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Almond Cream Rolls

Fluffy Almond Cream Rolls That Will Brighten Your Breakfast

Indulge in these Fluffy Almond Cream Rolls, the perfect cozy treat for breakfast or brunch gatherings, featuring a creamy almond filling and sweet icing.
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Prep Time 30 minutes
Cook Time 38 minutes
Proofing Time 45 minutes
Total Time 1 hour 53 minutes
Servings: 12 rolls
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 1 cup Whole Milk Add moisture and richness to the dough.
  • 2 teaspoons Dry Active Yeast Ensure it's fresh; dead yeast will not raise the dough.
  • 1/4 cup Granulated Sugar Helps activate the yeast.
  • 2 large Eggs Use room temperature eggs.
  • 1/4 cup Unsalted Butter Contributes to a tender, flavorful dough.
  • 1 teaspoon Sea Salt Balances sweetness.
  • 1 teaspoon Vanilla Extract Flavor enhancer.
  • 1 teaspoon Almond Extract Adds almond flavor that complements the filling.
Filling
  • 1 cup Dry Roasted Almonds Adds flavor and texture.
  • 3/4 cup All-Purpose Flour Forms the backbone of the dough.
  • 1 teaspoon Cinnamon Provides warmth and spice.
  • 1/4 cup Heavy Cream Crucial for texture.
Icing
  • 8 ounces Cream Cheese Must be softened for smooth mixing.
  • 1 cup Powdered Sugar Sweetens the icing.
  • 2 tablespoons Amaretto (or almond extract) Adds distinctive flavor.

Equipment

  • mixing bowl
  • food processor
  • Saucepan
  • whisk
  • oven
  • Casserole pan
  • Digital thermometer

Method
 

Procedure
  1. Heat whole milk until it reaches 120°F to 130°F, stir in granulated sugar until dissolved, sprinkle dry active yeast and let sit for 5 minutes.
  2. Whisk together eggs, melted unsalted butter, sea salt, vanilla, and almond extract with the yeast mixture until smooth.
  3. Pulse dry roasted almonds in a food processor until coarsely chopped and incorporate into the wet mixture.
  4. Gradually add all-purpose flour, whisking until just combined, switch to kneading if too thick.
  5. Knead dough on floured surface for 4 to 6 minutes until soft and elastic.
  6. Place dough in a greased bowl, cover with a damp cloth, and proof in a warm area for 1 to 1.5 hours until doubled.
  7. Blend chopped almonds with sugar, cinnamon, salt, and softened butter until smooth yet coarse.
  8. Roll out dough into a 20x20-inch square, spread almond filling evenly, roll into a log, and cut into 12 pieces.
  9. Place rolls in a lined casserole pan, cover, and proof for an additional 30 to 45 minutes.
  10. Preheat oven to 350°F, bake rolls for 10 minutes, pour heavy cream over top, and continue baking for another 25 to 28 minutes.
  11. Beat softened cream cheese until creamy, gradually add powdered sugar and amaretto to achieve a smooth icing.
  12. Spread icing over baked rolls and allow to cool slightly before serving.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 70mgIron: 1.5mg

Notes

For best results, verify the milk temperature, don’t rush proofing, and avoid over-flouring during kneading.

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