Almond Croissant Cinnamon Rolls Recipe

Introduction

These Almond Croissant Cinnamon Rolls combine the flaky richness of croissants with the sweet, nutty warmth of cinnamon buns. Perfect for a special breakfast or brunch, they offer a delightful twist on a classic favorite.

Ingredients

• Cooking spray
• 3/4 cup warm milk, heated to 110°F
• 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
• 4 1/2 cups (540 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 tsp kosher salt
• 1/4 tsp baking soda
• 2 large eggs, room temperature
• 4 tbsp unsalted butter, softened
• 1 cup (96 g) almond flour, plus more for surface
• 3/4 cup (150 g) light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup (115 g) confectioners’ sugar
• 6 oz cream cheese, softened
• 1/2 tsp almond extract
• 1/4 cup sliced almonds

Instructions

1. Step 1: Coat a large bowl with cooking spray. Place the warm milk in a small bowl or liquid measuring cup and sprinkle the yeast on top. Let sit until frothy, about 5 to 10 minutes.
2. Step 2: In the large bowl of a stand mixer fitted with the dough hook, combine the flour, granulated sugar, salt, and baking soda. Beat on low speed until just combined. Add the eggs and milk-yeast mixture and beat on medium speed until incorporated.
3. Step 3: Add the softened butter, one tablespoon at a time, mixing until fully incorporated. Continue to beat until the dough is smooth, about 5 minutes.
4. Step 4: Transfer the dough to the prepared bowl, cover with a clean kitchen towel, and let it rise at room temperature until doubled in size, about 1 to 2 hours.
5. Step 5: In a medium bowl, combine almond flour, brown sugar, and softened butter using a rubber spatula to make the filling.
6. Step 6: Coat a 13″ x 9″ baking dish with cooking spray. On a lightly floured surface, turn out the dough and dust with more flour. Roll the dough into a large rectangle about 18″ x 15″.
7. Step 7: Spread the almond filling evenly over the dough, reaching all the edges. Starting from a long side, roll up the dough tightly into a log shape. Trim the ends and cut into 12 pieces about 1 1/2″ thick.
8. Step 8: Arrange the rolls cut side down in the prepared baking dish. Cover with a kitchen towel and let rise until puffed, about 45 to 60 minutes.
9. Step 9: Preheat the oven to 375°F. Bake the rolls for 20 to 25 minutes, until lightly golden. Allow to cool for 20 minutes.
10. Step 10: While rolls cool, prepare the frosting by combining confectioners’ sugar and softened cream cheese in a medium bowl until smooth. Stir in the almond extract.
11. Step 11: Spread the frosting over the warm rolls and sprinkle with sliced almonds.

Tips & Variations

• For extra almond flavor, lightly toast the sliced almonds before sprinkling on top.
• You can substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• If you don’t have almond extract, vanilla extract works well as a substitute.
• Use a stand mixer with a dough hook for easier mixing and kneading.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat rolls gently in the microwave or oven before serving to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolls up to the second rise, then cover and refrigerate overnight. Let them come to room temperature and finish rising before baking.

Can I use a different type of nut flour?

Almond flour gives the best flavor and texture, but you can try hazelnut or cashew flour as alternatives for a different twist.

Almond Croissant Cinnamon Rolls Recipe

---

★★★★★

4.4 from 128 reviews

• Author: Elara
• Total Time: 3 hours 10 minutes
• Yield: 12 rolls 1x

Pin Recipe

Print Recipe

Description

These Almond Croissant Cinnamon Rolls combine the flaky, buttery texture of croissants with the warm, sweet flavors of cinnamon rolls, enriched with almond flour and topped with a luscious cream cheese and almond extract frosting. Perfect for a special breakfast or brunch treat.

---

Ingredients

Scale 1x2x3x

Dough

• Cooking spray
• 3/4 cup warm milk, heated to 110°F
• 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
• 4 1/2 cups (540 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 tsp kosher salt
• 1/4 tsp baking soda
• 2 large eggs, room temperature
• 4 tbsp unsalted butter, softened

Filling

• 1 cup (96 g) almond flour, plus more for surface
• 3/4 cup (150 g) light brown sugar
• 1/2 cup (1 stick) unsalted butter, softened

Frosting & Topping

• 1 cup (115 g) confectioners’ sugar
• 6 oz cream cheese, softened
• 1/2 tsp almond extract
• 1/4 cup sliced almonds

---

Instructions

1. Prepare the yeast mixture: Coat a large bowl with cooking spray. Place warm milk in a small bowl or liquid measuring cup and sprinkle active dry yeast on top. Let it sit for 5 to 10 minutes until frothy, indicating the yeast is activated.
2. Make the dough: In the large bowl of a stand mixer fitted with the dough hook, combine all-purpose flour, granulated sugar, kosher salt, and baking soda on low speed until just combined. Add the eggs and the frothy milk-yeast mixture, then beat on medium speed until just combined. Gradually add softened butter 1 tablespoon at a time until incorporated. Continue beating until the dough is smooth, about 5 minutes.
3. First rise: Transfer the dough to the prepared bowl coated with cooking spray and cover it with a clean kitchen towel. Let the dough rise at room temperature until doubled in size, which will take about 1 to 2 hours depending on your kitchen temperature.
4. Prepare the filling: In a medium bowl, use a rubber spatula to combine almond flour, light brown sugar, and softened butter until well mixed.
5. Roll out the dough: Coat a 13″ x 9″ baking dish with cooking spray. On a lightly floured surface, turn out the risen dough and dust with more flour. Roll the dough into a large rectangle about 18″ x 15″ in size.
6. Spread filling and roll: Evenly spread the almond filling all the way to the edges of the dough rectangle. Starting from a long side, roll the dough tightly into a log shape. Trim the ends and cut the log into 12 equal pieces, each about 1 1/2 inches thick.
7. Second rise: Place the 12 rolls cut side down in the prepared baking dish. Cover with a kitchen towel and let rise until puffed, about 45 to 60 minutes.
8. Bake the rolls: Preheat your oven to 375°F. Bake the rolls until they are lightly golden brown, approximately 20 to 25 minutes. After baking, let them cool for 20 minutes before frosting.
9. Make the frosting: In a medium bowl, combine confectioners’ sugar and softened cream cheese using a rubber spatula until smooth. Stir in the almond extract for flavor.
10. Frost and garnish: While the rolls are still warm, spread the cream cheese frosting evenly over the top. Sprinkle with sliced almonds for a crunchy finish.

Notes

• Ensure the milk is warmed to about 110°F to activate the yeast properly without killing it.
• Letting the dough rise in a warm place will speed up the fermentation.
• Use softened but not melted butter for easier incorporation into the dough and filling.
• For best texture, allow the rolls to cool slightly before frosting so the frosting doesn’t melt completely.
• Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Keywords: almond croissant cinnamon rolls, almond cinnamon rolls, croissant cinnamon rolls, sweet breakfast rolls, almond cream cheese frosting