Description
Gooey Almond Croissant Cinnamon Rolls are a delicious twist on classic cinnamon rolls, featuring a rich almond frangipane filling and a sweet almond icing.
Ingredients
Scale
- 1/4 cup bread flour
- 3/4 cup water
- 3 2/3 cups bread flour
- 1/3 cup light brown sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- 6 tablespoons unsalted butter, room temperature
- 8 tablespoons unsalted butter, room temperature
- 1 cup finely ground blanched almond meal
- 6 tablespoons granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons ground cinnamon
- 2 teaspoons pure almond extract
- Pinch of fine sea salt
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 3 tablespoons heavy cream
- 3 tablespoons whole milk
- 1 teaspoon pure almond extract
- Sliced almonds, for the tops
Instructions
- In a small saucepan, make the tangzhong by whisking together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
- In a stand mixing bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- While the dough rests, make the filling by combining the butter, almond meal, sugars, egg, cinnamon, almond extract, and salt until smooth.
- Place the rested dough on a lightly floured surface and roll it out into a 15×21 rectangle. Spread the almond filling across the surface, leaving a 1/2-inch border at the top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips, roll each strip away from you, and transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Preheat the oven to 325°F (162°C).
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- While the rolls cool, make the frosting by whisking together powdered sugar, melted butter, heavy cream, milk, and almond extract until smooth. Pour the frosting over the warm rolls, sprinkle with sliced almonds, and enjoy!
Notes
- For best results, ensure all ingredients are at room temperature.
- Adjust baking time according to your oven’s performance.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg