Sunday, January 27, 2013

Almond Poppy Seed Rolls

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
3 eggs

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. 


Anna @ The Littlest Anchovy said...

Oh how I wish I had seen this on the weekend! It has been raining bucket loads and these would have been so perfect to munch on with some hot tea. Bookmarked for next weekend!!

Senka I said...


We've recently launched the site, where users can search through hundreds of thousands of recipes from American food sites and blogs. We noticed that you have a lot of delicious recipes on your blog and we would like to suggest you have a look at our site:

If you want to add your food blog to the list and have your recipes indexed on, all you have to do is follow these instructions:

Hopefully your food blog will be up there in the top!

Kind regards,

Let Me Eat Cake said...

what a crazy brilliant idea! i love this so much! mmmm poppy seed swirl!

tasteofbeirut said...

While I was reading your recipe I had visions of you in a long white dress dancing over the rising dough of these rolls. Just woke up and this definitely is cheering me up.

Trevor Sis Boom said...

Wow these look just incredibly fantastic! So gooey! I don't think I'd stop until they were nearly gone. And THAT would ruin my Sunday and Monday! :)

Gastronomer said...

These look incredible, Anna! Won't you FEED ME? Pretty please?

Peter G | Souvlaki For The Soul said...

Drool...lick screen! These are gorgeous Anna..and very creative. Poppy seed swirls rock!

Sippity Sup said...

It looks like a crown and I always wake up on Sunday mornings looking for my crown. GREG

Banana Wonder said...

Anna - let me know how it goes! hope you have a chilly weekend :-P not really!

Senka - Thanks for the heads up.

Natassia - Poppy seed swirls should be in muffins, too?

tasteofbeirut - haha I do have a long white dress...we could make this dream come true.

Cathy - come visit your old stompin' ground and hell yes!

Trevor - Haha, well there always best when fresh on the first day, right?

Banana Wonder said...

@Darjeeling - awesome, wow, flattered! find any good ones in SF (besides Tartine :p).