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.
Recipe by My blue teacup at