Description

These Almond Croissant Cinnamon Rolls combine the fluffy, buttery layers of a classic croissant with the warm, spiced flavor of cinnamon rolls and a rich almond filling. Topped with a luscious almond glaze and crunchy sliced almonds, they make a perfect indulgent breakfast or dessert treat.

Ingredients

Scale

Dough Ingredients

2/3 cup water
1/4 cup bread flour (for tangzhong)
3 2/3 cups bread flour (for dough)
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
6 tablespoons unsalted butter (room temperature, for dough incorporation)

Tangzhong

2/3 cup water
1/4 cup bread flour

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 the Tangzhong: In a small saucepan, whisk together 2/3 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture forms a paste-like slurry. Scrape into a bowl and set aside to cool.
Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup light brown sugar, 2 teaspoons instant yeast, and 1 teaspoon sea salt. Add the room temperature heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Using the dough hook, knead on low speed for 2 minutes until it forms a rough dough ball.
Incorporate Butter: Keep mixer on low and add 6 tablespoons softened unsalted butter one tablespoon at a time, allowing each to fully incorporate. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly tacky.
First Dough Rest: Remove dough from the bowl. Shape it into a smooth round ball by pulling sides underneath. Place seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
Make the Filling: In a stand mixer bowl, combine 8 tablespoons softened unsalted butter, 1 cup almond meal, 6 tablespoons granulated sugar, 1/3 cup light brown sugar, 1 large egg, 2 teaspoons ground cinnamon, 2 teaspoons almond extract, and a pinch of salt. Mix until smooth and well combined.
Roll Out Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle with the longest side closest to you. Spread the almond filling evenly over the dough with an offset spatula, leaving a 1/2-inch border at the top edge clear.
Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place each roll seam side down in a parchment-lined 9×13-inch baking pan.
Second Rise: Cover the pan with plastic wrap and allow the rolls to rise for 1 to 2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Bake: Bake the cinnamon rolls for 30-40 minutes until golden and the internal temperature of the center rolls reaches 185°F.
Prepare Frosting & Finish: While rolls cool briefly, whisk together 2 cups powdered sugar, 2 tablespoons melted butter, 3 tablespoons heavy cream, 3 tablespoons whole milk, and 1 teaspoon almond extract until smooth. Pour over warm rolls, sprinkle with sliced almonds, and serve warm.

Notes

Measure the flour properly: spoon it lightly into the measuring cup and level with a knife for best results.
Room temperature dairy and eggs assist in forming a smooth dough and uniform rising.
The tangzhong method helps to keep the rolls soft and fresh longer.
Make sure not to overbake; internal temperature around 185°F ensures soft yet fully baked rolls.
The almond filling can be prepared ahead and stored covered in the refrigerator.
Use blanched almond meal for the smoothest filling texture.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: French-American

Keywords: almond croissant, cinnamon rolls, almond filling, breakfast pastry, sweet rolls, homemade cinnamon rolls, almond glaze