Almond Cinnamon Rolls Recipe

Ingredients for Almond Cinnamon Rolls

• 1 cup (226g) unsalted butter (1/2 cup for the dough, 1/2 cup for spreading)
• 1 cup (240ml) milk
• Fresh Yeast
• Ground Cardamom
• 2 teaspoons ground cinnamon + 1 tablespoon for filling
• 1/2 teaspoon salt
• 1/2 cup (100g) granulated sugar + 1/4 cup (50g) for filling
• All Purpose Flour
• 1/2 cup (70g) finely chopped almond paste
• 1 large egg, beaten
• 1/4 cup (30g) slivered almonds

How to Make Almond Cinnamon Rolls

1. Crumble 1 packet (2 1/4 teaspoons) active dry yeast (or 15g fresh yeast) into a large bowl.
2. 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).
3. Pour the warm milk mixture over the yeast and whisk until the yeast is completely dissolved.
4. Add 1 teaspoon ground cardamom, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, and 1/2 cup (100g) granulated sugar. Stir well to combine.
5. Gradually add 200g of all-purpose flour and stir until a shaggy dough forms.
6. 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).
7. 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.
8. Preheat oven to 220°C (425°F).
9. Lightly flour a clean work surface and gently turn the dough out onto it.
10. Roll the dough into a 30cm x 40cm rectangle.
11. 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.
12. Tightly roll the dough up from the long side into a log. Cut the log into 4cm slices.
13. Place the rolls on a baking sheet lined with parchment paper. Cover loosely and let rise for another 30 minutes.
14. Brush the rolls with 1 beaten egg and sprinkle generously with 1/4 cup (30g) slivered almonds and pearl sugar (optional).
15. Bake for 10-15 minutes, or until golden brown.
16. Let the rolls cool slightly on the baking sheet before serving. Enjoy!