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Almond Glazed Cinnamon Rolls


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

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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.
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