Almond Cinnamon Rolls

This is more method than recipe. And, unfortunately, I am very cryptic in my notes to myself. At any one time I have about four notebooks going and I scribble in cookbooks. years ago my mother gave me her mother’s cookbook and notes from her early life with grandpa. (Grandma’s notes are cryptic too, so I come by that aspect naturally. Baking became a hobby somewhere in the 1980’s for me. My interest is in the chemistry of it all. Different ways dough or batter can be made to rise. The subtleness of various background flavors when added to dough is intriguing.

Check out the photo. It was taken after the oven time. They are a bit darker than I had hoped but they tasted fine.

1 oz. almond paste
2 Tbsp margarine

½ tsp honey
1/3 C. brown sugar
½ tsp cinnamon
1/3 C. all purpose flour

Allow almond paste and margarine to rest for about an hour at room temperature. Mash up first 5 ingredients in a bowl with a wooden spoon until mixed thoroughly. Add flour and mix with fingers until crumbled. Small clumps and sugar mix is what you are trying to achieve.

Use 12oz. piece of Virginia bakery Danish dough. ( If you live in Cincinnati, Ohio and are old enough you will remember Virginia Bakery in Clifton. There is a cookbook with modified recipes for home use.) Over time I have modified the recipe to make it work in my kitchen. I will publish it elsewhere.

Roll out to approximately 7 inches wide and 12 inches long. Paint bottom 1 inch of 7 wide side with egg and water mix. Paint rest of the dough roll out with 1 Tbsp of butter or margarine. Sprinkle most of the butter area with the almond cinnamon crumbles. Roll up along the 12 dimension until the egg and water mix to seal the roll. Shape the roll a bit and slice into 1 inch thick curls. Place in 9 inch round cake pan lined with parchment paper. Let rise 1 – 2 hours. 375 for 25 minutes. (I have since modified this time to 20 minutes. I think they turn out better.)

Ice with roll icing. (Another recipe from Virginia Bakery book) In the top photo the rolls have just come out of the oven. I make a batch on Saturday to have after church on Sunday.