Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 3/4 cup warm water (110 to 115 )

  3. 3/4 cup warm milk (110 to 115 )

  4. 1/2 cup sugar

  5. 2 eggs

  6. 1 teaspoon salt

  7. 5-1/4 to 5-1/2 cups all-purpose flour FILLING:

  8. 1/2 cup almond paste

  9. 1/4 cup butter, softened

  10. 1/2 cup packed brown sugar

  11. 1/4 teaspoon almond extract TOPPING:

  12. 3 tablespoons sugar

  13. 1 tablespoon all-purpose flour

  14. 1 tablespoon butter ICING:

  15. 1-1/2 cups confectioners' sugar

  16. 1/4 teaspoon almond extract

  17. 1 to 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out to a 15-in. x 10-in. rectangle. In a large bowl, beat filling ingredients until smooth. Spread over dough. Roll up jelly-roll style, starting with a short side; seal seams. Cut into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Combine topping ingredients; sprinkle over rolls. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve drizzling consistency; drizzle over rolls. Yield: 1 dozen.


Send feedback