Breakfast, Cakes, Cookies & Muffins, Christmas
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Almond Cinnamon Rolls with Cream Cheese Frosting

cinnamon rolls

First of all: I wish you all a happy new year! I hope you enjoyed your holidays with your lovely ones and now you are recovering from good food, drinks and new year’s celebration. It is really loveliest time of the year for me, because during the christmas time and beetween christmas and new year’s eve i can take a more relaxed view on things in my life. But when it is all over, it always feels like a hangover, a mental hangover. I am a little bit tired, think with some melancholy about the last year and what to expect in next year. Actually, i am not one for making new year’s resolutions, because i think you don’t need a new year to change something if you really want to and most of the new year’s resolutions will be break latest after one month anyway 😀

cinnamon rolls

So, let’s start the new year as the old ended, namely with sweet deliciousness. These fluffy, but moist at the same time, buttery cinnamon rolls where not only perfect on christmas morning, but for weekend breakfast and afternoon tea or coffee all the year. Now skip the no-more-sugar resolution and bake on 😉

cinnamon rolls

Almond Cinnamon Rolls with Cream Cheese Frosting
About 8-10 servings
  • 265 g all purpose flour
  • 120 ml milk
  • 70 g butter
  • 40 g caster sugar
  • 9 g active dry yest
  • 1 egg
  • ½ tsp. baking powder
  • 1 pinch of salt
  • 75 g light brown sugar
  • 50 g butter
  • 50 g + 1 tbsp. almond flakes
  • 1 tsp. ground cinnamon
  • 75 g icing sugar
  • 50 g cream cheese
  • 20 g butter
  • ½ tbsp. milk
  • butter for greasing
  1. In a small pot, heat milk, butter and sugar over low heat until sugar is dissolved.
  2. Set aside and let cool down until it is lukewarm.
  3. Whisk flour, active dry yeast, baking powder and salt.
  4. Add liquid mixture and egg and start kneading to combine.
  5. Dust dough with flour and cover. Allow the dough to rise for about 1 hour.
  6. Stir together light brown sugar and ground cinnamon and melt butter.
  7. Roll out dough into a rectangle (approx.1 cm thickness) on a lightly floured work surface.
  8. Brush rolled out dough with melted butter and sprinkle with cinnamon-sugar and 50 g almond flakes.
  9. Roll up dough (start with a long side) and cut into three finger thickness rolls.
  10. Place rolls in a greased round baking dish (Ø 26 cm) and sprinkle with 1 tbsp. almond flakes.
  11. Cover the baking dish and let rest for about 20 minutes.
  12. Meanwhile, preheat oven to 180° C (convection).
  13. Bake for about 18-20 minutes.
  14. Whisk cream cheese, soft butter, icing sugar and milk until combined and smooth.
  15. Frost the cinnamon rolls.

cinnamon rolls

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    • Viet-Huong | My blue teacup says

      Thank you very much for stopping by and your nice comment, dear Emma <3

  1. Ram Agarwal says

    The rolls look beautiful. Please can you tell me a good substitute for egg for this recipe.

    • Viet-Huong | My blue teacup says

      Thank you very much!
      I think you can just skip the egg and add more milk (you need a smooth and soft dough). Eggs are not necessarily required in yeast dough. I hope it works 🙂

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