Almond Cream Rolls
Makes 12 rolls
  • 3 tablespoons (42 grams) unsalted butter, softened
  • ¼ cup (50 grams) granulated sugar
  • ⅔ cup (64 grams) Bob's Red Mill Super-Fine Natural Almond Flour
  • 1 large egg (50 grams), separated
  • ⅛ teaspoon almond extract
  • ¼ cup (31 grams) Bob’s Red Mill Organic All-Purpose Flour
  • 1 tablespoon (6 grams) ground cinnamon
  • ⅛ teaspoon kosher salt
  • Do-It-All Dough (recipe precedes)
  • 1 tablespoon (15 grams) whole milk
  • Almond Cream Cheese Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C). Line a rimmed quarter (13x9-inch) sheet pan with parchment paper. Spray sides with cooking spray.
  2. In a medium bowl, beat butter and sugar with a mixer at medium speed until fluffy, about 1 minute. Beat in almond flour until combined. With mixer on low speed, add egg white and almond extract, beating until combined. Beat in flour, cinnamon, and salt. Refrigerate almond cream until ready to use.
  3. Punch down Do-It-All Dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18x11-inch rectangle. Using a small offset spatula, spread almond cream onto dough, leaving a ½-inch border on one long side. Starting with opposite long side,
  4. roll up dough, jelly roll style. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick), trimming ends if needed. Tuck ends of rolls under, and place, tucked- end down, on prepared pan, leaving even space between rolls. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  5. In a small bowl, whisk together egg yolk and milk. Brush tops and sides of rolls with egg wash.
  6. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 14 to 16 minutes. Let cool for 5 minutes. Spread Almond Cream Cheese Glaze onto warm rolls. Serve warm or at room temperature.
Recipe by Bake from Scratch at