The entire family will love this cinnamon roll recipe from Blue Diamond. It uses their Coconut Almond Breeze and chopped almonds to create a perfect sweet breakfast snack. Try them out, you won't regret it!
1 cup Blue Diamond Almond's Coconut Almond Breeze
1/4 cup sugar
1 packet quick rise yeast
1 1/2 teaspoons cinnamon, divided
1/2 teaspoon salt
2 3/4 to 3 cups flour, divided
1/2 tablespoon buttery spread or butter
1/4 cup brown sugar
2 tablespoons buttery spread or butter
1/3 cup Blue Diamond Toasted Coconut, Honey Roasted or Cinnamon Brown Sugar Almonds, chopped
1/4 cup each: brown sugar, honey and coconut
Heat Breeze in the microwave for 30 to 40 seconds or until lukewarm.
Place in a large bowl and sprinkle sugar and yeast over the top; let stand until foamy.
Stir in 1 teaspoon cinnamon, salt and half the flour.
Beat in remaining flour using a mixer with a dough hook (or by hand).
Knead with dough hook or on a lightly floured board for 5 minutes or until smooth and elastic.
Place in a lightly buttered large bowl; cover and let rise for 1 hour or until dough has doubled in size.
While dough is rising, melt buttery spread in a 9-inch baking dish.
Stir in almonds, brown sugar, honey and coconut and spread evenly in pan.
Roll dough into a 12 X 9-inch rectangle on a lightly floured board.
Spread with 1/2 tablespoon buttery spread then sprinkle with brown sugar and remaining cinnamon, spreading evenly over the surface with your fingers and pressing gently into the dough.
Roll up tightly starting with the shorter end and pinch seam tightly to seal.
Cut into nine equal slices and place in prepared dish.
Let rise in a warm spot for 30 minutes more.
Bake at 350°F for 25 minutes or until dough is set in the center.
Let cool for 5 minutes then place a baking sheet over the dish and carefully invert.