Good morning, stunning! These almond croissant cinnamon rolls are stuffed with an almond cream (frangipane), and topped with a easy vanilla glaze! They’re really an almond croissant in cinnamon roll kind — possibility to organize them the evening earlier than and bake within the morning.

We are able to’t cease making cinnamon rolls round right here! And actually, we don’t wish to 😋 First got here our maple cinnamon rolls, after which our apple cinnamon rolls, and omg who may neglect our pumpkin cinni rolls.

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

If you happen to’ve by no means made home made rolls earlier than, don’t really feel intimidated — the prep work is straightforward to comply with and truly fairly enjoyable! The one time-consuming half is ready for the dough to rise, however you possibly can simply go about your day whereas it does its factor. Belief us after we say these almond croissant cinnamon rolls will jazz up any event!

Plus, we’ll present you learn how to put together these rolls the evening earlier than so all it’s essential do is bake them within the morning.

Featured Substances for Almond Croissant Cinnamon Rolls

For the total recipe, scroll all the way down to the recipe card for an inventory of components and directions.

• 2% milk: Warmed milk is a key element of making a mushy dough for these rolls. Ensure that 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 spite of everything.
• Sugar: We used each granulated sugar and powdered sugar for this recipe. Gotta make it candy!
• All-purpose flour: We don’t suggest making any substitutions right here! The AP flour is essential for making a fluffy roll.
• Stand mixer w/ hook attachment: Be sure to 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 shaped sufficient to knead by hand. Then hand knead the dough till it’s easy and elastic.

Professional Suggestions for Good Cinnamon Rolls

Now we have just a few professional tricks to share relating to 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 just too heat, it could possibly kill the yeast. Conversely, if the milk is just too chilly, the yeast could have a tricky time blooming, which may end up in dense rolls — nobody needs 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 good rising.

Does energetic dry yeast work, too? Sure! Observe the identical directions, however be conscious that your rise occasions could improve 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 hold the shape, however don’t you are worried if the rolls squish a bit — you possibly can reform the rolls simply along with your arms.

TO CUT EQUAL-SIZE CINNAMON ROLLS

For equal-sized cinnamon rolls, you’ll have to 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 organize these almond croissant cinnamon rolls the evening earlier than so all it’s essential do the morning you serve them is bake, comply with 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 as well retailer them within the fridge for as much as 5 days, however remember that the feel could change barely. 

To reheat: whereas reheating these rolls within the microwave completely works, our most popular methodology is within the oven. Reheat rolls coated 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 utterly 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 stuffed with an almond cream are fluffy and decadent. Put together them the evening earlier than and bake within the morning!

Prep:2 hours hours

Cook dinner:22 minutes minutes

Whole:2 hours hours 22 minutes minutes

Fats 22

Carbs 56

Protein 10

Directions 

• Add the nice and cozy milk, yeast, and sugar to a big bowl. Put aside till the yeast has bloomed – about 5 minutes.

• Subsequent, add the egg, vanilla, and melted butter. Whisk to mix.

• Utilizing a stand mixer on low-medium velocity with the dough hook attachment, slowly stir the flour and salt into the moist components. As soon as the entire flour has been added and a shaggy dough has shaped, knead for 2-3 minutes or till the dough is easy and elastic (it ought to bounce again once you poke it).

• Switch the dough to a frivolously oiled bowl and canopy it with plastic wrap after which a tea towel. Place it in a heat place to rise till doubled in measurement – about 1-1.5 hours.

• Whereas the dough rises, make the filling. In a small bowl add the softened butter and sugar. Utilizing a hand mixer combine till the butter and sugar are gentle and fluffy.

• Then, add the almond extract, almond flour, and egg to the creamed butter and sugar and blend to mix. Refrigerate for quarter-hour.

• As soon as the dough has risen, flip it out onto a frivolously floured floor.

• Roll it right into a rectangle that’s roughly 18” lengthy, 12” extensive, and ¼” thick.

• Unfold the filling over the dough after which roll it into a good log, beginning at one of many lengthy sides.

• Slice the log into 1” rolls. It will yield 9-12 rolls, relying on how tightly you roll your log and whether or not you begin rolling at a protracted or quick facet of the dough.

• Butter a 9×13 baking dish or line it with parchment paper. Add the rolls to the dish, ensuring they only barely contact. Sprinkle the almond slices over the rolls.

• If you happen to’re making the rolls prematurely, wrap them in plastic and place them within the fridge for as much as 12 hours. Deliver the rolls to room temperature (about half-hour) once you’re able to bake after which skip to step 13.

• If you happen to aren’t making the rolls prematurely, cowl with plastic wrap after which a tea towel, and place them in a heat spot to rise till the rolls start to the touch – about half-hour. Whereas the rolls rise, preheat your oven to 350℉.

• Bake the cinnamon rolls for 20-25 minutes or till the facilities are set and the highest is golden brown.

• Whereas the cinnamon rolls are baking, make the vanilla glaze. Add the entire components to a bowl and blend to mix. Put aside.

• Enable the cinnamon rolls to chill for a minimum of 10 minutes earlier than icing.

Suggestions & Notes

• Make it a bit sweeter by sifting powdered sugar over the rolls. Or skip the vanilla glaze and sift powdered sugar.
• We prefer to refrigerate the frangipane earlier than spreading it on the dough in order that it doesn’t squish out whereas slicing the rolls. You’ll nonetheless lose some whereas slicing, however not almost as a lot.
• Make these extra almond ahead by swapping almond extract for the vanilla within the dough.

Vitamin info

Energy: 457kcal Carbohydrates: 56g Protein: 10g Fats: 22g Fiber: 3g Sugar: 21g