Introduction

These Gooey Almond Croissant Cinnamon Rolls combine the tender, flaky texture of croissants with the comforting flavors of cinnamon and almond. Perfect for a special breakfast or brunch, they offer a deliciously gooey center and a rich almond glaze that’s simply irresistible.

Gooey Almond Croissant Cinnamon Rolls Recipe - Recipe Image

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 from above)
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 the tops)

Instructions

Step 1: In a small saucepan, whisk together the water and 1/4 cup bread flour to make the tangzhong. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Scrape into a bowl and set aside.
Step 2: In a stand mixer bowl, combine 3 2/3 cups bread flour, light brown sugar, instant yeast, and salt. Add the cream, milk, egg, vanilla bean paste, and prepared tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough ball forms.
Step 3: With the mixer running on low, add the 6 tablespoons unsalted butter one tablespoon at a time, allowing full incorporation. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
Step 4: Remove the dough, shape into a smooth ball by pulling the sides underneath. Place seam-side down in the mixing bowl, cover with plastic wrap, and rest for 30 minutes.
Step 5: Prepare the filling by mixing 8 tablespoons butter, almond meal, granulated sugar, brown sugar, egg, cinnamon, almond extract, and salt in a mixer until smooth.
Step 6: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle with the longest side towards 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 carefully into a parchment-lined 9×13-inch baking pan.
Step 8: Cover the pan with plastic wrap and allow rolls to rise for 1-2 hours until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
Step 9: Bake the rolls for 30-40 minutes until the center reaches an internal temperature of 185°F.
Step 10: While warm, whisk together powdered sugar, melted butter, heavy cream, milk, and almond extract for the frosting. Drizzle over rolls and sprinkle with sliced almonds before serving.

Tips & Variations

Ensure all dairy and eggs are at room temperature for better dough consistency and easier mixing.
For extra gooeyness, add a handful of chopped almonds inside the rolls before rolling them up.
Use blanched almond meal for a finer texture in the filling; regular almond meal will work but results may be coarser.
Try replacing almond extract with vanilla extract if you prefer a more subtle nutty note.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate leftovers for up to 5 days or freeze for up to 1 month. Reheat gently in a 300°F oven for about 10 minutes or until warmed through. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour-and-water paste that helps keep bread and rolls soft and fresh longer. It improves dough moisture and texture, resulting in tender, fluffy rolls.

Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand. It will take longer (about 15-20 minutes) to develop the gluten, but it’s perfectly doable. Just be patient and knead until the dough is smooth and elastic.

Gooey Almond Croissant Cinnamon Rolls Recipe

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★★★★★

4.9 from 132 reviews

These Gooey Almond Croissant Cinnamon Rolls are a decadent treat combining the flaky, buttery texture of croissants with the sweet, spiced filling of classic cinnamon rolls, enhanced by a rich almond filling and topped with a silky almond-flavored glaze and crunchy sliced almonds.

Author: Kai
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 3 hours 20 minutes
Yield: 12 rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: French-American

Ingredients

Scale

Dough & Tangzhong

1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour
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

6 tablespoons unsalted butter (room temperature)

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

2 cups powdered sugar
2 tablespoons unsalted butter (melted)
3 tablespoons heavy cream
3 tablespoons whole milk
1 teaspoon pure almond extract

Topping

Sliced almonds (for the tops)

Instructions

Make Tangzhong: In a small saucepan, whisk together the water and bread flour over medium heat, stirring constantly for 4-5 minutes until it forms a thick paste. Remove from heat and let cool.
Prepare Dough: In a mixing bowl, combine 3 2/3 cups bread flour, light brown sugar, instant yeast, and sea salt. Add the cream, milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough forms.
Incorporate Butter: With the mixer running, add the 6 tablespoons softened butter one tablespoon at a time, letting each fully incorporate. Knead an additional 8-10 minutes until the dough is smooth and elastic.
First Proof: Remove the dough, shape 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.
Make Filling: In a separate bowl, combine the softened butter, almond meal, granulated sugar, light brown sugar, egg, cinnamon, almond extract, and salt until smooth and well blended.
Roll Dough: On a lightly floured surface, roll the rested dough into a 15×21 inch rectangle, with the long side toward you. Spread the almond filling evenly over the dough, leaving a 1/2-inch border at the top edge.
Form Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly to form rolls, placing them seam side down into a parchment-lined 9×13-inch baking pan.
Second Proof: Cover the pan with plastic wrap and allow rolls to rise for 1-2 hours, or until they double in size. Meanwhile, preheat oven to 325°F (162°C).
Bake Rolls: Bake for 30-40 minutes until golden and the center rolls reach an internal temperature of 185°F.
Make Frosting & Finish: While cooling slightly, whisk together powdered sugar, melted butter, heavy cream, whole milk, and almond extract until smooth. Drizzle over warm rolls, sprinkle sliced almonds on top, and serve.

Notes

Use bread flour to achieve a chewier, structure-rich dough suitable for cinnamon rolls.
Tangzhong is a roux of flour and water cooked to form a paste, which helps retain moisture and keeps the rolls soft.
For accurate measuring, spoon bread flour into measuring cups and level off; do not scoop directly to avoid excess flour.
Room temperature ingredients help dough to develop better gluten and rise properly.
Sliced almonds add a nice crunch and visual appeal when sprinkled on top.
Ensure the internal temperature reaches 185°F to confirm the rolls are fully baked inside.

Keywords: almond croissant cinnamon rolls, almond cinnamon rolls, almond rolls, brunch pastries, gooey almond rolls, homemade croissant cinnamon rolls