Good morning! I hope that you had a great weekend and enjoyed some Spring like weather. We had a little bit of Spring like weather, and the crocus are popping from the ground but for the most part it is still feeling cold, rainy and bleak to me.
Easter and Mother’s Day are fast approaching and I love to make a beautiful breakfast for both, with both sweet and savory dishes. Typically I make Cinnamon Rolls or Monkey Bread but this year I wanted to try something else and decided on Almond Sweet rolls.
These rolls are so easy and they are FABULOUS! Seriously, you will eat the entire pan right out of the oven, so be sure to make a double or triple batch so that you have some to share with your guests.
The dough is light, fluffy and yeasty, and the center is like melted marzipan. Finished off with a little or a lot of sugary glaze and some crunchy almond sprinkles and you have the perfect sweet roll for your buffet!
Almond Sweet Rolls
Recipe from Crazy for Crust
21/4 teaspoons active dry yeast
3/4 cup of milk
3 tablespoons butter, softened
3 cups all purpose flour plus more for dusting
1 70unce tube of almond paste
2 tablespoons unsalted butter, melted
1 teaspoon almond extract
1-2 tablespoons milk
Slivered almonds for garnish
Place 1/3 cup sugar, butter, salt and egg in the bowl of a stand mixed fitted with paddle attachment. Mix until the butter is distributed, it may still be a little lumpy, then pour in the yeast mixture and stir for a few seconds.
Add flour and stir with paddle attachment just until the mixture starts to stick to the paddle. Change attachment to the dough hook and continue mixing on low until dough forms a ball in the center of the bowl. The mixture should be a little sticky, if it is too wet add a little flour.
Spray a large bowl with cooking spray and place dough into the bowl, spray top of dough with spray and cover with plastic wrap. Let the dough sit in a warm, draft free area for 1-2 hours or until the mixture is doubled in size.
Make the filling: break paste into pieces and place in food processor, add the sugar and egg and pulse until it is smooth and creamy and no lumps remain. If you do not have a food processor you can use the mixer.
When the dough has risen, turn it out onto a floured surface and roll into a 10×14″ rectangle, spread with the paste mixture and roll tightly. Using a serrated knife cut into 12 small rolls to fit a 9 x 13 pan or 9 larger rolls to fit a 9×9″ pan. Spray pan with cooking spray and place rolls in pan.
Here you have 2 options:
Let dough rise in the pan for 30 minutes and then bake on 350 for 25-35 minutes or until tops are golden brown.
Or cover with plastic wrap and refrigerate overnight. In the morning remove from oven, let sit on counter for 30 minutes and then bake for 25-35 minutes.
Let rolls cool for 15 minutes then frost, sprinkle with nuts and serve.
Whisk melted butter, powdered sugar, and almond extract until smooth. Add milk a little at a time until glaze is the consistency that you like.
What do you think? Don’t they look and sound delicious? I think they will be the perfect addition to your Mother’s Day and Easter brunch or frankly as a treat any day!
Have a great week!
Linking to: Stone Gable