Almond Croissant Cinnamon Rolls Recipe
These Almond Croissant Cinnamon Rolls combine the flaky richness of croissants with the sugary cinnamon roll allure, filled with a luscious almond frangipane and topped with a sweet almond glaze. Perfect for a decadent breakfast or dessert, this recipe creates soft, fragrant rolls that boast a golden crust and nutty sweetness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 rolls 1x
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Dough
- 7 g (1/4 oz) Packet Dried Fast Acting Yeast
- 200 ml Warm Milk (just warm to touch)
- 50 g Granulated Sugar
- 55 g Unsalted Butter, melted
- 400 g Strong White Bread Flour
- 1 Large Egg
- 1 Large Egg Yolk
- 50 ml Heavy Cream (optional)
Filling
- 120 g Ground Almonds/Almond Flour
- 1 Large Egg
- 70 g Unsalted Butter
- 110 g Granulated Sugar
- 1/2 tsp Almond Extract
Glaze
- 200 g Powdered Sugar
- 2 tbsp Milk
- 1/2 tsp Almond Extract
Decoration
- Powdered Sugar (for dusting)
- Slivered Almonds (for sprinkling)
Instructions
- Bloom the Yeast: In a large bowl or the bowl of a stand mixer, combine the dried fast acting yeast, warm milk, and granulated sugar. Ensure the milk is warm but not hot. Allow the mixture to bloom for 5 minutes until it becomes bubbly.
- Make the Dough: Add one whole egg, one egg yolk, and the melted unsalted butter to the yeast mixture. Mix to combine. Gradually add the strong white bread flour and mix until a dough forms.
- Knead and Rise: Knead the dough for 8 to 10 minutes until smooth and elastic. Lightly spray a clean bowl with oil, place the dough inside, cover it, and let it rise in a warm spot for about an hour until it doubles in size.
- Prepare the Frangipane Filling: In a separate bowl, combine ground almonds (or almond flour), softened unsalted butter, one whole egg, granulated sugar, and almond extract. Mix thoroughly using a spatula or electric mixer to create a smooth almond paste.
- Shape the Rolls: Once the dough has doubled in size, punch it down gently and transfer it to a lightly floured surface. Roll the dough into a 15 by 8 inch rectangle using a rolling pin. Spread the prepared frangipane filling evenly over the dough.
- Roll and Cut: Starting from the long side closest to you, tightly roll the dough into a log. Using a serrated knife or dental floss, cut the log into about 9 equal rolls. Place these rolls into a 9×9 inch square dish lined with baking parchment.
- Second Rise: Let the rolls rest for 30 minutes to rise slightly again before baking.
- Bake: Preheat the oven to 370℉ (180℃). If using, pour 50 ml of heavy cream over the rolls for extra moisture. Bake the rolls for 15 to 20 minutes or until they turn a light golden brown. Remove from the oven and allow to cool.
- Prepare the Glaze: Combine powdered sugar, almond extract, and milk in a bowl. Stir until a thick but spreadable frosting forms.
- Glaze and Decorate: Once the rolls have cooled, spread the almond glaze over them. Dust with additional powdered sugar and sprinkle slivered almonds on top to achieve the classic almond croissant appearance and added crunch.
Notes
- Ensure the milk used for activating yeast is warm but not hot to avoid killing the yeast.
- Heavy cream is optional but adds richness and moisture to the rolls.
- You can substitute almond extract with vanilla extract if almond extract is not available, though it will change the flavor profile.
- Use dental floss to cut rolls cleanly without squashing, if available.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Reheat gently before serving.
- For a gluten-free version, substitute bread flour with a suitable gluten-free flour blend, but note texture changes.
Keywords: Almond croissant, Cinnamon rolls, Frangipane, Sweet rolls, Breakfast pastry, Almond glaze, Yeast rolls
