I am a member of a group for entrepreneurial women in St. Louis. Our meetings have nothing to do with recipes and everything to do with supporting each other to help our businesses grow. However, my secret goal at the last meeting was to observe what my group thought of the skillet full of cherry-glazed chocolate almond cinnamon rolls that I casually placed on the conference room table. As we shared stories of brand-building, connection-making, and pitching, cinnamon rolls quickly disappeared from the skillet. I saw blissful smiles sneak across faces during decidedly non-blissful topics, group members reaching for seconds and thirds, and lots of finger licking – sweet success!
I adapted this cinnamon roll recipe from In Jennie’s Kitchen‘s adaptation of Cook’s Illustrated‘s no-yeast cinnamon rolls. It’s such a pleasure to make cinnamon rolls without having to wait for the yeast to rise – and, the recipe yields a perfectly light and fluffy roll. But, it’s the almond paste and chocolate in the filling that give my variation a robust flavor. I never realized that cinnamon rolls were missing something until I tasted these rolls. In fact, if you already have a favorite cinnamon roll recipe, I highly recommend that you experiment using your dough and my filling recipe and taste the difference for yourself.
Then, there’s the glaze. I add a splash of kirschwasser to a cream cheese glaze to give it a tart cherry flavor. Cherry juice would also work if you are concerned about the alcohol; I’m fine serving desserts with this glaze to children as the alcohol content is very minimal, but I understand if you aren’t or don’t want to buy a whole bottle.
This is the second post in a three post series that I’m writing for Solo Foods about almond paste recipes. As much as I love these cinnamon rolls (and I REALLY love them), I like my first recipe, cranberry almond cornmeal bundt cake, even better. Check it out now if you missed it.