Introduction

Enjoy a delightful twist on classic cinnamon rolls with these Almond Croissant Cinnamon Rolls. Featuring a rich frangipane filling and a crunchy almond glaze, they bring the buttery, nutty flavors of a French pastry right to your kitchen. Perfect for breakfast or a special treat any time of day.

A close-up view of a piece of yellow cake with a soft, moist texture, held by a woman's hand. The cake has three visible layers with light crumb and small bits of almond inside. The top layer is covered with a smooth, creamy off-white icing, sprinkled with thin slices of almond. The background shows soft round lights, softly blurred, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons all-purpose flour
1/2 cup whole milk
3/4 cup whole milk (warmed to 100-110°F)
2 1/4 teaspoons instant yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter (melted or very soft)
1 teaspoon vanilla bean paste (or vanilla extract)
2 large eggs (at room temperature)
1 1/4 teaspoons salt
2 1/2 cups all-purpose flour
1 cup bread flour
5 tablespoons unsalted butter (softened, added after kneading)
1/3 cup unsalted butter (softened)
1/2 cup granulated sugar
1 cup almond flour
1 large egg (at room temperature)
1 egg yolk (at room temperature)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
1/4 cup sliced almonds
3 tablespoons granulated sugar
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon orange zest (optional)
2 tablespoons pearl sugar (for sprinkling inside the filling)
1/4 cup unsalted butter
1 1/2 cups powdered sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2-3 tablespoons milk (to thin)
Pinch of salt
1/2 cup sliced almonds (toasted)

Instructions

Make the Tangzhong: In a small saucepan, whisk together the 2 tablespoons all-purpose flour and 1/2 cup whole milk until smooth with no lumps. Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes). Transfer to a small bowl and let cool to room temperature. You can cover and refrigerate until ready to use.
Activate & Mix the Dough: In a small bowl, whisk the warm 3/4 cup milk and 1/4 cup sugar until dissolved. Sprinkle yeast over the top and let sit for 5 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms. Knead on medium speed for 5-8 minutes until dough is smooth and elastic. Gradually add the 5 tablespoons softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.
First Rise & Chill: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
Make the Frangipane Filling: In a medium bowl, beat together the 1/3 cup softened butter and 1/2 cup granulated sugar until light and fluffy (2-3 minutes). Add almond flour, 2 tablespoons flour, 1 large egg, egg yolk, almond extract, vanilla extract, and pinch of salt. Mix until smooth and creamy. Fold in 2 tablespoons flour and 1/4 cup sliced almonds. Set aside or refrigerate for up to 2 days.
Make the Spice Mix: In a small bowl, mix together 3 tablespoons granulated sugar, cardamom, cinnamon, and orange zest if using. Set aside.
Shape & Fill: Grease a 9×13-inch baking pan with butter. Turn the chilled dough out onto a lightly floured surface and roll into a 16×12-inch rectangle, with the long edge facing you. Spread the frangipane filling evenly over dough in a thin layer, leaving a 1/2-inch border at the far long edge. Sprinkle the orange-cardamom spice mix evenly over the filling. Sprinkle 2 tablespoons pearl sugar over the filling for caramelized pockets.
Cut & Roll: Using a pizza cutter or sharp knife, cut the dough into 12 strips about 1 1/3 inches wide along the short side. Starting from one short end, roll each strip into a spiral and pinch the end to seal. Arrange rolls cut-side up in the prepared pan, spaced slightly apart.
Second Rise: Cover loosely with plastic wrap or kitchen towel and let rise in a warm place for 45-60 minutes until puffy and almost doubled.
Bake: Preheat oven to 325°F. Bake rolls for 27-30 minutes until golden brown and centers register 200-205°F internally. Tent with foil if tops brown too quickly.
Rest: Let rolls rest in the pan for 10 minutes after baking to allow frangipane to set.
Make the Almond Glaze: While rolls bake, whisk together melted butter, powdered sugar, almond extract, vanilla extract, a pinch of salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until thick but pourable (like thick honey).
Glaze & Finish: Drizzle glaze generously over warm rolls. Sprinkle toasted sliced almonds on top so they stick. Optionally dust lightly with powdered sugar. Let glaze set for 10-15 minutes before serving.

Tips & Variations

For extra almond flavor, increase almond extract in the glaze but add gradually to avoid overpowering the taste.
If you don’t have pearl sugar, you can omit it or substitute with coarse sugar for caramelized texture.
Try adding orange zest to the frangipane filling for a bright, citrusy note.
Make the frangipane up to 2 days ahead and keep refrigerated to save time.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. If frozen, thaw overnight in the fridge and reheat before serving for best results.

How to Serve

The image shows a close-up of soft cinnamon rolls covered with a thick creamy icing layer that is smooth and slightly glossy. On top, a generous amount of sliced almonds with light brown skins and pale interiors are scattered unevenly, adding texture and contrast. The rolls are light golden brown beneath the icing, visible where the glaze is thinner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon rolls dough instead of this recipe?

This dough is enriched with butter and eggs for a tender, croissant-like texture that pairs beautifully with the almond filling. Using a standard cinnamon roll dough may alter the texture and flavor significantly.

How do I make sure the rolls don’t dry out?

Covering the dough properly during rises and not overbaking will keep rolls moist. The almond glaze also adds moisture and richness after baking.