Irresistibly Gooey Almond Croissant Cinnamon Rolls: Your Ultimate Homemade Bakery Treat
There’s a reason certain pastries capture the hearts (and taste buds) of so many. The classic almond croissant, with its delicate flaky layers and rich, nutty frangipane filling, is undoubtedly one of them. And then there are cinnamon rolls – those soft, gooey, utterly comforting swirls of sweet dough. What if you could combine the best of both worlds? That’s precisely what these incredible **Almond Croissant Cinnamon Rolls** achieve!
As a pastry chef, I used to craft hundreds of traditional almond croissants weekly. To be completely honest, I wasn’t always an “almond person.” That changed the moment I took my first bite of these revolutionary almond croissant cinnamon rolls. They are a revelation!
Imagine a perfectly sweet pastry, boasting a pronounced yet never overwhelming almond flavor from a luscious almond frangipane filling and a silky almond glaze. Using my renowned Cinnabon-style cinnamon roll recipe as the foundation, these rolls are exceptionally gooey, retaining that familiar hint of brown sugar and cinnamon in every tender bite. They’re essentially almond croissants reimagined in the most decadent cinnamon roll form—and trust me, they are so much better than you can even imagine!
Perhaps you’re thinking, “I’m not an almond person.” I completely understand! But these rolls might just convert you. The almond flavor is balanced and sophisticated, not overpowering. However, if you’re truly seeking a different flavor profile, you’re in luck! I have an extensive collection of over 15 unique cinnamon roll recipes for you to explore. Why not try my irresistibly sweet and savory bourbon maple bacon rolls for a daring twist, or indulge in the vibrant fruitiness of my raspberry blackberry cinnamon rolls? There’s a perfect roll for everyone!
Why You’ll Fall in Love with These Almond Croissant Cinnamon Rolls
- Unrivaled Softness: Thanks to the Tangzhong method, these rolls stay incredibly soft and moist for days, mimicking that delightful bakery-fresh texture.
- Perfect Almond Flavor: The almond frangipane filling offers a sweet, nutty essence that’s prominent but never artificial or too strong, perfectly complemented by a hint of cinnamon.
- Gooey Perfection: My signature Cinnabon-style dough ensures every bite is tender, moist, and wonderfully gooey, just like your favorite classic cinnamon roll.
- Impressive & Unique: These aren’t your average cinnamon rolls! They’re a sophisticated mashup that will impress family and friends, perfect for holidays, special brunches, or simply a decadent weekend treat.
- Step-by-Step Guidance: Even if you’re new to baking yeast dough, my detailed instructions and tips will help you achieve success.
How to Make These Irresistible Almond Croissant Cinnamon Rolls
Creating these heavenly rolls is a rewarding process. While it involves a few steps, each one is crucial for achieving that ultimate soft, gooey, and flavorful result. Follow along closely, and you’ll be enjoying warm, bakery-quality rolls in no time!
1
Begin with the tangzhong. This is a traditional Asian baking technique, which I mastered in pastry school, and it’s a game-changer for soft dough. It’s a simple roux made by cooking flour and water into a paste. This process gelatinizes the starches, allowing them to absorb more liquid, which results in rolls that are incredibly soft and moist for days! Make sure it cools before adding to the dough.
2
Combine the wet and dry ingredients in a stand mixing bowl. Start by whisking your dry ingredients, then add the wet ingredients and the prepared tangzhong. Mix on low speed until everything just comes together, forming a rough, shaggy dough ball. This initial mix is crucial for hydrating the flour.
3
Knead until a smooth, elastic dough ball forms. This is where the magic happens! Gradually incorporate the softened butter, one tablespoon at a time. This slow addition allows the butter to fully coat the gluten strands, which develops a strong yet tender dough. Continue kneading for several minutes until your dough is visibly smooth, pliable, and springs back when lightly poked.
4
Let the dough rest for 30 minutes. This crucial resting period allows the gluten, which you’ve just worked hard to develop during kneading, to relax. A relaxed dough is much easier to roll out evenly without snapping back, ensuring perfectly shaped cinnamon rolls in the next step.
5
Prepare the sweet almond frangipane filling. While your dough rests, you can whip up this rich and aromatic filling. I’ve found it significantly easier to achieve a perfectly smooth and uniform consistency using a stand mixer rather than mixing by hand. This ensures the almond meal, sugars, and butter are fully incorporated for the best flavor and texture.
6
Roll out the dough, then spread the cinnamon almond frangipane filling evenly across it. Once your dough is perfectly rested and pliable, roll it out into the specified rectangle. The key here is a consistent, even layer of filling across the entire surface, leaving a small border at one edge to seal the roll effectively. This ensures every bite is packed with delicious almond flavor.
Speaking of viral treats, another one of my absolute favorite takes on classic cinnamon rolls has to be my chocolate chip cookie rolls. They share the same incredibly soft and gooey base dough as this recipe but are generously stuffed with homemade chocolate chip cookie dough for a double dose of dessert decadence!
7
Cut into strips and gently roll each one into a bun. For best results and clean cuts, use a pizza cutter or a very sharp knife to divide the dough into twelve equal-sized strips. Carefully roll each strip from the long side, then place them seam-side down into a 9×13 baking pan. Give them a little space for the next crucial step: rising!
8
Allow the cinnamon rolls to rise until they double in size. Cover your baking pan with plastic wrap and place it in a warm, draft-free spot. This second proofing is essential for developing the rolls’ light and airy texture. You’ll know they’re perfectly proofed when they are barely touching each other, and the dough feels puffy and airy to the touch. Don’t rush this step!
9
Time to bake these beauties! Preheat your oven and bake the rolls until they are beautifully golden brown on top. For absolute certainty that they are cooked through and perfectly tender, use an instant-read thermometer. When inserted into the center of the middle rolls, it should register 185°F (85°C).
10
After cooling briefly, generously pour the almond cream icing over the warm rolls. This allows the icing to melt slightly and seep into all the nooks and crannies, enhancing the gooey factor. Finish by sprinkling with beautiful sliced almonds for that classic almond croissant visual and an extra textural crunch. Now, gather your loved ones and enjoy these magnificent creations!
Essential Tips for Baking the Best Almond Croissant Cinnamon Rolls
- Measure Accurately: Especially with flour, always use a kitchen scale for the most precise results. If measuring by cups, use the spoon-and-level method to avoid over-packing.
- Room Temperature Ingredients: Ensure your butter, eggs, milk, and cream are all at room temperature. This helps them combine smoothly into the dough and filling, creating a uniform texture.
- Don’t Skip the Tangzhong: This step is non-negotiable for achieving the signature soft, moist, and fluffy texture of these rolls.
- Proper Kneading: Knead until the dough passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). This indicates good gluten development.
- Warm Proofing Environment: A warm, draft-free place is crucial for the dough to rise properly. If your kitchen is cool, you can place the covered dough in a slightly warmed (turned off!) oven or near a sunny window.
- Don’t Overbake: Overbaking will dry out your rolls. Use an instant-read thermometer to ensure they are baked just until they reach 185°F (85°C) in the center.
- Ice While Warm: Drizzling the glaze over warm (but not hot) rolls allows it to melt slightly and absorb, creating that desirable gooey finish.
This isn’t the only classic dessert I’ve daringly transformed into a cinnamon roll. My delightful banana pudding roll is a prime example, filled with creamy mashed banana, crunchy crushed Nilla wafers, and then crowned with a luscious homemade vanilla pudding. It’s every bit as gooey and wonderfully nostalgic as it sounds, a true taste of comfort in roll form!
Frequently Asked Questions About Almond Croissant Cinnamon Rolls
Can I prepare these rolls ahead of time?
Yes, absolutely! There are a couple of ways to make these in advance:
- Overnight Proofing: After placing the cut rolls in the baking pan (step 7), cover them tightly with plastic wrap and refrigerate overnight (up to 12-18 hours). The next morning, take them out and let them rise at room temperature for 1-2 hours, or until doubled, before baking as directed.
- Baked & Frozen: Bake the rolls completely, then let them cool fully. Wrap individual rolls tightly in plastic wrap and then foil, or place them in an airtight freezer-safe container. Freeze for up to 1 month. Reheat in the microwave or a preheated oven (350°F/175°C) until warmed through.
How do I store leftover almond croissant cinnamon rolls?
Leftovers should be stored in an airtight container at room temperature for up to 4 days to maintain their freshness and gooey texture. For longer storage, see the freezing tips above.
What’s the best way to reheat them?
You can easily reheat individual rolls in the microwave for 20-30 seconds until warm and soft. For a larger batch, cover them loosely with foil and reheat in an oven preheated to 350°F (175°C) for 10-15 minutes, or until warmed through.
Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for its higher protein content, which contributes to a chewier and more elastic dough, you can substitute all-purpose flour. The rolls might be slightly less chewy, but they will still be delicious. Just be careful not to over-knead if using all-purpose flour.
Is almond meal the same as almond flour?
Almond meal is typically coarser and made from blanched or unblanched almonds, retaining some of the skin. Almond flour is usually finer and made from blanched almonds with skins removed. For this recipe, finely ground blanched almond meal or fine almond flour will work beautifully in the frangipane filling, giving it a smooth consistency.
If you tried this recipe for these heavenly Almond Croissant Cinnamon Rolls, or any other recipe from my website, please take a moment to let me know how it went in the comments section below. I truly love hearing from you and your feedback is invaluable! While you’re there, please consider leaving a star rating to help other bakers discover this wonderful treat. You can also connect with me and share your creations by tagging me on Instagram or Facebook so I can see and celebrate your baking success!
Gooey Almond Croissant Cinnamon Rolls
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Equipment
-
9×13 baking pan
Ingredients
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Cinnamon Roll Dough
- 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
Cinnamon Almond Frangipane 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
Almond Icing
- 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
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In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
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In a stand mixing bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) light brown sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla bean paste, Tangzhong from above
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With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
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Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
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While the dough rests, make the filling. In a stand mixing bowl, combine the butter, almond meal, sugar, brown sugar, egg, cinnamon, almond extract, and salt until smooth.8 tablespoons (113 g) unsalted butter, 1 cup (98 g) finely ground blanched almond meal, 6 tablespoons (80 g) granulated sugar, 1/3 cup (66 g) light brown sugar, 1 (50 g) large egg, 2 teaspoons ground cinnamon, 2 teaspoons pure almond extract, Pinch of fine sea salt
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Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the almond filling mixture across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
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Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
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Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
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Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
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While the rolls are briefly cooling, make the frosting. Whisk together the powdered sugar, melted butter, heavy cream, milk, and almond extract until smooth. Pour the frosting over the warm rolls, sprinkle with sliced almonds, and enjoy!2 cups (240 g) powdered sugar, 2 tablespoons (28 g) unsalted butter, 3 tablespoons heavy cream, 3 tablespoons whole milk, 1 teaspoon pure almond extract, Sliced almonds
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Notes
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days.
Reheating: You can reheat leftovers in the microwave or the oven at 350°F until warmed through.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.