Monday, January 14, 2013

Cinnamon Rolls with Almonds

I blogged about this terrific bread last week and it didn't take long before everyone was asking me to make it again.  This time around I made the dough into these mini cinnamon rolls with an almond topping.  These were a yummy treat in the  morning...they came out of the oven a bit sticky and gooey, but not so decadent that you can't eat the rest of the day. The dough is easy to work with and it really is very versatile.

Cinnamon Rolls

Makes 2 pie pans of rolls

3 1/3 cups all purpose flour
1/4 cup wheat germ
2 tsp salt
2 tsp active dry yeast
2 Tablespoons olive oil
1 Tablespoons honey
about 1 cup very warm water

Almond Topping
6 Tablespoons butter
1 cup packed brown sugar
1/2 cup sliced almonds

In a measuring cup add olive oil and honey, then fill with enough warm water to measure 1 1/4 cups.
In the bowl of a stand mixer with a dough hook, add the flour, wheat germ, salt, and the yeast.  Mix with a spatula.  Turn mixer on low and slowly add the wet ingredients.  Increase speed to medium and mix for a few minutes until dough comes together and pulls away from the sides of the bowl.  (If dough is dry add a tablespoon of water at a time until it just comes together.)
Lower speed a notch and knead for 6-8 minutes.  Remove dough and form into a ball.  Place in a large greased bowl and cover for 1 1/2 to 2 hours or until doubled in size.  (Place dough in a warm area.)

Prepare two pie pans by placing 1/4 cup of sliced almonds in each pan.  Melt butter and brown sugar in a small saucepan and stir to combine.  Once mixture is thick and bubbly pour half of the mixture into each pan.

Divide dough into two portions.  Turn one portion of dough onto counter (I lined mine with plastic wrap for ease of clean-up) and flatten into a large rectangle about 1/4-1/2 inch thick.  Spread a bit of butter on the dough and then sprinkle generously with sugar and cinnamon.  Roll long end to long end and then slice rolls about 1 inch thick.  (I cut mine by sliding a piece of thread under and pulling up and crossing over to cut the dough without smushing it.)  Place rolls in pie pan leaving space between each roll.  Repeat with remaining dough and second pie pan.

Cover rolls and place in a warm area to rise for 1 hour.  Preheat oven to 350 degrees and bake rolls for about 25 minutes or until browned.   Remove and let cool 15 minutes before turning out onto a plate.  (Simply place a plate on top of the pie pan and quickly but very carefully flip and tap a few times to release the rolls.

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