Gooey Almond Croissant Cinnamon Rolls
Soft, gooey cinnamon rolls inspired by almond croissants, filled with almond frangipane and topped with a sweet almond glaze and sliced almonds — perfect for brunch or dessert.
Equipment
- 9x13 Baking Dish
- Mixing Bowls
- Rolling Pin
- Stand mixer (optional)
Ingredients
Dough
- 3 cups bread flour
- ⅓ cup light brown sugar
- 2 tsp instant yeast
- 1 tsp salt
- ⅓ cup heavy cream room temperature
- ⅓ cup whole milk room temperature
- 1 large egg room temperature
- 6 tbsp unsalted butter room temperature
Almond Frangipane Filling
- 1 cup almond meal (almond flour)
- 6 tbsp granulated sugar
- ⅓ cup light brown sugar
- 1 large egg
- 2 tsp ground cinnamon
- 2 tsp almond extract
Almond Glaze
- 2 cups powdered sugar
- 3 tbsp heavy cream
- 3 tbsp whole milk
- 1 tsp almond extract
Topping
- ¼ cup sliced almonds toasted
Instructions
- In a large bowl or stand mixer, combine flour, brown sugar, yeast, and salt. Add cream, milk, egg, and tangzhong (if using) and mix into a shaggy dough.
- Add softened butter one tablespoon at a time, kneading until dough is smooth and elastic. Cover and let rise until doubled — about 1–1.5 hours.
- While dough rises, combine almond meal, sugars, egg, cinnamon, and almond extract for the almond frangipane filling until smooth.
- Roll risen dough into a large rectangle. Spread the almond filling evenly over the surface.
- Roll the dough tightly from the long edge into a log and slice into 12 rolls. Place them in a greased 9×13 pan.
- Cover and let the rolls rise again for 30–45 minutes until puffy.
- Preheat oven to 325–350°F (160–175°C). Bake rolls for 30–40 minutes until golden and cooked through.
- While rolls cool slightly, whisk together powdered sugar, cream, milk, and almond extract for the glaze.
- Drizzle glaze over warm rolls and sprinkle with toasted sliced almonds before serving.
Notes
These rolls combine the flavors of almond croissants and classic cinnamon rolls. You can prepare them the night before and bake in the morning for brunch.