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Prep Time: 2 Minutes Cook Time: 40 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Found this recipe in a Country Women magazine while looking for a 4-H project. They are really yummy and it's different from a regular cinnamon roll. Ingredients:
2 (1/4 ounce) packages active dry yeast |
3/4 cup warm water (110-115 degrees) |
3/4 cup milk (110-115 degrees) |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 cup sugar |
2 eggs |
1 teaspoon salt |
5 1/4-5 1/2 cups all-purpose flour |
1/2 cup almond paste |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 cup brown sugar (packed) |
1/4 teaspoon almond extract |
3 tablespoons sugar |
1 tablespoon all-purpose flour |
1 tablespoon butter or 1 tablespoon margarine |
1 1/2 cups confectioners' sugar |
1 -2 tablespoon milk |
1/4 teaspoon almond extract |
Directions:
1. In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
2. Add milk, butter, sugar, eggs, and salt; mix well.
3. Add 2 cups flour; beat until smooth.
4. Stir in enough of the remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down; roll out to a 15in x 10in rectangle.
9. In a mixing bowl, beat filling ingredients until smooth. Spread over dough.
10. Roll up jellyroll style, starting with a short side; seal seams. Cut into 12 slices.
11. Place in a greased 13in x 9in x 2in baking pan.
12. Cover and let rise in a warm place until doubled, about 30 minutes.
13. Combine topping ingredients; sprinkle over rolls.
14. Bake at 350 for 35-40 minutes or until golden brown.
15. Cool on a wire rack.
16. Combine icing ingredients; drizzle over rolls.
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