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Sweet Ridge Rolls by USSA Chef Megan Chacosky

Cook Time:
30 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat19.5
Total Carbohydrates37


  • 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


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

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

  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. 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. 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. 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. Preheat oven to 350F while cinnamon rolls are

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

  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 Original Almondmilk
Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk

Courtesy of: USSA Chef Megan Chacosky