Icelandic Almond Buns

I made these buns for my family yesterday morning and they became an instant favorite.   If you like cinnamon rolls, you should give these a try.

The Dough:

1 pkg active dry yeast
1/4 c. warm water
3/4 c.  half and half, scalded and cooled to lukewarm
¼ c. softened butter
1/4 c. sugar
1 tsp salt
1 egg
3 c. flour

Filling
1 cup almond paste
1 egg
2 T. sugar
4 T. butter
1 tsp vanilla

Glaze
2 c. powdered sugar
2-3 T. cream
1 tsp almond extract

Mash together all of the ingredients for the filling and set aside.

Mix the ingredients for the dough and place it in a buttered bowl, cover it and let it rise for about 1-1/2 hours.  You might need to add up to 1/2 cup additional flour if it is too sticky.

After the dough has risen, dump it on a floured counter and roll it into a 20X14 inch rectangle.  Place spoonfuls of the filling on top of it.

Spread the filling over it evenly and begin rolling it tightly.

Fold the sides in and continue to roll it until you have a long log.  Slice it into 1 inch slices.

Place them in a buttered 9X13 pan, cover with plastic wrap and proof the rolls for about an hour.

Bake the rolls in a 400 degree oven for about 20 minutes.

They should just start turning golden on the edges and should be puffy.

Mix 2 cups of confectioners sugar in a bowl with 2-3 T. of milk and a teaspoon of almond extract.

Drizzle the icing over the warm rolls.  I almost missed a pic of them because of how quickly they were eaten.

I wrap these and keep them in the fridge and just warm them up before serving.

These might become your favorite breakfast rolls too.