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1- hour Almond Croissant Cinnamon Rolls

These 1-hour Almond Croissant Cinnamon Rolls are the ultimate breakfast or brunch treat. Soft, fluffy cinnamon rolls are stuffed with an almond filling (the same filling that is used in almond croissants), then topped with a delicious cream cheese frosting and sliced almonds. This recipe can be made in roughly 1 hour from start to finish and is easy enough for beginners.

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1- hour Almond Croissant Cinnamon Rolls


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  • Author: Jolene
  • Total Time: 55 minutes
  • Yield: 9 1x

Description

These 1-hour Almond Croissant Cinnamon Rolls are the ultimate breakfast or brunch treat. Soft, fluffy cinnamon rolls are stuffed with an almond filling (the same filling that is used in almond croissants), then topped with a delicious cream cheese frosting and sliced almonds. This recipe can be made in roughly 1 hour from start to finish and is easy enough for beginners.


Ingredients

Units Scale

Dough:

  • 1 cup warm whole milk (warmed to 110F)
  • 1 packet (2 1/4 teaspoons) instant dry yeast
  • 1/4 cup granulated sugar
  • 3 1/4 cups bread flour or all-purpose flour
  • 1 large egg
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened

Filling

  • 8 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 cup almond flour
  • 1 large egg
  • 1/2 tablespoon cinnamon

After Rising:

  • 1/4. cup heavy cream or milk

Frosting:

  • 6 ounces cream cheese
  • 2 tablespoons salted butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 1/2 cup sliced almonds

Instructions

1. In the bowl of a stand mixer, fitted with the dough hook attachment, add the milk, yeast, sugar, flour, egg, salt and butter, Mix on medium speed for 5 minutes. Transfer dough to greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.

2. Turn your oven on until it reaches 150F. Once it reaches this temperature, turn your oven off. Place the dough in the warm oven. Allow to rise for 25 minutes.

3. Meanwhile, make the filling. In a large bowl with a handheld mixer, or the bowl of your stand mixer fitted with the paddle attachment, add butter, sugar, almond flour and egg. Mix until well combined and smooth.

4. Once the dough is done rising, punch the dough down and transfer to lightly floured surface. Roll into a 12×18 inch rectangle, then spread filling over rectangle, spreading all the way to the edges.

5. Starting at the short end, roll dough up into a cylinder. Cut into 9 roughly equal rolls.

6. Place rolls in a greased 9 inch square baking pan. Cover the rolls with plastic wrap and allow rolls to rise while you preheat the oven.

7. Preheat your oven on to 350F.

8. Before baking, pour heavy cream or milk over rolls. Bake in preheated oven for 25-30 minutes, or until rolls are golden brown. Allow the rolls to cool for 10-15 minutes before frosting.

9. Make the frosting. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, add cream cheese, butter, almond extract, and powdered sugar. Mix until smooth and creamy.

10. Spread frosting over rolls, then top with sliced almonds. Serve and enjoy!

  • Prep Time: 30
  • Cook Time: 25
  • Category: Breakfast
  • Method: Oven

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2 Comments

  1. Do you have to use almond flour in the filling, or could you use regular flour ? And add almond extract?
    I don’t have almond flour~

    Also, could I mix and need dough by hand?

    1. Therese,

      The almond flour is what makes the filling the frangipane filling and adds flavor to the rolls. I’m not sure how it would be without it. I would not recommend skipping it if you want the almond croissant flavor.

      Also, the dough is fairly soft, so it’s easier to mix with a stand mixer. You can certainly mix by hand, but may need to add a touch more flour, which would be okay.

      Hope that helps!

      -Jolene

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