Introduction

These Almond Croissant Cinnamon Rolls combine the rich, flaky texture of croissants with the gooey sweetness of cinnamon rolls. Enhanced by a delicate almond frangipane filling and topped with a luscious almond glaze, they make a perfect treat for breakfast or brunch.

A close-up view of a torn, soft muffin with a light golden-yellow color showing its fluffy texture inside, featuring small bits of nuts or crumbs scattered within. The top layer has a thin spread of pale icing with a smooth texture, decorated with a few slivered almond pieces. A woman's hand is gently holding the muffin from the bottom, with a blurred white marbled surface and soft bokeh lights in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons all-purpose flour
1/2 cup whole milk
3/4 cup whole milk (warmed to 100-110°F)
2 1/4 teaspoons instant yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter (melted or very soft)
1 teaspoon vanilla bean paste (or vanilla extract)
2 large eggs (at room temperature)
1 1/4 teaspoons salt
2 1/2 cups all-purpose flour
1 cup bread flour
5 tablespoons unsalted butter (softened, added after kneading, brioche-style)
1/3 cup unsalted butter (softened)
1/2 cup granulated sugar
1 cup almond flour
1 large egg (at room temperature)
1 egg yolk (at room temperature)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
1/4 cup sliced almonds
3 tablespoons granulated sugar
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon orange zest (optional)
2 tablespoons pearl sugar (for sprinkling inside the filling)
1/4 cup unsalted butter
1 1/2 cups powdered sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2-3 tablespoons milk (to thin)
Pinch of salt
1/2 cup sliced almonds (toasted)

Instructions

Make the Tangzhong: In a small saucepan, whisk together 2 tablespoons flour and 1/2 cup milk until smooth with no lumps. Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when whisked (about 2-4 minutes). Transfer to a small bowl and let cool to room temperature. You can cover and refrigerate until ready to use.
Activate & Mix the Dough: In a small bowl, whisk the warmed 3/4 cup milk and 1/4 cup sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy. In a stand mixer bowl fitted with a dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.
Knead the Dough: Knead on medium speed for 5-8 minutes until smooth and elastic. Gradually add the 5 tablespoons softened butter one tablespoon at a time until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.
First Rise & Chill: Place dough in a greased bowl, cover with plastic wrap or damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
Make the Frangipane Filling: In a medium bowl, beat the 1/3 cup softened butter and 1/2 cup sugar until light and fluffy (2-3 minutes). Add almond flour, 2 tablespoons flour, 1 egg, egg yolk, almond extract, vanilla extract, and pinch of salt. Mix until smooth and creamy. Fold in the sliced almonds. Set aside or refrigerate up to 2 days.
Make the Spice Mix: In a small bowl, combine 3 tablespoons sugar, cardamom, cinnamon, and orange zest if using. Set aside.
Shape & Fill: Grease a 9×13-inch baking pan with butter. Turn chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle with the long edge facing you. Spread the frangipane filling evenly over the dough in a thin layer, leaving a 1/2-inch border on the far long edge. Sprinkle the orange-cardamom spice mix evenly over the filling, then sprinkle 2 tablespoons pearl sugar evenly over this.
Cut and Roll: Using a pizza cutter or sharp knife, cut the rectangle into 12 strips about 1 1/3 inches wide along the short side. Starting from one short end, roll each strip individually into a spiral and pinch the end to seal.
Arrange Rolls: Place the rolls cut-side up in the prepared pan, spacing slightly apart to allow expansion.
Second Rise: Cover loosely with plastic wrap or a clean towel. Let rise in a warm place for 45-60 minutes until puffy and nearly doubled.
Bake: Preheat oven to 325°F. Bake for 27-30 minutes until golden brown on top and centers reach 200-205°F on an instant-read thermometer. If tops brown too fast, tent loosely with foil around 18-20 minutes.
Rest After Baking: Let rolls rest in the pan for 10 minutes to allow the frangipane to set.
Make the Almond Glaze: While baking, whisk together melted (and slightly cooled) 1/4 cup butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until thick but pourable, like thick honey.
Glaze and Finish: When rolls are warm but not hot, drizzle the glaze generously over the top, letting it seep into crevices. Immediately sprinkle toasted sliced almonds over the glaze. Optionally dust lightly with powdered sugar for an elegant finish.
Let Set: Allow glaze to set for 10-15 minutes before serving.

Tips & Variations

For a stronger almond flavor, increase almond extract slightly in the glaze and filling, but do so cautiously as it can be overpowering.
The orange zest is optional but adds a bright note that balances the sweet almond perfectly.
Use pearl sugar inside the filling to create small caramelized pockets that add delightful texture.
Make the frangipane filling ahead of time and keep refrigerated for up to two days for convenience.
If your kitchen is cool, place the dough in a warm but turned-off oven with the light on to encourage a good rise.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or in a warm oven before serving to revive softness. Avoid refrigerating unbaked dough as it may slow yeast activity; instead refrigerate only fully baked rolls if needed.

How to Serve

The image shows multiple soft cinnamon rolls covered in a thick layer of creamy off-white icing. Scattered on top are many thin almond slices with light brown edges, adding texture and contrast to the smooth icing. Each roll is visible with their swirled dough pattern beneath the icing, showing a pale golden brown color. The rolls are closely packed, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought croissant dough instead of making this from scratch?

While store-bought croissant dough can save time, this recipe’s brioche-style enriched dough with tender tangzhong and frangipane filling is unique and would be difficult to replicate with pre-made dough. For best flavor and texture, try the full recipe.

What can I substitute for almond flour if I have an allergy?

Almond flour provides important flavor and texture, but you can try finely ground hazelnuts or sunflower seed flour as alternatives. Keep in mind these may slightly alter the taste and texture. If avoiding nuts completely, consider omitting or using a mild alternative ingredient, though the almond flavor is a key characteristic of these rolls.