Sunday, December 11, 2011

Cinnamon roll with almond filling

For some reason, I feel a lot like baking this month. It is probably the pre-Christmas jitters. I have made cinnamon buns many times before. However, I have never cut the cinnamon rolls lengthwise, except once, but that was many years ago. This time I also added homemade almond paste inside, just because I love almonds. This turned out absolutely divine, if I may say so myself. A cup of warm tea and some slices of a homemade cinnamon roll, is sometimes everything you need to brighten up the humdrum cold winter noons.

Cinnamon roll:
150 g salted butter
50 g compressed yeast
2 cups milk
1.4 kg flour (5 1/2 cups)
1/3 cup caster sugar
1 tsp cardamom or cardamom powder

Almond filling:
200 g blanched almonds
1/2 cup caster sugar
1/3 cup icing sugar
2-3 tbs milk or egg white

Butter filling:
100 g butter
1/2-1 tbs ground cinnamon
3 tbs sugar

Topping:
Almond flakes
Pearl sugar
1 egg (egg wash)

Method:
Blanch the almonds. Bring some water to boil, lower the heat, add the almonds and boil for about 4-5 minutes and then blanch the almonds or alternatively, pour the boiled water in a bowl with almonds and let soak in the warm water for a couple of minutes and then peel the skin off. I would advise you to do this the night before. Let them dry a little and slice the almonds roughly. Slicing them before grinding makes it easier to get a fine paste and keep them in a cool place till needed.

Melt the butter in a cooking pot. Add the milk and warm the butter-milk mixture to 37 C degrees (finger warm). While you melt the butter, measure the flour in a separate bowl and mix in the cardamom. Put aside. Crumble the yeast into a large bowl. Add the heated milk-butter into the bowl, mix and dissolve any large chunks of yeast with your hands. Then add the sugar and then the flour, all at once. Take a wooden spoon and mix until everything comes together into a dough. Place it on a lightly floured surface and knead the dough for about 10 minutes. Put it back in the bowl and cover with a cloth and allow the dough to rest (and increase in size) for 30-40 minutes.

Meanwhile, grind the sliced almonds in a food processor. If you have a small grinder, grind in small batches. Grind the almonds as finely as you can. In a bowl, add the ground almonds and the sugar. Mix well. Add the milk or egg white. I used milk for the almond paste. Mix well into a paste and put aside. For the butter filling, mix softened butter, sugar and ground cinnamon and put aside. If the butter does not get soft, warm it in the microwave for a few seconds and then mix in the above mentioned ingredients.
Now, divide the dough into three equal parts. Roll it out, like you would a pizza dough, fairly thin, spread some of the butter mixture with a dining knife evenly on the dough. Add the almond paste over the butter filling and spread it as evenly as you can on the dough. Roll the dough up. Take next batch and repeat this process until you have three rolls. Let them rest for another 15 minutes or so. Cut the rolls with a scissor, not all the way down, and in equal sizes and drag the buns left and right with your hand. Whisk an egg. Give the rolls an egg wash, spread some pearls sugar and almond flakes over the cinnamon rolls.

Prepare two oven sheets by placing parchment/bakery paper on them. You can place two cinnamon rolls on one oven sheet.  Place the oven sheet in the middle part (but not on the lowest) of the oven and bake in a preheated oven at 175 C (350 F) for about 15-20 minutes. Let them cool somewhat before serving. You can refrigerate them and serve them on an another occasion, if you like. Let them cool down covered with a cloth on a wire rack, slice them and then put them in plastic bags and refrigerate. Eating them within two to three weeks is preferable.

12 comments:

Only Fish Recipes said...

wow...the cinnamon rolls look so delicious !

Mahi said...

Cinnamon rolls look cute! Loved the braided pattern!

Rathai said...

Thank you, Sonali and Mahi. I can assure you that the cinnamon roll was delicious. *wink* Lol

The braided pattern is really easier to make than it looks. The first time I made it many years ago, it didn't turn out as nice. This time it tasted better also, because of the almond paste. They disappeared within a week. :)

sangee vijay said...

cinnamon roll looks fabulous...loved your braided pattern with almond filling..
thank you so much for linking it to the event..

Spicy Treats
Ongoing Event : Bake Fest # 2
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Sudha said...

You are an expert baker,Rathai and your Cinnamon roll speaks volumes of that - looks like it has come straight out of the window of a Paris patisserie!Awesome!Thanks so much for sharing and Happy Hols:)

Rathai said...

Sangeetha and Sudha, thank you very much for the encouraging words. You guys make realize why I love food blogging so much. :)

Amy said...

Looks so delicious & perfectly done!!. Thanks a lot for linking with Midweek Fiesta

Wish you a Merry Christmas & Happy Holidays!!

Kavi said...

thanks so much for linking this to Jingle All The Way. Looks lovely! love those braids :)
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Kavi (Edible Entertainment)

Aimee - ItsOverflowing.com said...

Totally a work of art!! Love this!

XO, Aimee

Aimee - ItsOverflowing.com said...

I'd love for you to come by and enter in my first giveaway EVER! It just started this morning and I'm crossing my fingers you win! XO!

Rathai said...

Thank you Amy, Kavi and Aimee. :)

Kavi said...

Rathai! :D Thanks so much for participating in Jingle All The Way. I’ve posted the Roundup here. Do have a look.
Also, I’m hosting Kid's Delight - Something Sweet for Jan 16th-Feb15th 2012. I would love to have your posts linked there. :-)
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Kavi (Edible Entertainment)