Introduction

These Gooey Almond Croissant Cinnamon Rolls combine the flaky richness of croissants with the sweet warmth of cinnamon rolls. Filled with almond cream and topped with a luscious almond glaze, they make a perfect indulgent breakfast or dessert treat.

Gooey Almond Croissant Cinnamon Rolls Recipe - Recipe Image

Ingredients

1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour (see notes 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 (prepared from above)
6 tablespoons unsalted butter (room temperature)
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
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

Step 1: In a small saucepan, whisk together the water and 1/4 cup bread flour to make the tangzhong. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a thick, paste-like slurry. Transfer to a bowl and set aside to cool.
Step 2: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup light brown sugar, instant yeast, and salt. Add the cream, milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low speed with the dough hook for about 2 minutes until a rough dough forms.
Step 3: With the mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, letting each fully incorporate. Then knead for another 8-10 minutes until the dough is smooth and elastic.
Step 4: Remove the dough from the bowl and shape it into a smooth round ball by tucking the sides underneath. Place it seam-side down in the mixing bowl, cover with plastic wrap, and let it rest for 30 minutes.
Step 5: Meanwhile, prepare the filling. In a mixing bowl, combine 8 tablespoons butter, almond meal, granulated sugar, light brown sugar, egg, cinnamon, almond extract, and salt. Mix until smooth and well combined.
Step 6: On a lightly floured surface, roll out the dough into a 15 by 21 inch rectangle with the long side facing you. Spread the almond filling evenly over the surface, leaving a half-inch clean border at the top.
Step 7: Use a pizza cutter to slice the dough lengthwise into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then place them seam-side down in a parchment-lined 9×13 inch baking pan.
Step 8: Cover the pan with plastic wrap and allow the rolls to rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C) during the last 30 minutes of rising.
Step 9: Bake the rolls for 30-40 minutes, or until the center reaches an internal temperature of 185°F. Remove from oven and let cool briefly.
Step 10: To make the frosting, whisk together powdered sugar, melted butter, heavy cream, whole milk, and almond extract until smooth. Drizzle the glaze over warm rolls and sprinkle with sliced almonds before serving.

Tips & Variations

Use fresh almond meal for the best flavor and texture in the filling.
Ensure all dairy ingredients and eggs are at room temperature for smoother dough.
For extra almond flavor, add a teaspoon of almond extract to the dough as well.
Substitute sliced almonds with chopped toasted walnuts or pecans if preferred.
If you don’t have vanilla bean paste, use good quality vanilla extract instead.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a warm oven or microwave before serving to restore softness and gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour-and-water mixture that helps retain moisture in dough, resulting in softer, fluffier rolls that stay fresh longer.

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour’s higher protein content gives the rolls better structure and chewiness. The texture may be slightly different but still delicious.

Gooey Almond Croissant Cinnamon Rolls Recipe

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4.6 from 120 reviews

Gooey Almond Croissant Cinnamon Rolls are a luxurious twist on traditional cinnamon rolls, combining the flaky, buttery texture of a croissant with a sweet almond cinnamon filling. Topped with a smooth almond-flavored glaze and sliced almonds, these rolls are perfect for a special breakfast or indulgent dessert.

Author: Nora
Prep Time: 1 hour 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes
Yield: 12 rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: French-inspired, American

Ingredients

Scale

Dough

1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour
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 (made from above)
6 tablespoons unsalted butter (room temperature)

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

Frosting

2 cups powdered sugar
2 tablespoons unsalted butter (melted)
3 tablespoons heavy cream
3 tablespoons whole milk
1 teaspoon pure almond extract

For Topping

Sliced almonds (for the tops)

Instructions

Make Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture turns into a paste-like slurry. Scrape into a bowl and let cool.
Mix Dry Ingredients: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, 1/3 cup light brown sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt.
Add Wet Ingredients and Tangzhong: Add heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong to the dry ingredients. Knead with a dough hook on low speed for 2 minutes until a rough dough forms.
Incorporate Butter: With the mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, allowing each to fully incorporate. Continue kneading for 8-10 minutes until dough is smooth and elastic.
First Proof: Remove dough and shape it into a smooth ball, placing seam-side down in the mixing bowl. Cover with plastic wrap and let rest for 30 minutes.
Prepare Filling: In a mixing bowl, combine 8 tablespoons softened butter, almond meal, granulated sugar, light brown sugar, egg, cinnamon, almond extract, and a pinch of salt until smooth.
Roll Out Dough: Place rested dough on a floured surface. Roll into a 15×21 inch rectangle with the longest side closest to you.
Spread Filling: Evenly dollop almond filling on dough surface and spread with an offset spatula, leaving a 1/2-inch border at the top edge clean.
Shape Rolls: Using a pizza cutter, cut dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then transfer rolls to a parchment-lined 9×13-inch baking pan.
Second Proof: Cover pan with plastic wrap and let rolls rise 1-2 hours until doubled in size. Preheat oven to 325°F (162°C).
Bake: Bake rolls for 30-40 minutes or until the center’s internal temperature reaches 185°F (85°C) and the tops are golden brown.
Make Frosting: While rolls cool briefly, whisk powdered sugar, melted butter, heavy cream, whole milk, and almond extract together until smooth.
Finish: Pour frosting over warm rolls and sprinkle with sliced almonds. Serve immediately and enjoy the gooey, flaky delight.

Notes

Measure bread flour by spooning into your measuring cup and leveling with a knife to avoid packing.
Tangzhong is a cooked flour-water paste that helps keep the rolls moist and soft for longer.
Room temperature ingredients help with better dough development and rising.
Ensure butter is fully incorporated for a tender, flaky texture.
Use a kitchen thermometer to check for doneness accurately to prevent under or overbaking.
Sliced almonds add a lovely crunch and almond aroma to the finished rolls.

Keywords: Almond croissant rolls, almond cinnamon rolls, gooey cinnamon rolls, almond croissant style, breakfast rolls, sweet rolls, homemade cinnamon rolls