Why You’ll Love This Recipe
- Perfect for High Altitudes: Specifically adapted for high-altitude baking, this recipe ensures that your rolls rise beautifully and have the right texture and flavor.
- Fragrant and Flavorful: The combination of almond extract and ground cardamom infuses the rolls with a deliciously warm, spiced flavor that pairs perfectly with the almond filling.
- Make-Ahead Option: The dough can be chilled overnight, making this a great option for preparing ahead of time and baking in the morning.
- Vegetarian Delight: These rolls are entirely vegetarian, making them suitable for many dietary preferences.
Ingredients
For the Dough:
- 1 recipe Cinnamon Roll Dough (See base recipe)
- ½ tsp ground cardamom
- 2 ½ tsp almond extract
For the Filling:
- 4 tbsp unsalted butter, melted or very soft
- ½ cup granulated sugar
- ½ cup almond flour (or very finely ground almonds)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Prepare the Dough
- Begin by preparing the Cinnamon Roll Dough according to your base recipe. Replace the ground nutmeg with ½ teaspoon of ground cardamom and increase the almond extract to 2 ½ teaspoons for a fragrant twist.
- After the dough has doubled in size, cover and refrigerate overnight to allow it to chill and develop flavor.
2. Roll the Dough
- On a lightly floured surface, roll the chilled dough into a rectangle about 30×45 cm (12×18 inches) in size.
3. Add the Filling
- Spread the melted butter evenly over the surface of the rolled-out dough.
- In a small bowl, combine the granulated sugar and almond flour, then sprinkle the mixture evenly over the buttered dough. Gently press the mixture into the dough to help it stick.
4. Shape the Rolls
- Starting from one long edge, carefully roll the dough tightly into a log.
- Using a sharp, non-serrated knife, cut the dough into 12 equal rolls using a gentle sawing motion. Alternatively, you can use unflavored dental floss: slide it under the log, cross it over the top, and pull to cut through the dough cleanly.
5. Let the Rolls Rise
- Place the rolls cut-side up in a buttered 12-cup muffin pan or a 23×33 cm (9×13 inch) baking dish. Cover the pan with a towel and allow the rolls to rise in a warm place for 20 minutes until they are slightly puffed.
6. Bake the Rolls
- Preheat the oven to 175°C (350°F) with the rack positioned in the center.
- Bake the rolls for 18-20 minutes if using a muffin pan or 20-25 minutes if using a baking dish. The rolls should be puffed, pale golden brown, and register 88°C (190°F) when tested with an instant-read thermometer.
7. Serve
- Allow the rolls to cool for about 5 minutes before serving warm. The rolls are perfect on their own or with a little bit of butter.
Notes
- Chill the Dough: For the best results, ensure that the dough is thoroughly chilled before rolling and cutting to prevent any issues with rising and texture.
- Make-Ahead: The dough can be prepared the night before and refrigerated overnight, allowing for easy assembly the next morning.
- Adjusting for Altitude: This recipe is specifically designed for high-altitude baking. For lower altitudes, you may need to slightly adjust the temperature and baking time.
Storing and Reheating
- Storage: Store any leftover sweet rolls in an airtight container at room temperature for up to 2-3 days.
- Reheating: To reheat, simply warm the rolls in the oven at 160°C (325°F) for about 5 minutes until they are soft and warmed through.
FAQs
1. Can I use a different filling for these rolls?
Yes! You can use cinnamon sugar, chocolate chips, or even a cream cheese filling if you prefer a different flavor profile.
2. Can I make these rolls without an ice cream machine?
Yes, you can prepare the dough in advance, and the recipe can be easily adapted for baking without any special equipment. Just make sure the dough has enough time to chill and rise.
3. Can I freeze the rolls before baking?
Yes! After shaping the rolls, place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. When ready to bake, allow them to rise and bake as instructed.
4. Can I make these rolls without cardamom?
If you don’t have cardamom, you can skip it or substitute it with ground cinnamon or nutmeg, although the flavor will be different.
5. How do I ensure the dough rises properly at high altitude?
Make sure you follow the recipe closely, including allowing the dough to chill. High-altitude baking sometimes requires more moisture, so keeping an eye on the dough’s texture is key.
Conclusion
High Altitude Almond Sweet Rolls are a fragrant, spiced twist on classic sweet rolls, made with a luscious almond filling and an aromatic cardamom flavor. This recipe is specifically tailored for high-altitude baking, ensuring perfect results every time. Whether enjoyed as a breakfast treat, a snack, or a special occasion pastry, these sweet rolls will impress with their soft, fluffy texture and rich almond flavor. Try them today and enjoy a delightful homemade treat!
High Altitude Almond Sweet Rolls: A Delicious Cardamom-Spiced Treat
- Total Time: 1 hour 10 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
High Altitude Almond Sweet Rolls are soft, fragrant, and delicious, featuring a rich almond filling and a hint of cardamom. Specifically adapted for high-altitude baking, these rolls rise beautifully and bake to perfection every time.
Ingredients
For the Dough:
1 recipe Cinnamon Roll Dough (See base recipe)
½ tsp ground cardamom
2 ½ tsp almond extract
For the Filling:
4 tbsp unsalted butter, melted or very soft
½ cup granulated sugar
½ cup almond flour (or very finely ground almonds)
Instructions
- Prepare the Dough: Begin by preparing the Cinnamon Roll Dough according to your base recipe. Replace the ground nutmeg with ½ teaspoon of ground cardamom and increase the almond extract to 2 ½ teaspoons for a fragrant twist. After the dough has doubled in size, cover and refrigerate overnight to allow it to chill and develop flavor.
- Roll the Dough: On a lightly floured surface, roll the chilled dough into a rectangle about 30×45 cm (12×18 inches) in size.
- Add the Filling: Spread the melted butter evenly over the surface of the rolled-out dough. In a small bowl, combine the granulated sugar and almond flour, then sprinkle the mixture evenly over the buttered dough. Gently press the mixture into the dough to help it stick.
- Shape the Rolls: Starting from one long edge, carefully roll the dough tightly into a log. Using a sharp, non-serrated knife, cut the dough into 12 equal rolls using a gentle sawing motion. Alternatively, you can use unflavored dental floss: slide it under the log, cross it over the top, and pull to cut through the dough cleanly.
- Let the Rolls Rise: Place the rolls cut-side up in a buttered 12-cup muffin pan or a 23×33 cm (9×13 inch) baking dish. Cover the pan with a towel and allow the rolls to rise in a warm place for 20 minutes until they are slightly puffed.
- Bake the Rolls: Preheat the oven to 175°C (350°F) with the rack positioned in the center. Bake the rolls for 18-20 minutes if using a muffin pan or 20-25 minutes if using a baking dish. The rolls should be puffed, pale golden brown, and register 88°C (190°F) when tested with an instant-read thermometer.
- Serve: Allow the rolls to cool for about 5 minutes before serving warm. The rolls are perfect on their own or with a little bit of butter.
Notes
Chill the Dough: For the best results, ensure that the dough is thoroughly chilled before rolling and cutting to prevent any issues with rising and texture.
Make-Ahead: The dough can be prepared the night before and refrigerated overnight, allowing for easy assembly the next morning.
Adjusting for Altitude: This recipe is specifically designed for high-altitude baking. For lower altitudes, you may need to slightly adjust the temperature and baking time.
- Prep Time: 45 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 16g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
