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Almond Croissant Cinnamon Rolls (Bakery-Style, Soft & Buttery) First Image

Almond Croissant Rolls

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  • Author: Chef Gourmet
  • Total Time: 2 hours
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

These delicious almond croissant rolls are a delightful treat, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 3/4 cup whole milk (warmed to 100-110°F)
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted or very soft)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 2 large eggs (at room temperature)
  • 1 1/4 teaspoons salt
  • 2 1/2 cups all-purpose flour
  • 1 cup bread flour
  • 5 tablespoons unsalted butter (softened, added after kneading, brioche-style)
  • 1/3 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1 cup almond flour
  • 1 large egg (at room temperature)
  • 1 egg yolk (at room temperature)
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons all-purpose flour
  • 1/4 cup sliced almonds
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon orange zest (optional)
  • 2 tablespoons pearl sugar (for sprinkling inside the filling)
  • 1/4 cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 3/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2–3 tablespoons milk (to thin)
  • Pinch of salt
  • 1/2 cup sliced almonds (toasted)

Instructions

  1. In a small saucepan, whisk together the flour and milk until smooth with no lumps.
  2. Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes).
  3. Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.
  4. In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.
  5. In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.
  6. Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.
  7. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
  8. In a medium bowl, beat together softened butter and sugar until light and fluffy (2-3 minutes).
  9. Add almond flour, flour, an egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth and creamy.
  10. Fold in all-purpose flour and sliced almonds. Set aside (can be made ahead and refrigerated for up to 2 days).
  11. In a small bowl, mix together sugar, cardamom, cinnamon, and a tiny bit of orange zest if you’d like. Set aside.
  12. Grease a 9×13-inch baking pan with butter.
  13. Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
  14. Spread the frangipane filling evenly over the entire surface of the dough in a thin layer, leaving a 1/2-inch border at the farlong edge.
  15. Sprinkle the orange-cardamom spice mix evenly over the frangipane.
  16. Sprinkle 2 tablespoons pearl sugar evenly over the filling.
  17. Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide).
  18. Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
  19. Arrange the rolls cut-side up in your prepared baking pan, spacing them slightly apart.
  20. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.
  21. Preheat oven to 325°F.
  22. Bake for 27-30 minutes, or until the rolls are golden brown on top and the centers register about 200-205°F on an instant-read thermometer.
  23. Let rest in the pan for 10 minutes after baking.
  24. While rolls are baking, whisk together melted butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and 2 tablespoons milk or cream.
  25. After the rolls have rested for 10 minutes and are still warm, drizzle the almond glaze generously over the top.
  26. Immediately sprinkle the toasted sliced almonds over the glaze.
  27. Let the glaze set for 10-15 minutes before serving.

Notes

  • This recipe is great for a weekend brunch.
  • You can adjust the almond extract based on your taste preference.
  • Store any leftovers in an airtight container for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 roll
  • Calories: 250
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

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Find it online: https://foodfusionhive.com/almond-croissant-cinnamon-rolls/