Breads & Bakingcambreabakes5.0
Almond Croissant Cinnamon Rolls
These almond croissant cinnamon rolls take everything you love about a rich, nutty almond croissant and pack it into a soft and gooey cinnamon roll! Made with my classic Cinnabon-style dough, they’re swirled with a sweet almond frangipane filling, a hint of brown sugar and cinnamon, and topped with a sweet almond cream glaze and sliced almonds. I love serving them for breakfast, brunch, or dessert—they're perfect for hoildays like Easter or Mother's Day!
👥 12 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 3h🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- spatula
- pan
- oven
- whisk
📝 Preparation Steps
1
In a small saucepan, make the tangzhong by whisking together the water and flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
2
In a stand mixing bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for ⏱️ 2 minutes until it forms a rough dough ball.
large egg (room temperature)1large egg1
3
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another ⏱️ 8-10 minutes or until the dough looks smooth and elastic.
4
Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for ⏱️ 30 minutes.
5
While the dough rests, make the filling. In a stand mixing bowl, combine the butter, almond meal, sugar, brown sugar, egg, cinnamon, almond extract, and salt until smooth.
large egg (room temperature)1large egg1ground cinnamon2 teaspoons
6
Place the rested dough on a lightly floured surface. Roll it out into a 15x21 rectangle, with the longest side closest to you. Dollop the almond filling mixture across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
7
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking pan.
8
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
9
Bake for ⏱️ 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
10
While the rolls are briefly cooling, make the frosting. Whisk together the powdered sugar, melted butter, heavy cream, milk, and almond extract until smooth. Pour the frosting over the warm rolls, sprinkle with sliced almonds, and enjoy!
powdered sugar2 cupscup heavy cream (room temperature)1/3heavy cream3 tablespoonsSliced almonds (for the tops)
Nutrition Facts
calories
545 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
3 g
sugar Content
39 g
sodium Content
220 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
80 mg
carbohydrate Content
72 g
saturated Fat Content
13 g
unsaturated Fat Content
6 g
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