Fluffy and delicious, these cinnamon rolls are perfect for a Fall brunch. Using Blue Diamond Almond Breeze Almondmilk, it’s a lighter take on a classic favorite. If you’re having people over for the holidays, this is a delicious, rich recipe that will make everyone happy! They are simple to whip up and, because they are made with Almond Breeze Almondmilk, these are a healthier alternative than regular cinnamon rolls, helping you stick to your holiday health goals!

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INGREDIENTS

1/4 cup Lukewarm water
4 cup Flour
1 1/4 cup Blue Diamond Vanilla Almond Breeze
1/4 cup Splenda Brown Sugar Blend
2 tablespoon Buttery Spread/Butter
1/2 tsp Salt
1 teaspoon Cinnamon
1 packet Quick-Rise yeast
2 tbsp Buttery spread/Butter ; Softened
2 tbsp Cinnamon
1/3 cup Splenda Brown Sugar Blend
3 tbsp Apple Juice concentrated ; Thawed
1 tsp Cinnamon
2/3 cup Sliced almonds
1 Green Apple ; Peeled and chopped

Servings

INSTRUCTIONS

Place water in a mixer bowl; sprinkle yeast over the top and let stand until foamy.

Slowly beat in a remaining dough ingredients.

Knead until smooth and elastic.

Transfer to a lightly oiled bowl and let stand for 1 hour or until doubled in size.

Punch down and knead once or twice on a lightly floured board.

Roll into a 16-inch rectangle and sprinkle with filling ingredients.

Roll up tightly, pinching seams to seal.

Cut into 12 equal slices.

Boil Splenda, butter, juice concentrate and cinnamon in a small saucepan until sugar has dissolved.

Spread 13 x 9-inch baking dish and sprinkle with almonds and apple.

Top with dough slices and let rise for 30 minutes or until rolls have doubled in size.

Bake at 350°F for 20 to 25 minutes or until cooked through. Let stand for 5 minutes before inverting onto a serving platter.

Serve immediately.

NOTES

Alert editor

Apple Almond Cinnamon Rolls

1/4 cup Lukewarm water 
4 cup Flour 
1 1/4 cup Blue Diamond Vanilla Almond Breeze  
1/4 cup Splenda Brown Sugar Blend 
2 tablespoon Buttery Spread/Butter 
1/2 tsp Salt 
1 teaspoon Cinnamon 
1 packet Quick-Rise yeast 
2 tbsp Buttery spread/Butter Softened
2 tbsp Cinnamon 
1/3 cup Splenda Brown Sugar Blend 
3 tbsp Apple Juice concentrated Thawed
1 tsp Cinnamon 
2/3 cup Sliced almonds 
1  Green Apple Peeled and chopped

Place water in a mixer bowl; sprinkle yeast over the top and let stand until foamy.
Slowly beat in a remaining dough ingredients. 
Knead until smooth and elastic. 
Transfer to a lightly oiled bowl and let stand for 1 hour or until doubled in size. 
Punch down and knead once or twice on a lightly floured board.
Roll into a 16-inch rectangle and sprinkle with filling ingredients. 
Roll up tightly, pinching seams to seal. 
Cut into 12 equal slices. 
Boil Splenda, butter, juice concentrate and cinnamon in a small saucepan until sugar has dissolved. 
Spread 13 x 9-inch baking dish and sprinkle with almonds and apple. 
Top with dough slices and let rise for 30 minutes or until rolls have doubled in size. 
Bake at 350°F for 20 to 25 minutes or until cooked through. Let stand for 5 minutes before inverting onto a serving platter.
Serve immediately.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 12 Servings

Calories: 273
Calories from Fat: 25 (9%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 63.6mg		2 %
Total Carbohydrate 64.5g		19 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 62.5g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 273

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