Almond Cinnamon Rolls

Cinnamon rolls made even more delicious with almond paste and slivered almonds! As always, you can use dry yeast instead of fresh if you prefer - adjust the temperature of the milk and butter mixture accordingly. The recipe doubles well.

Steps

Crumble yeast into a bowl.

Melt butter , add milk and gently heat the mixture to 37c.

Pour over yeast and mix until yeast has dissolved.

Add cardamom , cinnamon , salt and sugar and stir.

Add about 200 ml of the flour and stir.

Add most of the remaining flour and knead dough by hand , adding flour if needed , until the dough is smooth and elastic and no longer sticks to the bowl nor to your hand.

Sprinkle some flour on top and cover: let rise for about 1 hour.

Preheat oven to 220c.

Lightly flour the baking board and turn the dough on it.

Roll dough out to a ~30 x 40 cm rectangle.

Spread the softened butter on the dough , sprinkle chopped almond paste , sugar and cinnamon over the butter.

Roll the dough up tightly and cut into 4 cm slices.

Place rolls on a parchmented baking sheet , cover and let rise for 30 minutes.

Brush rolls with beaten egg and sprinkle with slivered almonds and pearl sugar.

Bake for 10-15 minutes.

Cover the rolls while cooling.

Ingredients

butter, milk, fresh yeast, ground cardamom, cinnamon, salt, sugar, all-purpose flour, almond paste, egg, slivered almonds