2-1/4cup + 1 tablespoonunbleached all-purpose flour - 270 g
2teaspoonsbread machine yeast - 6g
¼cupsugar - 50 g
1teaspoonscinnamon - 7 g
2tablespoonssoftened butter - 28 g
2teaspoonsbutter - 28 g
2teaspoonscream cheese - 28 g
1 ½tablespooncoffee or milk - 21 g
1cupspowdered sugar - 113 g
¼cuptoasted sliced almonds - 22 g
MAKING THE DOUGH:
Add dough ingredients to a bread machine pan in the order listed. Select the DOUGH cycle, then press START.
Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here
When the DOUGH cycle completes, if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.
HOW TO ROLL-OUT DOUGH:
On a lightly-floured board. roll dough into a 6 x 24-inch rectangle.
Spread the softened butter on the rectangle. Sprinkle cinnamon-sugar mixture evenly over the buttered area.
Begin rolling from the long side and roll up as tightly as possible. Flatten log slightly with palms, and slice the log into 10 pieces.
Using kitchen shears or pizza cutter, make 2 cuts into each slice, cutting to within 1/2 inch of the other side.
Twist each slice slightly to make it lay somewhat flatter. Place onto a greased baking sheet or one covered with parchment paper or a silicone mat.
Cover and let rise until almost doubled. (45 minutes-1 hour)
Bake rolls at 375˚F (190˚C) for 15-20 minutes until golden brown.
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.
Use a spoon to drizzle frosting over the rolls. Or pour frosting into a small plastic zippered bag. Cut off a small corner of the bag and use the closed bag to drizzle frosting back and forth over rolls.
Sprinkle toasted almonds over frosted rolls immediately before frosting dries.
Or pick up the frosted roll and turn upside down, pressing icing into a plate of almonds. This ensures the almonds will stick to the icing.
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. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/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 onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading 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 the dough gently and shape as indicated in the recipe.