Almond Cinnamon Rolls
The classic rolled cinnamon pastry refined with chopped almonds: Try the almond-cinnamon rolls from Spoonsparrow.
Ingredients
- 500 g flour
- 1 tsp salt
- 1 cube fresh yeast (42 g)
- 150 ml lukewarm milk
- 100 g sugar
- 2 tsp cinnamon powder
- 0.5 tsp grated lemon zest (untreated)
- 120 g liquid butter
- 2 Eggs
- 75 g chopped almond kernels
- flour (for the work surface)
Instructions
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1.
Mix flour and salt in a bowl and form a well. Stir yeast into about 50 ml lukewarm milk and pour into the flour well, mixing with a little flour. Cover and let rise for about 15 minutes. Add sugar, cinnamon, lemon zest, half the butter, and eggs; knead with the remaining milk into a medium-doughy yeast dough. Knead vigorously until smooth and elastic, adding more flour or milk if needed. Cover and let rise in a warm place for about 45 minutes until doubled.
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2.
Preheat the oven to 180°C fan.
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3.
Knead the dough again, roll it into a strand, and roll out on a floured surface to 1–2 cm thickness. Brush with liquid butter and sprinkle almonds. Roll up lengthwise, cut into ~2 cm slices, and place on parchment-lined baking sheet spaced apart. Brush with remaining butter and bake in preheated oven for about 25 minutes until golden brown. Remove and let cool slightly.
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4.
Serve almond cinnamon rolls as desired in a decorative cup with white paper.
