Description
Delight in the rich and buttery Almond Croissant Cinnamon Rolls, featuring a soft yeast dough filled with a sweet almond brown sugar mixture, baked to golden perfection, and topped with a creamy almond-flavored cream cheese frosting and crunchy sliced almonds. This scrumptious pastry combines the best of croissant-inspired layers with the comforting appeal of classic cinnamon rolls.
Ingredients
Scale
- Cooking spray, for greasing
- 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
- 1 cup (96 g) almond flour, plus more for dusting
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- Cooking spray, for greasing baking dish
- 1 cup (115 g) confectioners’ sugar
- 6 oz cream cheese, softened
- 1/2 tsp almond extract
- 1/4 cup sliced almonds
Instructions
- Coat a large bowl with cooking spray. In a small bowl or liquid measuring cup, place the warm milk and sprinkle yeast over it. Let it sit for 5 to 10 minutes until the yeast becomes frothy, indicating it is active.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, kosher salt, and baking soda. Beat on low speed just to combine the dry ingredients. Add the eggs and the frothy yeast-milk mixture, and beat on medium speed until just combined. Gradually add softened butter one tablespoon at a time, beating until fully incorporated and dough is smooth, about 5 minutes.
- Transfer the dough to the prepared greased bowl and cover it with a clean kitchen towel. Leave it at room temperature to rise until doubled in size, about 1 to 2 hours depending on kitchen warmth.
- In a medium bowl, mix together the almond flour, brown sugar, and softened butter with a rubber spatula until well combined.
- Grease a 13″ x 9″ baking dish with cooking spray. On a lightly floured surface, turn out the risen dough and dust it with additional flour. Roll the dough into a large rectangle approximately 18″ x 15″.
- Evenly spread the almond filling over the rolled dough all the way to the edges. Starting from a long edge, tightly roll up the dough into a log shape. Trim the ends off and cut the log into 12 equal pieces, about 1 1/2″ thick each.
- Place the rolls cut side down into the prepared baking dish. Cover with a kitchen towel and let rise until puffed, about 45 to 60 minutes.
- Preheat the oven to 375°F. Bake the cinnamon rolls for 20 to 25 minutes or until the dough is lightly golden brown. Remove from the oven and allow to cool for 20 minutes.
- In a medium bowl, using a rubber spatula, combine the confectioners’ sugar and softened cream cheese until smooth. Stir in the almond extract thoroughly.
- Spread the almond cream cheese frosting over the warm cinnamon rolls. Sprinkle sliced almonds on top for a delicious finishing touch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: French-American