Triple Almond Cinnamon Bread

I tell you, you don't realize how much you use a computer until yours dies on you.

And running a blog without a computer?

Forget about it.

*siiiiiiigh*

Anyway, I have stolen borrowed Sue's computer because I was just too excited to share this recipe with you. By the way, using other people's computers is not cool. They set theirs up differently and have different programs and *wow* what a pain in the patootie.

Totally worth it to bring you this crazy good recipe though.

This is our second Almond Breeze almond milk recipe. 

(Our first was this yummy Cinnamon Raisin Quinoa Pudding - click HERE for recipe)

(**We were compensated for our participation in this Almond Breeze venture but, as always, our opinions are our own!**)

This recipe has 3 steps to it and has 2 options for presentation. (Well, I'm sure there is many more than 2 options for presentation but we're going with our favorite two.)

Step 1. Prepare custard.

Step 2. Prepare dough.

Step 3. Decide how you want to present this and bake it.

See..... easy peasy.

And these turn out like cinnamon buns sprinkled with magic fairy dust carried down a rainbow by a unicorn.

Not even lying.

Triple Almond Cinnamon Bread

Ingredients

Custard

2 Tbsp Bird's Eye Custard Powder

1/4 cup sugar

1 cup Almond Breeze Original Unsweetened (or original) Almond Milk

1 Tbsp butter 

2 tsp vanilla

Bread

1 cup Almond Breeze Original Unsweetened (or Original) Almond Milk

1/4 cup butter, room temp

3 to 4 cups flour

1/3 cup Bird's Eye Custard Powder

1 pkg Rapid Rise Yeast (2 1/4 tsp)

1/4 cup sugar

1/2 tsp salt

1 egg, beaten

Cinnamon Filling

1 cup brown sugar

1/2 Tbsp cinnamon

1/2 cup butter, super soft but not melted

Almond Drizzle

1 cup icing sugar

1/2 tsp almond extract

1 Tbsp Almond Breeze Original Unsweetened (or Original) Almond Milk

Extras

about 1 cup slivered almonds

Directions

Prepare custard - In a medium saucepan, whisk together custard powder and sugar. Slowly whisk in almond milk. 

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Place over medium high heat and, stirring often, bring to a low boil. Whisk until thickened.

Remove from heat and whisk in butter and vanilla.

Chill in fridge, stirring about every ten minutes to help speed cooling process.

While chilling, prepare bread.

Prepare bread - In a medium saucepan, heat almond milk over medium high heat until bubbles start to form around edges. Remove from heat and stir in butter, set aside.

In a large mixing bowl, stir together 2 cups of flour, custard powder, yeast, sugar, and salt. Stir in the almond milk and beaten egg until soft, sticky dough forms.

Add in flour, a little at a time, until soft but not-sticky dough forms. Knead on a lightly floured surface for 2 - 3 minutes.

Place into a lightly oiled bowl.

Cover and let rise in a warm spot for approximately 40 minutes - dough should be about double in size.

While dough is rising you can prepare the cinnamon filling - mix together the brown sugar, cinnamon, and butter until smooth and creamy. Set aside.

When dough has risen - punch down and decide how you are going to finish your bread.

If you are going to go with Option 1: Triple Almond Cinnamon Bread Bites, follow these instructions:

Cut dough in half. Cover the half left in the bowl and set aside.

Place the other half on a lightly floured work surface. Cut into 18 equal pieces.

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Flatten out one piece of the dough into a circular shape in the palm of your hand. Place about 1 tsp of the brown sugar mixture into the center of the circle. Top with about 1 tsp of the chilled custard. Top that with a sprinkle of almonds.

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Fold the dough over and pinch edges together tightly. Shape into a ball as best you can. Place into a mini muffin tin sprayed lightly with cooking spray OR, as we have done, into a cake pop pan.Repeat until all 18 pieces of dough have been filled. 

Repeat with second half of dough still in bowl.

(Note - you will probably have custard left over. You can discard this or reserve it for another use.)

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If using a cake pop pan, top with the lid and set aside to rise in a warm place for another 30 minutes. (If using a mini muffin pan simple cover with a tea towel, place in a warm place, and let rise for 30 minutes.)

Preheat oven to 375. 

After dough has risen, bake at 375 for approximately 15 - 20 minutes, tops should be nicely browned and appear cooked.

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Remove to wire rack to cool for a few minutes. While they are cooling, prepare drizzle.

Prepare drizzle - in a small bowl, stir together icing sugar, almond extract, and almond milk.

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Using a spoon, drizzle mixture over the balls while they are on the cooling rack. (For easier clean up, place some plastic wrap under the cooling rack.) Sprinkle with slivered almonds, then drizzle a bit more of the mixture over the balls to help the almonds stick. 

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Let cool completely or eat warm!

Now, if you want to follow Option 2: Triple Almond Cinnamon Bread Roll Up, then follow these instruction here:

Cover a cookie sheet with parchment paper, set aside.

 Cut dough in half. Cover the half left in the bowl and set aside.

Roll out half the dough on a lightly floured surface to about 1/4 inch thick rectangle. 

Spread with 1/2 of the cinnamon/butter filling mixture, spreading as well as you can.

Top with about 1/3 of the custard filling, drizzling the custard in a line down the length of the dough, not spreading it out. (See photo)

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Carefully roll up dough, jelly roll style, being careful not to let the custard squish out. 

After dough is rolled into a log, roll the log into a loose "snail shell" type shape and pinch the ends under.

Gently move the dough onto a cookie sheet lined with parchment paper. (See photo)

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Make small slits around top of "snail".

Repeat with other half of dough.

(Note - you will have some custard leftover. You can discard this or use it for other purposes.)

Cover with a tea towel and let rise for 30 minutes.

When dough is risen, preheat oven to 375.

Bake at 375 for approx 15 - 20 minutes, until top is golden and dough feels hollow when tapped.

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Let cool on cookie sheet for 5 minutes then carefully slide the roll up onto a cooling rack to cool.

Drizzle with the almond milk drizzle mixture and sprinkle with slivered almonds.

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Serve warm or room temp.

Of course, you can always do option 3 - which is what I did - half the dough into little balls and half the dough into 1 roll up.

Can I just say that I knooooooow this may seem like a lot of work.

Yeast bread usually is a bit fussier than most things.

BUT... but...but.... this is totally worth it.

The custard adds the most interesting texture without being too "weirdly" creamy. It kind of half cooks into the bread making for an incredibly moist and chewy (in a good way) yeast bread.

The almond milk definitely adds a little different taste than "normal" milk. So good when you are looking for something different than the norm.

If you want to make something that will totally have people thinking you are a kitchen super genius, then this is the recipe for you.

We're sharing at Carole's Chatter - pop by and say hi!