High Altitude Almond Sweet Rolls (Print Version)
Delicious cardamom-spiced sweet rolls with almond filling, perfectly adjusted for high-altitude baking success.
# Ingredients:
→ Dough
01 -
1 recipe Cinnamon Roll Dough
02 -
½ tsp ground cardamom
03 -
2 ½ tsp almond extract
→ Filling
04 -
4 tbsp unsalted butter, melted or very soft
05 -
½ cup granulated sugar
06 -
½ cup almond flour (or very finely ground almonds)
# Instructions:
01 -
Prepare the Cinnamon Roll Dough according to base recipe. Replace the ground nutmeg with ground cardamom and increase the almond extract to 2 1/2 teaspoons.
02 -
After the dough has doubled in size, cover and refrigerate overnight.
03 -
On a lightly floured surface, roll the chilled dough into a rectangle approximately 30x45 cm (12x18 inches).
04 -
Spread the melted butter evenly over the dough surface. Combine granulated sugar with almond flour, sprinkle over butter, and lightly press mixture into dough.
05 -
Starting from one long edge, roll the dough tightly into a log. Using a sharp, non-serrated knife with a gentle sawing motion, cut into 12 equal rolls. Alternatively, use unflavored dental floss by sliding under the log and crossing over the top to cut through.
06 -
Place rolls cut-side up in a buttered 12-cup muffin pan or 23x33 cm (9x13 inch) baking dish. Cover with a towel and let rise in a warm place for 20 minutes until slightly puffed.
07 -
Preheat oven to 175°C (350°F) with rack positioned in center. Bake for 18-20 minutes if using a muffin pan, or 20-25 minutes in a baking dish. Rolls should be puffed, pale golden brown, and register 88°C (190°F) when tested with an instant-read thermometer.
08 -
Allow rolls to cool for 5 minutes before serving warm.
# Notes:
01 -
These sweet rolls are specifically adapted for high altitude baking conditions.
02 -
For optimal results, ensure the dough is thoroughly chilled before rolling and cutting.