Icelandic Almond Rolls

almond rolls

I love almond flavor and I love cinnamon rolls. This recipe from Beatrice Ojakangas combines the best of both worlds! These sweet yeast rolls are like cinnamon rolls only they are filled with almond paste and butter. Normally I lay off the frosting on dessert/breakfast rolls but in this case I consider it almost mandatory- it’s a perfect match. I also halved my recipe and it made PLENTY for a family of four.

Icelandic Almond Rolls by Beatrice Ojakangas from her book, The Great Scandinavian Baking Book

Ingredients:

2 packages active dry yeast

1/2 cup warm water

1 1/2 cup rich milk, scalded and cooled to lukewarm

1/2 cups softened unsalted butter

1/2 cup sugar

1 tsp salt

2 eggs

6 to 6 1/2 cups flour

Filling:

1 cup almond paste

1 egg

2 TB butter

4 TB unsalted butter

1 tsp vanilla

Glaze and Decoration:

1 cup powdered sugar

2-3 TB cream

1 tsp almond extract

1 cup toasted almonds, slivered or chopped

In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the milk, butter, sugar, salt and eggs. Add flour, beating well, until mixture will not readily absorb more flour. Cover and let dough stand 15 minutes. Turn out onto a lightly floured board. Knead, adding just enough flour to keep dough from sticking, until smooth and satiny, about 10 minutes. Wash bowl, lightly grease it, and turn dough into the bowl; turn dough over to grease top. Cover and let rice until doubled.

While the dough rises, prepare the almond filling. Blend the almond paste with the egg, sugar, butter and vanilla until mixture is smooth and spreadable.

Line 30 muffin cups with paper cupcake liners.

Roll out the risen dough to make a rectangle about 24 inches long by 14 inches wide. Spread to within 1 inch of the edge with the almond filling. Roll so it makes a long “log”.  Cut into 1-inch pieces. Place in paper-lined muffin cups with cut sides up.

Let rise in a warm place until doubled.

Preheat oven to 400 degrees. Bake for 10 minutes or until golden. Mix the powdered sugar, cream and almond extract to make a glaze. Brush the hot rolls with the glaze and sprinkle with toasted chopped almonds.

*To toast almonds, place in 300 degree oven for 5 to 10 minutes.

4 Comments

  1. Posted September 30, 2009 at 11:40 pm | Permalink

    Those sound amazing, I will be trying them as soon as I can.

    Thanks
    Robin

  2. Posted October 1, 2009 at 12:30 am | Permalink

    My mom really liked them- She wants me to make them again next week already! I thought they were good but actually prefer cinnamon rolls. Call me old-fashioned but the almond was really sweet.

  3. Posted October 3, 2009 at 2:26 pm | Permalink

    Wow those look good. And they are new and I’ve never seen them before.

  4. Kathie
    Posted October 28, 2012 at 1:23 pm | Permalink

    Just made these amazing rolls for my Islandic friend for her birthday! Happy Birthday Susan:)