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Almond Croissant Cinnamon Rolls Recipe

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★★★★★

4.7 from 101 reviews

Deliciously soft and buttery almond croissant cinnamon rolls with a tender brioche-like dough enriched with a creamy almond frangipane filling, spiced with cinnamon, cardamom, and a hint of orange zest. Topped with a luscious almond glaze and toasted sliced almonds for a perfect balance of textures and flavors

Ingredients

Scale

Dough 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)

Filling Ingredients

  • 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

Spice Mix

  • 3 tablespoons granulated sugar
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon orange zest (optional)

Additional Ingredients

  • 2 tablespoons pearl sugar (for sprinkling inside the filling)
  • 1/4 cup unsalted butter (for greasing pan)
  • 1/2 cup sliced almonds (toasted for topping)

Almond Glaze

  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1 1/2 cups powdered sugar
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2–3 tablespoons milk or cream (to thin)
  • Pinch of salt

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 2 tablespoons all-purpose flour and 1/2 cup whole milk until smooth with no lumps. Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it, about 2-4 minutes. Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.
  2. Activate & Mix the Dough: In a small bowl, whisk the 3/4 cup warm milk and 1/4 cup granulated sugar until dissolved. Sprinkle 2 1/4 teaspoons instant yeast over top and let sit for 5 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, 1/4 cup melted butter, 1 teaspoon vanilla bean paste, 2 eggs, 2 1/2 cups all-purpose flour, 1 cup bread flour, and 1 1/4 teaspoons salt. Mix on low speed until a soft dough forms. Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add 5 tablespoons softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.
  3. First Rise & Chill: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
  4. Make the Frangipane Filling: In a medium bowl, beat together 1/3 cup softened butter and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes. Add 1 cup almond flour, 2 tablespoons all-purpose flour, 1 large egg, 1 egg yolk, 1/2 teaspoon almond extract, 1/2 teaspoon vanilla extract, and pinch of salt. Mix until smooth and creamy. Fold in 1/4 cup sliced almonds. Set aside or refrigerate for up to 2 days.
  5. Make the Spice Mix: In a small bowl, mix together 3 tablespoons granulated sugar, 1/8 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, and optional 1/8 teaspoon orange zest. Set aside.
  6. Shape & Fill: Grease a 9×13-inch baking pan with 1/4 cup unsalted butter. Turn the chilled dough onto a lightly floured surface and roll it into a 16×12-inch rectangle with the long edge facing you. Spread the frangipane filling evenly over the entire surface of the dough in a thin layer, leaving a 1/2-inch border at the far long edge. Sprinkle the spice mix evenly over the frangipane, then sprinkle 2 tablespoons pearl sugar evenly over the filling to create caramelized pockets. Using a pizza cutter or sharp knife, cut the rectangle into 12 strips about 1 1/3 inches wide. Roll each strip individually into a spiral, pinching the ends to seal. Arrange the rolls cut-side up in the prepared pan, spacing slightly apart.
  7. Second Rise: Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes until puffy and almost doubled in size.
  8. Preheat Oven and Bake: Preheat oven to 325°F (163°C). Bake rolls for 27-30 minutes until golden brown on top and centers register 200-205°F (93-96°C) with an instant-read thermometer. If tops brown too quickly around 18-20 minutes, tent loosely with foil. Let rest in the pan for 10 minutes after baking to allow the frangipane to set.
  9. Make the Almond Glaze & Finish: While rolls bake, whisk together 1/4 cup melted and slightly cooled butter, 1 1/2 cups powdered sugar, 3/4 teaspoon almond extract, 1/4 teaspoon vanilla extract, a pinch of salt, and 2 tablespoons milk. Add more milk 1 tablespoon at a time until thick but pourable, like thick honey. After rolls have rested for 10 minutes and are warm, drizzle glaze generously over top, letting it drip into crevices. Immediately sprinkle with 1/2 cup toasted sliced almonds to stick to the glaze. Optionally dust lightly with powdered sugar for an elegant finish. Let glaze set 10-15 minutes before serving.

Notes

  • Ensure milk is warmed to 100-110°F for yeast activation to avoid killing yeast.
  • Adding softened butter gradually to dough ensures a tender brioche texture.
  • Chilling dough between rises improves dough handling and flavor development.
  • Use pearl sugar for caramelized crunchy pockets inside rolls.
  • Use an instant-read thermometer to check doneness to avoid under or over-baking.
  • Toasted almonds on top add crunch and enhance almond flavor.
  • Optionally, add orange zest for a bright citrus note complementing the almond flavors.
  • Make filling ahead and refrigerate up to 2 days for convenience.

Keywords: Almond croissant cinnamon rolls, frangipane rolls, almond pastry rolls, cinnamon almond rolls, breakfast rolls, brioche rolls

Find it online: https://kitchenbyclara.com/almond-croissant-cinnamon-rolls-recipe/