Almond & cinnamon sweet rolls

24 Feb

1/3 cup sugar
1 1/4 tsp salt
1/2 cup butter
1 1/2 Tbsp yeast
1 1/4 cup warm water
3 eggs
about 6 cups flour
1/4 cup milk powder

Filling:
2 Tbsp cinnamon
1/4 cup sugar
1 tsp almond extract
2 Tbsp melted butter

Icing:
1 cup powdered sugar
1/4 cup milk

Place sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm mixture, eggs, milk powder and 5 cups flour. Attach bowl and power knead spiral dough hook to mixer. Turn speed to 2 and mix for about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes or until dough starts to clean sides of bowl. Knead on speed 2 for 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft about 1 hour or until doubled in bulk.

Punch dough down and roll out into a large rectangle so that the dough is about 1/2 inch thick. Spread the filling over the dough evenly. Roll the dough to form a long, thin snake. Pinch the ends closed. Using a sharp knife, slice 1 inch thick rounds and place them in a greased glass baking dish. Wedge ’em in there tight! This will make nice, tall rolls.

Optional: Cover with plastic wrap and refrigerate overnight.

Let rise one hour. Bake in preheated oven at 400 degrees until light golden brown, about 15 to 18 minutes. Mix together the frosting and glaze while still hot. Yum!

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