To many of you, this may just be a simple recipe, and may have baked rolls over the years but honestly, every single time when I yearned for a classic treat, I always go to my ALMOND CINNAMON ROLLS with MAPLE GLAZE.
Little did I realize, that baking bread is not as tough as baking fancy cakes. In fact, it's simpler. No fuss like leveling, crumb coating and piping. Not that I don't enjoy baking cakes, I truly do. Just that sometimes, simple pleasures can be just as satisfying.
Now, for the ALMOND CINNAMON ROLLS with MAPLE GLAZE. To break down, this is not the typical ultra sweet rolls that can be found in a bakery. While, I love sweet treats, my family aren't too keen on really "sweet till aching tooth" kind of sweetness. Therefore, these were made to cater to everyone in my family. The marriage of flavours between cinnamon butter & maple glaze, with the right amount made them taste as delish as the ones covered in syrup.
Lastly, these rolls keeps well, still light and fluffy and tastes even better the next day. Just be sure to heat up in an oven or microwave before savouring each bite and serve it along with your favourite cup of warm drink. For me, I just got to have them with vanilla latte. mMMMMmmmmmm...
Almond Cinnamon Rolls with Maple Glaze
by Chic & Gorgeous Treats
* makes 12 rolls
* can be kept up to 3 days in an airtight container.
1 1/4 teaspoons active dry yeast
2/3 cup lukewarm whole milk
1/4 cup caster sugar
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour, sifted
1/4 teaspoon salt
2 large eggs, lightly beaten
125g unsalted butter, melted
Cinnamon Almond Butter
120g unsalted butter, softened
1/2 cup organic raw cane sugar
3 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 cup, almond slices, chopped
Cinnamon Almond Butter
1 cup powdered sugar, sifted
¼ cup maple syrup
To prepare basic dough:
1. Place yeast, milk and vanilla extract in a bow and light mix to combine. Set aside for about 5 minutes in a warm place or until bubbles appear on the surface.
2. Please flour, salt, egg, melted butter and yeast mixture in an electric mixer with a dough hook attachment and beat on low until just combined. Increase speed to medium high and beat for 8 minutes or until the dough comes away from the sides of the mixing bowl. Transfer to a greased bowl, covered with a plastic wrap and set aside in a warm place for 1 hour or until dough doubled up in size.
To prepare cinnamon almond butter:
1. Roughly chop the almond slices and set aside. Then place the butter, sugar, vanilla extract and cinnamon in another mixing bowl and beat on high until the cinnamon butter becomes slightly pale and fluffy. Set aside.
2. Roll the dough out into a shape of a rectangle approximately 1 cm thick. Spread with cinnamon butter and sprinkle with chopped almond. Starting with the longest side, roll tightly to enclose the filling.
3. Trim the edges and cut into 12 even pieces. Place the pieces side-by-side and scroll side up in a medium deep baking tray. Cover with a damp tea towel and set aside for 45 minutes to allow the rolls to rest and doubled in size.
4. Meanwhile, preheat oven to 177 °C. Bake between 15-20 minutes and then cover loosely with a aluminium foil and bake for another 15-20 minutes or until cooked through and surface turns slightly golden brown in colour. Let cinnamon roll cool in the pan for around 5 minutes before transferring onto a wire rack.
To prepare Maple glaze:
1. Mix together maple syrup and sifted powdered sugar until well combined. Drizzle over the top of the cinnamon roll before serving. ENJOY!