Hey guys! So many of you on my social media pages have been hounding me for this recipe and I’ve finally gotten to typing it out. I’ve made this recipe a ton of times but I had to actually measure out the ingredients so that I could share it with you all. It’s very similar to my brioche bread recipe with a few additions so the rolls are super light and fluffy….and buttery just like the brioche bread. This is the same bread base I use no matter what kind of cinnamon rolls I make (now you know my secret) so you can use this dough recipe and really have fun and make whatever kind of cinnamon rolls or sticky buns your heart desires. I hope you enjoy this gem as much as my family and I do. Again, don’t be like us and eat an entire batch in one night, and if you do know that I won’t judge you!
Print Recipe
Almond butter stuffed cinnamon rolls
Instructions
Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil (Be sure to not let your milk burn). When it reaches a boil, remove from heat.
Pour the hot milk into the bowl of an electric mixer and add your almond extract, 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely, stir in sugar. Test the milk mixture to make sure the temp is lukewarm. Once you’ve tested the temp stir in the yeast and let it foam for approximately 10 minutes. (Your mix must be lukewarm! Hot liquid will kill your yeast.)
Place the bread hook on the mixer and turn on low. Add the eggs, salt, and flour. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover your bowl with plastic wrap and allow your dough to rise. It should double in size this take 60-90 minutes.
Mix the brown sugar, softened butter, almond butter, cinnamon and nutmeg until smooth. Keep at room temperature until ready to use.
Dump the inflated dough out on a well-floured work surface. Roll out into a large rectangle.
Using a flat spreader, spread the cinnamon-almond filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Starting at the long side, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Then cut the log into 8-12 equal rolls(depending on how big you like them). Tuck the loose end under each roll to secure it, and place them in the baking dish ( I use a round baking dish) to rise for at least 30 minutes.
Preheat the oven to 350 degrees F. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed up.
While the rolls are in the oven prep your frosting. Beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth then stir in your nuts. As soon as the rolls come out of the oven, gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve them up with some milk or ice-cream and ENJOY!
