You know how just sometimes a word makes you think of a certain food? Then you just want that certain food?  Maybe it's just me.  Anyway, I was talking to the Director of the Binghamton Philharmonic, Dr. Paul Ciennawa and, well, his name is pronounced kind of like that pastry place at the mall and airports so I just had to make my special Foodie Friday breakfast or dessert cinnamon rolls .

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News
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Almond Butter Cinnamon Rolls (Prep. time about 3 hours.  Makes 12 sweet rolls)

1 C. milk

½ sugar

1 pkg. yeast

3 Tb butter, melted

2 eggs- room temperature

1 tsp vanilla

1 tsp ground cinnamon

½ tsp grated nutmeg

Pinch of salt

3 C. all purpose flour

Filling:

½ C. unsweetened almond butter

1/3 C. brown sugar (packed)

½ Tb. ground cinnamon (more if you really love cinnamon)

!/2 tsp. grated nutmeg

¼ tsp powdered ginger

Pinch of salt

¼ C. slivered almond, crushed

(Glaze: 1 C. powdered sugar plus enough milk to make the icing as thin as you like. Additional sliced or slivered almonds for topping)

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Heat milk and sugar on medium low to between 110 and 120 degrees, stirring to dissolve the sugar.  Remove milk from heat and stir in yeast.  Allow the yeast to bloom (about 5 minutes).  If you don’t get foam from the yeast in 10 minutes, start over. The yeast is dead.  In the bowl of a stand mixer or in a mixing bowl, beat the eggs into the melted butter. Use the mixing paddle at this point.  Slowly add the milk and yeast into the egg and butter, mixing on low speed.  Stir in the vanilla, cinnamon, nutmeg and salt.  Mix in 2 cups of flour, one cup at a time on low speed.  Switch out the paddle for the dough hook and add the third cup of flour.  Continue mixing on low until the dough pulls away from the bowl and forms a ball around the hook and appears firm and smooth but is still a little sticky to the touch.  If using a regular mixer, change over to hand mixing with a wooden spoon after 2 cups of flour until the dough comes together.  Turn out onto a floured board and hand-knead about 3-5 minutes until the dough is firm and smooth but still a little sticky.  Spray a clean mixing bowl with cooking oil.  Turn the ball of dough into the bowl and coat with oil.  Cover with a clean cloth and allow to rise in a warm, dark place for about an hour until doubled in size.

While the dough is rising, prepare the filling.  In a small bowl, stir together the almond butter, brown sugar, spices and crushed almonds.  It’s easiest to get uniform distribution by starting with a spoon then switching to your hands (food service gloves optional.  The almonds make a great hand-conditioner!)

Once the dough has doubled, gently turn out onto floured surface or sandwiched between sheets of wax paper.  Roll out into a long rectangle, about ¼ to 1/3 inch thick.  Evenly spread the filling on the entire surface, leaving only about 1/3 inch on one long edge.  Roll dough into a long log, starting on the side that has filling to the edge, ending with the side that has no filling. Pinch the finished edge to seal.  Cut log into 12 even slices and place in a parchment-lined baking pan.  Cover and allow to rise again for 45 minutes to an hour.

Preheat oven to 375.  Bake for 20-30 minutes until rolls are brown on top.  While baking, prepare the glaze.  Allow the rolls to cool a little before drizzling the glaze over the top and sprinkling the slivered almonds evenly over the rolls.  Best if served warm.

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News
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