Almond Croissant Cinnamon Rolls Recipe

Introduction

These Almond Croissant Cinnamon Rolls combine the flaky richness of croissants with the comforting sweetness of cinnamon rolls. Filled with almond-flavored goodness and topped with a creamy frosting and sliced almonds, they’re perfect for a special breakfast or brunch treat.

Ingredients

• Cooking spray
• 3/4 cup warm milk, heated to 110°
• 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
• 4 1/2 cups (540 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 tsp kosher salt
• 1/4 tsp baking soda
• 2 large eggs, room temperature
• 4 tbsp unsalted butter, softened
• 1 cup (96 g) almond flour, plus more for surface
• 3/4 cup (150 g) light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup (115 g) confectioners’ sugar
• 6 oz cream cheese, softened
• 1/2 tsp almond extract
• 1/4 cup sliced almonds

Instructions

1. Step 1: Coat a large bowl with cooking spray. In a small bowl or liquid measuring cup, sprinkle yeast over the warm milk and let sit until frothy, 5 to 10 minutes.
2. Step 2: In the large bowl of a stand mixer fitted with the dough hook, combine flour, granulated sugar, salt, and baking soda on low speed until just mixed. Add eggs and yeast mixture, then beat on medium until combined.
3. Step 3: Add softened butter one tablespoon at a time, beating until fully incorporated and dough is smooth, about 5 minutes.
4. Step 4: Transfer dough to the prepared bowl, cover with a clean kitchen towel, and let rise at room temperature until doubled in size, 1 to 2 hours.
5. Step 5: In a medium bowl, mix almond flour, brown sugar, and softened butter until well combined.
6. Step 6: Coat a 13″ x 9″ baking dish with cooking spray. Turn dough onto a lightly floured surface, dust with more flour, and roll into an 18″ x 15″ rectangle.
7. Step 7: Spread the almond filling evenly over the dough to the edges. Starting at the long side, roll dough tightly into a log. Trim ends and cut into 12 equal pieces about 1 1/2″ thick.
8. Step 8: Arrange rolls cut side down in the baking dish, cover with a kitchen towel, and let rise until puffed, about 45 to 60 minutes.
9. Step 9: Preheat oven to 375°F (190°C). Bake rolls until lightly golden, 20 to 25 minutes. Let cool for 20 minutes.
10. Step 10: In a medium bowl, mix confectioners’ sugar and cream cheese until smooth. Stir in almond extract.
11. Step 11: Spread the frosting over the warm rolls and sprinkle with sliced almonds.

Tips & Variations

• For extra almond flavor, add a teaspoon of almond extract to the dough as well as the frosting.
• If you don’t have almond flour, finely ground blanched almonds work as a substitute.
• Swap sliced almonds for chopped pistachios for a colorful twist.
• Let the rolls rise in a warm, draft-free area for best results.

Storage

Store leftover almond croissant cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature or warm gently before serving. Reheat rolls in a microwave or oven briefly to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it covered. Allow it to come to room temperature and rise fully before shaping and baking.

What can I use instead of cream cheese for the frosting?

If you prefer, you can substitute the cream cheese with mascarpone or a thick Greek yogurt for a different but still creamy frosting.

Almond Croissant Cinnamon Rolls Recipe

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4.7 from 127 reviews

Delight in these Almond Croissant Cinnamon Rolls, a luscious twist on classic cinnamon rolls featuring a rich almond flour filling and a creamy almond-infused cream cheese frosting. Soft, fluffy dough is generously filled and topped with sliced almonds for added crunch, making these rolls perfect for breakfast or a sweet brunch treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• Cooking spray, as needed
• 3/4 cup warm milk (heated to 110°F)
• 1 (1/4-oz.) packet active dry yeast (2 1/4 teaspoons)
• 4 1/2 cups (540 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, softened

Filling

• 1 cup (96 g) almond flour, plus extra for dusting
• 3/4 cup (150 g) light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened

Frosting and Topping

• 1 cup (115 g) confectioners’ sugar
• 6 oz cream cheese, softened
• 1/2 teaspoon almond extract
• 1/4 cup sliced almonds

Instructions

1. Prepare the Dough: Coat a large bowl with cooking spray. Pour warm milk into a small bowl or liquid measuring cup and sprinkle active dry yeast on top. Let it sit for 5 to 10 minutes until frothy, indicating that the yeast is activated.
2. Mix Dry Ingredients: In the large bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, granulated sugar, kosher salt, and baking soda on low speed until just combined.
3. Add Wet Ingredients: Add eggs and the frothy milk-yeast mixture to the flour mixture. Beat on medium speed until just combined, then add softened butter one tablespoon at a time. Continue beating for about 5 minutes or until the dough is smooth and elastic.
4. First Rise: Transfer the dough to the prepared bowl, cover with a clean kitchen towel, and let it rise at room temperature until doubled in size, approximately 1 to 2 hours depending on your kitchen temperature.
5. Prepare the Filling: In a medium bowl, combine almond flour, light brown sugar, and softened butter using a rubber spatula until well blended.
6. Roll Out Dough: Grease a 13″ x 9″ baking dish with cooking spray. On a lightly floured surface, turn out the risen dough and dust with additional flour. Roll the dough into a large rectangle about 18″ x 15″.
7. Spread Filling and Shape Rolls: Evenly spread the almond filling all the way to the edges of the dough. Starting from a long edge, roll the dough tightly into a log. Trim off ends and cut the log into 12 pieces about 1 1/2″ thick.
8. Second Rise: Arrange the rolls cut side down in the prepared baking dish. Cover with a kitchen towel and let rise until puffed, approximately 45 to 60 minutes.
9. Bake Rolls: Preheat oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until the dough is lightly golden. Remove from oven and let cool for 20 minutes.
10. Prepare Frosting: In a medium bowl, mix confectioners’ sugar and softened cream cheese with a rubber spatula until smooth and creamy. Stir in almond extract.
11. Frost and Garnish: Spread the frosting over the warm rolls and sprinkle sliced almonds on top for a crunchy finish. Serve warm and enjoy!

Notes

• Ensure the milk is warm but not hot when activating yeast—around 110°F is ideal to avoid killing the yeast.
• Room temperature eggs and butter help incorporate ingredients smoothly and produce a tender dough.
• The dough rising times may vary based on kitchen temperature; make sure the dough doubles in size for best results.
• Sliced almonds on top add texture but can be omitted if preferred or replaced with chopped nuts.
• For an extra almond flavor, you can sprinkle a small amount of almond flour lightly over the rolled dough before spreading the filling.
• The rolls can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: almond croissant cinnamon rolls, almond cinnamon rolls, yeast rolls, breakfast pastries, almond cream cheese frosting