Late Saturday nights I set my alarm for early morning Sunday power wake-ups. I hate these wake-ups and my alarm, but if I don't Sunday nights turn me into an insomniac and by Monday I am a working woman train wreck with the mere weekend bragging rights of watching lots of documentaries and MMA fighting (I know, I know, not very lady like). This past Sunday made for a particularly easy rise in anticipation of putting these overnight rolls into the oven and getting cream cheese from the store while they baked. It comes down to this: my quest for all thing poppy seed almond will never be exhausted! While I admit this passion has been put in the back burner these past few years with almond croissants, my heart will always be strung out on poppy seeds.
I love poppy seed almond muffins so much, why not make them in cinnamon roll form? A lush poppy seed swirl, almond laced cream cheese frosting, salted roasted almonds on top? This is what Saturday night dreams are made of! Dreams are also made of cream cheese frosting. And by the way, there is nothing cozier than rich cream cheese frosting on a warm cinnamon (poppy seed) roll.
Also, can cinnamon rolls and their deviations (poppy seed almond rolls, for example) be the new cupcakes/doughnuts? I'd like to see all sorts of crazy cinnamon roll spin offs happening. Because, there is nothing better than eating a gigantic roll in the morning (or afternoon).
Almond Poppy Seed Rolls
1 cup milk (I used almond milk)
1/3 cup butter
1 package of yeast
1/2 cup sugar
4 1/2 cups flour
1 tsp salt
1 can poppy seed filling (about 10 oz can) - I used Solo
(if you don't want to use the can filling - I was intrigued having never used poppy seeds like this before, you can make a paste of poppy seeds, sugar/honey, and add some almond paste if you have it!)
4 oz cream cheese
1 cup powdered sugar
1-2 teaspoon almond extract
smashed almonds, roasted and chopped
Heat milk in a small saucepan until it bubbles, then remove from heat and stir in butter until melted. Let cool until lukewarm
In a large bowl, combine 2 cups of flour, yeast, sugar and salt. Mix well, then add eggs and milk/butter mixture. Beat well. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has just pulled together, turn it on a lightly floured surface and knead until smooth. Add more flour if needed, but this dough should be very sticky!
Cover the dough and let rest for 10 minutes.
Roll out dough in to a 9x12 inch" rectangle. Spread the dough evenly with poppy seeds. Roll up dough from the long end, then cut into 12 equal size roles (ok, I made mine way bigger!) in a 9x12" baking pan. Cover and put in the fridge over night.
The next morning remove the rolls and let sit on the counter for about 20 minutes to take the chill off. Preheat oven to 375 degrees F.
Bake for about 20 minutes or until browned. Meanwhile, in a small food processor or a mixing bowl, blend together topping ingredients except the almonds. When rolls are ready, let rest about 10 minutes then frost and sprinkles with chopped almonds.