Almond Rolls
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These Almond Rolls are soft, fluffy, and swirled with the most incredible almond filling! They’re similar to cinnamon rolls, but instead of cinnamon sugar, they have a sweet almond filling. The icing melts into every layer, making each bite soft, sweet, and extra tasty. These rolls are great for a cozy weekend breakfast, a holiday brunch, or any time you want to bake something really special.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Almond Rolls
- More Sweet Roll Recipes
Almond rolls are sweet yeast rolls filled with almond filling and topped with icing.
They are similar in shape to cinnamon rolls, but the flavor is totally different. Instead of cinnamon and brown sugar, these are filled with a buttery almond mixture made with almond meal.
The result is a soft, tender, sweet, and nutty roll with a bakery-style flavor that feels special.
Here’s Why You’ll Love This Recipe
- You’ll love these almond rolls for their soft texture, rich taste, and plenty of almond flavor.
- The dough is buttery and tender, similar to brioche. It takes some time to make, but most of it is just waiting while the dough rests.
- The almond filling uses almond meal, butter, sugar, eggs, and almond extract, giving it a frangipane-like taste. It’s sweet, nutty, and creamy, and bakes right into the layers of the roll.
- The icing is simple but delicious. Sour cream keeps it from being too sweet, and almond extract brings all the flavors together.
- You can make these rolls ahead of time, so they’re perfect for holidays, brunches, or relaxing weekend mornings.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the Dough
- Bread flour: Gives the rolls structure and chew. Bread flour helps create a soft, stretchy dough that rises beautifully.
- Milk: Adds moisture to the dough. Any kind of milk will work.
- Heavy cream: Makes the dough richer and more tender.
- Granulated sugar: Sweetens the dough and helps activate the yeast.
- Active dry yeast: Helps the dough rise and gives the rolls their light, fluffy texture.
- Eggs: Add richness, structure, and softness to the dough.
- Unsalted butter: Makes the dough tender, buttery, and flavorful. Be sure it is softened so it can mix in smoothly.
- Kosher salt: Balances the sweetness and brings out all the flavor.
For the Filling
- Granulated sugar: Sweetens the almond filling.
- Unsalted butter: Adds a rich, creamy texture to the filling.
- Kosher salt: Balances the sweetness.
- Eggs: Help bind the filling and give it a soft, custardy texture as it bakes.
- Vanilla extract or vanilla bean paste: Adds warmth and depth of flavor.
- Almond extract: Boosts the almond flavor and gives these rolls their signature taste.
- Almond meal: Also known as almond flour or finely ground almonds. This is what gives the filling its nutty flavor and frangipane-like texture.
For the Icing
- Sour cream: Makes the icing creamy and slightly tangy, so it is not too sweet.
- Unsalted butter: Adds richness and helps smooth the icing.
- Vanilla extract or vanilla bean paste: Adds a soft vanilla flavor.
- Almond extract: Adds a little extra almond flavor to match the filling.
- Kosher salt: Keeps the icing from tasting flat.
- Powdered sugar: Sweetens and thickens the icing.
- Sliced almonds: Add a pretty finish and a little crunch.
In Photos: How To Make Almond Rolls
Step 1: Make The Dough
Place the bread flour in a large mixing bowl and make a well in the center.
Add the milk, heavy cream, and sugar to the well. Sprinkle the yeast over the top and let it sit for about 5 minutes, until it dissolves.
Start mixing the dough on medium-low speed.
Add the eggs one at a time, letting each egg fully mix in before adding the next. At this point, the dough will look dry and shaggy. That’s normal.
With the mixer still running, add the softened butter one tablespoon at a time. Let each tablespoon fully incorporate before adding the next.
Add the salt, then knead the dough for at least 10 full minutes.
This step is important because it develops the gluten, making the dough smooth, stretchy, and elastic.
Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour.
Step 2: Make The Filling
While the dough is resting, make the filling.
In a mixing bowl, beat the sugar, softened butter, and salt together on medium-high speed until very pale and fluffy.
This should take about 5 to 7 minutes.
Add the first egg and beat until fully incorporated.
Add the second egg, vanilla, and almond extract, and mix until smooth.
Fold in the almond meal until everything is combined.
The filling should be creamy, thick, and spreadable.
Step 3: Fill and Shape the Rolls
Roll the dough out into a large rectangle, about 1/8-inch thick. Spread the almond filling evenly over the dough.
Cut the dough into 8 long strips. Roll each strip into a tight spiral, keeping the filling tucked inside.
Place the rolls in a glass or ceramic baking dish with the spiral side facing up.
Cover the dish with plastic wrap and let the rolls rise in a warm place for 1 hour.
They will be noticeably bigger after the rise.
Step 4: Bake the Rolls
Preheat the oven to 350 degrees F.
Remove the plastic wrap and bake the rolls until they are puffed, set, and golden brown. This should take about 25 to 35 minutes.
The centers should look baked through, and the tops should be lightly golden.
Step 5: Make The Icing
While the rolls are baking, make the icing.
Place the sour cream, softened butter, vanilla, almond extract, and salt in a medium bowl. Beat until smooth.
Add the powdered sugar in about 3 additions, mixing well after each one.
Beat until the icing is smooth and creamy.
Step 6: Finish The Rolls
Spread the icing over the rolls while they are still warm.
The icing will melt slightly and settle into the layers, which is exactly what you want.
Sprinkle sliced almonds over the top and serve warm.
Helpful Tips and Tricks
- Make sure your butter is softened before adding it to the dough. If it is too cold, it will not incorporate smoothly.
- Knead the dough for the full 10 minutes. It may seem like a long time, but this is what gives the rolls their soft, elastic texture.
- Don’t worry if the dough looks dry and shaggy at first. It will come together as the eggs and butter are added.
- Whip the filling well before adding the almond meal. This helps make it light and creamy.
- Use a glass or ceramic baking dish if possible. A metal pan may bake a little faster, so keep an eye on the rolls if that is what you are using.
- Ice the rolls while they are warm. This helps the icing soften and melt into the rolls.
More Sweet Roll Recipes
- Orange Sweet Rolls
- Pineapple Cream Cheese Sweet Rolls
- Peanut Butter Sweet Rolls with Chocolate Glaze
- Homemade Cinnamon Rolls
Almond Rolls
Ingredients
For the Dough
- 3 1/2 cups bread flour
- 1/2 cup milk, any kind
- 3 tablespoons heavy cream
- 1/3 cup granulated sugar
- 1/4 ounce active dry yeast, (approx. 2 teaspoons)
- 3 eggs, large
- 6 tablespoons unsalted butter, softened
- 1 3/4 teaspoons kosher salt
For the Filling
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon kosher salt
- 2 eggs, large
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1/4 teaspoon almond extract
- 1 1/2 cups almond meal, (aka: almond flour or finely ground almonds)
For the Icing
- 1/3 cup sour cream
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract, or vanilla bean paste
- 1/4 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 2 1/2 cups powdered sugar
- 1 tablespoon sliced almonds
Instructions
To Make the Dough
- Place the bread flour in a large mixing bowl and make a well in the center.
- Add the milk, cream, and sugar to the well, then sprinkle the yeast on top and allow it to dissolve (approx. 5 minutes).
- Stir the dough together on medium-low speed, adding the eggs one at a time and allowing each egg to fully incorporate before adding the next (the dough will be very dry and shaggy).
- While continuing to mix, add the butter a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Add the salt, and knead the dough for at least 10 full minutes to develop the glutens and encourage elasticity.
- Cover the bowl with plastic wrap and allow the dough to rest in a warm place for one hour.*
To Make the Filling
- Using an electric mixer on medium-high speed, cream the sugar, butter, and salt together until very pale and doubled in volume (approx. 5 to 7 minutes).
- Whip in the first egg until fully incorporated.
- Whip in the second egg and the extracts until well blended.
- Fold in the almond meal.
To Fill and Shape the Almond Rolls
- Roll the dough out into a rectangle shape with a thickness of about 1/8-inch.
- Spread the almond filling in an even layer all over the surface of the dough.
- Cut into 8 strips.
- Roll the dough and filling together into a tight spiral.
- Place the unbaked rolls in a glass or ceramic baking dish* (spiral side up), cover with plastic wrap, and allow to rise in a warm place for 1 hour.**
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the rolls until puffed, set, and golden brown (approx. 25 to 35 minutes).
- Top with icing while still warm, and sprinkle with flaked almonds.
To Make the Icing
- Place the sour cream, butter, vanilla, almond extract, and salt in a medium bowl and beat together until smooth.
- Whip in the powdered sugar in approx. 3 additions, until smooth.
