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Almond Fans–A Sweet Yeast Roll

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Almond Fans–A Sweet Yeast Roll are really just fancy looking cinnamon rolls with icing and almonds on top. 

This recipe was designed to be mix and kneaded in a bread machine. No worries if you don’t have one. See the recipe notes for how to use a stand mixer or make them by hand.

Almond Fans--A Sweet Yeast Roll --rolls on cooling rack
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Another name for “bear claws:”

Almond Fans are my name for these “bear claw” type of cinnamon rolls.

I adapted the recipe from one of my favorite cookbooks, Grant Corner Inn Breakfast and Brunch Cookbook by Louise Stewart. I have yet to find a bad recipe in this little book. 

One of my goals in life at one time was to try every one of Ms. Stewart’s yeast bread recipes.  Surely this would qualify me for a Nobel Peace Prize or something similarly lofty.  In reality, it would probably land me a spot on The Biggest Loser.

one almond fan on a plate

Although they look complicated, they aren’t hard at all. Like most of my bread recipes, I make it in a bread machine. If you don’t have a bread machine, I have included the author’s original instructions in case you find kneading bread by hand therapeutic.

How to roll out Almond Fans:

how to roll out and cut (bear claws) almond fans

An alternate method for a smaller Almond Roll:

Cut the flattened log into 10-11 pieces instead of 6.  Instead of 3 cuts make one.  The final product won’t be quite as impressive as the large one but the calories will be much more reasonable. See the picture below for an illustration of roll with 3 cuts (top) and roll with 1 cut (bottom).

smaller bear claws

If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula

Yield: 24 rolls (smaller size)

Almond Fans--A Sweet Yeast Roll

Almond Fans--A Sweet Yeast Roll

Almond Fans--A Sweet Yeast Roll are really just fancy looking cinnamon rolls with icing and almonds on top. 

Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours

Ingredients

  • 1/2 cup warm water
  • 1/2 cup lowfat sour cream
  • 2 tablespoons sugar + 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup (1 stick) butter, softened
  • 4 1/2 - 5 cups all-purpose, unbleached flour
  • 2 packages or 4 teaspoons bread machine yeast
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 cup softened butter

Frosting:

  • 1 tablespoon butter
  • 1 tablespoon cream cheese
  • 1 1/2 tablespoon coffee or milk
  • 1 1/2 cups powdered sugar
  • 1/2 cup toasted sliced almonds

Instructions

  1. Add ingredients to bread machine in order listed. Set to dough cycle. When finished, remove dough from bread machine pan.
  2. (To make by hand: In large mixing bowl combine [active dry] yeast, water and 2 tablespoons sugar. Let stand 10 minutes, or until slightly bubbly. Mix in sour cream, salt and remaining sugar. Stir in eggs and butter. Gradually add enough flour to make soft dough. Turn out onto floured surface and knead until smooth and satiny, about 8 minutes. Put into greased bowl, cover and let rise in a warm place until doubled, about 45 minutes. Punch down and let rise again until almost doubled, about 35 minutes.)
  3. On a lightly floured board, divide dough into two portions. Roll each half to 12 x 12 inch rectangle.
  4. Spread half of melted butter (2 tablespoons) on one rectangle. Sprinkle cinnamon-sugar mixture evenly over buttered area. Begin rolling from long side and roll up tightly as possible. Flatten log slightly with palms and slice log into 6 pieces. Then using kitchen shears or pizza cutter, make 3 cuts into each slice cutting to within 1/2 inch to the other side. Twist each slice slightly to make it lay somewhat flatter. Place on a greased baking sheet or one covered with parchment paper or a silicone mat. Cover and let rise until almost double.
  5. Alternate method for a smaller roll: Cut flattened log into 10-11 pieces instead of 6. Instead of 3 cuts make one. The final product won't be quite as impressive as the large one but the calories will be much more reasonable. See the picture below for illustration of roll with 3 cuts (top) and roll with 1 cut (bottom).
  6. Bake at 375 degrees for 15-20 minutes until golden brown.
  7. Frosting: Soften or allow butter and cream cheese to come to room temperature. Combine butter, cream cheese and coffee or milk together and beat until perfectly smooth. Dip over rolls with a spoon or pour into small plastic zippered bag. Cut off small corner of bag and use to drizzle frosting back and forth over rolls. Sprinkle toasted almonds over frosted rolls immediately before frosting dries. Or pick up frosted roll and turn upside down pressing icing into plate of almonds. This insures the almonds will stick to icing.

Notes

Directions for making bread with a stand mixer or by hand:

  • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue kneading until dough becomes smooth and elastic--about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
  • Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.

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Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 582 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 157mg Carbohydrates: 108g Fiber: 4g Sugar: 17g Protein: 14g
© Paula of saladinajar.com
Cuisine: American / Category: Bread
A fancy cinnamon roll that's so easy to make and bake. Includes instructions for bread machine and mixing by hand.

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Comments

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  1. Sarah

    Can you suggest a good bread maker? I really want one, but my last one died after less than a year of light use, and I can normally fix broken appliances, my kitchen is filled with great vintage stuff that just needed a little love. But not that thing, it was ridiculous! Any ideas on a stronger model?

    Reply

    • Paula

      Hi Sarah, I cannot remember if I ever answered your question. Please forgive. I have thought about it though. I love my Zojirushi, but of course, it is one of the most expensive. I like the way it has two blades and kneads the dough extremely well. That is, efficiently, without leaving flour in the corners. I’m sure there are many others that would be suitable. I would check places like Ebay and Craig’s List for like-new or never-used machines. So many people buy them and don’t like them because of the way they BAKE bread–something I never do. Have you seen this post?

      Reply

  2. Laurie

    The recipe only mentions 2 Tbls sugar. but in the directions it states that after the yeast , water and 2 Tbls sugar to add the rest of the sugar? how much more?
    Thanks
    Laurie

    Reply

    • Paula

      Laurie,
      I am completely embarrassed to find I left out such an important ingredient. Add 1/2 cup more sugar. I revised the post to show this correction. I am so sorry. Thank-you from the bottom of my heart for writing.

      Reply

  3. Lisa

    I can see why these are so deadly!!!! The frosting made with the coffee was incredible, and I don’t even Like coffee!!! Add that to cinnamon rolls and lets just say we are DONE!!! I used maple sugar instead of white and added a sprinkle of nutmeg. Haven’t eaten one yet, seriously afraid to start! Thank for the recipe!!!!

    Reply

    • Paula

      Hi Lisa,
      Guess they are all gone by now but hope you liked the almond fans. They are one of my favorites. I can imagine the maple sugar was wonderful.

      Reply

  5. Tonya

    These look amazing, I’ve got the dough in the breadmaker now! One question, about how much confectioner’s sugar did you add to the icing? Thanks!

    Reply

  7. Kathleen

    Romaine, this is fabulous!! Although you’ve been told that already! 😉
    I can’t wait to try. Thanks for the recipe and tips for Ms. Stewart’s book.
    Kathleen

    Reply

  15. Debbie

    As usual, these breads look too delicious. I don’t know how you cook all this and stay in shape. I would gain so much weight. They look so good though that it makes me want to try to cook them.

    Reply

  16. Karen

    These look delicious. I don’t have much success with bread, but for some reason I can make cinnamon rolls that turn out fairly decent. I bet I could make these!

    Reply

  18. Lynne

    Fabulous photos! I use my bread machine for most all the bread I make, too. Although, I love to knead the dough-time is of the essence most of the time. I love how your blog is set up-the little jars for categories are very cool.

    Reply

  19. mike

    Congrats to Gina! (I’m jealous, but I’ll get over it). 🙂 This is SO odd… I’ve got sticky bun dough rising, and cinnamon roll dough rising. I’m making 2 versions to take to work tomorrow. We must be symbiotic (or whatever that is…) but I LOVE almonds!!! I am making these…. for sure …. for sure…. and I love the addition of sour cream in the dough. They look stunning!!!

    Reply

  20. Jill

    Beautiful! I’m sure I could eat quite a few of these. I don’t have a bread machine, but I use my stand mixer to knead – it’s therapeutic to watch it do the work!

    Reply

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    Reply

  25. Kayte

    These look delicious. I was so struck by the photo and how you acheived that look…thank you for sharing the technique, I am going to give this a try as these look so impressive. You are such a fun read!

    Reply