These Creamy Almond Cinnamon Rolls are not just a treat; they are a hug in pastry form, perfect for a leisurely breakfast or a delightful brunch with friends.
Ingredients
Scale:
3 cups almond flour
1 cup all-purpose flour
½ cup granulated sugar
2 ¼ teaspoons active dry yeast
1 teaspoon salt
1 cup warm water (about 110°F)
½ cup almond milk (or dairy-free alternative)
¼ cup olive oil
2 tablespoons ground cinnamon
½ cup brown sugar
1 cup powdered sugar (for icing)
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes, or until it becomes frothy.
Add the almond milk, olive oil, and granulated sugar to the yeast mixture. Stir until well combined.
In another bowl, mix together the almond flour, all-purpose flour, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Form it into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour, or until it doubles in size.
Once risen, roll the dough out onto a floured surface into a rectangle, about 1/4 inch thick.
Spread the brown sugar and ground cinnamon evenly over the dough. Roll the dough tightly into a log, starting from the long side. Cut into 12 equal pieces.
Place the rolls in a greased baking dish. Cover and let rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
While the rolls are baking, prepare the icing by mixing the powdered sugar, vanilla extract, and a few tablespoons of almond milk until smooth.
Once the rolls are baked, let them cool slightly before drizzling the icing over the top. Serve warm and enjoy!
