Raspberry-Almond Rolls

Mix the dough in a bread machine to get a jump-start on these rolls. Raspberry jam and almond paste make a bright and flavorful filling.

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  • Makes: 12 servings
  • Serving Size: 1 roll
  • Prep: 10 mins
  • Rise: 40 mins
  • Bake: 18 mins 350°F

Raspberry-Almond Rolls

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Directions

  1. Add first 8 ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes. On a lightly floured surface, roll dough to a 12x10-inch rectangle. Spread jam on dough. Crumble almond paste into small pieces and sprinkle over dough. Roll up dough into a spiral, starting from a long side; seal seams. Slice into twelve 1-inch-thick slices. Place rolls, cut side down, 2 inches apart on greased baking sheets for individual rolls, or arrange in a greased 13x9x2-inch baking pan. Cover; let rise until nearly double (about 30 minutes).
  2. Bake in a 350 degree F oven until golden brown, allowing 18 minutes for individual rolls or about 30 minutes for rolls in pan. Cool on a wire rack about 5 minutes; transfer to a serving platter. Drizzle with Powdered Sugar Icing. Serve warm. Makes 12 rolls.

From the Test Kitchen

*

For best results, use an almond paste made without syrup or liquid glucose.

Powdered Sugar Icing

Directions

  1. In a medium mixing bowl stir together powdered sugar, milk, and vanilla. Stir in additional milk, 1/2 teaspoon at a time, until icing is of drizzling consistency.
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Nutrition Facts (Raspberry-Almond Rolls)

  • Per serving:
  • 321 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 18 mg chol. ,
  • 99 mg sodium ,
  • 54 g carb. ,
  • 1 g fiber ,
  • 8 g pro.
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