Recipes and Cooking Almond Cinnamon Roll Breakfast Ring Whip out this warm breakfast cake the next time you're hosting overnight guests. They won't be able to stay in bed when they smell the delectable combination of cinnamon, almonds, and cream cheese icing. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 9, 2016 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Rise Time: 60 mins Chill Time: 8 hrs Stand Time: 30 mins Bake Time: 25 mins Cool Time: 20 mins Total Time: 45 mins Servings: 15 Yield: 15 pieces Jump to Nutrition Facts Ingredients 1 cup warm water (105°F to 115°F) ½ cup granulated sugar 1 package active dry yeast 2 cup all-purpose flour 1 cup whole wheat flour 1 egg or 1/4 cup refrigerated or frozen egg product, thawed 2 tablespoon canola oil 1 teaspoon salt Nonstick cooking spray 1 ½ tablespoon butter, melted 1 tablespoon ground cinnamon ½ cup sliced almonds, toasted 1 recipe Cream Cheese Icing Cream Cheese Icing ¼ cup reduced-fat cream cheese (Neufchâtel) ¼ cup powdered sugar 1 tablespoon fat-free milk 1 teaspoon vanilla Directions In a large bowl stir together the water, 1/4 cup of the sugar, and the yeast. Let stand for 5 minutes. Stir in 2 cups of the all-purpose flour, the whole wheat flour, egg, oil, and salt. On a lightly floured surface, knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Lightly coat a large bowl with cooking spray. Place dough in bowl; turn to coat surface of dough. Cover; let rise in a warm place until double in size (about 1 hour). Roll the dough into a 17x12-inch rectangle. Brush dough with melted butter. Sprinkle with the remaining 1/4 cup sugar and the cinnamon. Sprinkle the dough with all but 2 tablespoons of the sliced almonds. Starting with a long side, roll up dough into a spiral; pinch seam to seal. (This will make a spiral that is about 20 inches long.) Lightly coat a baking sheet with cooking spray. Form a ring out of the dough spiral, sealing the ends together. Place the ring, seam side down, on the prepared baking sheet. Using kitchen scissors, cut from the edge toward the center at about 1 1/2-inch intervals, cutting about two-thirds of the way through the dough spiral. Turn each dough section slightly to one side. Cover the ring and chill in the refrigerator for 8 to 24 hours. (If baking right away, cover and let rise in a warm place until double in size, about 45 minutes.) If ring was chilled, let stand at room temperature for 30 to 60 minutes before baking. Meanwhile, preheat oven to 350°F. Bake, uncovered, about 25 minutes or until golden brown. Let cool on baking sheet on a wire rack for 20 minutes. Carefully transfer ring to a serving platter. Drizzle with Cream Cheese Icing. Sprinkle with reserved 2 tablespoons almonds. Cream Cheese Icing In a medium mixing bowl combine cheese, powdered sugar, milk, and vanilla. Beat with an electric mixer on medium speed until well mixed and smooth. If necessary, beat in enough additional milk, 1 teaspoon at a time, to make icing of drizzling consistency. Almond Caramel Cinnamon Rolls: Prepare dough as directed through Step 2. Meanwhile, prepare caramel sauce. In a small bowl stir together 1/3 cup packed brown sugar, 2 tablespoons melted butter, and 2 tablespoons hot water. Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread caramel sauce evenly in the prepared dish. Prepare dough as directed in Step 3, brushing with butter, sprinkling with sugar and cinnamon, and sprinkling all of the almonds over the dough rectangle. Starting with a long side, tightly roll up dough into a spiral; pinch seam to seal. Cut spiral crosswise into 15 even slices. Arrange slices over caramel sauce in baking dish. Continue as directed in Step 5. If rolls were chilled, let stand at room temperature for 30 to 60 minutes before baking. Preheat oven to 350°F. Bake, uncovered, about 25 minutes or until golden brown. Let cool in baking dish on a wire rack for 5 minutes. Invert onto a serving platter; remove baking dish. Omit the Cream Cheese Icing. Makes 15 rolls.Per Roll: Same as above except 198 calories, 31 g carbohydrate, 7 g total fat, 20 g cholesterol, 12 g sugar Rate it Print Nutrition Facts (per serving) 197 Calories 5g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 197 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 15mg 5% Sodium 172mg 7% Total Carbohydrate 34g 12% Total Sugars 15g Protein 4g Vitamin C 0mg 0% Calcium 22mg 2% Iron 1.3mg 7% Potassium 82mg 2% Folate, total 48.3mcg Vitamin B-12 0mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.