Ingredients

2/3 cup water

1/4 cup bread flour

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 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 it into a bowl and set aside to cool.

Step 2: In a stand mixer bowl, combine 3 2/3 cups bread flour, light brown sugar, instant yeast, and fine sea salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and the prepared tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough forms.

Step 3: With the mixer running on low, add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8–10 minutes until the dough is smooth and elastic.

Step 4: Remove the dough from the bowl, fold the edges underneath to form a smooth ball, then place it seam-side down back in the bowl. Cover with plastic wrap and let rest for 30 minutes.

Step 5: While the dough rests, prepare the filling by mixing the 8 tablespoons unsalted butter, almond meal, granulated sugar, light brown sugar, egg, cinnamon, almond extract, and a pinch of salt in a stand mixer until smooth.

Step 6: 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.

Step 7: Use a pizza cutter to slice the dough into twelve 1 3/4-inch-wide strips. Roll each strip away from you into a tight spiral and transfer them carefully to a parchment-lined 9×13-inch baking pan.

Step 8: Cover the baking pan with plastic wrap and let the rolls rise for 1–2 hours, until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).

Step 9: Bake the rolls for 30–40 minutes or until the center reaches an internal temperature of 185°F.

Step 10: While the rolls cool slightly, whisk together powdered sugar, melted butter, heavy cream, whole milk, and almond extract to make the frosting. Drizzle over the warm rolls, sprinkle with sliced almonds, and serve.

Tips & Variations

For best results, measure bread flour by spooning it into your measuring cup and leveling it off to avoid packing.

Replace almond extract with vanilla extract if you prefer a more traditional cinnamon roll flavor.

Add a handful of raisins or chopped nuts to the filling for extra texture.

Use room temperature dairy and eggs to help the dough develop properly.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that helps keep baked goods soft and moist by improving dough hydration. It gives the rolls a tender crumb and longer freshness.

Can I make these rolls ahead of time?

Yes, you can prepare the rolls through step 7, then cover and refrigerate overnight. Let them come to room temperature and rise before baking as directed.

Dessert

Almond Croissant Cinnamon Rolls Recipe

Introduction