Fluffy, soft, chubby, and tender almond rolls filled with creamy almond cream are the kind you need both hands to break apart and cut. They’re loaded with flavor and make comforting treats perfect for breakfast, brunch, or any time of day.
Swirled Cinnamon Rolls are an American staple that has conquered hearts all over the world. And if it works with sticky sweet cinnamon filling, you know it will rock your world when stuffed with creamy, rich almond-y cream. There’s something about the bright, distinctive almond flavor paired with soft, fluffy, warm dough that makes you want to close your eyes and savor every bite. It’s Sweet Almond Rugelach gone wild.
Key Ingredient
The full recipe lives in the recipe card at the bottom of the post. Below are the key ingredients, and what you can (and can’t) swap.
- Unbleached all-purpose flour. It’s the best way to create an elastic dough that is easy to roll and shape. Bread flour can work, increase liquids by 1/4 cup (60ml). Avoid using bleached or cake flour.
- Instant yeast. There is not need to activate the yeast before incorporating them into the dough, and they are great for when baking sweet dough like in this recipe, since sugar makes the yeast sleepy. Yes, you can us instant dry yeast, see recipe notes for more details.
- Unsalted butter. Do not skip this, these rolls are pastry, not bread, and what gives them its tender, easy to bite texture.
- Milk. Whole, or 2% will work fine. If you want to make this dairy-free (parve) use plant base milk, the brand you enjoy drinking and vegan butter.
Make It
These rolls live and die by the dough, or the mixing process. Over mixing strengthens gluten too much, turning what should be soft and fluffy into dense and chewy. Gentle mixing keeps the gluten relaxed, traps gas efficiently, and gives you that light, pillowy texture we’re after. Please pay attention to the following:
- The butter, egg, and egg yolk should be at room temperature. If cold, the dough will not be as homogenized, and can turn tight and dense.
- The milk should be slightly above room temperature, mostly to activate the yeast: at a temperature of 80-100°F they “Wake up” and start to feed. Too hot and they kill the yeast.
- Do not over mix the dough, use the dough hook and the slower speed setting. Pay attention to the dough and not the timer. The dough is ready when there is no visible dry flour, it is soft, elastic, and almost completely smooth. Keep in mind that less is better, as the yeast work, they will stretch the dough, it is kind of like “kneading”.
- The dough will rise faster in a warm (not too warm) environment. For example, dough will rise faster in a warm, slightly humid kitchen than it will next to a cracked window in winter. That’s why I like to place my dough near the stove or inside the microwave, where the temperature is more stable.
- I like to roll the dough over a large pre-cut parchment paper for a size guide.
- Use unflavored dental floss to cut cinnamon rolls: slide it under the dough, cross the ends over the top, and pull. It slices cleanly without squishing the layers.
Topping Options
Top the rolls with cream cheese frosting, or simple two ingredients almond icing. In addition to adding flavor to the rolls, the icing adds another layer of moisture and prolong the freshness. Of course, sprinkling some toasted sliced almonds is always a good idea.
Storing & Yields
The rolls are best the same day, and can be stored at room temperature for up to three days, covered. Wrap left overs with plastic wrap, place in a freeze bag and freeze for up to three weeks, when ready unwrap and set at room temperature.
Reheat at a 300°F for 10-15 minutes for a fresh texture. Or, in warm a roll in the microwave for 20-30 seconds.
This recipe makes 12 rolls, each about 5-inch wide.
Fluffy and Light Almond Cream Rolls
Ingredients
For The Dough
- 1 1/2 Cups (360ml) Milk
- 1/2 Cup (100g) Granulated Sugar
- 6 Tablespoons (85g) Unsalted butter
- 5 1/2 Cups (660g) Unbleached all-purpose flour, divided
- 1/2 teaspoon Salt
- 2 1/2 teaspoons Instant yeast
- 1 Large Egg
- 1 Large Egg yolk
- 1/4 Cup Milk for brushing the pastry
For The Filling
- 1 Recipe Almond Cream
Instructions
- Make The Dough
- Make ahead: pour the milk into a medium saucepan and add the sugar and butter.Cook over medium heat until the butter has melted and the sugar dissolved. Remove from heat and set aside to chill to lukewarm temperature (about 90°F).
- Pour the milk into a bowl of a stand mixer, then add two cups of the flour (240g), the yeast (2 1/4 teaspoons), salt (1/2 teaspoons), egg, and egg yolk and mix on medium low while gradually adding the rest of the flour (440g).
- Increase mixer speed to medium and mix until you have a smooth dough, it might be slightly sticky. About 2-3 minutes. Avoid over mixing, the dough should be smooth, but not tight.
- Transfer the dough to a clean large bowl, spray the top with oil spray. Cover with plastic wrap and set a side to rest for about 90-120 minutes. Until double in size.
Shape The Rolls
- Line a 9×13-inch baking sheet with parchment paper.
- Punch the dough to deflate the air and transfer it to a clean working surface, lightly dusted with flour.
- Roll the dough into a 13×18-inch rectangle.
- Evenly spread the almond cream over the rolled dough.
- Roll the dough from the wider side into a log.
- Cut the log into 12, 1.5-inch parts and place each piece swirls side up in the prepared pan. Line the rolls three by four, making sure they are not too crowded.
- Set the pan aside in a warm spot in your kitchen (I place the pan in the mixrowave), for about 60-90 minutes. Until they are puffy.
- Pour the milk between the roll's gpas and bake at a 350°F (180°C) preheated oven for 22-25 minutes.
- The rolls are ready when they are puffed and golden brown. Remove from the oven and allow to chill for about 15 minutes before glazing and serving.
Notes
- The milk mixture should not hot, or over 100°F, otherwise, it will kill the yeast.
- To use active dry yeast: increase yeast amount to 1 tablespoon, and mix it with the milk, and 1 tablespoons of the sugar. Than set it a side for 15-20 minutes until you notice a thick layer of small bubbles on the surface. Proceed with the recipe as instructed,
- The rolls are best the same day, and can be stored at room temperature, covered for up to three days. Reheat at a 300°F preheated oven for 10-15 minutes.
- Do not over knead the dough, it should be soft and tender, and about 70% smooth. If too tight, as the rolls bake, the dough might squeeze the filling out and bake too chewy.
- Wrap leftover in plastic wrap, place in a freeze bag and freeze for up to three weeks. When ready, unwrapped, and set a side to defrost. Preheat as needed.
- Optional: before rolling the dough, top the almond cream with mini chocolate chips, or chopped almond for extra flavor or texture.
- When you roll the dough into a log, don’t worry about rolling it too tight or it will squeeze the filling out.
- For a thicker, wider rolls, roll the dough into a 12×16-inch rectangle, and use 14×10-inch baking sheet. I use a cookie sheet.
