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Almond-Filled Breakfast Rolls

 Almond-Filled Breakfast  Rolls
A sweet, buttery almond filling is rolled into these homespun treats. Topped with more nuts, they're an irresistible addition to any breakfast spread.—Ann Nace, Perkasie, Pennsylvania
28 ServingsPrep: 35 min. + chilling Bake: 15 min.

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 3/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm milk (110° to 115°)
  • 1 cup warm heavy whipping cream (110° to 115°)
  • 3 egg yolks, beaten
  • ALMOND FILLING:
  • 3/4 cup almond cake and pastry filling
  • 1/4 cup butter, softened
  • EGG WASH:
  • 1 egg, beaten
  • 1/2 cup slivered almonds

Directions

  • In a large bowl, combine the flour, 1/4 cup sugar and salt. Cut in
  • butter until crumbly. In a small bowl, dissolve yeast in warm milk.
  • Add the remaining sugar; let stand for 5 minutes. Add cream and egg
  • yolks; mix well. Stir into dry ingredients; mix well. Do not knead.
  • Cover and refrigerate overnight.
  • For filling, in a small bowl, beat almond paste and butter until
  • smooth. Punch dough down; turn onto a lightly floured surface.
  • Divide in half. Roll each portion into a 12-in. square. Spread
  • filling to within 1/2 in. of edges. Roll up jelly-roll style; pinch

2 of 2

Almond-Filled Breakfast Rolls (continued)

Directions (continued)

  • seams to seal. Cut each into 14 rolls. Place rolls, cut-side up, on
  • greased baking sheets. Cover and let rise in a warm place for 45
  • minutes (dough will not double).
  • Brush with egg; sprinkle with almonds. Bake at 375° for 15-20
  • minutes or until golden. Remove from pans to wire racks to cool.
  • Yield: 28 rolls.
Nutritional Facts: 1 roll equals 185 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 115 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.