Bakewell Sweet Rolls

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Soft, fluffy rolls filled with raspberry jam and packed with almond flavour, then topped with a sweet almond cream cheese icing. So simple, so good!

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In a large measuring jug, stir together the milk, sugar, and yeast. Set aside and allow the yeast to foam and bubble up – about 10 minutes.

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In a large mixing bowl, add the milk mixture, butter, eggs, egg yolk, and almond extract, and whisk until combined.

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Add the flour and ground almonds, and mix until a sticky dough forms.

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Transfer the dough to a well floured surface and knead for about 5 minutes until smooth, elastic, and tacky.

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Place the dough into a lightly greased large bowl, cover with clingfilm or a tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.

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Roll out to a large rectangle. Slice off the edges to make a 12 x 18 inch rectangle. Spread the jam all over the dough.

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Using a pizza cutter, cut the dough into twelve 1.5-inch-wide strips. Roll up each strip and place them into a greased 9×13-inch baking pan.

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Cover with clingfilm or a tea towel, and leave to rise again in a warm place for 30 minutes.

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Remove the clingfilm/tea towel and bake the rolls for 30 – 35 minutes, or until golden brown.

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Mix together the cream cheese and butter until combined. Add the icing sugar and almond extract, and mix until smooth and combined.

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Spread the icing evenly over the rolls. Serve warm and enjoy!

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Get the full recipe list and instructions at the link below!

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