Almond Rolls

Makes 24 rolls.

Ingredients:

Dough:

1 tablespoon yeast

1/2 cup warm water

1 cup milk

3 tablespoons butter

1 egg

1/4 cup sugar

1/2 tablespoon salt

4-5 cups flour

Filling:

1/2 cup softened butter

1 egg

1 teaspoon almond extract

1/4 cup sugar

1/4 cup almond flour

1/2 teaspoon cinnamon

Frosting:

8 tablespoon softened butter

8 tablespoons softened cream cheese

1/2 teaspoon almond extract

1-2 tablespoons milk

1 cup powdered sugar

Method:

For the dough: add the yeast and warm water to the bowl of a mixer and let it sit for a few minutes. While you wait, heat the milk and butter in a microwave safe bowl. I do mine for 1 minute 30 seconds in the microwave. You want it warm, not hot. Add the sugar, salt, egg, warm milk and butter and mix using the dough hook attachment. With the mixer on low add the flour 1 cup at a time until 4 cups have been added. Mix for a minute and then check the texture. The dough should be tacky, not sticky and pull away from the edges when the mixer is on medium. If it is sticky add 1/4 cup more and mix for another minute. Once the texture is right continue to knead for 5 minutes on medium low speed. Cover and let the dough rise until doubled.

While it rises make the filling by whisking together all the ingredients.

Once the dough is doubled dump it onto a floured surface. Roll it out to a 12x 24 inch rectangle. Spread on the filling and roll it starting with the long side. Slice into roughly 1 inch sections. Place on a parchment lined baking sheet. Cover and let them rise 30-60 minutes, until nice and puffy. When you poke the side it should stay in for a few seconds and slowly come about half way back out.

Make the frosting by whisking together the butter and cream cheese. When it’s smooth add the extract and powdered sugar and whisk until smooth.

Bake for 20 minutes at 350 degrees, until lightly golden brown. Frost while they’re still warm and sprinkle with sliced almonds.