Cinnamon Roll Dough

• In a large mixing bowl, whisk together 1 cup of flour, 1 cup of almond flour, sugar, yeast, and salt.
• In a microwave-safe bowl or jar, combine the water and butter (butter cut into cubes). Heat in the microwave for 50 seconds, until warm to the touch. Proper temp will be about 105-110 Fahrenheit.
• Mix the wet ingredients (and your egg) into the dry ingredients. Mix with a rubber spatula or a wooden spoon.
• Add 1 cup of flour at a time and mix until dough is combined.
• If dough isn’t shaggy at this point, mix the remaining 1/2 cup of flour in and pour out onto a floured counter space. Use your hands to knead the dough. It shouldn’t be sticky any longer. Add more flour if you need to.
• When dough “bounces back” with your finger, you’re ready to roll! Roll the dough out to roughly a 10”x14” rectangle.
• Spread the softened butter in an even layer onto dough, then add a sugar layer, then add the cinnamon layer.
• Roll dough into a log, working the long way. Use a very sharp knife and gently rock it back and forth to cut the dough. (If you don’t do this, it will seal the rolls and they won’t bake the same.)
• Aim for a total of 12 rolls. Put the rolls into a buttered 9x13” baking dish. Cover with a towel and let rest for one hour in a warm area. (I use a warm oven that has been heated to lowest temp then turned off.)
• Preheat the oven to 350 Fahrenheit. (Make sure you remove the rolls from the oven first). Then bake for 20-25 mins until golden brown.
• While the rolls cool, make your icing by combining all icing ingredients in a bowl. Make sure these are all room temperature or you’ll have lumps!
• Ice the cinnamon rolls while they’re warm and enjoy these fresh. You can keep these in an airtight container for up to 5 days in the fridge. To reheat, microwave for 20 seconds, uncovered. Enjoy!