Gooey Almond Croissant Cinnamon Rolls Recipe

Introduction

Experience the delightful combination of almond flavors and cinnamon aroma with these Gooey Almond Croissant Cinnamon Rolls. Soft, buttery, and topped with a luscious almond frosting, they are perfect for breakfast or a special treat.

Ingredients

• 1/4 cup bread flour
• 3/4 cup water
• 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)
• 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
• 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

1. Step 1: In a small saucepan, make the tangzhong by whisking together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture becomes a paste-like slurry. Scrape it into a bowl and set aside until ready to use.
2. Step 2: In a stand mixer bowl, combine the flour, brown sugar, yeast, and salt. Add the cream, milk, egg, vanilla bean paste, and reserved tangzhong. Knead with the dough hook on low speed for 2 minutes until a rough dough forms.
3. Step 3: With the mixer running on low, add the softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
4. Step 4: Remove the dough and shape it into a smooth ball by pulling the sides underneath. Place it seam-side down in the bowl, cover with plastic wrap, and rest for 30 minutes.
5. Step 5: Meanwhile, prepare the filling by mixing butter, almond meal, granulated sugar, light brown sugar, egg, cinnamon, almond extract, and salt in a mixing bowl until smooth.
6. Step 6: On a lightly floured surface, roll out the rested dough to a 15×21 inch rectangle with the longest side facing you. Spread the almond filling evenly over the dough, leaving a 1/2-inch border at the top.
7. Step 7: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you, then place them carefully into a parchment-lined 9×13 inch baking pan.
8. Step 8: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours, or until they double in size. Preheat the oven to 325°F (162°C) during this time.
9. Step 9: Bake the rolls for 30-40 minutes, or until the center rolls reach an internal temperature of 185°F.
10. Step 10: While the rolls cool briefly, whisk together powdered sugar, melted butter, heavy cream, whole milk, and almond extract to make the frosting. Pour it over the warm rolls, sprinkle with sliced almonds, and serve.

Tips & Variations

• Use blanched almond meal for a smooth, nutty filling without any coarse texture.
• For extra richness, brush the rolls with melted butter right after baking before adding the frosting.
• Try substituting the almond filling with a classic cinnamon sugar mix for a simpler version.
• If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked and cooled rolls in a freezer-safe container for up to 1 month. Reheat gently in a microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that helps keep baked goods soft and moist longer. It improves the texture and shelf life of bread and rolls.

Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand. It will take a bit longer—about 10-15 minutes—to achieve a smooth and elastic dough.

Gooey Almond Croissant Cinnamon Rolls Recipe

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★★★★★

4.7 from 65 reviews

These Gooey Almond Croissant Cinnamon Rolls combine the tender, flaky texture of croissants with the sweet, spiced almond cinnamon swirl of classic cinnamon rolls. Featuring a rich almond filling and a luscious almond-infused glaze topped with sliced almonds, these rolls are a decadent treat perfect for breakfast or brunch.

• Author: mia
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Dough

• 1/4 cup bread flour
• 3/4 cup water
• 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 (made with water and all-purpose flour)
• 6 tablespoons unsalted butter (room temperature)

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

Frosting

• 2 cups powdered sugar
• 2 tablespoons unsalted butter (melted)
• 3 tablespoons heavy cream
• 3 tablespoons whole milk
• 1 teaspoon pure almond extract

Topping

• Sliced almonds (for the tops)

Instructions

1. Make the Tangzhong: In a small saucepan, whisk together the water and all-purpose flour over medium heat. Stir constantly for 4-5 minutes until a paste-like slurry forms. Scrape into a bowl and set aside to cool.
2. Prepare the Dough: In a stand mixer bowl, combine the bread flour, brown sugar, instant yeast, and salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and cooled tangzhong. Knead on low speed with a dough hook for about 2 minutes to form a rough dough ball.
3. Incorporate Butter: With the mixer running low, add the softened butter one tablespoon at a time, ensuring each is fully mixed before adding more. Continue kneading for an additional 8-10 minutes until the dough is smooth and elastic.
4. First Rise: Remove dough from the bowl, shape it into a smooth round ball by tucking the sides underneath, and place it seam-side down back in the bowl. Cover with plastic wrap and let it rest for 30 minutes.
5. Make the Almond Filling: In a mixing bowl, combine the softened butter, almond meal, granulated sugar, light brown sugar, egg, cinnamon, almond extract, and salt. Mix until smooth and fully incorporated.
6. Roll Out Dough and Add Filling: On a lightly floured surface, roll the rested dough into a 15×21 inch rectangle with the longest side closest to you. Spread the almond filling evenly over the dough using an offset spatula, leaving a 1/2-inch border at the top edge clean.
7. Form Rolls: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you into a tight spiral and carefully place each roll into a parchment-lined 9×13 inch baking pan.
8. Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm place for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F (162°C).
9. Bake: Bake the cinnamon rolls for 30-40 minutes until deeply golden and the internal temperature of the center rolls reaches 185°F.
10. Prepare Frosting and Finish: While the rolls cool briefly, whisk together powdered sugar, melted butter, heavy cream, whole milk, and almond extract until smooth. Pour the frosting generously over the warm rolls, sprinkle with sliced almonds, and serve.

Notes

• For measuring flour accurately, lightly spoon it into the measuring cup and level off with a knife instead of scooping directly.
• Tangzhong is a cooked flour-water mixture that improves softness and shelf life of the dough.
• Room temperature ingredients like eggs and dairy ensure better dough consistency and rise.
• Check internal temperature with a thermometer to avoid under or over baking.
• Store leftovers in an airtight container; warm briefly before serving for best texture.

Keywords: almond croissant cinnamon rolls, gooey almond rolls, almond cinnamon buns, breakfast pastries, almond glaze cinnamon rolls