Cherry-Glazed Chocolate Almond 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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 16 cinnamon rolls
- 8 ounces almond paste
- 2 large eggs
- 2 ounces chocolate chips melted
- 2 teaspoons cinnamon
- 2 tablespoons sugar
- 2 1/2 cups all-purpose flour
- 5 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter melted
- 3 tablespoons unsalted butter melted (for assembly)
- 2 ounces cream cheese room temperature
- 2/3 cup powdered sugar
- 1 tablespoon kirschwasser or cherry juice
- 2 tablespoons whole milk
Preheat oven to 425 F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together buttermilk and melted butter,
Pour wet mixture over dry ingredients.
Mix together with your hands and knead a few times until it becomes a smooth dough.
Divide into two pieces.
Roll each half of the dough on a floured board to an approximately 12" x 8" rectangle.
Spread half of the filling on each rectangle, leaving a 1/4" border on all sides.
Roll up each rectangle, starting on the long side, and pinch the dough tightly to seal.
Cut each roll into eight pieces.
Coat the bottom of a 7 1/2" cast iron skillet or any baking pan or skillet of roughly the same size with 1 tablespoon of melted butter.
Arrange the cinnamon roll slices in the skillet and press down on them to flatten them slightly.
Brush the tops of the rolls with the remaining two tablespoons of butter.
Bake for 20 minutes or until dough is golden brown.
Calories: 269kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 147mg | Potassium: 138mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5.3% | Calcium: 7.8% | Iron: 7.4%