These Almond Cinnamon Rolls are everything. When you combine soft, pillowy cinnamon roll dough and warm cinnamon-sugar butter with a rich almond croissant filling, you get pure perfection in every bite.
Finished with a sweet almond glaze and crunchy toasted almonds on top, these rolls bake up big, gooey, and packed with incredible flavor. They are the ultimate treat for anyone who loves almond baked goods!
Table of contents
There is nothing I love making in my kitchen more than homemade cinnamon rolls! My classic dough is so soft, pillowy, and versatile that I've used it as the base for so many fun flavor combinations, like my Apple Pie Cinnamon Rolls, Strawberry Cheesecake Cinnamon Rolls, Chocolate Cinnamon Rolls, and Carrot Cake Cinnamon Rolls. But pairing that signature cinnamony, buttery dough with the classic almond filling you get in an almond croissant was a match made in heaven. It is easily my favorite variation I have ever created!
Key Ingredients & Substitutions
- Flour (Bread & All-Purpose): A 50/50 mix of bread flour and all-purpose flour creates the ultimate fluffy, structure-rich dough. If you don't have bread flour, using 100% all-purpose flour works great too!
- Milk: Enriches the dough to make it soft and pillowy. Whole milk is ideal, but 2% milk can easily be substituted.
- Superfine Blanched Almond Flour: The base of our rich almond paste filling, giving it an authentic, soft bakery texture without any grainy skin.
- Almond Extract: Adds that sweet, warm nuttiness to both the almond filling and the icing.
- Sliced Almonds: Toasting sliced almonds before sprinkling them over the icing brings out their deep, nutty flavor and adds a fantastic crunch on top of the soft rolls.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Almond Cinnamon Rolls
This is a pretty straightforward cinnamon roll recipe. Once your dough has proofed until big and fluffy, the magic happens by mixing your cinnamon-sugar butter right together with the almond paste ingredients to create one ultra-rich, nutty filling before rolling, slicing, and baking to golden perfection.
- Make and Proof the Dough: Prepare the base dough according to the recipe instructions and let it proof in a warm spot until it has doubled in size and is soft and airy.
- Mix the Almond Cinnamon Filling: Combine the softened butter, brown sugar, cinnamon, almond flour, salt, eggs, almond extract, and vanilla extract together in a bowl until smooth and fully combined.
- Spread the Filling: Roll the proofed dough out into a large rectangle, then evenly spread the almond cinnamon filling over the entire surface of the dough.
- Roll, Slice, and Place in Pan: Tightly roll the dough into a log starting from the long end. Slice into 12 equal rolls, arrange them in your prepared baking dish, and let them rise until big and puffy before baking until golden brown.
- Toast the Sliced Almonds: While the rolls bake, spread the sliced almonds in a single layer on a sheet pan and bake until lightly golden brown and fragrant.
- Ice and Top: Whisk together the icing, drizzle it over the warm cinnamon rolls and finish with a generous sprinkle of the toasted sliced almonds.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. Softened butter combines effortlessly into the almond cinnamon filling, and warm ingredients help your yeast thrive for the fluffiest rise.
- Measure Almond Flour Correctly: For the absolute best filling texture, fluff your almond flour with a fork first, scoop it lightly into your measuring cup, and sweep off the top with a knife.
- Keep a Close Eye on the Almonds: Sliced almonds can go from perfectly golden to over-toasted in a matter of seconds! Keep a close watch on them in the oven and pull them as soon as they become fragrant and lightly golden.
- Don't Skip the Extract in the Icing: Adding just a splash of almond extract to the glaze alongside the vanilla is optional, but highly recommended. It ties everything together and brings that rich almond flavor through every single layer of the roll.
I hope you love these Almond Cinnamon Rolls as much as I do!
-Sky🩷
If you tried this Almond Cinnamon Rolls recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
📖 Recipe
Almond Cinnamon Rolls (With Almond Paste)
Equipment
- Stand Mixer with Dough Hook optional
- 9x13 baking dish
Ingredients
Cinnamon Roll Dough
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups milk warm
- ½ teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 cups bread flour
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 large egg
- 6 tablespoons unsalted butter softened
Almond Cinnamon Filling
- 5 tablespoons unsalted butter softened
- ⅔ cup brown sugar
- 2 tablespoons cinnamon
- 2 cups almond flour superfine blanched
- ¼ teaspoon salt
- 3 large eggs
- 1 ½ teaspoons almond extract
- 1 teaspoon vanilla extract
Almond Cinnamon Roll Icing & Topping
- 1 ½ cups powdered sugar
- 7 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but highly recommended
- ⅓ cup sliced almonds toasted
Instructions
- For the Dough: Combine the yeast, warm milk, vanilla extract, and sugar in the bowl of a stand mixer fitted with the dough hook attachment. Allow to sit for 2-5 minutes until the yeast dissolves. Add in the 2 cups of bread flour, salt, and egg, and mix to combine.
- Gradually add the remaining flour, one cup at a time, until the dough begins to pull away from the sides of the bowl. Slowly mix in the softened butter, one piece at a time. Knead for 8-10 minutes until the dough passes the windowpane test. Cover and let proof in a warm place until doubled in size (about 1 to 1.5 hours).
- Make the Almond Cinnamon Filling: In a medium bowl, mix together the softened butter, brown sugar, cinnamon, almond flour, salt, eggs, almond extract, and vanilla extract until completely combined and smooth.
- On a lightly floured surface, roll the dough out into a 10×15-inch rectangle. Evenly spread the almond cinnamon filling over the entire surface. Starting with the long end, roll the dough tightly into a log. Slice into 12 equal rolls and arrange them in the prepared baking dish.
- Cover the pan and let the rolls rise for about 30 minutes, or until puffy. While the rolls are rising toast the almonds. Preheat your oven to 350°F. Line a small baking sheet with parchment paper. Spread the sliced almonds onto the sheet pan and bake for 5-7 minutes until lightly golden brown and fragrant, watching closely so they don't burn. Set aside.
- When the rolls are puffy, place in the oven and bake for 30 minutes until golden brown. Let the rolls rest for 5 minutes after removing them from the oven.
- For the Icing: In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and almond extract until smooth. Drizzle the icing over the warm rolls and top with the toasted sliced almonds. Enjoy!
Comments
No Comments