Ingredientes para Almond Cinnamon Rolls
- 1 cup (226g) unsalted butter
- 1 cup (240ml) milk
- 15g fresh yeast
- 1 teaspoon ground cardamom
- 1 tablespoon + 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 500-550g all-purpose flour
- 1/2 cup (70g) finely chopped almond paste
- 1 beaten egg
- 1/4 cup (30g) slivered almonds
- 1 packet (2 1/4 teaspoons) active dry yeast
- Pearl sugar (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Cinnamon Rolls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Almond Cinnamon Rolls
- Crumble 1 packet (2 1/4 teaspoons) active dry yeast (or 15g fresh yeast) into a large bowl.
- In a small saucepan, melt 1/2 cup (113g) unsalted butter. Add 1 cup (240ml) milk and gently heat the mixture to 37°C (99°F). For dry yeast, ensure the milk is slightly warmer (40-42°C/104-108°F).
- Pour the warm milk mixture over the yeast and whisk until the yeast is completely dissolved.
- Add 1 teaspoon ground cardamom, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, and 1/2 cup (100g) granulated sugar. Stir well to combine.
- Gradually add 200g of all-purpose flour and stir until a shaggy dough forms.
- Add the remaining flour (approximately 300-350g), kneading the dough by hand on a lightly floured surface until smooth, elastic, and no longer sticky (about 8-10 minutes).
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 220°C (425°F).
- Lightly flour a clean work surface and gently turn the dough out onto it.
- Roll the dough into a 30cm x 40cm rectangle.
- Spread 1/2 cup (113g) softened unsalted butter evenly over the dough. Sprinkle with 1/2 cup (70g) finely chopped almond paste, 1/4 cup (50g) granulated sugar, and 1 tablespoon ground cinnamon.
- Tightly roll the dough up from the long side into a log. Cut the log into 4cm slices.
- Place the rolls on a baking sheet lined with parchment paper. Cover loosely and let rise for another 30 minutes.
- Brush the rolls with 1 beaten egg and sprinkle generously with 1/4 cup (30g) slivered almonds and pearl sugar (optional).
- Bake for 10-15 minutes, or until golden brown.
- Let the rolls cool slightly on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
44g
Fat
41g
Carbs
16g
