Almond Sweet Rolls

Forget about cinnamon rolls, these almond sweet rolls are about to become your new favorite breakfast sweet. Made with a pillowy soft homemade dough filled with a gooey almond filling.

Almond Sweet Rolls

Congratulations are in order. Almond croissants and cinnamon rolls had a baby. You can find their registry…kidding, kidding, of course. I do need to introduce you to these beautiful almond sweet rolls though. They’re made with our favorite cinnamon roll dough, but instead of a cinnamon sugar filling they’re filled with a homemade almond paste. Roll that all up into one delicious roll smothered in cream cheese frosting and topped with slivered almonds and you’ve got yourself a delicious breakfast sweet.

Ingredients for almond rolls

Homemade bread feels like witchcraft to me. With just a few simple ingredients you can put together a yeasty, buttery sweet roll dough. For these almond sweet rolls you’ll need a few extra ingredients for the marzipan filling and the cream cheese frosting, but we’ve rounded it all up in one place for you so that you’re equipped for the grocery store. Here’s your list.

• All Purpose Flour: All purpose flour is perfect for creating a pillowy soft, tender, slightly bready dough. I’ve also had success making these with bread flour, but I find bread flour makes them a bit chewier!
• Granulated Sugar: You’ll need a little granulated sugar to active the yeast and sweeten your dough slightly! You’ll also use granulated sugar for the almond filling!
• Instant Yeast: We usually use Fleischmann’s Rapid Rise for these homemade cinnamon rolls, but any rapid instant yeast will work here! You can also use regular active yeast and double the rise times!
• Butter: You’ll need butter for both the cinnamon roll dough and the cream cheese frosting. We prefer using unsalted butter so you can control how much salty is going into your baked goods! That being said, if all you have on hand is salted butter that will work totally fine too!
• Milk: Any kind of milk will work in this recipe, but for a super soft, buttery dough we recommend using whole milk! You’ll also need a few tablespoons of milk to whip up your icing!
• Eggs: These homemade rolls are made with an enriched dough, meaning the recipe calls for eggs! You’ll use one egg in the dough a give it a soft structure and the perfect doughy texture and one egg in the almond filling to help it bind together
• Almond Meal or Flour: You can use almond meal or almond flour to make the sweet almond filling so feel free to use whatever you have on hand.
• Cream Cheese: All breakfast rolls should be topped with homemade cream cheese frosting in my opinion, and this almond variation is no exception. The tang of the cream cheese cuts the sweetness of the almond in a beautiful way.
• Almond Extract and Vanilla Extract: A combination of these two extracts will give you the perfect, deep almond flavor. We like to use pure extracts but if you’re in a pinch imitation will work fine too!
• Powdered Sugar: You’ll need powdered sugar to sweeten and thicken your icing!

How to store almond sweet rolls so they stay soft for days

It can be tempting to eat the whole pan of these sweet rolls in one sitting (and I wouldn’t judge you for it), but as someone who has done this before and it hoping to save you the stomachache, rest assured that these bad boys are just as tasty the next day, so you can certainly save some for later. Here are our top tips for storing these homemade cinnamon rolls so they stay pillowy soft for days!

1. Underbake the rolls slightly: I think we all can agree that the best part of a homemade sweet roll is the ooey-gooey center. Be sure to underbake your rolls slightly so they don’t dry out and stay soft while you’re storing them!
2. Store in an airtight container or tightly wrapped: The more air your sweet rolls are exposed to the staler they will get. We recommend storing your rolls in an airtight container for best results, but you can also cover your pan really well in plastic wrap or tinfoil. They’ll stay freshest in the fridge, so wrap ’em up tightly and pop them in the fridge for leftovers!
3. Heat up before eating: All sweet rolls are always best gooey and warm. Simply pop your roll in the microwave for 30 seconds or in a 350°F oven for 10 minutes to heat it back up to that fresh baked warmth!

Happy baking, sweet friends!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 rolls
• Category: breakfast
• Method: oven
• Cuisine: american

Almond Sweet Rolls

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Forget about cinnamon rolls, these almond sweet rolls are about to become your new favorite breakfast sweet. Made with a pillowy soft homemade dough filled with a gooey almond filling.

• Author: Sofi | Broma Bakery
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 rolls
• Category: breakfast
• Method: oven
• Cuisine: american

Units: USM

Equipment

sharp knife

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parchment paper

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mixing bowl

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rubber spatula

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stand mixer

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Ingredients

​​For the dough

• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature

For the almond filling

• 1/3 cup unsalted butter, at room temperature
• 1 1/3 cups almond meal
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the cream cheese frosting

• 1/2 cup unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almod extract
• Pinch of salt
• 1/2 cup slivered almonds

Instructions

1. First, make the dough. In a stand mixer fitted with the paddle attachment, mix 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.
2. In a microwave-safe bowl, microwave the milk and butter until the mixture is warm to the touch and the butter is mostly melted, about 45 seconds (you don’t want the mixture to be steaming or too hot, as this can kill the yeast).
3. Pour the milk mixture into the flour mixture. Add in the egg, almond extract and vanilla extract. Beat everything together on low speed until combined so the flour doesn’t fly everywhere. Gradually increase the speed to high and beat for 2 minutes. The dough will look more like batter, but this is correct! This step kicks off the gluten development. 
4. After 2 minutes, change to the dough hook attachment. Add in an additional 1 ½ cups of flour and knead on low speed until combined. Use a silicone spatula to scrape down the sides of the bowl. Add the remaining 1 cup of flour (totaling 4 ½ cups) and knead on low speed, stopping the mixer occasionally to re-disperse dough, until the dough starts to pull away from the sides of the bowl and forms a ball around the dough hook.
5. Increase to medium-low speed and knead until the dough becomes smooth and supple, about 10 minutes. If the dough gets wrapped around the hook too much, turn off the mixer, pull the dough off, flip it over, and turn on the mixer again. The dough is ready when you can stretch a quarter-sized piece of dough between your fingers and see light through it (without it breaking). This means the gluten has developed enough. If your dough breaks, knead for a few minutes more and try again.
6. Transfer the dough to a large lightly-oiled bowl and cover the bowl with a dish towel or plastic wrap. Let rise in a warm place for 1 hour or until the dough has doubled in size.
7. Towards the end of the dough’s rise, make the almond filling. In a large mixing bowl combine the butter, almond meal, sugar, egg, almond extract, vanilla extract, and salt. Mix together until it forms a thick paste. Set aside.
8. Turn the risen dough onto a well-floured surface. Use a rolling pin to roll it into a 12-inch long by 18-inch-wide rectangle, with the wider side closest to you.
9. Using an offset spatula, spread the almond filling all the way to the edges of the dough into an even layer.
10. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
11. Use floss or a very sharp knife to cut the dough into 12 even rolls (this can get a little messy with the filling, but don’t worry–it will bake up fine!). Place the rolls in a 9 x 13 inch pan lined with parchment paper. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
12. Preheat the oven to 350°F. Bake the rolls until they are golden brown all over, about 30 minutes. Place the pan on a wire cooling rack to cool slightly.
13. While the rolls cool, make the frosting. In a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, powdered sugar, vanilla extract, almond extract and salt. Beat on low speed, gradually increasing to high and smooth. Spread the frosting over the rolls and top with slivered almonds. Enjoy warm!