Fluffy and Light Almond Cream Rolls

Soft, fluffy and slightly sweet yeasted dough, filled with creamy, flavorful almond cream. A cozy, bakery-style bake for any time of day.

Course Dessert

Cuisine American

Keyword almond rolls

Prep Time 30

Cook Time 25

Servings Rolls

Line a 9x13-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 13x18-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.

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 12x16-inch rectangle, and use 14x10-inch baking sheet. I use a cookie sheet.