Hello, I’m Kate. Today, I will show you a way to make cinnamon almond cream bread rolls recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cinnamon Almond Cream Bread Rolls Recipe
Cinnamon Almond Cream Bread Rolls is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Cinnamon Almond Cream Bread Rolls is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook cinnamon almond cream bread rolls using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cinnamon Almond Cream Bread Rolls:
- Get 140 grams ●Bread (strong) flour
- Get 110 grams ●Cake flour
- Get 35 grams ●Butter
- Make ready 22 grams ●Sugar
- Get 10 grams ●Skim milk powder
- Get 4 grams ●Salt
- Make ready 30 grams ●Beaten egg (refer to helpful hints)
- Take 150 ml ●Water
- Take 4 grams ●Instant dry yeast
- Get 40 grams ☆Butter
- Make ready 40 grams ☆Sugar
- Get 40 grams ☆Beaten egg (refer to helpful hints)
- Take 40 grams ☆Almond flour
- Take 1 1/2 tsp ☆Cinnamon powder
- Take 55 grams Raisins
Steps to make Cinnamon Almond Cream Bread Rolls:
- Put all the ● ingredients into the bread machine and start the bread dough cycle. Allow the dough to work its way through the first proofing process.
- While the dough is rising, make the cinnamon almond cream using the ☆ ingredients. In a bowl, whisk together the sugar and butter brought to room temperature.
- Gradually add the beaten egg to the bowl from Step 3, mixing well each time you add the egg. Once the egg is well integrated with the mixture, add the almond flour and cinnamon, and combine. Set aside.
- Once the dough is ready, take it out of the bread machine onto a floured surface and deflate the gas. Form into a round shape and let it rest for about 17 minutes.
- Dust the rolling pin with flour and roll out the dough into a rectangle. The size should be about 32-33 cm in height and 37-38 cm in width. (It doesn’t have to be accurate.)
- Spread the almond cream evenly from Step 3 with a spatula onto the dough. (Leave 3 cm of the top border.) Sprinkle raisins over the almond cream.
- Slowly roll up the dough starting from the bottom edge. Roll tightly and neatly seal the seam.
- Divide the dough into 8 portions with a pastry scraper and place into aluminum cupcake cups. Allow the dough to rise, until 1.5- 2 times larger than their previous size.
- After the 2nd proofing, brush with the beaten egg set aside for glazing (refer to helpful hints). Bake in the pre-heated oven at 200℃ for 11-12 minutes.
- Done.
- Enjoy right out of the oven. They are very fragile just after baking, so be careful!
So that’s going to wrap it up for this distinctive dish cinnamon almond cream bread rolls recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
