Fluffy brioche dough filled with nutty frangipane, these Almond Sweet Rolls are everything I want in a breakfast pastry. Topped with a simple cream cheese frosting and sliced almonds, they are almond croissants in sweet roll form, and I’m here for it!
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These Almond Sweet Rolls are a combination of all my breakfast pastry obsessions - almond croissants, cinnamon rolls, easy baking. Everything is prepared ahead of time and the rolls rise overnight, for a quick bake in the morning.
These almond rolls are made with my easy brioche dough, that uses melted butter instead of trying to mix softened butter into an already kneaded dough. After years of making enormous amounts of brioche in professional bakeries, I perfected an easier process that produces a pillowy soft pastry.
There are still what seems like quite a few steps to making these sweet rolls, but I have streamlined and simplified the process so much that you are going to put my brioche bread, small batch cinnamon rolls, and these almond rolls on a weekly rotation!
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Ingredients
To give you a snapshot of all the ingredients, without being visually overwhelming, I have separated the ingredients photos into one for the almond cream (frangipane) filling and one for the brioche dough to make the rolls. Gather your ingredients because this is happening!
Frangipane (almond cream filling)
Brioche dough
See recipe card below for exact quantities.
Substitutions & Variations
This is a very specific recipe with very specific flavors, so any substitutions will be minimal. I have not had a lot of luck with gluten free baking at home, so I'm not going to be much help there. That being said, here are some ways we can work around allergies or preferences:
- Non-dairy - This recipe works great with coconut oil and almond or other plant based milk in place of the dairy.
- Egg free - I once forgot all the eggs in the brioche at work and we made the pastries anyway and they were still the softest rolls 😬 So, if you leave out the egg, you'll be fine. It might be slightly less fluffy, but no one ever said "hey, these aren't as fluffy" so again, it's probably worth a try.
- Almond allergy - If you are allergic to almonds, or any nuts, you can replace them in the the frangipane with an equal amount of oat flour. Skip the almond extract altogether, look for an imitation almond extract, or just use vanilla extract.
- Variations - Try using the pistachio cream from my pistachio croissants in place of the almond cream, or fill your rolls with nutella, because chocolate and hazelnuts will always be the right answer.
- Ooh one more! - Using my easy lemon curd to make my Lemon Sweet Rolls is totally the play!
Do you need a stand mixer?
Making the dough for these sweet almond rolls is going to be so much easier if you have a Stand mixer. Although you can knead it by hand, it may take up to 20 minutes to get the same result as you will with a mixer.
My one piece of advice is to mix all of the ingredients together as much as possible with a wooden spoon or dough whisk and then cover and refrigerate the dough for at least an hour. This will chill the butter and make the dough easier to knead.
Instructions
Let's divide it into easy to understand steps; make the almond cream, make the dough, shape the rolls, bake and frost. Now that doesn't sound so hard, does it?
- 1. Make frangipane (almond cream)
Step 1: In a small bowl, use a hand mixer to cream together the unsalted butter, sugar, and kosher salt until light and fluffy, about 2 to 3 minutes.
Step 2: Add in the almond flour (ground almonds), egg, and almond extract and mix until combined and fluffy. (can also be done in food processor)
Double up Make a double batch of frangipane and try out my Blueberry Bostock Pastry. The most delicious combination of French toast and an almond croissant, it's the perfect way to use up leftover brioche bread or croissants.
- 2. Make brioche dough
Scroll below the instructions and see a quick tl;dr list of dough making steps, just to quiet any dough stress you might have in your brain
Step 1: In a small saucepan on the stovetop, melt your butter. Remove from heat. To the butter, add whole milk and then your egg. Whisk to combine.
Step 2: In the bowl of a stand mixer, combine all-purpose flour, kosher salt, instant yeast, and granulated sugar. Using the paddle attachment, with the mixer on medium-low speed, pour in your wet ingredients and allow to combine with the dry ingredients until you have a sticky dough with no more visible dry flour.
Step 3: Replace paddle with dough hook attachment and knead dough on medium speed for 3 minutes. Turn off mixer to check consistency. If most of the dough is sticking to the bottom and sides of the bowl, turn mixer on low and add 1 tablespoon of flour. If still sticking, add one more tablespoon of flour.
Step 4: Turn mixer back on medium and mix for 5 more minutes, or until dough is smooth and wrapping around the dough hook. When you touch the dough it will feel sticky, but it will not stick to your fingers. Some of the dough will be sticking to the bottom of the bowl, and that's okay.
Step 5: Remove the dough from the mixer and shape into a ball with your hands, Place in a greased bowl and cover with plastic wrap.
Step 6: Place the covered dough in a warm place in your house for 1 to 2 hours, or until at least doubled in size.
- 3. Shaping and assembling
Step 1: Uncover your dough. Use your hand to press the air out of the dough (called degassing or punching down the dough) and place it on a very lightly floured counter.
Step 2: Use rolling pin to roll your dough into a 9 inch by 12 inch rectangle, using a bench scraper to square the sides.
Using an offset spatula, or silicone spatula, spread the almond filling evenly over the surface of the dough.
Step 3: Using a knife or a pizza cutter, slice into 8 strips along the 12 inch side. Roll each strip up into a sweet roll shape.
Step 4: Place the rolls into a cake pan or cast iron pan that has either been sprayed with nonstick spray or lined with parchment paper. Cover again with plastic wrap and place in the refrigerator to rise overnight.
- 4. Bake
Step 1: The next morning remove the pan from the refrigerator. Let sit at room temp about 45 minutes to an hour to rise a little more and come to room temperature. Preheat the oven to 350°F.
Step 2: Bake at 350° until golden brown, about 25-30 minutes, or until golden brown and fully baked in the center of the middle roll.
Tip: To ensure the center is fully baked, remove the cinnamon rolls from the oven and gently pull the side of a center roll with a fork. If the dough appears raw and gooey, they need more time in the oven. Continue baking for 5 more minutes and check again.
- 4. Frost
Step 1: While rolls are baking, make the frosting. Using a hand mixer, beat butter, cream cheese, and confectioner’s sugar together for several minutes. Mix in vanilla, and enough milk to reach a soft, spreadable frosting consistency.
Step 2: Allow rolls to cool about 15 minutes. Scoop or spoon frosting on top of the still warm rolls.
Spread the cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies. Sprinkle with toasted and sliced almonds, if desired.
Making brioche dough: highlights
The process of making the brioche dough can seem overwhelming. Here is a list of all the easy steps, in order, to reduce your dough stress.
- Melt your butter. Add milk, egg, and almond extract and whisk.
- Mix your dry ingredients together in the stand mixer.
- Add wet ingredients to dry ingredients and combine.
- Knead for 8 minutes on medium, checking for stickiness and adding 1 to 2 tablespoons of flour, if needed.
- Cover and let dough rise for 1 to 2 hours, or until doubled in size.
Easy right? I find that reading the instructions for something a couple of times before starting helps. You got this and I can't wait for you to eat your delicious almond rolls!
Recipe FAQs
Yes, you can substitute active dry for instant yeast on a one-to-one basis. If you are unsure if it is fresh, you'll want to "activate" it in the room temperature milk before combining the wet ingredients.
Yes you can. Although letting the dough rise slowly overnight develops more flavor and gives you softer rolls, you can let the shaped rolls rise for a couple more hours at room temperature and then bake as directed.
Yes, you can, but because of the higher protein content of bread flour, your brioche will have a more bread-like texture and will be a little bit chewier. It will still make delicious sweet rolls though!
Your almond rolls will keep best covered or in an airtight container at room temperature for 2 to 3 days or 4 days if refrigerated. If keeping longer, freeze and then individually wrap each roll and store in a zip top bag for up to a month. Thaw at room temperature for about an hour.
Reheat in a 300°F oven for about 10 minutes or in a microwave for about 20 seconds.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Almond Sweet Rolls
Ingredients
Frangipane (almond cream) filling
- 8 tablespoons (112 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 1 ¼ cup (140 g) almond flour
- 2 (100 g) large eggs room temperature
- 1 teaspoon almond extract
Brioche dough
- 2 ¼ cups (270 g) all-purpose flour plus 1 to 2 tablespoons more if needed
- ½ teaspoon kosher salt
- 1 teaspoon (3 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ½ cup (120 g) milk room temperature
- 1 large (50 g) egg room temperature
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 teaspoon almond extract
Frosting
- 4 ounces (113 g) cream cheese room temperature
- 4 tablespoons (56 g) unsalted butter room temperature
- 1 ½ cups (180 g) powdered sugar
- 1 Tablespoon (15 g) milk
- ½ teaspoon vanilla extract
- Pinch of salt
Toasted sliced almonds for topping
Instructions
Make the frangipane (almond cream)
- Using a hand mixer, or by hand, cream together the butter, sugar, and kosher salt until light and fluffy, about 2 to 3 minutes. Add in the almond flour, egg, and almond extract and mix until combined and fluffy.
Make brioche dough
- In a small pan on the stovetop, melt your butter. Remove from heat. To the butter, add milk and then your egg. Whisk to combine.
- In the bowl of your stand mixer, place all-purpose flour, kosher salt, instant yeast, and granulated sugar. Use paddle attachment to combine them.
- With your mixer on low, pour in your wet ingredients and allow to combine with the dry ingredients until you have a sticky dough with no more visible dry flour.
- Remove paddle attachment and replace with dough hook. Scrape the sides of the bowl and turn mixer on to medium. Knead dough for 3 minutes. Turn off mixer to check consistency.
- If the dough is wrapping around the dough hook and pulling away from the sides of the bowl, with only a circle of dough attaching itself to the bottom, you're good. Keep mixing for another 5 minutes.
- If most of the dough is sticking to the bottom and sides of the bowl, turn mixer on low and add 1 tablespoon of flour. Mix one minute and check again. If still sticking, add one more tablespoon of flour.
- Turn mixer back on medium and mix for 4 more minutes, or until dough is smooth and wrapping around the dough hook. When you touch the dough it will feel sticky, but it will not stick to your fingers. Some of the dough will be sticking to the bottom of the bowl, and that's okay.
- Remove the dough from the mixer and shape into a ball with your hands, Place in a greased bowl and cover with plastic wrap. Place the covered dough in a warm spot in your house for 1 to 2 hours, or until at least doubled in size.
Shaping and assembling almond sweet rolls
- Uncover the dough. Use your hand to press the air out of the dough (called degassing or punching down the dough) and place it on a very lightly floured counter.
- Roll your dough into a 9 inch by 12 inch rectangle, using a bench scraper to square the sides.
- Using an offset spatula, or silicone spatula, spread the frangipane evenly over the surface of the dough.
- Using a knife or a pizza cutter, slice into 8 strips along the 9 inch side, or as many rolls as you would like to make with your dough.
- Roll each strip up into a sweet roll and place into a cake pan or cast iron pan that has either been sprayed with nonstick spray or lined with parchment paper. Cover again with plastic wrap and place in the refrigerator to rise overnight.
Baking
- In the morning remove the pan from the refrigerator. Let sit at room temp about 45 minutes to an hour to rise a little more and come to room temperature. Preheat the oven to 350°F.
- Bake at 350° until golden brown, about 25-30 minutes, or until golden brown and fully baked in the center of the middle roll.
- To ensure the center is fully baked, remove the cinnamon rolls from the oven and gently pull the side of a center roll with a fork. If the dough appears raw and gooey, they need more time in the oven. Continue baking for 5 more minutes and check again.
Frosting
- While rolls are baking, make the frosting. Using a hand mixer, beat butter, cream cheese, and powdered sugar together for several minutes. Mix in vanilla, and enough milk to reach a soft, spreadable frosting consistency.
- Allow rolls to cool about 15 minutes. Spread the cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies. Sprinkle with toasted and sliced almonds, if desired.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Bruce Baldwin says
Recipe sounds wonderful, but I am a bit lost in the timing of the directions. First, they direct you make the almond cream. Next, you make the brioche dough, allowing it to rise in a warm spot in your house for one to two hours.
Here’s the time warp: the next paragraph of the instructions, first line, tells you to remove the dough from the refrigerator.
How did the fusing dough get into the refrigerator? It was just sitting in a warm spot!
Perplexed, I am,
Bruce
Cynthia Christensen says
Great catch! It should've said to remove from your warm spot and uncover. I have fixed it! Thanks!