Description
Love the rich, buttery taste of almond croissants and the warm, gooey layers of cinnamon rolls? These Almond Croissant Cinnamon Rolls are the best of both worlds. Flaky, soft rolls filled with cinnamon sugar and almond cream, then topped with a nutty, sweet almond glaze—every bite is decadent, cozy, and perfect for breakfast, brunch, or dessert.
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Ingredients
For the Dough:
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3 ¼ cups all-purpose flour
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2 ¼ tsp instant yeast
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¼ cup granulated sugar
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½ tsp salt
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¾ cup warm milk (110°F)
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2 large eggs, room temperature
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⅓ cup unsalted butter, softened
For the Almond Filling:
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½ cup unsalted butter, softened
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½ cup powdered sugar
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1 cup almond flour (finely ground almonds)
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1 large egg
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1 tsp almond extract
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1 tsp vanilla extract
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½ tsp ground cinnamon
For the Cinnamon Sugar Layer:
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2 tbsp unsalted butter, melted
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⅓ cup brown sugar
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1 tsp ground cinnamon
For the Almond Glaze & Topping:
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¾ cup powdered sugar
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2 tbsp milk (or almond milk)
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½ tsp almond extract
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¼ cup sliced almonds, lightly toasted
Instructions
Step 1: Make the Dough
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In a large bowl or stand mixer, combine flour, instant yeast, sugar, and salt.
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Add warm milk, eggs, and softened butter. Mix until a soft dough forms.
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Knead for 6–8 minutes until the dough is smooth and elastic.
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Place in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for 1–1.5 hours, until doubled in size.
Step 2: Make the Almond Filling
5. While the dough rises, beat together the softened butter and powdered sugar until creamy.
6. Mix in almond flour, egg, almond extract, vanilla, and cinnamon.
7. Set aside at room temperature.
Step 3: Roll & Fill the Dough
8. Once the dough has risen, roll it out into a 16×12 inch rectangle on a lightly floured surface.
9. Spread the almond filling evenly over the dough.
10. Drizzle melted butter over the almond layer, then sprinkle with brown sugar and cinnamon.
Step 4: Roll & Slice
11. Starting from the long edge, roll the dough tightly into a log.
12. Slice into 12 even rolls using a sharp knife or dental floss.
13. Arrange rolls in a greased 9×13 inch baking dish.
Step 5: Second Rise
14. Cover and let the rolls rise again for 30–45 minutes until puffy.
Optional: Cover and refrigerate overnight at this step. In the morning, let sit at room temperature for 30–40 minutes before baking.
Step 6: Bake the Rolls
15. Preheat oven to 350°F (175°C).
16. Bake rolls for 25–30 minutes until golden and the centers are cooked through.
17. Let cool for 10 minutes before glazing.
Step 7: Glaze & Top
18. Whisk powdered sugar, milk, and almond extract until smooth.
19. Drizzle glaze over warm rolls and top with toasted sliced almonds.
20. Serve warm and enjoy every gooey, nutty, cinnamon-swirled bite.
Notes
Use Room Temp Ingredients – This helps everything mix more smoothly and evenly.
Toast the Almonds – It brings out their natural flavor and adds a satisfying crunch.
Don’t Overfill – Spread the almond filling evenly and leave a small border to avoid leaks.
Chill Overnight – For fresh morning rolls, refrigerate after shaping and bake the next day.
Check Doneness – Rolls are done when golden and the center springs back lightly when touched.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cuisine: French-American Fusion