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
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
- 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.
- 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.
- 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.
- Prepare the filling: In a medium bowl, use a rubber spatula to combine almond flour, light brown sugar, and softened butter until well mixed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
