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Almond Glazed Cinnamon Rolls

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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Almond Glazed Cinnamon Rolls


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 3 hours, 25 minutes
  • Yield: 12 cinnamon rolls 1x

Description

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!


Ingredients

Scale

For the dough:

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 1/2 cup sugar, plus 1 tablespoon sugar
  • 1 stick (8 tablespoons) butter, melted
  • 1 cup milk
  • 2 large eggs
  • 4 cups flour
  • 3/4 teaspoon salt

For the filling:

  • 1 stick (8 tablespoons) butter, softened
  • 1/2 cup sugar
  • 2 tablespoons cinnamon

For the almond glaze:

  • 3 cups powdered sugar
  • 1/4 cup milk, plus 3 tablespoons
  • 1/2 teaspoon almond extract

Instructions

For the dough:

  1. In a small bowl, gently whisk together the yeast with the warm water and 1 tablespoon of sugar. Set aside.
  2. In a large bowl, whisk together the melted butter and milk. Whisk in the remaining 1/2 cup sugar and 2 eggs until smooth. Whisk in the yeast mixture. Add in the flour and salt and use a rubber spatula to gently fold it into the wet mixture until a dough forms. Gently form it into a loose ball.
  3. Cover the bowl with plastic wrap and set in a warm area, such as the sunlight, a warm oven top or in front of a fireplace, and allow it to rise for 2 hours. After the dough has risen, gently roll it out onto a floured surface into a large rectangle that is about 1/4 inch thick.

For the filling:

  1. In the bowl of an electric mixer, add in the softened butter, sugar and cinnamon and mix on low-medium speed until light and fluffy, about a minute. Evenly spread the filing mixture on top of the rolled out dough, leaving about 1/2 inch exposed on all the sides.

To prepare the cinnamon rolls:

  1. Starting at one end of the rectangle of dough, gently, but firmly, roll the dough into a log. Use a very sharp knife, cut the log into 1 1/2 inch slices. Gently place the sliced cinnamon rolls into a greased 9×13 pan, swirl side up. Or onto a parchment-lined baking sheet to have individual cinnamon rolls.
  2. Cover with a dish towel and allow to rise again for 30 minutes. Preheat your oven to 350 degrees. Bake the cinnamon rolls for about 25 minutes, or until the tops are slightly golden brown and the centers are set.

For the glaze:

  1. In a medium bowl, whisk together the powdered sugar, milk and almond extract until a smooth, glossy glaze forms. After the cinnamon rolls have come out of the oven and cooled slightly, evenly pour the glaze over the tops of the cinnamon rolls. Enjoy!

Notes

  • These cinnamon rolls are best served warm! Even if you make them in advance or if they are a couple days old, pop your cinnamon roll into the microwave for about 30 seconds and it will be perfect!
  • These last very well. Let them cool completely before covering and storing them in a cool, dry place or countertop.
  • Prep Time: 3 hours
  • Cook Time: 25 minutes

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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4 Comments

  1. Chelsea P

    Oh my goodness! These are AMAZING! I followed the recipe step by step and they turned out unbelievably good! This is my second time baking with yeast, so I am no expert at all when it comes to yeasted doughs, but I am so incredibly proud of myself! My family loved these treats! Thank you!

    Reply
    • KJ

      That’s so awesome to hear, Chelsea! Sounds like you are on your way to be a yeast-baking pro! 🙂

      Reply
  2. Heidi

    These are so good! I even made a few mistakes along the way and they still turned out really well! Highly recommend making these! 🙂

    Reply
    • KJ

      I’m so glad you liked them, Heidi! Thank you so much for giving them a try! 🙂

      Reply

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