Nothing says “Good Morning” better than a batch of warm-from-the-oven almond cinnamon rolls. This treat combines sweet cinnamon with almonds and is the perfect addition to any brunch or to enjoy with a coffee. Created by Emily Richards, author of Get in the Kitchen and COOK.
Almond Cinnamon Rolls
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Ingredients
Rolls:
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2-1/4 cups (550 mL) whole wheat flour (approx.)
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1/2 cup (125 mL) wheat bran
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1/4 cup (60 mL) Mandelin Blanched Almond Flour or Natural Almond Flour
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1/4 cup (60 mL) packed brown sugar
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1 packet (8 g) instant or quick-rise yeast
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1 cup (250 mL) almond milk*, warmed
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3 tablespoons (45 mL) canola oil
Filling:
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1/4 cup (60 mL) packed brown sugar
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2 teaspoons (10 mL) ground cinnamon
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1/4 cup (60 mL) Mandelin Natural Roasted Almond Butter
Directions
In a large bowl, combine 2 cups (500 mL) of the flour, almond flour, wheat bran, sugar and yeast. Make a small well in the middle of the flour mixture and pour in oil and almond milk. Using a wooden spoon, stir well to form soft sticky dough.
Turn out dough onto a floured surface and knead, adding remaining flour, for about 3 minutes or until smooth soft dough forms. Cover and let rest for 30 minutes.
Roll out dough to 12 x 16 inch (30 x 40 cm) rectangle.
Prepare the filling. In a small bowl, combine sugar and cinnamon.
Spread almond butter evenly over top of dough and sprinkle with sugar mixture. Starting at one long side roll up jelly roll style and pinch seam to close.
Using a serrated knife, cut into 16 pieces and place in paper muffin liners on a baking sheet. Cover and let stand for 30 minutes.
Bake in 375 F (190 C) oven for about 20 minutes or until golden. Serve warm. Drizzle with honey or dust with icing sugar to serve if desired.
Recipe Note
Yields 16 small rolls.
Created by Emily Richards, author of Get in the Kitchen and COOK, for the Almond Board of California.