Almond Croissant Cinnamon Rolls
These 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.
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Servings: 9
Ingredients
- 7 g (1/4 oz) Packet Dried Fast Acting Yeast
- 200 ml Warm Milk See Notes
- 50 g Granulated Sugar
- 55 g Unsalted Butter Melted
- 400 g Strong White Bread Flour
- 1 Large Egg
- 1 Large Egg Yolk
- 50 ml Heavy Cream Optional
For the Filling
- 120 g Ground Almonds/Almond Flour
- 1 Large Egg
- 70 g Unsalted Butter
- 110 g Granulated Sugar
- 1/2 tsp Almond Extract
For the Glaze
- 200 g Powdered Sugar
- 2 tbsp Milk
- 1/2 tsp Almond Extract
- Powdered Sugar To Decorate
- Slivered Almonds To Decorate
Instructions
- Start by combining the yeast, warm milk and sugar in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes – it should look 'bubbly'.
- To that bowl, add in one whole egg and egg yolk and the melted butter. Mix to combine. Add the flour and mix to form a dough.
- Knead for 8-10 minutes. Spray the bowl with some oil and let rise in a warm place for an hour (until doubled in size).
- Make the frangipane: Combine the ground almonds, butter, egg, sugar and almond extract to form a paste. Do this either with a spatula or with an electric mixer.
- Line a 9x9" square dish with baking parchment.
- Once doubled in size, punch down and tip onto lightly floured surface. Use a rolling pin to roll to about 15×8 inches. Spread the frangipane over in an even layer.
- Starting with the long side, roll the dough away from you to form a tight log. Use either a serrated knife or dental floss to cut about 9 rolls. Place into the lined dish. Let rest 30 minutes.
- Preheat the oven to 370℉/180℃. If using, pour over the cream then bake the tray of sweet rolls for about 15-20 minutes: until a light golden color. Remove and let cool.
- Make the frosting by combining powdered sugar with the almond extract and milk to form a thick but just spreadable consistency. Spread over the rolls once they've cooled. Dust with powdered sugar and sprinkle over slivered almonds for that real almond croissant look!
Notes
Milk: Your milk should be warm but not hot. What this means is it should feel just lukewarm to the touch but at a temperature that isn't scalding/too hot to touch.