I have to start this by saying man did I have fun making this Currant and Honey Cinnamon Rolls Recipe.
I thought it was going to be a challenge because I used some Bob’s Red Mill Almond Meal, but I’m not even lying when I say that these are the best cinnamon rolls I’ve ever had. They were ooey, they were gooey and man was it hard to just eat one!
Now I want you to have some patience when making these because these are not an hour or less cinnamon rolls, these take about 3 hours total with cooking but I promise you it is worth every minute of waiting for these. You start by letting the sugar eat on some yeast and then adding in the flour and almond meal. I used Bob’s Red Mill for both because of the consistency and how finely ground the almond meal is, it’s a perfect combo. Once the dough is made you let it sit wrapped up in plastic for about an hour until it doubles in size.
Once you’ve caught up on the latest episode of your favorite show, it’s now time to roll out the dough! Make sure to dust a clean surface with flour and then roll away. I literally rolled mine to the size of my cutting board, which is 18”x”24. From there I sprinkled on some brown sugar, ground cinnamon, drizzled on some honey, and finished up by adding in some currants and chopped walnuts. Now you gotta roll this sucker up and slice about 2 inches thick. Nothing worse than a flat cinnamon roll so make sure to cut these guys thick.
Next, I greased up a large cast iron skillet because I can and I gently placed in the cinnamon rolls, wrapped’em up again in plastic and let them sit for another hour.
You should notice that they gain in size by about 50% and then it’s time to bake! I cooked them at 400° for 23 minutes on the dot. I live in Chicago so any of you cooking at different altitudes may have to play with this a little.
The icing was incredibly easy to make. Whip up some softened butter and cream cheese with powdered sugar, a little vanilla and whole milk.
Just as soon as the cinnamon rolls get out of the oven smother them in the icing, that’s an order!!!
That’s all I got for now, but I’m telling you MAKE THESE!!!
If you are looking for another great cinnamon rolls recipe then this Cranberry Walnut Cinnamon Rolls Recipe is a must!
Currant and Honey Cinnamon Rolls Recipe
For the Cinnamon Rolls:
- 1/3 cup of sugar
- 1 cup of warm whole milk 115°
- 1 tablespoon of yeast
- 3 cups of Bob’s Red Mill All Purpose Flour
- 1 cup of Bob’s Red Mill Almond Meal
- 2 eggs
- ¼ cup of melted unsalted butter
- 4 tablespoons of light brown sugar
- 1 tablespoon of ground cinnamon
- 3 tablespoons of honey
- ½ cup of chopped walnuts
- ½ cup of currants
For the Icing:
- ½ cup of softened unsalted butter
- ½ cup of softened cream cheese
- 2 cups of powdered sugar
- ½ teaspoon of vanilla
- 2 tablespoons of whole milk
Preheat the oven to 400°.
Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk and yeast in a standing mixer bowl and let sit for 5 to 7 minutes or until it begins to foam.
Next connect the bowl to the mixer with the hook attachment and add in the rest of the sugar, flour and almond meal and mix until combined on medium speed.
While on high speed add in 1 egg at a time until combined and then add in the butter and mix on high for 3 to 4 minutes.
Place the dough in a bowl and cover with plastic wrap and let sit for 1 hour.
Next, roll out the dough on a clean surface dusted with flour until the dough is 18”x24” in size and then evenly sprinkle on the brown sugar, cinnamon, honey, walnuts and currants covering all of the surface area.
Roll the dough up and slice 2” slices and place them in a large, 15”, buttered cast iron skillet, wrap in plastic and let it sit for another hour.
Bake the cinnamon rolls for 22 to 25 minutes or until they are browned on the top and cooked in the center.
Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla and whole milk until it is light and fluffy.
Once the cinnamon rolls are done pour the icing all over the top and serve warm!