Description
Triple Almond Cinnamon Rolls
Indulge in the ultimate breakfast treat with these fluffy, yeasted buns bursting with almond flavor! Originally created in Ashley Manila’s kitchen, this recipe has delighted bakers for years. Featuring a rich brown sugar cinnamon filling and a sticky-sweet almond glaze, these cinnamon rolls are truly heavenly. Almond lovers, get ready for your new favorite weekend project! Whether enjoyed fresh out of the oven or shared with loved ones, these rolls are a simple yet decadent reminder of the joy in homemade baking.
Dough: 1 cup whole milk, 4 tbsp unsalted butter, 1/2 tsp almond extract, 3.5 cups all-purpose flour, 1 package yeast, 3 tbsp granulated sugar, 1/2 tsp salt, 1 egg
Filling: 1 cup brown sugar, 1/2 tbsp cinnamon, 1/2 cup unsalted butter
Topping: 1 cup powdered sugar, 1 tsp almond extract, 1-2 tbsp milk, 1/2 cup slivered almonds
Directions
1. Prepare dough, fill, roll, and bake for 20 mins at 375°F.
2. Cool slightly, add glaze, and enjoy!
Prep Time: 20 mins
Kcal: 300 per roll
Step-by-Step Guide
1. Warm milk and butter until butter melts. Cool to 110°F, then stir in almond extract. 2. In a mixer bowl, combine 2 cups flour, yeast, sugar, and salt. Add milk mixture and egg; beat for 2 minutes. 3. Stir in remaining flour to form a soft dough. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour. 4. For the filling, combine brown sugar and cinnamon. Roll dough into a 16×12-inch rectangle. Spread with softened butter and sprinkle evenly with cinnamon sugar. 5. Tightly roll from the long edge. Cut into 12 equal slices. Place in a greased 9×13 pan, cover, and let rise 30 minutes. 6. Bake at 375°F for 20-25 minutes until golden.
Serving Suggestions
Serve these rolls warm for the best experience. Pair with a strong cup of coffee or a glass of cold milk to balance the sweetness. For a special brunch, accompany with fresh berries or a light fruit salad. They are perfect for holiday mornings, bake sales, or as a heartfelt gift when packaged in a decorative box.
How-to Summary
Create a yeasted dough enriched with almond extract. After the first rise, roll it out, spread with a butter and brown sugar-cinnamon filling, and slice into rolls. Let them rise again before baking. Finish by drizzling with an almond glaze and sprinkling with slivered almonds while still warm.
Frequently Asked Questions
Can I make these rolls ahead of time? Yes. After shaping, cover the pan tightly and refrigerate overnight. Let sit at room temperature for 30 minutes before baking in the morning.
Can I use active dry yeast instead of instant? Absolutely. Proof it in the warm milk mixture with a pinch of sugar before adding to the dry ingredients.
How do I store leftovers? Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or oven.
Can I freeze the baked rolls? Yes. Freeze unglazed rolls after cooling. Thaw and warm, then add fresh glaze and almonds.
My dough didn’t rise. What happened? The liquid may have been too hot, killing the yeast, or your yeast may be expired. Ensure your environment is warm and draft-free for rising.
Common Mistakes to Avoid
- Using milk that is too hot, which will kill the yeast.
- Adding all the flour at once; add gradually to avoid a dense dough.
- Not letting the rolls cool slightly before glazing, which can cause it to melt and become too thin.
- Over-baking, which leads to dry rolls. They should be just golden brown.
- Rolling the dough log too loosely, resulting in unfilled, gaping rolls.
Conclusion
These Triple Almond Cinnamon Rolls are a rewarding baking project that yields spectacular results. The combination of fluffy dough, spiced filling, and nutty glaze creates an unforgettable treat. By following the detailed steps and avoiding common pitfalls, you’ll master a recipe perfect for creating sweet memories around the breakfast table. Happy baking!