Fruit- and Almond-Filled Cinnamon Rolls with Amaretto Icing

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 20 servings
  • Serving Size: 1 roll
  • Makes: 20 rolls
  • Prep: 45 mins
  • Chill: overnight
  • Rise: 2 hrs 15 mins

Fruit- and Almond-Filled Cinnamon Rolls with Amaretto Icing

Reviews (0)

Rate This!

Directions

  1. In a small bowl combine apricots, cherries, Kirsch, and amaretto. Cover tightly and chill overnight. Or in a small saucepan combine Kirsch and amaretto. Carefully heat over medium-low heat just until warm.* Stir in apricots and cherries; remove from heat. Let stand, covered, for 20 minutes.
  2. Lightly grease a 13x9x2-inch baking pan; set aside. In a small bowl combine 1/4 cup of the warm water and the yeast; let stand about 10 minutes or until foamy.
  3. Meanwhile, in a large mixing bowl combine the remaining 1/2 cup warm water, 2 cups of the flour, the buttermilk, eggs, sugar, melted butter, and salt. Beat with an electric mixer on medium to high speed until smooth. Beat in yeast mixture. Using a wooden spoon, stir in as much of the remaining flour as you can.
  4. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 1/2 hours).
  5. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each dough half into a 15x12-inch rectangle. Spread Frangipane over dough, leaving about 1 inch unfilled along one of the long sides. Spread fruit mixture over Frangipane. Sprinkle with brown sugar and cinnamon. Roll up each rectangle, starting from the filled long side; pinch dough to seal seam.
  6. Cut each rolled rectangle into 10 slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
  7. Preheat oven to 350 degrees F. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack for 20 minutes; remove from pan. Spread with Amaretto Icing. If desired, sprinkle with almonds.

From the Test Kitchen

*Tip:

If alcohol ignites, cover pan with the lid and remove from heat.

Frangipane

Directions

  1. Crumble almond paste into a medium mixing bowl. Add softened butter, sugar, and almond extract. Beat with an electric mixer on medium to high speed until smooth. Add eggs, one at a time, beating until combined. Beat in flour and salt. Makes 2 cups.

Amaretto Icing

Directions

  1. In a medium mixing bowl beat softened butter with an electric mixer on medium to high speed for 30 seconds.
  2. Gradually beat in powdered sugar, amaretto, and milk (or use 1/4 cup milk and 1/4 teaspoon almond extract instead of the amaretto and milk) until smooth. Makes 2 cups.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Fruit- and Almond-Filled Cinnamon Rolls with Amaretto Icing)

  • Per serving:
  • 484 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 66 mg chol. ,
  • 235 mg sodium ,
  • 82 g carb. ,
  • 3 g fiber ,
  • 51 g sugar ,
  • 7 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close