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!
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