Name: Sweet Ridge Rolls by USSA Chef Megan Chacosky
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 3/4 cup Almond Breeze Unsweetened Original Almondmilk 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

Cook Time:

30 Minutes

Serves Up To:

12 Servings

3/4 cup Almond Breeze Unsweetened Original Almondmilk warmed (about 110F just warm to the touch)

1 package dry active yeast (2 1/4 tsp.)

1/4 cup granulated sugar

1/4 cup coconut oil melted

1 cup whole wheat flour

2/3 cup dark brown sugar

1 1/2 tbsp. ground cinnamon

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

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.

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.

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

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.

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

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

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.

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.

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

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.

Preheat oven to 350F while cinnamon rolls are
rising.

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

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

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.