Almond Sweet Rolls with Cream Cheese Frosting Recipe

Introduction

Almond Sweet Rolls are a delightful treat featuring soft, tender dough filled with a rich almond paste and topped with creamy almond-flavored frosting. Perfect for breakfast or a special dessert, these rolls bring a nutty sweetness that is sure to impress family and friends.

Ingredients

• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/3 cup unsalted butter, at room temperature (for almond filling)
• 1 1/3 cups almond meal
• 1/2 cup granulated sugar (for almond filling)
• 1 large egg (for almond filling)
• 2 teaspoons almond extract (for almond filling)
• 1/2 teaspoon vanilla extract (for almond filling)
• 1/4 teaspoon salt (for almond filling)
• 1/2 cup unsalted butter, at room temperature (for frosting)
• 4 ounces cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1/2 teaspoon almond extract (for frosting)
• Pinch of salt (for frosting)
• 1/2 cup slivered almonds (for topping)

Instructions

1. Step 1: In a stand mixer with the paddle attachment, combine 2 cups of flour, granulated sugar, yeast, and salt on low speed until mixed.
2. Step 2: Warm the milk and butter together in the microwave for about 45 seconds until warm and butter mostly melted, but not hot.
3. Step 3: Add the warm milk mixture, egg, almond extract, and vanilla extract to the flour mixture. Beat on low speed until just combined, then increase to high and beat for 2 minutes. The dough will resemble a thick batter.
4. Step 4: Switch to the dough hook. Add 1 1/2 cups more flour and knead on low speed until combined, scraping down the bowl as needed. Add the remaining 1 cup flour and knead until the dough pulls away from the sides and forms a ball around the hook.
5. Step 5: Knead on medium-low for about 10 minutes until smooth and elastic. If dough wraps too tightly around the hook, stop the mixer, unwrap, flip, and continue kneading. Test gluten development by stretching a small piece until thin without tearing.
6. Step 6: Transfer dough to a large, lightly oiled bowl. Cover with a towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
7. Step 7: While the dough rises, prepare the almond filling by combining butter, almond meal, sugar, egg, almond extract, vanilla extract, and salt in a bowl until thick and smooth.
8. Step 8: On a floured surface, roll the risen dough into a 12 by 18-inch rectangle with the wider side facing you.
9. Step 9: Spread the almond filling evenly over the dough using an offset spatula, reaching all edges.
10. Step 10: Roll the dough tightly from the long end away from you, sealing the edge by pinching.
11. Step 11: Cut the roll into 12 even pieces using floss or a sharp knife. Place the rolls in a 9 x 13 inch pan lined with parchment paper. Cover loosely and let rise until doubled and puffed, about 1 hour.
12. Step 12: Preheat the oven to 350°F. Bake the rolls for about 30 minutes until golden brown. Let cool on a wire rack.
13. Step 13: To make the frosting, beat butter, cream cheese, powdered sugar, vanilla extract, almond extract, and salt until smooth and fluffy.
14. Step 14: Spread the frosting over the warm rolls and sprinkle with slivered almonds. Serve warm and enjoy!

Tips & Variations

• Use fresh almond extract for a more pronounced flavor in both the filling and frosting.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier, heartier roll.
• For extra texture, toast the slivered almonds lightly before topping.
• If you don’t have instant yeast, allow additional time for the dough to rise when using active dry yeast.

Storage

Store almond sweet rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a mixer?

Yes, you can mix and knead the dough by hand. It may take a bit longer to develop the gluten, but knead until the dough is smooth and elastic and passes the windowpane test.

Can I prepare these rolls in advance?

Absolutely. You can shape the rolls and let them rise in the pan, then cover and refrigerate overnight. When ready, let them come to room temperature for about 30 minutes before baking.

Almond Sweet Rolls with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.9 from 436 reviews

These Almond Sweet Rolls are soft, fluffy, and filled with a rich almond paste, then topped with a luscious cream cheese frosting and crunchy slivered almonds. Perfect for breakfast or a special treat, these rolls combine the sweet, nutty flavor of almond with a tender yeast dough baked to golden perfection.

• Author: Tim
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 sweet rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the dough

• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature

For the almond filling

• 1/3 cup unsalted butter, at room temperature
• 1 1/3 cups almond meal
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the cream cheese frosting

• 1/2 cup unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Pinch of salt
• 1/2 cup slivered almonds

Instructions

1. Make the dough base. In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with granulated sugar, yeast, and salt on low speed until mixed.
2. Warm the milk and butter. In a microwave-safe bowl, heat milk and butter for about 45 seconds until warm and butter is mostly melted, ensuring it is not too hot to avoid killing the yeast.
3. Combine wet and dry ingredients. Pour the warm milk mixture into the flour mixture, add egg, almond extract, and vanilla extract. Beat on low to combine, then increase speed to high and beat for 2 minutes to start gluten development; the dough will resemble batter.
4. Switch to dough hook and add flour. Replace paddle with dough hook, add 1 1/2 cups flour and knead on low until combined. Scrape sides with a spatula, then add the remaining 1 cup flour (total 4 1/2 cups) and knead until dough pulls away from bowl and forms a ball.
5. Knead dough to develop gluten. Increase to medium-low speed and knead about 10 minutes until smooth and supple, carefully unwinding dough from the hook if needed. Test gluten by stretching a small piece until translucent without breaking.
6. First rise. Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
7. Prepare almond filling. Mix butter, almond meal, sugar, egg, almond extract, vanilla extract, and salt in a large bowl until a thick paste forms; set aside.
8. Shape rolls. Turn risen dough onto floured surface. Roll into a 12×18-inch rectangle. Spread almond filling evenly to edges. Roll dough tightly from the long edge, sealing bottom edge by pinching.
9. Cut rolls and second rise. Slice roll into 12 even pieces using floss or a sharp knife. Place rolls in a parchment-lined 9×13 inch pan, cover loosely, and let rise until doubled, about 1 hour.
10. Bake rolls. Preheat oven to 350°F (175°C). Bake rolls for about 30 minutes until golden brown. Cool slightly on a wire rack.
11. Make frosting. Beat butter, cream cheese, powdered sugar, vanilla extract, almond extract, and salt on low increasing to high speed until smooth.
12. Finish and serve. Spread frosting over warm rolls and sprinkle with slivered almonds. Serve warm and enjoy.

Notes

• Use room temperature eggs and butter for better mixing and dough texture.
• Be careful not to overheat the milk and butter mixture to avoid killing yeast.
• If dough breaks when stretching, knead a few minutes more for gluten development.
• Cutting almond rolls with floss helps create clean slices and reduces mess.
• The dough will be sticky and batter-like before kneading; this is normal.
• Slivered almonds add a crispy texture to the frosting topping but can be omitted for a smoother finish.

Keywords: almond sweet rolls, almond filling rolls, cream cheese frosting rolls, homemade sweet rolls, breakfast rolls, nutty sweet rolls