Panini Dolci alla Cannella e Mandorla
Almond-Scented Cinnamon Rolls- I know more cinnamon rolls..but these are a little different and a delicious Italian version! My husband has been begging for cinnamon rolls and it has been a while...so I thought I would make some with an bit of an Italian flare..this is my adaptation from a recipe on the http://www.rusticocooking.com. The dough is easy and comes together so fast in the food processor. This is the first time I have made dough in a food processor..I have to say I was amazed. I also liked the fact that they added the butter before the liquid ingredients because I think this does make a difference! You get a more tender crumb by discouraging the onset of the gluten formation. I think this definately makes a difference even with little bit of butter that goes into this dough! No eggs are in the recipe! I used King Arthur All-Purpose flour. I mixed the dough the night before and without shaping the rolls, placed the dough in a lightly buttered bowl. Placed in the refrigerator overnight and the next morning let it warm up to room temperature and then rolled out the dough and formed the rolls. I doubled the filling replacing half of the flour with Almond Meal and adding a little brown with the granulated sugar. I used only buttermilk in this recipe. When the rolls were glazed I kept the glaze thin...not a thick glaze like my cinnamon rolls usually have and just before baking I added a very light sprinkling of King Arthurs expresso powder on the proofed rolls. When the rolls where finished baking I removed them right away from the pan...I would suggest parchment lined pans instead of just buttering the pans. I glazed the rolls and made double the recipe and used it all...topping the glaze with slivered almonds.
These rolls definately had a very tender, delicious crumb and the overall almond flavor the light sprinkling of expresso powder was only noticable if you knew it was there... topped off with a cup of espresso was absolutely wonderful!