Quick Almond Cinnamon Rolls Food

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.

CINNAMON ROLLS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

ALMOND CINNAMON CRESCENTS

Steps:

• Cream butter with 3 tablespoons sugar until light and fluffy.
• Add nuts and flour; mix well.
• Chill dough for easier handling.
• Roll into small pencil thickness logs and shape into crescents.
• Place on greased cookie sheets and bake at 325° for about 18 minutes.
• While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.

QUICKIE CINNAMON ROLLS

Steps:

• Unroll dough in one long rectangle and press to seal perforations.
• Combine cinnamon and sugar and sprinkle over dough.
• Roll up jelly roll style starting from the short end and pinch seam to seal.
• Using a serrated knife slice into 4 equal slices. (I use unwaxed dental floss threading underneath the 'log' and then crossing the ends above the 'log'(floss makes an O around the dough, floss ends form a V) Pull ends to draw floss through to cut dough. Makes a cleaner cut.).
• Place rolls pinched side down in ungreased muffin tin.
• Bake at 375 for 10-12 minutes or until brown. Cool for 5 minutes then transfer to wire rack.
• Mix powdered sugar and orange juice to make a thin glaze. Drizzle over the warm rolls and serve.