Almond Rolls for Altitude (Print Version)
# Ingredients:
→ Dough
01 -
½ teaspoon ground cardamom
02 -
2 ½ teaspoons almond extract
03 -
1 batch of dough for cinnamon rolls
→ Filling
04 -
4 tablespoons very soft or melted unsalted butter
05 -
½ cup almond flour or finely ground almonds
06 -
½ cup white sugar
# Instructions:
01 -
Follow the base directions for cinnamon roll dough. Swap ground nutmeg for ground cardamom and increase almond extract to 2 ½ teaspoons.
02 -
Once the dough has risen to double its size, stick it in the fridge overnight with a lid or wrap.
03 -
After dusting your surface with flour, roll out the cold dough into a rectangular shape about 30x45 cm (12x18 inches).
04 -
Brush butter across the dough evenly. Mix the almond flour with sugar, then sprinkle on top and gently press it down into the dough.
05 -
Roll the long edge tightly into a log. Slice the log into 12 equal parts using dental floss (slip under, cross the top, and pull) or a non-serrated knife with a soft sawing motion.
06 -
Grease a muffin tin (12-cup) or a 9x13 inch pan. Put the rolls in, cut side up, cover them up, and let them sit in a warm spot until slightly puffed, about 20 minutes.
07 -
Preheat your oven to 175°C (350°F) with the rack in the middle. For a muffin pan, bake 18-20 minutes; for the larger pan, bake about 20-25. Rolls should be golden, puffed, and read 88°C (190°F) on a thermometer.
08 -
Let cool for 5 minutes, then serve while still warm.
# Notes:
01 -
These tasty rolls have adjustments to work well in places with high altitudes.
02 -
To make cutting and rolling easier, chill the dough fully.