- Shelf Stable Unsweetened Original Almondmilk
- Unsweetened Original Almondmilk
- Cook Time
- 25 Minutes
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
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
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.
Courtesy of: USSA Chef Megan Chacosky