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Apple Almond Cinnamon Rolls Recipe

Cinnamon Rolls

Cinnamon Rolls

A delicious cinnamon roll recipe featuring Almond Breeze milk. 


For the dough

  • 1/4 Cup lukewarm water
  • 4 Cups flour
  • 1 1/4 Cup Blue Diamond Vanilla Almond Breeze
  • 1 egg
  • 1/4 Cup Splenda Brown Sugar Blend
  • 2 Tablespoons buttery spread or butter, melted
  • 1/2 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 packet of quick-rise yeast

For the filling

  • 2 Tablespoons buttery spread or butter, softened
  • 2 Tablespoons cinnamon
  • 1/3 Cup Splenda Brown Sugar Blend

For the topping

  • 1/3 Cup Splenda Brown Sugar Blend
  • 3 Tablespoons apple juice concentrate, thawed
  • 1 Teaspoon cinnamon
  • 2/3 Cups sliced almonds
  • 1 green apple, peeled, cored and chopped
  • 1/4 Cup buttery spread or butter


For the dough

Place water in a mixer bowl; sprinkle yeast over the top and let stand until foamy.

Slowly beat in a remaining dough ingredients. 

Knead until smooth and elastic. 

Transfer to a lightly oiled bowl and let stand for 1 hour or until doubled in size. 

Punch down and knead once or twice on a lightly floured board.

Roll into a 16-inch rectangle and sprinkle with filling ingredients. 

Roll up tightly, pinching seams to seal. 

Cut into 12 equal slices. 

Boil Splenda, butter, juice concentrate and cinnamon in a small saucepan until sugar has dissolved. 

Spread 13 x 9-inch baking dish and sprinkle with almonds and apple. 

Top with dough slices and let rise for 30 minutes or until rolls have doubled in size. 

Bake at 350°F for 20 to 25 minutes or until cooked through. Let stand for 5 minutes before inverting onto a serving platter.

Serve immediately. 


For the filling

For the topping