Cinnamon Almond Bread

003 (14)

Cinnamon Almond Bread

Dough:

3/8 cup whole milk

3/8 cup water

1 egg

3 cups all-purpose flour

4 tablespoons butter, melted

1/3 cup sugar

1 1/2 teaspoons active yeast

Glaze:

1 tablespoon heavy cream

5 tablespoons butter, melted

1/2 cup packed brown sugar

Filling:

1 lb. almond paste

1 tablespoon butter, melted

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1 tablespoon ground cinnamon

1/2 cup sliced almonds

Drizzle:

powdered sugar

heavy cream

Have water at lukewarm temperature. Proof the yeast in the water. In the bowl of a stand mixer beat the egg, milk and proofed yeast until blended. Add the sugar and melted butter; blend. Add flour and knead until smooth. Place the smooth kneaded dough into a greased bowl and cover; place in warm spot to rise until doubled in volume. Punch down and let rise one more time. Roll dough out into about a 9×18 inch rectangle. Brush the melted butter for the filling onto the rolled out dough. In a bowl combine the granulated sugar, brown sugar, cinnamon and almonds. Sprinkle evenly over the top of the butter. Roll out the almond paste to fit the size of the rectangle and place over the top of the cinnamon filling. Roll up the dough cinnamon roll fashion from long side; seal.Β  Cut into 10-12 rolls. Mix together the glaze ingredients until smooth. Butter well a large loaf pan and randomly place the half of the rolls in different directions in one layer into pan. Spread half of the glaze mixture over the top of the rolls . Place randomly the remaining rolls and spread remaining glaze over the top. Cover and let rise until puffy. Preheat the oven to 350 degrees. Place the risen loaf onto a sheet pan and bake for about 30-40 minutes until done. InvertΒ  from pan onto a baking sheet or small platter. Combine a drizzle using the powdered sugar and a small amount of heavy cream . Drizzle over top of loaf.

33 thoughts on “Cinnamon Almond Bread

  1. Ok Maggie, now you have gone and done it! Anything with cinnamon in it is MINE! By the way, have you seen my recipe on my blog for Apple Cinnamon Chimichangas? If not, check it out! Make them and let me know what you think!

  2. Maggie – this looks amazing!!! I haven’t blogged any dessert recipes myself because my attention span for baking is….SQUIRREL! Already lost my train of thought there… πŸ˜‰ However, your desserts look to die for! Can’t wait to keep checking in on the stuff you’re cookin.

  3. Looks great! And thanks for liking my black bean soup recipe today! I’m excited to find your blog!!!! Soul sister! I wondered if I should start doing cooking videos from my very modest kitchen — after all, people are so used to beautiful kitchens on cooking shows — but then I remembered what I’d always heard from my Cuban relatives: It’s the cook that makes the kitchen, not the other way around. xoxo

  4. Hmmm anything with cinnamon in it get my vote but l’m not so sure about the almond paste though because l tried using almond essence in another recipe and l didn’t like it.

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