So I’ve been trying to cook more breakfast around the house, and especially on my days off. This was a random idea, since I was looking for a holiday, comforting recipe. And nothing says comforting like some sugary, cinnamon-y breakfast rolls. I freakin love cinnamon rolls, but I don’t make them often.. really because they can take a while to make from scratch, and they’re kind of a ‘splurge’ item. I’d eat them all day everyday if I could.
These cinnamon rolls were very easy, even though they take some time. Save them for a weekend breakfast. What MADE these cinnamon rolls was the Amaretto icing. Only three ingredients and it = pure heaven. The subtle cherry flavor drizzled on top of these was TO die for!
I’ve always been a fan of cinnamon rolls — who isn’t? I stepped these up a notch from the original by adding some sliced, toasted almonds to the filling. They added a nice crunch. I didn’t add too many as I didn’t want them to interfere with the soft cinnamon-y treat we know and love. You can add almonds, or any type of nut if desired. I toasted them to bring out more flavor. Plus almonds and ‘cherry’ go nicely together. The ‘cherry’ part has to do with the icing…
I love incorporating Amaretto into desserts, and I thought it would be so perfect in the cream cheese icing for these cinnamon rolls. Whisk the amaretto in with the cream cheese first. If the cream cheese is too firm to stir, microwave it for 10-15 seconds. When the two are incorporated, gradually whisk in the powdered sugar until the icing is smooth and free from lumps.
Make sure you get some icing with each bite! You can enjoy this as a breakfast OR a dessert — in fact, I’m about to head in the kitchen for ‘dessert.’ :)
These were the perfect off-day Tuesday morning breakfast! Now that it’s getting colder outside, I may have some more time for baking.. instead of beaching :-/ Mixed feelings!!
Add more slivered almonds on top if you want too!
- Heat up the almond milk and butter in the microwave in 30 second increments until warm and butter is melted. (Make sure it's not too hot to kill the yeast).
- In a large bowl, mix together cups flour, salt, sugar, and yeast. Add the liquid and egg to the bottom of a stand-mixer and gradually add the dry ingredients. Once formed into a big ball (you may need to add more flour so its not too sticky), pour onto a floured surface and roll out into a 1/4-inch rectangle. Cover with a damp cloth.
- Mix together 1/2 c. melted butter, brown sugar, and cinnamon. Spread with a spatula (or the back of a spoon) onto the dough. Sprinkle toasted almonds on the roll.
- Spray two 9-inch circular pans with non-stick cooking spray. Roll up the dough and slice into 1/2-inch rolls.
- Add rolls to prepared pans, each barely touching. Cover with plastic wrap and a towel and let rise for 30 minutes.
- Preheat oven to 375 degrees F. Cook cinnamon rolls 20-25 minutes until starting to turn golden. Remove from oven and serve with Amaretto Cream Cheese Icing.
- Whisk together the cream cheese and Amaretto. (Soften the cream cheese in the microwave 15 seconds if needed). Gradually add the powdered sugar and whisk until smooth. Add the icing to a Ziplock bag and snip the corner to drizzle on top.
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