Sweet Ridge Rolls by USSA Chef Megan Chacosky

Prep Time

30

Minutes

Cook Time

30

Minutes

Difficulty

Hard

Serves Up To

12

Servings


Nutrition Information

Total Fat19.5
Total Carbohydrates37
Sugars12.5
Protein11

Ingredients

  • 3/4 cup Almond Breeze Unsweetened Original Almond Milk warmed (about 110F just warm to the touch)
  • 1 package dry active yeast (2 1/4 tsp.)
  • 1/4 cup granulated sugar
  • 1 egg and 1 yolk
  • 1/4 cup coconut oil melted
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 3/4 tsp. salt
  • 2/3 cup dark brown sugar
  • 1 1/2 tbsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 cup coconut oil melted
  • 1 1/2 cups almonds finely chopped or slivered
  • 8 oz. cream cheese softened
  • 1 scoop vanilla whey protein
  • 1/2 tsp. vanilla or almond extract
  • Almond milk as needed

Directions

  1. 1

    Microwave or warm milk on stove. Pour milk into a mixing bowl with a dough hook attachment and sprinkle yeast on top. Stir yeast and milk together; let sit for about 5 minutes or until mixture starts to foam.

  2. 2

    When milk is slightly foamy, turn mixer on low speed and incorporate sugar, egg + yolk, and oil into mix. Once combined, gradually add in flour, followed by salt.

  3. 3

    Using dough hook on mixer, knead dough on medium speed for 8-10 minutes; dough should come together into a slightly sticky ball.

  4. 4

    Transfer dough to a greased bowl, cover with plastic wrap or a warm, wet towel and set bowl in warmest area of your kitchen. Let rise until doubled in size, about 1 – 1, ½ hours.

  5. 5

    While dough is resting, combine filling ingredients: stir together brown sugar, cinnamon, nutmeg, and melted coconut oil in a small bowl. (Leave almonds separate.)

  6. 6

    Once dough has doubled in size, shape into a rough rectangle shape and roll out to about ¼ inch thickness.

  7. 7

    Using a spatula or hands, spread filling mixture as evenly as possible over dough surface. Try to get mixture all the way to the edges! Spread 1 cup of the almonds over dough.

  8. 8

    Starting at the widest/longest edge of the dough, tightly fold over ¼ - ½ inch of dough edge towards center of dough to start a roll. Use this first “rolled” edge to continue rolling the dough over itself towards center as tightly as possible without losing filling.

  9. 9

    Once dough is entirely rolled into a log, cut into ¾ inch – 1 inch pieces (about 12 or 9 pieces, depending on the width).

  10. 10

    Place rolls in a greased baking pan and cover with plastic wrap or warm, wet towel again. Let rest for ~30 minutes for final rise.

  11. 11

    Preheat oven to 350F while cinnamon rolls are rising.

  12. 12

    After final rise, place cinnamon rolls in oven and bake for ~20 – 25 minutes or until dough is lightly golden brown on edges.

  13. 13

    While cinnamon rolls are baking, cream together icing ingredients, adding 1 Tbsp. unsweetened almondmilk at a time as needed to desired consistency.

  14. 14

    Once cinnamon rolls are baked to a light golden brown, remove from oven and let cool for 2-3 minutes before spreading icing on top. Sprinkle remaining almonds on top.

Made with these products:

Unsweetened Vanilla Almondmilk Photo

Unsweetened Vanilla Almondmilk

View Product

Courtesy of: USSA Chef Megan Chacosky

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