Gooey Almond Croissant Cinnamon Rolls
These almond croissant cinnamon rolls take everything you love about a rich, nutty almond croissant and pack it into a soft and gooey cinnamon roll! Made with my classic Cinnabon-style dough, they’re swirled with a sweet almond frangipane filling, a hint of brown sugar and cinnamon, and topped with a sweet almond cream glaze and sliced almonds. I love serving them for breakfast, brunch, or dessert—they're perfect for hoildays like Easter or Mother's Day!
Equipment
Ingredients
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Cinnamon Roll Dough
- 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
Cinnamon Almond Frangipane 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
Almond Icing
- 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
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixing bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- While the dough rests, make the filling. In a stand mixing bowl, combine the butter, almond meal, sugar, brown sugar, egg, cinnamon, almond extract, and salt until smooth.
- Place the rested dough on a lightly floured surface. Roll it out into a 15x21 rectangle, with the longest side closest to you. Dollop the almond filling mixture across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- While the rolls are briefly cooling, make the frosting. Whisk together the powdered sugar, melted butter, heavy cream, milk, and almond extract until smooth. Pour the frosting over the warm rolls, sprinkle with sliced almonds, and enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days.
Reheating: You can reheat leftovers in the microwave or the oven at 350°F until warmed through.
