Chocolate Almond Sweet Rolls

Chocolate Almond Sweet Rolls

Hey hey, we’re making sweet rolls today.

Of the almond kind.

Of the CHOCOLATE almond kind.

That’s right, your morning cereal just got a new competitor. I’m no psychic, but, I’m pretty sure I know whose gonna win the competition.

It’s definitely the cereal.

NOT. Please don’t say you thought I was serious there.

Chocolate Almond Sweet Rolls

What’s the deal with sweet rolls? Well, picture a cinnamon roll with all that soft, fluffy, yeasty, buttery dough, but without the cinnamon filling. Instead it’s jam-packed with an almond filling that has just a hint of chocolate flavor.  So, it’s a cinnamon roll without the cinnamon. A sweet roll, if you will.

I’m not gonna be picky here. Call it what you want.

Cinnamon roll. Sweet roll. Get in my belly roll.

Just know, it’s chocolate + almond + yeasty dough.

And, you’re going to want to eat all of it. Well, if you like almond that is. These guys have a whole tube of almond paste inside them. Wait, whattt? Yup, you read that right. A whole 7 oz tube. These rolls are for the almond lovers of the world.

You are so welcome.

Chocolate Almond Sweet Rolls

Here’s where I tell you my favorite part about these rolls.

When I got up in the morning all I had to do was take the prepped rolls out of the fridge, heat the oven, and bake them. How easy does that sound? I did all of that before having a single drop of coffee.That’s an epic win. No one wants to wake up early and wait for the dough to rise before being able to face plant into a fresh sweet roll.

No one. And, if you are that someone, well, you deserve some sort of award then.

But, if you like your sleep and your sweet rolls too, prepare these the night before and let them sit in the fridge.

Chocolate Almond Sweet Rolls

Your rested brain will thank you.

Your stomach will thank you.

Heck, the next door neighbor will thank you for that bakery smell that’s floating in the air. They’ll also want a sweet roll.

Maybe it’s best to keep the door closed then. You don’t reallly want to have to share. Right?

Chocolate Almond Sweet Rolls

I kind of lied to you. There’s one more step you have to do in the morning: the chocolate glaze.

THE. CHOCOLATE. GLAZE.

Okay, okay, hang on. It’s super easy and quick to make. Andddd, can we really count anything made with chocolate as work?

No, no, we can’t.

Or, we can.

But, it’s a small price to pay. A tiny miniscule price.

I mean, naked sweet rolls are good too. Just look at them. All golden brown and puffed up.

Chocolate Almond Sweet Rolls

But, now, look at this chocolate glazed one.

Chocolate Almond Sweet Rolls

That’s right my wonderful friends.

Making chocolate glaze will ALWAYS be worth it.

AMIRIGHT?

Yeah, I’m so right.

Chocolate Almond Sweet Rolls
Recipe adapted from Crazy for Crust
Yields: 9 large rolls

Ingredients:
Dough
2 1/4 teaspoons (or 1 package) active dry yeast
3/4 cup milk (I used 2%)
1/3 cup & 1/2 teaspoons sugar, divided
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 egg
3 cups all-purpose flour, plus more for dusting

Almond Filling
1 (7 oz.) tube of almond paste
1/3 cup sugar
1 to 2 teaspoons cocoa powder
1 egg

Chocolate Glaze
4 oz. semi-sweet chocolate, roughly chopped
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
slivered almonds, optional

Directions:
Dough
Heat up milk for 35-45 in a microwave safe cup, until it’s about 120 degrees (think hot bathwater when feeling it if you don’t have a thermometer). Stir in yeast and 1/2 teaspoon sugar. Let sit for a few minutes to proof–if bubbles form on the top of the mixture that means your yeast is active!
In the bowl of a stand mixer with the paddle attachment, mix 1/3 cup sugar, butter, salt, and egg until butter is evenly distributed–the mixture may be chunky. Stir in yeast/milk mixture until incorporated. Add flour and stir with the paddle attachment just until mixture sticks to the paddle. Switch the paddle out with the dough hook and continue mixing on low until dough forms into a ball in the center of the bowl. The dough should be slightly sticky and in one piece. If the dough is really wet and sticking all over your fingers, add up to 1/2 cup more flour (adding 1/4 cup at a time) until dough is easy to work with.
Spray a large bowl with cooking spray and place dough ball in it, making sure to coat the top of the dough lightly with cooking spray. Cover with plastic wrap and let sit in a warm place for 1-2 hours until it doubles in size (I like to preheat the oven, turn it off, and then place the bowl inside the oven to rise).

Almond Filling
Once the dough has risen, make the filling. In a food processor, combine almond paste, cocoa powder, sugar, and egg until smooth and creamy. Set aside.

Assembling Sweet Rolls
On a lightly floured surface, roll out dough into a 10×14-inch rectangle. Spread almond filling on the dough and tightly roll it up. Using a serrated or sharp knife, cut the dough into 9 large sweet rolls–the almond filling will stick to the knife, so wipe it off as you go for a cleaner cut. Spray a 9-inch square pan with cooking spray and place the rolls gently in the pan.
Let the dough rise for 30 minutes OR cover with plastic wrap and refrigerate overnight (in the morning let rolls come to room temperature while the oven is preheating).
Bake rolls at 350 degrees for 25-30 minutes or until golden brown on the top. Let sweet rolls cool before icing.

Chocolate Glaze
While the sweet rolls are cooling, make your glaze. Place chopped chocolate in a small bowl. Set aside.
Using a small saucepan heat up heavy cream until simmering. Pour hot cream over chopped chocolate and allow to sit for about 5 minutes. Add corn syrup and whisk until well combined.
Drizzle the tops of the sweet rolls with chocolate glaze and sprinkle with slivered almonds.

 

Chocolate Almond Sweet Rolls

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Toasted Coconut Almond Chocolate (aka Almond Joy) Blondies

Toasted Coconut Almond Chocolate Blondies
Lets talk candy bars.

If you were to ask me what my favorite candy is, I honestly don’t know what I would say. I almost think I would answer that question differently depending on my mood, the month, or whatever was closest to me… and by that last one I mean, whichever candy was stashed in my purse. Yes, I am that lady that carries candy in her purse. Just in case. You never know when you just won’t be yourself.

Please tell me you picked up that Snickers reference? If you did, ignore this sentence completely, but if you didn’t, go watch a Snickers commercial. It’s kind of funny. And, very true.

Toasted Coconut Almond Chocolate Blondies

I’ve had affairs with Snickers, Twix, Reese’s, and Gummy Bears throughout my life. I seem to always come back to one of these four. I can count on them. They never let me down. Ever. Which is why I have never really been tempted to grab a different candy bar in the aisle.

Until one day an Almond Joy walked up. Well, really, my mom bought an Almond Joy and I tried a bite, and lets just say it was actually pretty darn good. I really liked the combination of coconut, almond, and chocolate. A lot. But, I’m far to loyal (or too in love with) my other four favorites, that there is simply no way Almond Joy’s could become part of my candy routine. But, that doesn’t mean they can’t become part of my baking routine. Or, at least that the ingredients can’t. I’m a problem solver people. I know how to make things work in our (fine, my) favor.

Toasted Coconut Almond Chocolate Blondies

Oh hey there, Coconut Almond Chocolate Blondies or, more simply put, Almond Joy Blondies—I don’t know which name to pick, mainly because I don’t want you to think these bars have Almond Joy’s in them. They have all the ingredients of an Almond Joy, but no physical Almond Joy candy was present during the making process. So, I’m going to let you officially pick the name of these bars. Keep in mind, that this is kind of a big honor. I must really like you.

Can we take a brief minute to talk about blondies. Okay, so blondies. Yeah, I didn’t really get what all the fuss was about. I’m a brownie girl. I like my bars fudgy, gooey, and filled to the max with chocolate flavor. Blondies weren’t even a thought to me for the simple reason that they didn’t have fudge in them. They were acting like brownie imposters. And no one likes imposters. No one.

Toasted Coconut Almond Chocolate Blondies

I now see the error in my ways. Blondies aren’t trying to be brownies. In fact, they have their own amazingly delicious thing going on, that they don’t even need to think about being someone else. Blondies are gooey and soft, taste buttery and rich, and are the perfect base for mixing in other ingredients. Why are they the perfect base you ask? Mainly because blondies allow all mixed in flavors, including its buttery self, to come through in each bite. They don’t overpower other ingredients and they definitely don’t let other ingredients overpower them. That’s why these bars are so good. Each bite is a combination of toasted coconut, some crunch from the almond pieces, rich chocolate creaminess, and a buttery gooeyness that keeps you coming back for more.

So, no, it’s not an Almond Joy candy, but I think I’ll dare to say, it’s better. Much better. As in, if this became a candy bar you could buy, I would gladly add it to my candy bar routine. In fact, it might work its way up to be my favorite candy affair.

Toasted Coconut Almond Chocolate Blondies

Toasted Coconut Almond Chocolate (aka Almond Joy) Blondies
Recipe adapted from Averie Cooks
Yields: 12 bars

Ingredients:
1 cup unsalted butter, melted (2 sticks)
2 cups golden brown sugar
2 eggs
2 teaspoons vanilla
½ teaspoon coconut extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ cups sweetened shredded coconut flakes, toasted
¾ to 1 cup roasted almonds, roughly chopped
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees, and prepare a 9×13-inch pan by lining it with foil and spraying generously with cooking spray. Set aside.
In a medium-size bowl, whisk together melted butter and brown sugar, until no clumps of brown sugar remain.
Add eggs, one at a time, and then whisk in vanilla and coconut extract.
Whisk in flour and salt, until just combined—try not to over stir the batter or it will become tough to work with.
Using a spatula, fold in toasted coconut flakes and then the almonds. Fold in chocolate chips until just combined.
Pour batter into prepared pan and smooth top, if needed, lightly with a spatula. Bake for about 35-40 minutes or until a toothpick, stuck in the middle, comes out clean.
Let cool completely before slicing into bars.

 

Toasted Coconut Almond Chocolate Blondies