Cinnamon Almond Cream Bread Rolls

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Cinnamon Almond Cream Bread Rolls. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Cinnamon Almond Cream Bread Rolls is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Cinnamon Almond Cream Bread Rolls is something which I've loved my whole life.

Many things affect the quality of taste from Cinnamon Almond Cream Bread Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cinnamon Almond Cream Bread Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cinnamon Almond Cream Bread Rolls is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Cinnamon Almond Cream Bread Rolls using 15 ingredients and 11 steps. Here is how you cook that.

I wanted to make bread that would taste sweet like a cake.
I used the ingredient ratios of Rika Sakamoto's almond cream as the base for my recipe.

About the eggs.... First, crack open 2, beat, and set aside 30 g for the dough and 40 g for the cream. Set aside the rest for glazing.
You can use salted butter for this recipe. Recipe by Sweetpy

Ingredients and spices that need to be Make ready to make Cinnamon Almond Cream Bread Rolls:

1. 140 grams ●Bread (strong) flour
2. 110 grams ●Cake flour
3. 35 grams ●Butter
4. 22 grams ●Sugar
5. 10 grams ●Skim milk powder
6. 4 grams ●Salt
7. 30 grams ●Beaten egg (refer to helpful hints)
8. 150 ml ●Water
9. 4 grams ●Instant dry yeast
10. 40 grams ☆Butter
11. 40 grams ☆Sugar
12. 40 grams ☆Beaten egg (refer to helpful hints)
13. 40 grams ☆Almond flour
14. 1 1/2 tsp ☆Cinnamon powder
15. 55 grams Raisins

Instructions to make to make Cinnamon Almond Cream Bread Rolls

1. Put all the ● ingredients into the bread machine and start the bread dough cycle. Allow the dough to work its way through the first proofing process.
2. While the dough is rising, make the cinnamon almond cream using the ☆ ingredients. In a bowl, whisk together the sugar and butter brought to room temperature.
3. Gradually add the beaten egg to the bowl from Step 3, mixing well each time you add the egg. Once the egg is well integrated with the mixture, add the almond flour and cinnamon, and combine. Set aside.
4. Once the dough is ready, take it out of the bread machine onto a floured surface and deflate the gas. Form into a round shape and let it rest for about 17 minutes.
5. Dust the rolling pin with flour and roll out the dough into a rectangle. The size should be about 32-33 cm in height and 37-38 cm in width. (It doesn't have to be accurate.)
6. Spread the almond cream evenly from Step 3 with a spatula onto the dough. (Leave 3 cm of the top border.) Sprinkle raisins over the almond cream.
7. Slowly roll up the dough starting from the bottom edge. Roll tightly and neatly seal the seam.
8. Divide the dough into 8 portions with a pastry scraper and place into aluminum cupcake cups. Allow the dough to rise, until 1.5- 2 times larger than their previous size.
9. After the 2nd proofing, brush with the beaten egg set aside for glazing (refer to helpful hints). Bake in the pre-heated oven at 200℃ for 11-12 minutes.
10. Done.
11. Enjoy right out of the oven. They are very fragile just after baking, so be careful!

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