 Cup confectionery sugar

DIRECTIONS

Dissolve the yeast in warm milk.
In a mixer, or in a bowl (using a hand mixer), combine sugar, margarine, eggs, salt, 2 cups flour and the yeast mixture.
Beat on medium speed until smooth.
Add remaining (¼ cup) flour to make a soft dough. The dough will be sticky.
Mix your sugar and cinnamon.
Punch down your dough (after it has risen for an hour).
Divide the dough in half, and roll one half out into a rectangle.
Brush with melted margarine or butter then sprinkle the brown sugar mixture evenly on the rectangle. Don't go all the way to the edge with the mixture.
Roll up dough and starting with the long side, pinch the seam to seal it up.
Cut the dough into 8 slices, you should end up with round swirls.
Place in a square grill pan or glass pan with cut side down.
Repeat with remaining dough and filling using another pan.
Let rise in a warm place for another hour. Preheat your oven to 350°F.
Bake rolls until golden brown (20 - 25 minutes) then place on wire racks to cool.
To make the frosting, beat the margarine, cream cheese, vanilla, almond extract and salt until blended.
Slowly add in the confectionery sugar.
Spread this mixture over the tops of your cinnamon rolls.
Enjoy!