These Almond Sweet Rolls are a classic recipe from my sweet grandma. They take a while to make, but they are so worth it!
- 1 cup butter, softened
- 3/4 cup sugar
- 2 cups warm milk
- 2 pkg. yeast
- 1 Tbsp. sugar
- 1/2 cup warm water
- 2 eggs, beaten
- 1 tsp. salt
- 6–7 cups flour
- 1/2 cup butter, melted
- 1 1/2 cups sugar
- 2/3 cup oatmeal
- 4 tsp. almond extract
- 1 stick butter
- 2 tsp. vanilla
- 4 cups powdered sugar
- pinch of salt
- 5–6 Tbsp. half-n-half or whipping cream
- Place butter and 3/4 cup sugar in a large mixing bowl. Pour heated milk over butter and sugar. Let stand for a few minutes.
- Mix the warm water, yeast and 1 Tbsp. sugar in small bowl, stir and let stand for 5 minutes.
- Add salt, eggs and yeast to the milk mixture. Add flour and mix until dough begins to pull aways from the sides of the bowl. You want the dough to be soft, but not real sticky. Cover and let rise until double in size (about 1 hour.
- Punch dough down and let rise for another 45 minutes.
- Divide the dough into two portions. Roll out each portion into a rectangle ( I roll mine about 1/4 an inch thick), spread half of the almond filling evenly over the top .
- Roll up jelly roll style and pinch to seal the edges. Cut about 1 1/4 – 1 1/2 inches wide. (I use a piece of dental floss or thread to cut mine, it works so nicely). I usually get about 16-20 rolls from each portion of dough.
- Place on greased cookie sheet or 9×13 pan. Let rise for about 30 minutes.
- Bake at 375 degrees for 15-20 minutes.
- Remove from oven and let cool for 5-10 minutes. Frost roll while they are still slightly warm.
- Go pour yourself a glass of cold milk and try not to eat the whole pan!!
- Combine all ingredients in a small saucepan. Stir over low heat until butter is melted and it’s well combined.
- Beat butter until smooth, add remaining ingredients, beating until smooth. You can add more cream if you want a thinner frosting.
- Category: Breads