Almond Cinnamon Rolls Food

QUICK ALMOND CINNAMON ROLLS

Steps:

• Preheat oven to 375ºF or temperature noted with crescent roll directions.
• Lightly grease a cookie sheet.
• Grate almond paste on large hole side of a box grater.
• Add almond paste, butter, sugar, cinnamon and flour to food processor.
• Mix until well blended.
• Unroll crescent dough.
• Divide each package into 4 rectangles.
• Pinch center seams together securing the rectangle shape.
• With a spatula, spread equal amounts of cinnamon almond filling over each rectangle.
• Starting at the short end of each rectangle, roll dough into a roll and pinch seam closed.
• Cut each roll into 3 equal pieces and slightly flatten with fingers.
• Place each piece, side by side, on baking sheet(4 rows across and 6 rows down).
• Bake 12-14 minutes or until golden brown.
• Cool on wire rack.
• While rolls are cooling, whisk powdered sugar with orange juice or milk mixed with almond extract.
• Spread onto cooled rolls and sprinkle with toasted almonds while icing is still wet.

ALMOND CINNAMON ROLLS

Steps:

• Crumble yeast into a bowl.
• Melt butter, add milk and gently heat the mixture to 37°C
• Pour over yeast and mix until yeast has dissolved.
• Add cardamom, cinnamon, salt and sugar and stir; add about 200 ml of the flour and stir.
• Add most of the remaining flour and knead dough by hand, adding flour if needed, until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.
• Sprinkle some flour on top and cover: let rise for about 1 hour.
• Preheat oven to 220°C.
• Lightly flour the baking board and turn the dough on it.
• Roll dough out to a ~30 x 40 cm rectangle.
• Spread the softened butter on the dough, sprinkle chopped almond paste, sugar and cinnamon over the butter.
• Roll the dough up tightly and cut into 4 cm slices. Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
• Brush rolls with beaten egg and sprinkle with slivered almonds and pearl sugar.
• Bake for 10-15 minutes. Cover the rolls while cooling.