Sunday, February 26, 2012

90 min. Cranberry Almond Cinnamon Rolls

Maple Cinnamon and Sugar baked with Cranberries and Almonds... 
Breakfast of Champions!
Complexity: Easy
Time: 90 Minutes/ Makes 1 dozen
Incredible 90 Min. Cranberry Almond Cinnamon Rolls
What You Need:
1/2 cup Craisins
1/2 cup Crushed Almonds
1 cup Milk
1 packet (.25 oz) Instant Dry Yeast
1 tsp Baking Powder
1 1/2 sticks Butter
3 1/2 cups AP Flour
1/4 cup Sugar
1 cup Packed Brown Sugar
1 Egg
1/4 cup Water
1/4 cup Maple Syrup
1 tbsp Cinnamon
Pinch Salt

Iciing
1 cup Powdered Sugar
2 tsp Milk
1/2 cup Cream Cheese (room temp)

To start, heat the milk and 1/2 stick of butter.  Once melted together and the milk is hot (do not boil) remove from heat and let sit.   Turn the oven to 350 degrees to start preheating.

Next, mix in a large mixing bowl 2 1/4 cups flour, baking powder, yeast, salt, and sugar (do not add the brown sugar).  Once combined, add the heated milk, water, and egg.  Beat well.  Slowly add the remaining flour until the dough is pulling form the sides.

This will need to be kneaded, so flour a surface and knead for about 2-3 minutes, or until the dough is even and smooth.

Cover the resting dough with a warm, damp towel, and leave to sit for 10 minutes.  While the dough is resting,  mix the brown sugar, softened butter, maple syrup, and cinnamon with a fork.  You do not want this to be melted, otherwise when you roll your cinnamon roll it will become a disaster of epic proportions.


Now that the dough has rested, roll out to about 1/4 inch thick.  Crumble the butter and cinnamon mixture over the dough then sprinkle the craisins and almonds.  Roll and cut into 12 cinnamon rounds.

Bake in a greased in 9X13 baking dish for 20 minutes.

Remove and let cool.  While cooling, beat together the iciing ingredients and pour over your freshly baked cinnamon rolls!  WHen they are warm, the icing will melt right in! (yum ;) )

Thanks for stopping by and having Breakfast with me!

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