Saturday, June 20, 2009

Almond Cinnamon Rolls

You know how it feels when you go to the mall or a pastry shop and you get those yummy cinnamon rolls and you feel so sad because you will probably never get to make them at home?
That's how I felt once or twice, but it was enough to prompt me to make my own.
And I used a brioche dough to make them more fluffy, soft, moist and to give them that sweetness we all like.
Here is what I used:
5 eggs, at room temperature
1/3 cup milk (you can use any kind of milk or even cream)
7 gr instant yeast
1/3 cup sugar
1 TBSP dry milk
1 scant teaspoon salt (kosher)
6 oz softened butter (room temperature)
4 and 1/2 cups flour
Some extra spread or butter (2 TBSP, melted)
2 big TBSP cinnamon
1 cup sugar
1 can almond filling

Use the above ingredients to make a dough and please do not use more flour.
You will need to knead it for at least 10 minutes.
Now that you are done with the dough, you have 2 options:
1 would be to go ahead with the recipe
2 would be to put it in a greased bowl, cover and let sit overnight in the fridge(the next day you will need to let the dough warm up on the counter for at least 1 h before rolling)
Ok, now if you decided to go ahead with the whole process, cut it in two and let the dough rise for at least 1 hour.
When done, roll each piece to about 1/3 - 1/4 inch thick on a very lightly floured surface.
Spread the melted butter or spread and using a mixture of 2 big TBSP cinnamon to 1 cup sugar, spread this all over the 2 pieces of dough.
Now use the rolling pin to slightly press the sugar mixture into the dough.
At this point iI also spread 1 can of almond filling over the sugar.
Roll the dough tight and tuck and press the edges to seal.
Cut pieces of 1 inch thickness and lay them nicely on a cookie sheet lined with parchment paper, allowing enough space in between them (at least 1 inch).
Let them proof for at least 1 more hour and they will double.
Bake at 350 F for 15 minutes or more, if you want them more browned.
Let them cool for 5 minutes before indulging.
Of course, you can use just any kind of filling you like.

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