Okay I’m losing track of the days -too normal during the summer because no school!!!
This recipe is basically a twist from the ole almond croissant. So why bostock? I have absolutely no idea… But apparently, it’s a thing. And for a food item to be named bostock and for people to still try it, it has to be pretty good right?
So let me tell ya, this is goood. It’s got a freaking cinnamon roll for goodness sakes! I used a swedish cinnamon bun so when you slice it open, it’s so swirlyyyyy. Then you squeeze on some orange juice because you’re too lazy to make a syrup, stack on a smooth almondy cream, and sprinkle on almonds and sugar. Oh gawhd…
All this results in a cinnamony bun with almond and orange flavorings. Heck yeah it’s better than doing it with a buttery croissant!
-Make sure you use ingredients that follow your dietary restrictions (aka don’t yell at me because I said it was gluten free even though not all cinnamon rolls are gluten free -you can use a gluten free cinnamon roll!)
Preheat the oven to 375 F.
Spread the orange juice on top of the cinnamon rolls.
Mix the milk, almond butter, sugar, coconut oil, and the pinch of salt together until smooth.
Spread it on top of the cinnamon rolls and sprinkle on the sliced almonds and sugar.
Bake for 12 minutes or until the almonds are golden.