Description

These Almond Croissant Cinnamon Rolls combine the buttery, flaky texture of classic croissants with the comforting, sweet spirals of cinnamon rolls. Featuring a brioche-style dough enriched with a tangzhong starter for extra softness, these rolls are filled with a rich almond frangipane and spiced with cardamom, cinnamon, and a hint of orange zest. Topped with a luscious almond glaze and toasted sliced almonds, they make an indulgent breakfast or dessert treat.

Ingredients

Scale

Dough and Tangzhong

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 (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, brioche-style)

Frangipane Filling

1/3 cup unsalted butter (softened)
1/2 cup granulated sugar
1 cup almond flour
2 tablespoons all-purpose flour
1 large egg (room temperature)
1 egg yolk (room temperature)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup sliced almonds

Spice Mix & Toppings

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 (for greasing pan)
1/2 cup sliced almonds (toasted, for topping)

Almond Glaze

1/4 cup unsalted butter (melted and slightly cooled)
1 1/2 cups powdered sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
2–3 tablespoons milk or cream (to thin)
Pinch of salt

Instructions

Make the Tangzhong: In a small saucepan, whisk together the flour and milk until smooth with no lumps. Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when whisked through (about 2-4 minutes). Transfer to a small bowl and let cool to room temperature. You can cover and refrigerate if not using immediately.
Activate & Mix the Dough: In a small bowl, whisk warm milk with sugar until dissolved. Sprinkle yeast on top and let sit for 5 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, eggs, flours, 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, then gradually add softened butter one tablespoon at a time until fully incorporated. The dough should be tacky but not sticky.
First Rise & Chill: Place the dough in a greased bowl, cover with plastic wrap or damp cloth, and let rise in a warm spot until doubled in size, about 1-2 hours.
Make the Frangipane Filling: Beat softened butter and sugar until light and fluffy (2-3 minutes). Add almond flour, all-purpose flour, egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth, then fold in sliced almonds. Set aside or refrigerate for up to 2 days.
Make the Spice Mix: In a small bowl, combine granulated sugar, ground cardamom, cinnamon, and optional orange zest. Set aside.
Shape & Fill: Grease a 9×13-inch baking pan with butter. On a lightly floured surface, roll the chilled dough into a 16×12-inch rectangle with the long edge facing you. Spread the frangipane filling thinly over the dough, leaving a 1/2-inch border on the far long edge. Evenly sprinkle the spice mix over the filling, then scatter pearl sugar on top for caramelized pockets. Using a pizza cutter or sharp knife, cut the dough into 12 strips about 1 1/3 inches wide, cutting along the short side. Roll each strip from one short end into a spiral and pinch to seal.
Arrange Rolls & Second Rise: Place the rolls cut-side up in the prepared pan, spaced slightly apart. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes until puffy and nearly doubled.
Bake: Preheat oven to 325°F (163°C). Bake rolls for 27-30 minutes, or until golden brown and centers register 200-205°F (93-96°C) on an instant-read thermometer. If browning too fast around 18-20 minutes, tent loosely with foil. Let rest in pan for 10 minutes post-baking to allow frangipane to set.
Make Almond Glaze & Finish: While rolls bake, whisk together melted butter, powdered sugar, almond extract, vanilla extract, salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until glaze reaches thick but pourable consistency like thick honey. After rolls have rested and are still warm (not hot), generously drizzle glaze over top, using a spoon to help it settle into crevices. Immediately sprinkle toasted sliced almonds over the glaze to adhere. Optionally dust lightly with powdered sugar for a snowy finish. Let glaze set 10-15 minutes before serving.

Notes

Using tangzhong in the dough enhances softness and moisture, achieving a tender, fluffy crumb.
The frangipane filling can be prepared up to 2 days ahead and refrigerated to save time.
Ensure all eggs are at room temperature for better dough consistency and rise.
Slicing the rolls evenly ensures consistent baking and appearance.
Toasting sliced almonds for topping brings out their nutty flavor and adds crunch.
If the tops brown too quickly in the oven, tenting with foil prevents burning while the interior finishes baking.
For an extra orange aroma, include the optional orange zest in the spice mix.
Pearl sugar creates delightful caramelized crunchy pockets within the filling.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: French-inspired

Keywords: Almond croissant, cinnamon rolls, frangipane, brioche dough, homemade pastry, breakfast rolls, sweet rolls