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Almond cinnamon rolls

Almond Cinnamon Rolls

Almond cinnamon rolls are a classic Western pastry, beloved for their unique cinnamon aroma and soft texture. Each roll is filled with a sweet cinnamon filling and topped with crunchy almond slices. The aroma of cinnamon is irresistible when fresh out of the oven, making it incredibly appetizing. Whether enjoyed with coffee for breakfast, it's an excellent choice for afternoon tea. This pastry is simple to make and has a very high success rate.

1Ingredients needed

Bread dough ingredients

  • High-gluten flour400g
  • Milk220ml
  • Egg1
  • Sugar50g
  • Butter50g
  • Dry yeast7g
  • Salt3g

Cinnamon filling

  • Brown sugar100g
  • Cinnamon powder15g
  • Almond slices50g
  • Powdered sugarappropriate amount
  • Cream cheese100g
  • Vanilla extract5g
  • Milk15ml

2Production steps

1

Activate yeast

Heat the milk to 35-40°C (not hot to the touch), add the dry yeast and sugar, and let it sit for 5 minutes until the yeast starts to bubble. This ensures the yeast remains active, allowing the dough to ferment better.

2

Make the dough

Mix high-gluten flour with salt, then pour in the yeast-milk mixture and beaten eggs, kneading until a smooth dough forms. Add softened butter and continue kneading until the dough reaches the windowpane stage (can be stretched into a thin film).

3

Ferment the dough

Place the dough in a warm place, cover with a damp cloth, and let it rise until it doubles in size, which should take about 1-1.5 hours. The dough is ready when it doesn't spring back when poked with a finger. Fermentation is key to making soft bread.

4

Make the cinnamon filling

Mix brown sugar and cinnamon powder evenly. If using block brown sugar, crush it first. This filling will bring the classic cinnamon flavor.

5

Shape and fill

Take out the fermented dough and punch out the air, roll it into a rectangle. Spread the softened butter evenly, sprinkle with the prepared cinnamon sugar filling. Roll up from the long side, seam side down. Cut into 8-10 equal portions with a knife, but don't cut all the way through.

6

Second fermentation

Place the cut cinnamon rolls in a baking pan, leaving enough space between them. Cover with a damp cloth, let ferment for 30 minutes until the volume increases significantly.

7

Baking and finishing

Preheat oven to 180°C. Brush the surface of cinnamon rolls with melted butter or egg wash, sprinkle with almond slices. Bake in the middle of the oven for 18-20 minutes until golden brown.

3Glaze Preparation (Optional)

Cream cheese glaze

Let the cream cheese soften at room temperature, add powdered sugar and beat with an electric mixer until smooth. Add vanilla extract and milk to adjust to the right consistency, transfer to a piping bag and set aside.

After the baked cinnamon rolls have cooled, pipe spiral patterns of glaze on the surface, and enjoy the richer texture and flavor.

💡Making Tips

  • •Kneading the dough to the windowpane stage is key to making soft bread, be patient.
  • •Use a sharp knife when cutting cinnamon rolls, cut all the way through without sawing back and forth.
  • •You can make them the night before and bake them the next morning for more convenience.
  • •If you don't have almond slices, you can substitute with walnut slices, cashew pieces, etc.
  • •Properly sealed cinnamon rolls can be stored for 2-3 days.