These Almond Croissant Cinnamon Rolls are such a fun play on a classic cinnamon roll. Combining fluffy dough with a frangipane filling (the same filling used in almond croissants) is an absolute breakfast dream. Top with a simple almond glaze, sprinkle over slivered almonds and a little powdered sugar and you will be set for a very happy day.

Fluffy dough meets cake meets that nutty, almond flavor. These sweet rolls are a gorgeous treat for a brunch with friends/family, to start your weekend, to serve to your partner/girl squad or simply to give yourself that self love you deserve! In this recipe, we fill the cinnamon roll dough with lashings of almond croissant filling, also known as frangipane. This comes together really easily in a separate bowl – just a few ingredients!

These are a fabulous bake when you want to make something a little more exciting to a standard cinnamon roll! I find working with dough to be such a joy and the outcome always so rewarding. If you’re looking for a fun bake to make for a brunch, this is it! Fluffy bites of dough packed with almond flavours and smothered in glaze: you’ll be the best host/parent/partner ever!

TIPS FOR MAKING GREAT CINNAMON ROLLS

Making sweet rolls that are fluffy, soft, and full of flavor is so fulfilling. Whether you are a seasoned baker or trying your hand at this bake for the first time, these tips will help you create the perfect sweet roll every time.

Use Quality Ingredients
Start with fresh, high-quality ingredients. Use active dry yeast or instant yeast that hasn’t expired. For flour, all-purpose or bread flour can give you the best texture. Don’t skimp on the lemon curd either.
Proof Your Yeast
If using active dry yeast, make sure it’s alive and active by proofing it. Mix the yeast with warm water (around 110°F) and a pinch of sugar and wait for it to bubble. This will ensure that your rolls rise properly.
Opt for Full-Fat Dairy
Full-fat milk, butter, and eggs will add richness and tenderness to your dough. The fat content is crucial for the texture of the cinnamon rolls.
Don’t Rush the Dough
Allow the dough to rise in a warm, draft-free environment until it’s doubled in size. This might take about 1-2 hours depending on the temperature of your kitchen. Be patient – it’s worth the wait.
Roll the Dough Evenly
When rolling out the dough, aim for an even thickness to ensure uniform baking and spirals. Use a rolling pin and maybe a ruler to measure the thickness.
Get the Filling Right
Making the frangipane is really easy. Spread in an even layer across the dough. The layer might look thin, but once rolled up it’s just right! Otherwise, it can all leak out when slicing.
Slice with Dental Floss or Serrated Knife
For clean cuts, use dental floss or a sharp serrated knife to slice the rolled dough. This prevents the rolls from being squashed and keeps their beautiful shape.
Don’t Overcrowd the Pan
Give your rolls enough space to expand. They should be close enough to support each other as they rise but not so close that they’re squeezed into each other.
Bake Until Golden Brown
Keep an eye on the rolls as they bake and remove them from the oven once they’re just golden. Overbaking can lead to dry rolls.
Let Them Cool Before Icing
Wait for the rolls to cool slightly before adding icing. If they’re too hot, the icing will melt and run off, whereas slightly cool rolls will allow the icing to set better on top.

Armed with these tips, you are on your way to creating decadent sweet rolls that are going to light up your kitchen!

TIPS FOR THE BEST Almond Croissant Cinnamon Rolls

Yeast: Check your yeast before continuing with the recipe. When you add it to the warm milk, it should ‘bloom’ – meaning it goes bubbly. If it doesn’t do this, it has probably expired and you’ll want to use a new pack!
Warm Milk: Ensure it is warm to the touch but not hot – it should feel similar to skin temp. Otherwise, it could kill the yeast.
Frangipane Filling: Make this in a separate bowl as laid out in the recipe. Using room temperature butter is key to getting a smooth paste.
Cutting the dough: Once the dough is rolled into a log, use a serrated bread knife or dental floss (the unflavored one) to slice into rounds. With floss, slide it below the log, adjust to the desired width and pull up and across so it slices through!
Egg wash: I brush a little of the leftover egg white over the rolls just before baking to add extra shine!
Overnight: If making overnight/needing longer between proofs, place the dough in the fridge otherwise it may ‘over prove’, losing the desired texture.

I bake these Almond Croissant Cinnamon Rolls in a 9×9″ inch square baking tray, but anything similar sized will work! Try a 9inch Dutch Casserole, pie dish or cake tin. To make the kneading easier, I tend to use the dough hook on my stand mixer. For more doughy recipes, check out these Lemon and Poppy Seed Cinnamon Rolls. For more inspiration, or videos, head on over to my Instagram.

Storage/Make Ahead

When it comes to storing fresh sweet rolls/bread, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your Almond Croissant Cinnamon Rolls correctly!

Store leftover cooled homemade cinnamon rolls in an airtight container for 3-5 days. Rewarm individually in the microwave on a plate for about 15-30 seconds or until soft and squishy. To Freeze: Once baked, the sweet rolls can be frozen for up to 3 months. Let thaw overnight in the refrigerator and warm in the microwave for a few seconds before serving!

To make ahead, you can replace either rise with an overnight rise in the refrigerator. Make sure to cover with cling film/saran wrap. The next day, continue with the recipe as laid out. No other changes are needed! Take care not to leave too long beyond overnight in the refrigerator. Although it slows rising, it doesn’t totally stop it, and you don’t want it to overflow from its container!