Almond Coffee Cake Cinnamon Rolls
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5.0
3 reviews
Excellent
Almond Coffee Cake Cinnamon Rolls
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Do you love a streusel topped coffee cake? And cinnamon rolls? Well these rolls are for you! The perfect brunch time treat - these almond cinnamon rolls with an almond streusel topping are sure to be a favorite.
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Ingredients
Ingredients for Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C)
- 2¼ teaspoon dry active yeast
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour
- ¾ cup Strong white bread flour
- ¼ cup almond flour or finely ground almonds
- 1 tablespoon superfine granulated sugar or caster sugar
- 3 eggs
- ½ cup unsalted butter softened at room temperature
Ingredients for Streusel Filling and Topping
- ½ cup light brown sugar firmly packed
- ½ cup all purpose flour or plain flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup almond flour or ground almonds
- ½ cup unsalted butter half softened to room temperature and the other half melted
Ingredients for Glaze
- ¾ cup powdered sugar or icing sugar
- 1 tablespoon full fat milk or whole milk
- ½ teaspoon almond extract
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Instructions
Instructions for Almond Brioche Dough
- Begin by sprinkling the yeast and 1 teaspoon of sugar into the warmed milk. Stir and set aside for 10 minutes to become foamy. (see note)
- Meanwhile in the bowl of a stand mixer fitted with a dough hook, stir together the flour, bread flour, almond flour, salt and remaining sugar.
- When the yeast is ready, pour this into the flour mixture, immediately followed by two eggs and one egg white. Reserve the remaining egg yolk for use in an egg wash later. (see note)
- Knead on a low setting for 15 minutes until the dough has come together and is beginning to pull itself from the sides of the bowl.
- Add the softened butter bit by bit (a couple teaspoons at a time) continuing to knead as you do so. Once all butter has been incorporated continue kneading on a low setting for a further 15 minutes until the dough is again beginning to pull itself off the sides of the bowl. (see note)
- Scrape the dough into a greased bowl, cover with plastic wrap and place in the refrigerator to proof for 8 hours (or overnight).
Instructions for Filling
- In a mixing bowl, stir together the flour, almond flour, brown sugar, cinnamon and salt. Set this aside.
- When the dough is finished its first proof, remove this from the refrigerator and turn out onto a floured work surface. Using a floured rolling pin roll out to a rectangle about 12" wide by 15" long.
- Dollop ¼ cup of softened butter over the surface of the dough and spread evenly. Then sprinkle with about half of the dry streusel mixture.
- Roll the dough from the bottom to the top forming a log. Using flavorless dental floss or a thin kitchen string, cut the uneven ends (trimming about 1½ inches off each side). Then divide the log into 9, cutting rounds with the string.
- Place the rolls a parchment lined baking pan and cover with a clean kitchen towel to proof at room temperature for about 2 hours until doubled in size.
Instructions for Topping and Baking
- Near the end of the second proof, melt your remaining butter and stir this into the remaining streusel to create a crumbly mixture. Set this aside briefly.
- Using the reserved egg yolk, add a little milk (about a tablespoon) and whisk together. Brush this over the top of the rolls then sprinkle the streusel crumble over the top.
- Place in the centre of a preheated oven and bake for about 25 minutes until golden.
Instructions for Glazing and Serving
- In a small bowl whisk together the powdered sugar, almond extract and milk.
- Once baked, remove the rolls from the oven and allow to cool for about 10 minutes before drizzling your glaze over top and serving.
Notes
- This dough follows the same basic process as my Brioche Cinnamon Rolls.
- Place the remaining egg yolk in a small bowl, cover and store in the refrigerator overnight until just before baking.
- When kneading a brioche bread dough, the dough will remain stickier than some bread doughs you may be used to. Don't expect the dough to pull itself completely cleanly from the sides (and especially the base) of the bowl.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
52g
(17%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
110mg
(37%)
Sodium
356mg
(15%)
Potassium
119mg
(3%)
Fiber
4g
(16%)
Sugar
24g
(48%)
Vitamin A
725IU
(15%)
Vitamin C
0.03mg
(0%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9rolls
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 356mg | 15% |
| Potassium | 119mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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