Serves: 12 Time: Plan ahead! Needs to chill overnight, plus an additional 2.5-3 hours the day of
Ingredients:
Dough:
3 3/4 cup All-Purpose flour
1/4 cup granulated sugar
2 Tablespoons dry milk
2-0.25ounce packages instant yeast
1 1/2 teaspoons salt
1/3 cup water
3/4 teaspoon almond extract
4 eggs
3/4 cup butter, kept cold and cut into 12 Tablespoons
1/4 cup cinnamon sweet bits
Filling:
3/4 cup brown sugar
2 Tablespoons All-Purpose flour
1 Tablespoon Cinnamon
1/8 teaspoon salt
1/4 cup melted butter
1 Tablespoon water
1 teaspoon vanilla extract
1/4 cup cinnamon sweet bits
1 egg, beaten (or 1 Tablespoon water)
Glaze:
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup water
1/2 teaspoon almond extract
Instructions:
Make the Dough - night before:
Combine all dough ingredients except the butter and cinnamon sweet bits in the bowl of a stand mixer (with the dough hook). Mix on medium-low for 8-10 minutes until a stretchy dough forms.
If you don't have a stand mixer, mix the flour, sugar, dry milk, yeast and salt in a large bowl. In a separate medium bowl, mix the almond extract and eggs. Combine the dry ingredients with the wet and knead for 10-15 minutes by hand, adding more water or flour if needed to make a stretchy dough.
Add the butter to the dough, 2 Tablespoons at a time, and knead or mix until it is fully incorporated and the dough is smooth - about 10 minutes.
Add the cinnamon sweet bits and knead until mixed in evenly.
Form the dough into a ball and place in a greased bowl.
Cover and let rise for 1 hour at room temp, then refrigerate overnight (or at least 3 hours if overnight is not possible).
Roll Assembly and Baking:
Combine all the ingredients except the cinnamon sweet bits in a medium bowl and set aside.
On a floured surface, roll the dough out to a 12" x 16" rectangle.
Spread the filling evenly over the dough, leaving a 1/2" margin on the far long side of the rectangle. Brush the margin with water or a beaten egg.
Sprinkle the cinnamon sweet bits evenly over the top of the filling.
Starting from the long side without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down.
Use your hands to even out the dough log so it's close the same size throughout.
Cut a ½ inch off the ends of the dough, as the ends won’t have enough filling; discard (or bake separately as extras).
Using a serrated knife, cut into 12 equal slices and place in a greased 9"x13" pan.
Cover and let rise for 60-80 minutes.
Preheat oven to 350F and bake for 20-30 minutes, until golden brown and cooked through.
When rolls are done baking, combine all glaze ingredients in a medium bowl and drizzle over while warm.
Nutrition Info Per Serving: Calories 467 Fat 19 g Cholesterol 95 mg Sodium 471 mg Potassium 110 mg Carbohydrate 67 g Fiber 2 g Sugars 35 g Protein 7 g