Our recipes

Cinnamon rolls

Makes 12

Ingredients for the dough
  • 500g of wheat flour
  • 1 egg or 60ml of a flax egg
  • 200ml of Almendrola Original drink
  • 1 sachet of baker's dry yeast
  • 30g of sugar
  • 40g of butter
  • A pinch of salt
Ingredients for the filling
  • 60g of melted butter
  • 130g of brown sugar
  • 3 teaspoons of ground cinnamon
Ingredients for the glaze
  • 40g of butter at room temperature
  • 70g of icing sugar
  • 150g of cream cheese
  • 2 teaspoons of Almendrola drink

  • Bowl
  • Ovenproof dish
  • Baking paper
  • Oven
  • Roller
  • Rods


In a bowl add the warm Almendrola drink, the yeast and the sugar, mix and leave to stand for 10 minutes.


Add the remaining ingredients to the bowl: melted butter, egg, flour and salt and mix with a spoon.


Remove the dough from the bowl and knead for 10 minutes until smooth.


Put the dough back into the bowl with a drizzle of oil, cover and leave to rise for 1 hour at room temperature.


Take the dough out of the bowl, remove the gas and roll out with flour and a rolling pin in a rectangular shape.


In a bowl mix the ingredients for the filling: the melted butter with the sugar and the cinnamon until it becomes a spreadable cream.


Spread the filling over the entire surface of the stretched dough.