Recipe courtesy of Ashley Landerman
From:
Food Network Magazine
Almond Praline Cold Brew Cinnamon Rolls
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- Level: Intermediate
- Total: 5 hr (plus cooling)
- Active: 1 hr 30 min
- Yield: 12 servings (plus extra brittle)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1370
- Total Fat
- 88 g
- Saturated Fat
- 26 g
- Carbohydrates
- 141 g
- Dietary Fiber
- 4 g
- Sugar
- 98 g
- Protein
- 13 g
- Cholesterol
- 127 mg
- Sodium
- 399 mg
Pro baker Ashley Landerman knows what it takes to win a competition: She took home the top prize on Christmas Cookie Challenge in 2019, then came back to win Holiday Baking Championship four years later. “I love the adrenaline rush!” she says. Ashley impressed judges Carla Hall, Duff Goldman and Nancy Fuller with these almond praline cold brew cinnamon rolls, and she added them to the menu at her bakery in New Braunfels, TX, after she won. “It was like the whole town was celebrating with us,” she says. Ashley and her husband are using the $25,000 grand prize to fix up a family camper for a cross-country road trip, and they plan to make plenty of stops at bakeries: “I take market research seriously!”
- Level: Intermediate
- Total: 5 hr (plus cooling)
- Active: 1 hr 30 min
- Yield: 12 servings (plus extra brittle)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1370
- Total Fat
- 88 g
- Saturated Fat
- 26 g
- Carbohydrates
- 141 g
- Dietary Fiber
- 4 g
- Sugar
- 98 g
- Protein
- 13 g
- Cholesterol
- 127 mg
- Sodium
- 399 mg
Ingredients
For the Dough:
For the Filling:
For the Brittle:
For Assembly:
For the Icing:
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Directions
- Make the dough: In a medium saucepan, whisk together 2 tablespoons plus 2 teaspoons flour and the water over medium heat. Cook, whisking, until thickened, 1 to 2 minutes. Set aside the flour paste to cool, 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 cups plus 2 tablespoons flour, the milk, salt, granulated sugar, lemon zest and yeast. Add the cooled flour paste and mix on low speed until the flour absorbs the liquid but the dough is still shaggy. Cover with a clean kitchen towel and let rest 30 minutes.
- Knead the dough with the mixer on medium-high speed until smooth, 4 to 5 minutes. Add the butter and knead on low speed until combined, then increase the speed to medium and knead 4 to 5 more minutes. (Stretch a small piece of dough with your fingers; if it stretches without tearing and you can see through it, the dough is ready. If not, continue to knead.) Place the dough in a lightly oiled bowl, cover with a towel and let sit at room temperature 1 hour.
- Make the filling: Clean and dry the mixer bowl. Beat together the almond paste and granulated sugar in the mixer fitted with the paddle attachment until combined. Mix in the butter, then the eggs and then the flour and salt. Set the filling aside.
- Make the brittle: Line a baking sheet with a silicone mat. Combine the granulated sugar, corn syrup and water in a large saucepan over medium-high heat. Bring to a boil and cook until a candy thermometer reaches 230 degrees F, 5 to 8 minutes. Add the butter and cook, stirring gently and often, until 280 degrees F, about 10 more minutes. Add the almonds and cook, stirring frequently, until 305 degrees F. Remove from the heat and quickly stir in the baking soda, then immediately pour the mixture onto the prepared baking sheet and let cool completely. Break into pieces.
- Assemble the cinnamon rolls: Spread the butter in a 9-by-13-inch baking dish and sprinkle with the brown sugar. Roll out the dough on a floured surface into a 10-by-18-inch rectangle, about 1/2 inch thick. Spread the filling to the edge. Starting from a long side, roll up the dough into a log. Using a serrated knife, cut crosswise into 1 1/2-inch-thick rolls; arrange in the baking dish, cut-sides up. Cover with plastic wrap and set aside 1 hour or refrigerate overnight.
- Preheat the oven to 375 degrees F. Make the icing: Mix the confectioners’ sugar, milk and coffee extract in the stand mixer fitted with the whisk attachment until smooth and pourable. 8. Bake the cinnamon rolls until golden brown, 30 to 45 minutes. Let cool 5 to 10 minutes, then pour the icing on top. Sprinkle with some of the almond brittle.
