It’s almost Mother’s Day! I can’t forget that. Geez, I’m a mother. Get it together, Mir.
This recipe is for all you kids (or dads) out there who can’t bake. Like, not at all. You wouldn’t know what to do with a spatula if it came up and kissed you on the nose.
Seriously, today’s class is called Pastry for Dummies. Or, as I like to call it, super-ridiculously-how-are-these-so-easy-to-make almond sweet rolls!
This tastes like an experienced person made it. Like it took hours to prepare. Like you belong in a bakery, making everything taste like happy. But in reality? Five minutes. Seriously. These take five minutes to make!
Mothers are important, and I think Mother’s Day exists because everyone is afraid of incurring Mom’s wrath. After all, when mothers get pissed off, the very heavens shake.
I have a great mom. We live close to one another and we talk a lot. I think she’s gotten used to me over time, considering how different we are. Like, she is not so into the baking. Or the reality TV. Or the copies of US Weekly hidden in the recycling.
Nope, my mom is into classical piano, gardening, and visiting art galleries. But we do have a lot in common past the surface, like a pretty strong work ethic. We both work our butts off. And we share the same core values, which is pretty much where it’s at.
The past few days, my mother and father watched our children so Kenny and I could have a getaway to Hershey, PA. We stayed in the resort and it was fabulous. I’ll post that one another day. But how could I not show my appreciation for parents like that?
So, these almond sweet rolls were inspired by my mom. She loves marzipan or anything almond, and when she ate these, she loved them enough to take a few with her. That’s saying a lot, because my mom has crazy willpower.
All you need here is four ingredients: crescent roll dough, almond paste, brown sugar, and an egg. You mix those last three ingredients up (preferably in a mixer) and then roll them up with the dough. It couldn’t be simpler. And the glaze is super easy, too. Take a look at the recipe and you’ll see!
This Mother’s Day, you have no excuse not to bake, even if you’re not a baker. I’ve taken care of that for you. So keep the mom in your life happy and make her something special!
- Preheat the oven to 350. Line an 8-inch square pan with foil, leaving enough to hang over the sides. Coat with cooking spray. Set aside.
- On parchment paper or a silicone baking mat, roll out the crescent dough and press the triangle seams together. You want to wind up with one large rectangle.
- In the bowl of a stand mixer, beat the almond paste with the brown sugar and egg until well combined.
- Using a knife or spatula, evenly and liberally spread the almond mixture over the crescent dough, extending out nearly to each edge.
- Roll the dough up by the short end so you wind up with one long strip.
- Using a sharp serrated knife, cut the dough strip into equal pieces. It should make six even rolls.
- Place the rolls in the pan. They may not fill the pan. That's fine!
- Bake for 20-25 minutes until the rolls are turning golden on top. Remove from the oven to cool.
- In a small bowl, mix the glaze ingredients. Using a spoon, drizzle the glaze over the rolls.
- Serve warm or at room temperature. Store in an airtight container.