Altitude Almond Sweet Rolls (Print Version)
# Ingredients:
→ Dough
01 -
½ tsp cardamom, ground
02 -
2 ½ tsp extract, almond flavor
03 -
Use your favorite Cinnamon Roll Dough recipe
→ Filling
04 -
4 tbsp butter (unsalted), softened or melted
05 -
½ cup almond flour (or finely ground almonds)
06 -
½ cup sugar, granulated
# Instructions:
01 -
Start by preparing your base Cinnamon Roll Dough. Replace any nutmeg with the cardamom spice, and boost the almond flavor to 2 ½ tsp extract.
02 -
When the dough doubles in size, chill it in the fridge overnight under a cover.
03 -
Dust your surface with a little flour and roll out the chilled dough into a 12x18-inch (30x45 cm) rectangular sheet.
04 -
Spread the soft butter across the dough. Toss the sugar and almond flour together, sprinkle evenly on top, and gently press it onto the dough.
05 -
Take one of the longer sides and tightly roll the dough into a log. Cut it into 12 even pieces using a non-serrated sharp knife with light sawing or slide dental floss under and pull it tight to slice.
06 -
Arrange the cut rolls face up in a greased muffin tin (12-cup) or a 9x13-inch baking dish. Cover with a towel, set in a cozy spot, and let them puff up for about 20 minutes.
07 -
Set your oven to 175°C (350°F), keeping the rack in the center spot. Bake the rolls for 18-20 minutes if in a muffin pan or 20-25 minutes in a baking dish. Check they reach 88°C (190°F) inside with an instant-read thermometer, and they’ll look golden and fluffy.
08 -
Let the rolls sit for 5 minutes before enjoying them warm and fresh.
# Notes:
01 -
Perfectly adjusted for bakers at higher altitudes.
02 -
Chilling the dough properly before handling makes rolling and slicing much easier.