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Almond Streusel Rolls

Almond Streusel Rolls
Try my prize-winning pastry at your place! You're sure to score big points with all of the "judges" around your table, too!—Perlene Hoekema, Lynden, Washington
12 ServingsPrep: 40 min. + rising Bake: 35 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 5-1/4 to 5-1/2 cups all-purpose flour
  • FILLING:
  • 1/2 cup almond paste
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon almond extract
  • TOPPING:
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter
  • ICING:
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 to 2 tablespoons milk

Directions

  • 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
© Taste of Home 2013

2 of 2

Almond Streusel Rolls (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 each) equals 482 calories, 13 g fat (6 g saturated fat), 61 mg cholesterol, 308 mg sodium, 83 g carbohydrate, 2 g fiber, 8 g protein.
© Taste of Home 2013