Almond-Filled Breakfast Rolls

As I mentioned to you in this post, I have been going through the pantry with reckless abandon. For the most part, I have a pretty good handle on what I have and where it is located, but when I came across a can of Almond Cake and Pastry Filling it gave me pause. I have no idea when I bought this, or why. None. Whatsoever. My best guess is that I thought I was buying marzipan. I have been known to use that in the past, but not pastry filling. I was a bit puzzled as to what to do with this, so removed the label, as directed, and took a gander at the recipes on the back. One was for a tasty, though labor intensive, shaped cookie, the other was for a similarly tasty sounding cake, baked in a tube pan. I do not own a tube pan. I just never saw much of a need to make something in a tube-like shape. So, remembering the recipe for Cinnamon Rolls that I had printed out from Food.com, I decided to adapt it and use almond filling instead of cinnamon, and top them with an Amaretto glaze. Oh, boy, are these good! If you like almond as much as I do, you will love these. Made in the bread machine, they are easy to prepare, but, as with all ABM recipes, they can be made by hand as well.

Almond-Filled Breakfast Rolls

Rolls

1/4 cup butter, melted

1/4 cup water

2 1/2 tablespoons vanilla instant pudding mix (save the rest and come back tomorrow!)

1 cup milk

1 egg, beaten

1 tablespoon sugar

1/2 teaspoon salt

4 cups bread flour

2 1/2 teaspoons yeast

Filling

1 12.5 ounce can Solo Almond Cake and Pastry Filling

Glaze

1 cup confectioners' sugar

1 1/2 tablespoons Amaretto (or other Almond-Flavored liqueur)

Place ingredients into the bread machine following manufacturer's instructions and set for dough cycle. After completion of cycle, remove from machine and roll out to a17x10-inch rectangle on a floured pastry board.

Spread almond filling over dough to the edges. Roll tightly from long end, pinching edges closed when finished. Slice into 1-1/2” pieces and arrange in a greased 9” x 9” pan. Allow to rise until doubled.

Bake at 350°F for 15-20 minutes, until golden. Drizzle glaze over the top while warm, and again after the rolls have cooled.