Gooey Almond Croissant Cinnamon Rolls Recipe

Introduction

These Gooey Almond Croissant Cinnamon Rolls combine the flaky richness of croissants with the comforting warmth of cinnamon rolls. Filled with almond paste and topped with a luscious almond glaze, they’re perfect for a special breakfast or indulgent treat.

Ingredients

• 1/4 cup bread flour
• 3/4 cup water
• 3 2/3 cups bread flour (see notes below 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 from above (see step 1)
• 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

1. 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 the mixture becomes a paste-like slurry. Scrape it into a bowl and set aside to cool.
2. Step 2: In a stand mixing bowl, combine 3 2/3 cups bread flour, light brown sugar, instant yeast, and sea salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough forms.
3. Step 3: With the mixer running on low, add 6 tablespoons of softened unsalted butter one tablespoon at a time, allowing each to incorporate fully. Continue kneading for an additional 8-10 minutes until the dough is smooth and elastic.
4. Step 4: Remove the dough from the bowl. Pull the sides underneath to create a smooth, round ball and place it seam-side down back into the bowl. Cover with plastic wrap and let rest for 30 minutes.
5. Step 5: While the dough rests, prepare the filling. In a mixing bowl, combine 8 tablespoons unsalted butter, almond meal, granulated sugar, light brown sugar, egg, ground cinnamon, almond extract, and salt until smooth.
6. Step 6: Place the rested dough on a lightly floured surface. Roll it out into a 15×21 inch rectangle with the longest side facing you. Spread the almond filling evenly over the dough, leaving a ½-inch border at the top clean.
7. Step 7: Use a pizza cutter to slice the dough into twelve 1 ¾-inch wide strips. Roll each strip away from you and carefully transfer the rolls into a parchment-lined 9×13 inch baking pan.
8. Step 8: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours, or until they have doubled in size. Meanwhile, preheat your oven to 325°F (162°C).
9. Step 9: Bake the rolls for 30-40 minutes until they are golden and the center reaches an internal temperature of 185°F.
10. Step 10: While the rolls cool briefly, prepare the frosting. Whisk together powdered sugar, melted butter, heavy cream, whole milk, and almond extract until smooth. Pour the glaze over the warm rolls, sprinkle with sliced almonds, and serve.

Tips & Variations

• Use fresh almond meal for the best flavor and texture in the filling.
• For extra richness, let the dough rise in a warm, draft-free spot.
• Substitute almond extract with vanilla extract if you prefer a milder almond flavor.
• Sprinkle chopped toasted almonds on top instead of sliced almonds for added crunch.

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 a month. Reheat gently in the oven at 300°F for 5-10 minutes to restore softness before serving.

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 the dough, resulting in softer, fluffier rolls that stay fresh longer.

Can I make the dough by hand without a stand mixer?

Yes, you can knead the dough by hand for about 12-15 minutes until it becomes smooth and elastic, though a stand mixer makes the process easier.