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Cinnamon Almond Cream Bread Rolls
Cinnamon Almond Cream Bread Rolls

Before you jump to Cinnamon Almond Cream Bread Rolls recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to cinnamon almond cream bread rolls recipe. You can have cinnamon almond cream bread rolls using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Cinnamon Almond Cream Bread Rolls:
  1. Prepare 140 grams ●Bread (strong) flour
  2. Get 110 grams ●Cake flour
  3. Prepare 35 grams ●Butter
  4. Use 22 grams ●Sugar
  5. Use 10 grams ●Skim milk powder
  6. Use 4 grams ●Salt
  7. Provide 30 grams ●Beaten egg (refer to helpful hints)
  8. You need 150 ml ●Water
  9. Get 4 grams ●Instant dry yeast
  10. Prepare 40 grams ☆Butter
  11. Get 40 grams ☆Sugar
  12. Get 40 grams ☆Beaten egg (refer to helpful hints)
  13. Use 40 grams ☆Almond flour
  14. You need 1 1/2 tsp ☆Cinnamon powder
  15. Use 55 grams Raisins
Instructions to make Cinnamon Almond Cream Bread Rolls:
  1. Put all the ● ingredients into the bread machine and start the bread dough cycle. Allow the dough to work its way through the first proofing process.
  2. While the dough is rising, make the cinnamon almond cream using the ☆ ingredients. In a bowl, whisk together the sugar and butter brought to room temperature.
  3. Gradually add the beaten egg to the bowl from Step 3, mixing well each time you add the egg. Once the egg is well integrated with the mixture, add the almond flour and cinnamon, and combine. Set aside.
  4. Once the dough is ready, take it out of the bread machine onto a floured surface and deflate the gas. Form into a round shape and let it rest for about 17 minutes.
  5. Dust the rolling pin with flour and roll out the dough into a rectangle. The size should be about 32-33 cm in height and 37-38 cm in width. (It doesn't have to be accurate.)
  6. Spread the almond cream evenly from Step 3 with a spatula onto the dough. (Leave 3 cm of the top border.) Sprinkle raisins over the almond cream.
  7. Slowly roll up the dough starting from the bottom edge. Roll tightly and neatly seal the seam.
  8. Divide the dough into 8 portions with a pastry scraper and place into aluminum cupcake cups. Allow the dough to rise, until 1.5- 2 times larger than their previous size.
  9. After the 2nd proofing, brush with the beaten egg set aside for glazing (refer to helpful hints). Bake in the pre-heated oven at 200℃ for 11-12 minutes.
  10. Done.
  11. Enjoy right out of the oven. They are very fragile just after baking, so be careful!

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