Apple Almond Cinnamon Rolls

Fluffy and delicious, these cinnamon rolls are perfect for a Fall brunch. Using Blue Diamond Almond Breeze Almondmilk, it’s a lighter take on a classic favorite. If you’re having people over for the holidays, this is a delicious, rich recipe that will make everyone happy! They are simple to whip up and, because they are made with Almond Breeze Almondmilk, these are a healthier alternative than regular cinnamon rolls, helping you stick to your holiday health goals!

Blue Diamond @cook_14106402

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Ingredients

25 minutes

12 servings

For the dough
1/4 cuplukewarm water
4 cupsflour
1 1/4 cupBlue Diamond Vanilla Almond Breeze
1egg
1/4 cupSplenda Brown Sugar Blend
2 tablespoonsbuttery spread or butter, melted
1/2 teaspoonsalt
1 teaspooncinnamon
1 packetquick-rise yeast
For the filling
2 tablespoonsbuttery spread or butter, softened
2 tablespoonscinnamon
1/3 cupSplenda Brown Sugar Blend
For the topping
1/3 cupSplenda Brown Sugar Blend
3 tablespoonsapple juice concentrate, thawed
1 teaspooncinnamon
2/3 cupssliced almonds
1/4 cupbuttery spread or butter
1green apple, peeled, cored and chopped

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Steps

25 minutes

1

Place water in a mixer bowl; sprinkle yeast over the top and let stand until foamy.
2

Slowly beat in a remaining dough ingredients.
3

Knead until smooth and elastic.
4

Transfer to a lightly oiled bowl and let stand for 1 hour or until doubled in size.
5

Punch down and knead once or twice on a lightly floured board.
6

Roll into a 16-inch rectangle and sprinkle with filling ingredients.
7

Roll up tightly, pinching seams to seal.
8

Cut into 12 equal slices.
9

Boil Splenda, butter, juice concentrate and cinnamon in a small saucepan until sugar has dissolved.
10

Spread 13 x 9-inch baking dish and sprinkle with almonds and apple.
11

Top with dough slices and let rise for 30 minutes or until rolls have doubled in size.
12

Bake at 350°F for 20 to 25 minutes or until cooked through. Let stand for 5 minutes before inverting onto a serving platter.
13

Serve immediately.
14

Tip: The dough may be prepared a day ahead and stored tightly in the refrigerator.