Almond White Chocolate Rolls with White Chocolate Frosting | A Vision to Remember All Things Handmade Blog: Almond White Chocolate Rolls with White Chocolate Frosting

8.16.2012

Almond White Chocolate Rolls with White Chocolate Frosting

Lucky me...my sister decided to make cinnamon rolls and orange rolls the other day.  Then I came up with a little idea for a new kinda roll...I love white chocolate, almonds, and craisins so what better than to try and combine these ingredients.  They were delicious!  We also added a little coconut to them.  Thankfully, my sister let me try them out with only 6 rolls.  Lets just say my butt might have grown a few inches if I had made any more!

Recipe:
Your favorite cinnamon roll bread mine is
1 quart hot water
1 1/3 c sugar
2 Tbsp salt
2/3 c shortening
7 c flour
2/3 c dry milk
4 Tbsp yeast dissolved in 2/3 c warm water
3-4 c more flour

mix first 6 ingredients.  Add yeast mixture, mix well, then add last flour.  Beat well.  Let rise 30 minutes.  Using one half of the dough roll out on floured table. This recipe makes around 36-40 large rolls. Place on pan.   Let rise, then bake at 350 for 20 minutes. 

Almond, White Chocolate Rolls with White Chocolate frosting:
1/4 c butter softened
1 c chopped almonds
1/2 c white chocolate chips chopped
1 c coconut
1/2 c craisins

Spread softened butter on rolled out dough.  Then sprinkle the remaining ingredients onto dough.  Roll and cut with either floss or thread.  You can cut the roll by sliding the thread under the roll and then crossing it at the top.  Pull tight and it should cut roll. 

White Chocolate Frosting
1 c melted white chocolate chips
1 tsp vanilla extract
1/4 c butter softenend
powdered sugar

mix all the ingredients together.  I never know exactly how much powdered sugar I need I just dump and mix until I get the right consistency.  If you end up making it too powdery just add a little milk to cream it up again.  Make sure to frost the rolls when they are good and hot.  It is best to have this frosting on the thinner side so that it will spread easily once the chocolate cools and thickens the mixture a bit. 

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