High Altitude Almond Sweet Rolls
Soft and fluffy almond sweet rolls, flavored with almond extract and filled with butter, sugar and ground almonds.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
- 12-Cup Muffin Pan (or a 9x13 Baking Dish)
Ingredients
Dough
- 1 recipe Cinnamon Roll Dough
- ½ tsp ground cardamom
- 2 ½ tsp almond extract
Filling
- 4 tbsp unsalted butter, melted or very soft
- ½ cup granulated sugar
- ½ cup almond flour (or very finely ground almonds)
Instructions
Dough
- Prepare the Cinnamon Roll Dough, as instructed. Note: Replace the ground nutmeg with the ground cardamom, and increase the almond extract to 2 1/2 tsp.
- After letting the dough rise to double in size, cover and refrigerate the dough overnight.
- When ready to assemble and bake the rolls, on a lightly floured surface roll out the chilled dough into a rectangle measuring approximately 12x18 inches.
Filling
- Melt the butter, and spread it over the dough.
- Combine the granulated sugar and almond flour, sprinkle it over the butter, and lightly press it in.
Shaping
- Roll up the dough (starting on one of the long sides) into a log, keeping it as tight as you can. Using a gentle sawing motion with a sharp, non-serrated knife, cut the dough into 12 rolls. You can also use unflavored dental floss to cut the dough, by sliding the floss under the log of dough, then crossing it over the top to cut through.
- Butter a standard sized 12-cup muffin pan (or a 9x13 inch baking dish) and place the rolls, cut side up, in the pan. Cover the pan with a towel, and set in a warm place for 20 minutes, until slightly puffed.
Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Bake the rolls on the center oven rack for about 18-20 minutes (if baking them in a muffin pan) or for about 20-25 minutes (if baking them in a 9x13 baking pan). The rolls should be puffed, a very pale golden brown, and a digital instant read thermometer inserted into the center of one of the rolls should read 190F.
- Let cool for 5 minutes, then serve warm.
Notes
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 3 days.
Reheat individual rolls in the microwave at 50% power for about 30 seconds.
Cream Baked Almond Sweet Rolls
For the ultimate gooey texture, bake the rolls in a 9x13 baking dish. Just before baking the rolls, pour 1/2 cup slightly warmed heavy whipping cream over the rolls, then bake as instructed.
Icing
For a sweeter finish, combine 1 1/2 cups powdered sugar with 1 tsp almond extract, 1 tsp vanilla extract, and 4-5 tbsp milk or cream, until smooth and drizzly. Drizzle the icing over the rolls, and sprinkle with toasted sliced almonds before the icing sets.
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