Almond Croissant Cinnamon Rolls Should Be Your Next Baking Project
An almond croissant has always been one of my all-time favorite pastries—the buttery, almond-y frangipane filling is SO good against the flaky pastry. Though I'm all for an at-home baking project, days of laminating (the process of folding butter into dough multiple times to create those flaky layers) and rising means homemade croissants just haven't happened too often at my house. Was I forever destined to only getting my favorite breakfast treat when I'm out to brunch?
Enter: these almond croissant-inspired cinnamon rolls. They're enough of a project to feel special (there are still a few hours of proofing involved), but each step is simple, and I can easily have an almond-laced roll before noon on a lazy Saturday morning. Make 'em for holiday brunch, as a mid-week pick-me-up, or even as dessert—they're the perfect anytime sweet treat.
Some tips: Let these rolls cool for at least 20 minutes, but frost them while still warm so that the cream cheese frosting melts into the rolls. These are best served the same day while still slightly warm, but leftovers can be stored in an airtight container at room temperature for 2 days. I recommend rewarming leftovers; it will revive the rolls and bring them closer to their original glory.
Still a little too much effort for you? Try my 5-ingredient almond croissant, and let puff pastry do all the work for you.
Did you try making this? Let me know how it went in the comments below!
Yields: 12 servings
Prep Time: 20 mins
Total Time: 3 hours 45 mins
Ingredients
Dough
- 3/4 c.
warm milk, heated to 110°
- 1
(1/4-oz.) packet active dry yeast (2 1/4 tsp.)
- 4 1/2 c.
(540 g.) all-purpose flour
- 1/2 c.
(100 g.) granulated sugar
- 2 tsp.
kosher salt
- 1/4 tsp.
baking soda
- 2
large eggs, room temperature
- 4 tbsp.
unsalted butter, softened
Cooking spray
Filling
- 1 c.
(96 g.) almond flour, plus more for surface
- 3/4 c.
(150 g.) light brown sugar
- 1/2 c.
(1 stick) unsalted butter, softened
Cooking spray
Frosting
- 1 c.
(115 g.) confectioners’ sugar
- 6 oz.
cream cheese, softened
- 1/2 tsp.
almond extract
- 1/4 c.
sliced almonds
Directions
Dough
- Coat a large bowl with cooking spray. Place milk in a small bowl or liquid measuring cup and sprinkle yeast on top. Let sit until frothy, 5 to 10 minutes.
- In the large bowl of a stand mixer fitted with the dough hook, beat all-purpose flour, granulated sugar, salt, and baking soda on low speed until just combined. Add eggs and milk mixture and beat on medium speed until just combined. Add butter, 1 tablespoon at a time, until incorporated. Continue to beat until dough is smooth, about 5 minutes.
- Transfer dough to prepared bowl and cover with a clean kitchen towel. Let rise at room temperature until doubled in size, 1 to 2 hours, depending on how warm your kitchen is.
Filling
- In a medium bowl, using a rubber spatula, combine almond flour, brown sugar, and butter.
- Coat a 13" x 9" baking dish with cooking spray. On a lightly floured surface, turn out dough and dust with more flour. Roll to a large rectangle about 18" x 15".
- Spread filling all the way to the edges. Starting on a long end, roll up dough into a tight log. Trim ends and cut into 12 pieces about 1 1/2" thick. Arrange in prepared pan, cut sides down, and cover with a kitchen towel. Let rise until puffed, 45 to 60 minutes.
- Preheat oven to 375°. Bake roll until dough is lightly golden, 20 to 25 minutes. Let cool 20 minutes.
Frosting
- In a medium bowl, using rubber spatula, combine confectioners’ sugar and cream cheese until smooth. Stir in almond extract.
- Spread frosting over rolls while still warm. Top with almonds.
Almond Croissant Cinnamon Rolls