Almond Rolls

5 stars (1 rating)

My 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.

Prep Time45

Cook Time30

Resting Time2

Total Time3 15

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: almond buns, almond rolls

Servings: buns

Calories: 885kcal

Ingredients

For the Dough

3 ½ cups bread flour
½ cup milk any kind
3 tablespoons heavy cream
⅓ cup granulated sugar
¼ ounce active dry yeast (approx. 2 teaspoons)
3 eggs large
6 tablespoons unsalted butter softened
1 ¾ teaspoons kosher salt

For the Filling

⅔ cup granulated sugar
½ cup unsalted butter softened
¼ teaspoon kosher salt
2 eggs large
1 teaspoon vanilla extract or vanilla bean paste
¼ teaspoon almond extract
1 ½ cups almond meal (aka: almond flour or finely ground almonds)

For the Icing

⅓ cup sour cream
4 tablespoons unsalted butter softened
½ teaspoon vanilla extract or vanilla bean paste
¼ teaspoon almond extract
⅛ teaspoon kosher salt
2 ½ cups powdered sugar
1 tablespoon sliced almonds

US Customary - Metric

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 ⅛-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 9x13-inch 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.

Notes

For more info on the filling click here: Frangipane.

*If you use a metal baking pan the bake time may need to be adjusted slightly.

**For overnight cinnamon rolls, place the baking dish in the fridge (covered) after forming the rolls. They will keep there for up to 48 hours. When you’re ready to bake them, take them out of the fridge and let them come to room temperature. Then allow them to proof until they’ve doubled in size. It usually takes about 30 to 45 minutes for them to reach room temp, and another hour for them to proof. Next just bake them in the oven!

Nutrition