 |  |  |
 let dough rest until doubled |  make filling |  roll out dough |  spread filling |  roll up dough |
 mark off for 2" cuts |  before 2nd rise |  after 2nd rise |  hot from oven |  prepare icing |  spread icing |
8 BIG, homemade CINNAMON ROLLS ~ with STRAWBERRY Jam, CINNAMON & ALMOND Swirl FILLING ~ topped with ALMOND ICING. These can be made with sugar, or sugar-free products. Although these do contain yeast (and require 2 rise periods), they're the perfect "first bread" for beginners, since your food processor does all the work!
STRAWBERRY ALMOND CINNAMON ROLLS
1 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk)
2 eggs, room temperature...........................1 pkg. yeast (1/4 oz.)
1/3 cup butter, melted ……………….......... 1 tsp salt
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1/2 cup white sugar ~or~ 1/2 cup regular white Splenda (NOT baking blend)
Filling:
1 cup sugar or regular white Splenda..........1/4 cup strawberry jam (can be sugar-free)
5 TB butter, softened...................................1/4 tsp. almond extract
1 TB ground cinnamon………........…...........1/2 tsp. vanilla extract
about 1/4 cup almonds (slivered, chopped or sliced)
Icing:
3 oz cream cheese, softened ………..............3 TB butter, softened
1 cup powdered sugar ~or~ 3/4 cup plain white Splenda PLUS 2 TB cornstarch
1/4 tsp vanilla extract ………..……..........…1/8 tsp. almond extract
about 2-4 TB cream, milk or French Vanilla flavored liquid coffee creamer (can be sugar-free)
***
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball (I used the bread hook attachment on my electric mixer) ~ if doing by hand, lightly flour your hands. Put in a bowl sprayed with cooking spray and cover with a clean dish towel. Let rise in a warm place about 1 hour or until dough has doubled in size. (good "warm" places are: on your clothes dryer while you're running a load ~ on top of your dishwasher while you're running a load ~ on the counter next to your oven, if the oven is on ~ in direct sunlight)
Spray a 10" (deep sides, if possible) square pan w/non-stick baking spray.
In a small bowl, thoroughly combine all filling ingredients (I used electric mixer ~ same bowl as before). Spray your work surface with cooking spray or sprinkle flour on it. Roll dough into about 18"x 12” rectangle about 1/4" thick. Spread dough evenly with the filling mixture. Roll up dough starting with the longer side and cut into 8 rolls (or more smaller rolls). (TIP: I marked off about 2" rolls before cutting ~ measure your rolled-up log and divide by 8 to get how big each roll should be ~ BUT then add about 1/2" to the rolls on both ends b/c the ends tend to be smaller than the middle of the log and you want to smash them down a little in pan later, so they're all about the same size when baked). Place rolls in your prepared pan ~ 3 on each side and 2 in the center. Put the "cut" ends towards the center; and lightly "smash" down a little with your hands (more so with the 2 end cuts). Put any filling that oozed out on top. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until lightly golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar (or Splenda/cornstarch) and extracts. Spread frosting on warm rolls, so that the frosting melts into the roll.
TIP: You can warm these up the following day or 2, by heating about 15-20 seconds in the microwave.
STRAWBERRY ALMOND CINNAMON ROLLS
1 cup warm milk, any kind (I like unsweetened vanilla almond or cashew milk)
2 eggs, room temperature...........................1 pkg. yeast (1/4 oz.)
1/3 cup butter, melted ……………….......... 1 tsp salt
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1/2 cup white sugar ~or~ 1/2 cup regular white Splenda (NOT baking blend)
Filling:
1 cup sugar or regular white Splenda..........1/4 cup strawberry jam (can be sugar-free)
5 TB butter, softened...................................1/4 tsp. almond extract
1 TB ground cinnamon………........…...........1/2 tsp. vanilla extract
about 1/4 cup almonds (slivered, chopped or sliced)
Icing:
3 oz cream cheese, softened ………..............3 TB butter, softened
1 cup powdered sugar ~or~ 3/4 cup plain white Splenda PLUS 2 TB cornstarch
1/4 tsp vanilla extract ………..……..........…1/8 tsp. almond extract
about 2-4 TB cream, milk or French Vanilla flavored liquid coffee creamer (can be sugar-free)
***
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball (I used the bread hook attachment on my electric mixer) ~ if doing by hand, lightly flour your hands. Put in a bowl sprayed with cooking spray and cover with a clean dish towel. Let rise in a warm place about 1 hour or until dough has doubled in size. (good "warm" places are: on your clothes dryer while you're running a load ~ on top of your dishwasher while you're running a load ~ on the counter next to your oven, if the oven is on ~ in direct sunlight)
Spray a 10" (deep sides, if possible) square pan w/non-stick baking spray.
In a small bowl, thoroughly combine all filling ingredients (I used electric mixer ~ same bowl as before). Spray your work surface with cooking spray or sprinkle flour on it. Roll dough into about 18"x 12” rectangle about 1/4" thick. Spread dough evenly with the filling mixture. Roll up dough starting with the longer side and cut into 8 rolls (or more smaller rolls). (TIP: I marked off about 2" rolls before cutting ~ measure your rolled-up log and divide by 8 to get how big each roll should be ~ BUT then add about 1/2" to the rolls on both ends b/c the ends tend to be smaller than the middle of the log and you want to smash them down a little in pan later, so they're all about the same size when baked). Place rolls in your prepared pan ~ 3 on each side and 2 in the center. Put the "cut" ends towards the center; and lightly "smash" down a little with your hands (more so with the 2 end cuts). Put any filling that oozed out on top. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until lightly golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar (or Splenda/cornstarch) and extracts. Spread frosting on warm rolls, so that the frosting melts into the roll.
TIP: You can warm these up the following day or 2, by heating about 15-20 seconds in the microwave.
RSS Feed
