- 2 3/4 cups of white whole wheat flour
- 1/4 cup of granulated sugar
- 1 packet of instant yeast (standard size is 1/4 oz per packet)
- 1 teaspoon of sea salt
- 2 tablespoons of unsalted butter
- 1/2 cup of water
- 1/4 cup of whole milk (non-dairy milk works well as a replacement)
- 1 large egg
- 1/2 stick (4 tablespoons) of unsalted butter, softened
- 1/4 cup packed light brown sugar
- 2 1/2 tablespoons ground cinnamon
- Optional: a few shakes of nutmeg
- 2 cups of powdered sugar, sifted
- 1/4 cup of Barney Butter Bare Smooth Almond Butter, plus more as desired
- 5-6 tablespoons of whole milk
- Grease a round or square 9-inch baking dish and set aside.
- In a large bowl, mix together the flour, sugar, yeast, and salt.
- In a small bowl, combine the 2 tablespoons butter, water, and milk. Heat in the microwave for 45 seconds or until the butter is just melted. Give it a light stir.
- Stir the wet ingredients into the dry ingredients and then whisk in the egg until just combined.
- On a clean surface, knead the dough for 5 minutes or until it is no longer sticky. Place dough in a well-greased bowl, cover, and let sit while the oven preheats.
- To quick rise, the dough, turn the oven on to 200F. TURN IT OFF about 10 minutes before you’re ready to place the rolls in for rising.
- For the filling: In a small bowl, mix together the 4 tablespoons softened butter, brown sugar, and cinnamon (plus nutmeg if using). Set aside.
- After your dough has rested, roll it out into a 15x9 inch rectangle and spread the filling out evenly over the surface leaving about 1 inch clean all along the edges.
- Starting at one long edge and going to the other, tightly roll up the dough. Cut the dough into 9 even pieces and place in the greased baking dish and cover with foil.
- Place the rolls in the oven (that was turned off 10 minutes ago) and let rise for 20 minutes. Leaving the rolls in the oven, remove the foil and turn the oven on to 375F. Bake until the rolls have cooked through about 20 to 25 minutes.
- While the rolls are in the oven, make the frosting by whisking together the powdered sugar, almond butter, and milk (starting with just 5 tablespoons and adding more to thin the frosting to your liking). If desired, you can add a bit more almond butter for a stronger almond butter taste. You want the frosting a bit thick as it will melt a bit once added to the warm rolls.
- Once rolls are done, remove from the oven and add the frosting while the rolls are still warm so that it’s spread evenly. Serve warm or room temperature
Prep time: 25 minutes
Bake time: 28 minutes
Total time: 53 minutes
Serves: Makes 9 rolls