– 5 3/4 cups bread flour, divided– 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast– 1/2 cup granulated sugar– 1 1/2 teaspoons table salt– 3/4 cup milk– 3/4 cup water– 1/4 cup unsalted butter (room temperature)– 2 large eggs (room temperature)
Ingredient
For the Dough
– 1/3 cup unsalted butter (melted)– 1/2 cup chopped nut– 3/4 cup granulated sugar– 2 tablespoons cinnamon– 1/2 cup sugar– 2 teaspoons ground cinnamon
Ingredient
For the Cinnamon Mixture
– 2 cups powdered sugar– 1/2 teaspoon maple flavor– 3 tablespoons unsalted butter (melted)– 3 to 4 tablespoons hot coffee (or hot milk)
Ingredient
For the Glaze
Direction
1
Combine 2 cups flour, yeast, sugar, and salt in a stand mixer using a paddle attachment. Without melting the butter, bring milk, water,
and butter to 120–130°F in a saucepan or microwave-safe dish. Blend flour on low for 30 seconds. Beat eggs for three minutes on medium speed.
2
Change to dough hook. Make a soft dough by gradually adding the remaining flour. Knead for 5–8 minutes until smooth and elastic.
3
Turn dough in lightly greased basin to grease top. Cover and let rise 1 hour until finger pricks dough to second knuckle leaves indentation.
4
Put the sugar, almonds, and cinnamon in a bowl and put it aside.
5
Press dough. Equally divide. On a lightly dusted board, roll or pat each half into a 12x9-inch rectangle. Dip half the dough in melted butter and fill half.
6
Roll and squeeze 12-inch side. 12 slices. Two oiled 13x9-inch pans. Four 9- or 10-inch buttered pie pans work. Cover and rise until roll side touches indentation.
7
Bake till golden brown, 20–25 minutes. Tent rolls with foil for the last 5-10 minutes of baking to avoid overbrowning.
8
To make the glaze, put all the ingredients in a blender and process until smooth. Pour over warm rolls; allow to cool.