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Gooey Almond Croissant Cinnamon Rolls Recipe

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4.8 from 114 reviews

These Gooey Almond Croissant Cinnamon Rolls combine the flaky, buttery texture of croissants with the rich, sweet flavors of cinnamon and almond. Featuring a tender tangzhong-infused dough, a luscious almond-cinnamon filling, and a smooth almond glaze topped with toasted sliced almonds, these rolls offer a decadent breakfast or dessert treat that melts in your mouth.

Ingredients

Scale

Dough and Tangzhong:

  • 1/4 cup bread flour
  • 3/4 cup water
  • 3 2/3 cups bread flour (for main dough)
  • 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

Butter for Dough Incorporation:

  • 6 tablespoons unsalted butter, room temperature (for dough)

Almond Filling:

  • 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

Frosting and Topping:

  • 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

  1. Make the Tangzhong: In a small saucepan, whisk together the 1/4 cup bread flour and 3/4 cup water. Cook over medium heat while whisking constantly for 4-5 minutes until it forms a paste-like slurry. Remove from heat and transfer to a bowl to cool until ready to use.
  2. Prepare Dough Base: 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 fine sea salt. Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 teaspoon vanilla bean paste, and the prepared tangzhong. Using the dough hook attachment, knead on low speed for 2 minutes until a rough dough forms.
  3. Incorporate Butter: With the mixer running on low, add 6 tablespoons unsalted butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8-10 minutes after all butter is added until the dough is smooth and elastic.
  4. First Proof: Take the dough from the mixer and pull the sides underneath to form a smooth ball. Place seam-side down in the bowl and cover with plastic wrap. Let rest in a warm place for 30 minutes.
  5. Make the Almond Filling: In a clean stand mixer bowl, combine 8 tablespoons unsalted butter, 1 cup finely ground blanched almond meal, 6 tablespoons granulated sugar, 1/3 cup light brown sugar, 1 large egg, 2 teaspoons ground cinnamon, 2 teaspoons pure almond extract, and a pinch of salt. Mix until smooth and well combined.
  6. Shape Rolls: On a lightly floured surface, roll the rested dough into a 15×21 inch rectangle with the longest side facing you. Spread the almond filling evenly over the dough, leaving a 1/2-inch border at the top edge. Using a pizza cutter, slice the dough into twelve 1 3/4-inch wide strips. Roll each strip away from you into tight spirals and place them in a parchment-lined 9×13 inch baking pan.
  7. Second Proof: Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  8. Bake: Bake the rolls in the preheated oven for 30-40 minutes or until the center of the rolls reaches an internal temperature of 185°F. The rolls should be golden brown and cooked through.
  9. Make Frosting and Finish: While the rolls cool briefly, whisk together 2 cups powdered sugar, 2 tablespoons melted unsalted butter, 3 tablespoons heavy cream, 3 tablespoons whole milk, and 1 teaspoon pure almond extract until smooth. Drizzle this frosting over the warm rolls and sprinkle generously with sliced almonds. Serve warm and enjoy.

Notes

  • Be sure to measure bread flour properly by spooning it into the measuring cup and leveling with a knife to avoid dense dough.
  • Tangzhong method helps improve roll softness and freshness.
  • Room temperature ingredients ensure better dough texture and proper yeast activation.
  • Internal temperature is the best indicator for perfect doneness rather than baking time alone.
  • Leftover rolls can be reheated in the oven for a fresh-baked texture.

Keywords: almond croissant rolls, cinnamon rolls, tangzhong dough, almond filling, sweet breakfast rolls, homemade cinnamon rolls, bakery style rolls

Find it online: https://flavorsbymaya.com/gooey-almond-croissant-cinnamon-rolls-recipe/