More Great Recipes: Dessert


Apple Almond Cinnamon Rolls


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"Fluffy and delicious, these cinnamon rolls are perfect for a Fall brunch."

Serves 12 | Prep Time 90 mins | Cook Time 25 mins

Why I Love This Recipe

Using Blue Diamond Almond Breeze Almondmilk, these cinnamon rolls are a lighter take on a classic favorite. If you’re having people over for the holidays, this is a delicious, rich recipe that will make everyone happy! They are simple to whip up and, because they are made with Almond Breeze Almondmilk, these are a healthier alternative than regular cinnamon rolls, helping you stick to your holiday health goals!


Ingredients You'll Need

For the dough:
-1/4 cup lukewarm water
-4 cups flour
-1 1/4 cup Blue Diamond Vanilla Almond Breeze
-1 egg
-1/4 cup Splenda Brown Sugar Blend
-2 tablespoons buttery spread or butter, melted
-1/2 teaspoon salt
-1 teaspoon cinnamon
-1 packet of quick-rise yeast
For the filling:
-2 tablespoons buttery spread or butter, softened
-2 tablespoons cinnamon
-1/3 cup Splenda Brown Sugar Blend
For the topping:
-1/3 cup Splenda Brown Sugar Blend
-3 tablespoons apple juice concentrate, thawed
-1 teaspoon cinnamon
-2/3 cups sliced almonds
-1 green apple, peeled, cored and chopped
-1/4 cup buttery spread or butter


Directions

Place water in a mixer bowl; sprinkle yeast over the top and let stand until foamy.
Slowly beat in a remaining dough ingredients.
Knead until smooth and elastic.
Transfer to a lightly oiled bowl and let stand for 1 hour or until doubled in size.
Punch down and knead once or twice on a lightly floured board.
Roll into a 16-inch rectangle and sprinkle with filling ingredients.
Roll up tightly, pinching seams to seal.
Cut into 12 equal slices.
Boil Splenda, butter, juice concentrate and cinnamon in a small saucepan until sugar has dissolved.
Spread 13 x 9-inch baking dish and sprinkle with almonds and apple.
Top with dough slices and let rise for 30 minutes or until rolls have doubled in size.
Bake at 350°F for 20 to 25 minutes or until cooked through. Let stand for 5 minutes before inverting onto a serving platter.
Serve immediately.

Tip: The dough may be prepared a day ahead and stored tightly in the refrigerator.


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