Thursday, September 18, 2014

Almond Streusel Rolls!

The morning temperatures here in Ohio tell me it's time for a "wake 'em up and wow 'em" sweet roll.....I don't know anyone who minds turning on the oven when it's forty-five degrees outside!  And it's so much fun to hear the "oooo's & ahhhh's" when family or friends are treated to extra special rolls like these. This recipe is definitely "extra special".......just a little different from your basic cinnamon roll. One thing I really love about this recipe is the streusel - it dresses things up a bit, adding to the "wow" factor (though the taste alone could wow anyone!) 

Just a couple of notes before you dive into making this: 1.) Be sure to buy almond paste, not almond filling - they are definitely two different animals! Almond paste can be a little pricey, but it's fun to splurge on specialty baking products once in a while. 2.) The rolls can be made in the evening - just cover the "just-rolled-out/just-filled-and-cut" rolls with plastic wrap before rising and place them in the fridge overnight. In the AM, remove them from the fridge 1/2 hour before baking and sprinkle them with the streusel. Then just proceed to bake and enjoy!! And trust me, you WILL enjoy! 

  Almond Streusel Rolls  
1 pkg/Tbsp. Red Star Platinum yeast
¼ Cup  + 2 Tbsp. warm water
2 ½ -3 Cups unbleached all-purpose flour
2 Tbsp. butter, softened
¼ Cup  + 2 Tbsp. warm milk
¼ Cup sugar
1 egg
½ tsp. salt

¼ Cup almond paste
2 Tbsp. butter, softened
¼ Cup brown sugar
1/8 tsp. almond extract

Streusel topping:
3 Tbsp. sugar
1 Tbsp. unbleached all-purpose flour
1 Tbsp. butter

¾ Cup powdered sugar
1 Tbsp. milk
1/8 tsp. almond extract

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
In a mixing bowl, beat filling ingredients together. On a lightly floured surface, roll dough out into a 12” square. Spread filling over the dough. Roll up, jelly-roll style and seal seams. Cut into 6-8 large rolls or 12 smaller rolls. Place in a greased 9” round or square baking pan. Cover and let rise until doubled. Combine topping ingredients and sprinkle over the rolls. Bake at 375 for 20-30 minutes or until golden.  Carefully turn out rolls onto a wire rack to cool. Combine icing ingredients and drizzle over rolls.

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