Almond Glazed Cinnamon Rolls are a perfectly warm and gooey cinnamon roll. A sweet dough layered with a cinnamon-sugar butter is rolled into perfect spirals and baked until golden brown. Whisk together a quick glaze of powdered sugar, milk and a dash of almond extract and pour all over the tops of the rolls straight from the oven. The result is a decadent cinnamon roll best served warm as the almond glaze coats the fluffy sides. The best kind of breakfast treat!
Cinnamon rolls can seem like a daunting task to take on, but if you have a little time and patience, you will definitely reap the reward! Plus, it really isn’t as bad as you think. Let’s break it down:
How to make the dough:
Start out by making the dough. You whisk together the yeast with a little warm water to activate it before folding it in with the melted butter, milk, sugar, eggs, flour and salt. Gently form the dough into a ball, cover the bowl with plastic wrap and set somewhere warm to rise for a couple hours, such as a sunny spot, on top of a warm oven or in front of a fire place. Charlee made sure the dough rose properly for me.
Tips for rolling out the dough:
When rolling out the cinnamon roll dough, make sure that you have a well-floured surface so that it doesn’t stick. I like to spread a little flour on my rolling pin as well so that it can properly get the job done. A counter top or marble board works best as a surface to roll it out on. Working with gentle strokes from your rolling pin, roll the dough out into a large rectangle-type shape until the dough is a little bit thinner than 1/2 an inch thick.
After you spread the cinnamon-sugar-butter mixture all over the top of the dough, it’s time to roll it up into a log! My main tip with this is to take it slow and try to roll it into a snuggly tight roll. You want those swirls!
When you are ready to cut the cinnamon rolls into slices, I recommend using a very sharp knife (I actually used a meat carving knife!) or you can try your take on utilizing dental floss. My preference is a knife, but that’s just me.
Snuggly tuck the cinnamon rolls into a greasted 9×13 pan, or let them bake separated apart on a baking sheet. Either way, you will have some delicious swirls!
The best timing to glaze the cinnamon rolls:
Finally, after the rolls come out of the oven, pour the almond glaze over the top and watch the magic happen. The warm rolls get perfectly coated as the glaze rolls into every nook and cranny. The center piece is definitely mine!
Whether you are making these Almond Glazed Cinnamon Rolls for a fun project, weekend brunch or to feed your family, they will definitely be a hit! I highly recommend serving these cinnamon rolls warm, as that is when they truly shine. Even if they are a couple days old, simply stick your roll in the microwave for about 30 seconds and you are on your way to cinnamon roll heaven!
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Thanks for following and cooking along with me!