The weather is getting a bit warmer so it is time to make some bread for our breakfast. Instead of the regular cinnamon filling I change it to citrus infused almond filling. The rolls are soft and fluffy and the almond filling is not overly sweet. They are the perfect rolls to have along with a cup of coffee or tea. We just adored these rolls and we take one of this any times over the traditional cinnamon roll.
¾ cup milk warm
6 tablespoons butter, melted and cooled
2 large eggs
4 cups flour
¼ cup sugar
2 ¼ tsp instant yeast
1 tsp salt
5 tbsp softened butter
3 tbsp ground almond
1/2 cup sugar
2 tablespoons freshly squeezed orange juice
Zest of 2 orange
1. To make the dough, combined the warm milk and melted butter together. In a mixer bowl combined the flour, sugar, yeast and salt together. Mix well.
2. Fit the mixer with dough hook attachment. With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes.
3. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes
4. Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.
5. For the filling, combine all the filling in a small bowl and mix well. Set aside.
6. When the dough is ready, turn it out onto a lightly floured work surface and roll it into 16 by 12-inch rectangle.
7. Spread the filling mixture over the rectangle, using an offset spatula or rubber spatula.
8. Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down.
9. Using a serrated knife, slice the log into 10-12 evenly sized rolls. You can slice them thinner or thicker as you like. Take a piece of the roll, holding on to both end simultaneously pull and twist the roll into a figure eight.
10. Place it on lined baking pan. Cover the rolls with plastic wrap. Let the rolls rise in a warm place until doubled in size.
11. Baked the rolls at a pre-heated 350 degree F for 22-25 minutes or until the rolls are lightly golden brown on top and cooked through.
Note: If after 5 minutes of kneading, the dough is still overly sticky, add 1 or 2 tablespoon of flour to it until the dough clears the sides of the bowl. You can make this into traditional cinnamon roll look.