Introduction

These Gooey Almond Croissant Cinnamon Rolls combine the flaky, buttery texture of croissants with the warm, spicy flavors of classic cinnamon rolls. Filled with a rich almond cream and topped with a luscious almond frosting, they’re perfect for a special breakfast or indulgent brunch.

A close-up view of several cinnamon rolls with light brown, soft, and fluffy dough spiraled tightly, topped with thick, creamy white icing spread unevenly across the tops, and sprinkled generously with thin, off-white almond slices that add texture, all arranged snugly in a baking pan on a white marbled surface. The swirls in the dough show a darker brown cinnamon filling inside each roll, creating a layered look of dough and cinnamon that peaks through the icing and nuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup bread flour
3/4 cup water

3 2/3 cups bread flour (*see notes below for measuring*)
1/3 cup light brown sugar (packed)

2 teaspoons instant yeast
1 teaspoon fine sea salt

1/3 cup heavy cream (room temperature)
1/3 cup whole milk (room temperature)
1 large egg (room temperature)

1 teaspoon vanilla bean paste
Tangzhong (prepared as below)
6 tablespoons unsalted butter (room temperature)

8 tablespoons unsalted butter (room temperature)
1 cup finely ground blanched almond meal
6 tablespoons granulated sugar

1/3 cup light brown sugar (packed)
1 large egg
2 teaspoons ground cinnamon

2 teaspoons pure almond extract
Pinch of fine sea salt
2 cups powdered sugar

2 tablespoons unsalted butter (melted)
3 tablespoons heavy cream
3 tablespoons whole milk

1 teaspoon pure almond extract
Sliced almonds (for topping)

Instructions

Step 1: Make the tangzhong by whisking together the 3/4 cup water and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly for 4-5 minutes, until it forms a paste-like slurry. Scrape into a bowl and set aside to cool.

Step 2: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup light brown sugar, 2 teaspoons instant yeast, and 1 teaspoon sea salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low with a dough hook for 2 minutes until a rough dough forms.
Step 3: With the mixer still running on low, add the 6 tablespoons softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
Step 4: Remove the dough, shape it into a smooth ball by folding sides underneath, place seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.

Step 5: Prepare the almond filling by mixing 8 tablespoons softened butter, 1 cup almond meal, 6 tablespoons granulated sugar, 1/3 cup light brown sugar, 1 egg, 2 teaspoons ground cinnamon, 2 teaspoons almond extract, and a pinch of salt until smooth.
Step 6: Roll the rested dough on a floured surface into a 15×21-inch rectangle with the long edge facing you. Spread the almond filling evenly over the dough, leaving a 1/2-inch border at the top.
Step 7: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and place them seam-side down into a parchment-lined 9×13 inch baking pan.

Step 8: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C) during this time.
Step 9: Bake the rolls for 30-40 minutes until the center reaches 185°F and the tops are golden brown.
Step 10: While the rolls cool briefly, whisk together 2 cups powdered sugar, 2 tablespoons melted butter, 3 tablespoons heavy cream, 3 tablespoons whole milk, and 1 teaspoon almond extract until smooth. Pour the frosting over warm rolls and sprinkle with sliced almonds before serving.

Tips & Variations

Use fresh almond meal for the best flavor; you can grind blanched almonds finely at home if needed.
If you don’t have vanilla bean paste, use high-quality vanilla extract as a substitute.
For extra gooey rolls, brush additional melted butter over the baked rolls before frosting.

Try adding a handful of chocolate chips to the almond filling for a chocolate-almond twist.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 1 month. Reheat gently in a microwave or oven before serving to restore softness and gooeyness.

How to Serve

A close-up image showing four cinnamon rolls in a metal baking pan on a white marbled texture. Each cinnamon roll has a golden brown spiral dough base with a creamy white icing drizzled on top, creating smooth, shiny lines. Thin, pale beige almond slices are scattered over the icing, adding a slight texture contrast. The rolls have a soft, fluffy texture with visible layers of dough and cinnamon filling. One roll is slightly pulled away, revealing the soft, light brown inside and a moist, tender crumb. The pan’s surface shows some crumbs and syrup remnants. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water paste that enhances bread dough by retaining moisture and creating a soft, fluffy texture. It helps these croissant cinnamon rolls stay tender and gooey.

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand. It will take about 10-15 minutes to achieve a smooth, elastic dough. Be sure to incorporate the butter gradually and knead thoroughly for the best texture.