Almond-Filled Breakfast Rolls Recipe

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Almond-Filled Breakfast Rolls Recipe photo by Taste of Home

Almond-Filled Breakfast Rolls Recipe

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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

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MAKES:

28 servings

TOTAL TIME:

Prep: 35 min. + chilling Bake: 15 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

28 servings

TOTAL TIME:

Prep: 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 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.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Originally published as Almond-Filled Breakfast Rolls in Country Woman Christmas Annual 2010, p34

Nutritional Facts

1 each: 185 calories, 10g fat (6g saturated fat), 54mg cholesterol, 115mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 3g protein.

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

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 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.

Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Originally published as Almond-Filled Breakfast Rolls in Country Woman Christmas Annual 2010, p34

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