Almond Croissant Cinnamon Rolls – Fit Foodie Finds

Good morning, lovely! These almond croissant cinnamon rolls are stuffed with an almond cream (frangipane), and topped with a easy vanilla glaze! They’re actually an almond croissant in cinnamon roll type — possibility to arrange them the night time earlier than and bake within the morning.

We will’t cease making cinnamon rolls round right here! And truthfully, we don’t need to ???? First got here our maple cinnamon rolls, after which our apple cinnamon rolls, and omg who might neglect our pumpkin cinni rolls.

However wowwwy are we excited to share these almond croissant cinnamon rolls with you. They’re every little thing you like about almond croissants — the creamy almond filling, the slivered almonds — rolled up with love into essentially the most delectable cinnamon roll.

Should you’ve by no means made do-it-yourself rolls earlier than, don’t really feel intimidated — the prep work is straightforward to observe and truly fairly enjoyable! The one time-consuming half is ready for the dough to rise, however you’ll be able to simply go about your day whereas it does its factor. Belief us once we say these almond croissant cinnamon rolls will jazz up any event!

Plus, we’ll present you easy methods to put together these rolls the night time earlier than so all you must do is bake them within the morning.

Featured Substances for Almond Croissant Cinnamon Rolls

For the complete recipe, scroll all the way down to the recipe card for a listing of elements and directions.

• 2% milk: Warmed milk is a key part of making a delicate dough for these rolls. Be sure it’s warmed to 100-110℉.
• Fast-rise yeast: We used quick-rise yeast on this recipe to hurry up the prepping course of. You’re welcome ????
• All of the almonds: You’ll want slivered almonds, almond flour AND almond extract for these rolls. They’re ALMOND croissant cinnamon rolls in any case.
• Sugar: We used each granulated sugar and powdered sugar for this recipe. Gotta make it candy!
• All-purpose flour: We don’t advocate making any substitutions right here! The AP flour is essential for making a fluffy roll.
• Stand mixer w/ hook attachment: Ensure you have a stand mixer with a hook attachment to make sure the dough will get correctly blended.

Don’t have a stand mixer? You should use a picket spoon till the dough is fashioned sufficient to knead by hand. Then hand knead the dough till it’s easy and elastic.

Professional Ideas for Good Cinnamon Rolls

We have now just a few professional tricks to share on the subject of making cinnamon rolls. Observe these tricks to cinnamon roll perfection:

DON’T OVERHEAT THE MILK

As a result of the yeast is getting began within the heat milk, you don’t need it to be TOO WARM. Yeast will bloom completely when the milk is round 110°F. If the milk is simply too heat, it could kill the yeast. Conversely, if the milk is simply too chilly, the yeast can have a tricky time blooming, which can lead to dense rolls — nobody desires that!

QUICK RISE YEAST VS ACTIVE DRY YEAST

We love utilizing fast rise yeast for these rolls! Technically, fast rise yeast doesn’t require you to let it bloom earlier than mixing into the dough, however we prefer to get it began in heat milk to permit for excellent rising.

Does energetic dry yeast work, too? Sure! Observe the identical directions, however be aware that your rise occasions might enhance barely.

USE A SHARP SERRATED KNIFE TO CUT ROLLS

Use a SHARP serrated knife and gently slice your cinnamon rolls utilizing a mild backwards and forwards movement, ensuring to not squish the rolls. It will assist maintain the shape, however don’t you are concerned if the rolls squish a bit — you’ll be able to reform the rolls simply together with your fingers.

TO CUT EQUAL-SIZE CINNAMON ROLLS

For equal-sized cinnamon rolls, you’ll must evenly divide the roll of dough into 1 inch cinnamon rolls. Begin in center of the roll, and mark the dough with a knife, then mark each inch on both sides of the center mark.

In a single day Directions

To arrange these almond croissant cinnamon rolls the night time earlier than so all you must do the morning you serve them is bake, observe these easy directions:

1. Make the rolls as instructed as much as step 12.
2. Then, within the morning, take the rolls out of the fridge and permit them to come back to room temperature (roughly half-hour).
3. Bake as instructed.
4. Glaze & take pleasure in!

Storage + Freezer Instructions

Retailer the baked rolls in an hermetic container at room temperature for as much as 2 days. You may also retailer them within the fridge for as much as 5 days, however bear in mind that the feel might change barely. 

To reheat: whereas reheating these rolls within the microwave completely works, our most popular methodology is within the oven. Reheat rolls lined at 350°F for 10 minutes or till the rolls are heat and simply as scrumptious as the primary time you took them out of the oven.

To freeze these almond croissant cinnamon rolls AFTER BAKING, allow them to cool fully earlier than wrapping them in plastic wrap and storing them in a freezer-safe bag or container for as much as 3 months.

To freeze these almond croissant cinnamon rolls BEFORE BAKING, cease at step 12 earlier than wrapping the dough rolls in plastic wrap and storing them within the baking dish (we like utilizing a disposable aluminum casserole dish for these events!) for as much as 3 months.

Almond Croissant Cinnamon Rolls Recipe

These almond croissant cinnamon rolls filled with an almond cream are fluffy and decadent. Prepare them the night before and bake in the morning!

Prep:2 hours hours

Cook:22 minutes minutes

Total:2 hours hours 22 minutes minutes

Fat 22

Carbs 56

Protein 10

Instructions 

• Add the warm milk, yeast, and sugar to a large bowl. Set aside until the yeast has bloomed – about 5 minutes.

• Next, add the egg, vanilla, and melted butter. Whisk to combine.

• Using a stand mixer on low-medium speed with the dough hook attachment, slowly stir the flour and salt into the wet ingredients. Once all of the flour has been added and a shaggy dough has formed, knead for 2-3 minutes or until the dough is smooth and elastic (it should bounce back when you poke it).

• Transfer the dough to a lightly oiled bowl and cover it with plastic wrap and then a tea towel. Place it in a warm place to rise until doubled in size – about 1-1.5 hours.

• While the dough rises, make the filling. In a small bowl add the softened butter and sugar. Using a hand mixer mix until the butter and sugar are light and fluffy.

• Then, add the almond extract, almond flour, and egg to the creamed butter and sugar and mix to combine. Refrigerate for 15 minutes.

• Once the dough has risen, turn it out onto a lightly floured surface.

• Roll it into a rectangle that is approximately 18” long, 12” wide, and ¼” thick.

• Spread the filling over the dough and then roll it into a tight log, starting at one of the long sides.

• Slice the log into 1” rolls. This will yield 9-12 rolls, depending on how tightly you roll your log and whether you start rolling at a long or short side of the dough.

• Butter a 9×13 baking dish or line it with parchment paper. Add the rolls to the dish, making sure they just barely touch. Sprinkle the almond slices over the rolls.

• If you’re making the rolls in advance, wrap them in plastic and place them in the fridge for up to 12 hours. Bring the rolls to room temperature (about 30 minutes) when you’re ready to bake and then skip to step 13.

• If you aren’t making the rolls in advance, cover with plastic wrap and then a tea towel, and place them in a warm spot to rise until the rolls begin to touch – about 30 minutes. While the rolls rise, preheat your oven to 350℉.

• Bake the cinnamon rolls for 20-25 minutes or until the centers are set and the top is golden brown.

• While the cinnamon rolls are baking, make the vanilla glaze. Add all of the ingredients to a bowl and mix to combine. Set aside.

• Allow the cinnamon rolls to cool for at least 10 minutes before icing.

Tips & Notes

• Make it a bit sweeter by sifting powdered sugar over the rolls. Or skip the vanilla glaze and sift powdered sugar.
• We like to refrigerate the frangipane before spreading it on the dough so that it doesn’t squish out while cutting the rolls. You will still lose some while cutting, but not nearly as much.
• Make these more almond forward by swapping almond extract for the vanilla in the dough.

Nutrition facts

Calories: 457kcal Carbohydrates: 56g Protein: 10g Fat: 22g Fiber: 3g Sugar: 21g