I love almond. Almond croissants, almond scones, almond frosting, almond extract. I can never get enough.
These Almond Sweet Rolls take my addiction to a new level. There like eating an almond croissant…in sweet roll dough!
We live almost exactly 2 hours from my parents and we drive down often to visit. Exactly halfway into the drive is a Peet’s coffee, off of I-80 in Fairfield. I always look forward to stopping at Peet’s because they have the best almond croissants, bear claws, and scones. It’s a sad, sad day when we get there and they’re out of them.
Those suckers go fast. Almond is popular, yo’.
Now I don’t have to wait to go to Peet’s to get my almond danish fix. I can make these Almond Sweet Rolls at home, and all will be right with the world.
Anyone who is a lover of almond flavor like me (if the extract tasted like it smelled I’d drink it) knows how good almond paste is. Almond paste is made from almonds and sugar (and sometimes other ingredients like extracts and egg whites) that are ground together into a paste. It adds great flavor to all sorts of recipes, and is often the filling for many almond flavored breakfast pastries.
I used a packaged almond paste for this recipe. You can buy it in the baking aisle near the baking chocolates and that sort of thing. It’s usually high on a shelf because hardly anyone buys it, and it’s pricey…but so worth it. You can make your own, and that’s on my to-do list (simply google “almond paste” and you’ll find a million recipes).
I decided to make an almond paste filling for my favorite cinnamon roll recipe. I added an entire 7oz tube of almond paste to these rolls, which made them slap you in the face with almond flavor.
Packaged almond paste is kind of hard (almost like marzipan candy) so the easiest way to make a smooth filling is by using the food processor. If you don’t have a food processor, I suggest you break or cut the paste into small bits, then use a mixer to incorporate the egg and sugar. You want to avoid lumps as much as possible in your filling.
And, well. No almond sweet roll is complete without an almond flavored glaze.
When I topped the rolls with the drizzle, angels sang and all was right with the world. Then I ate the rest with a spoon. #truestory
You can use your favorite cinnamon roll dough for this recipe, or you can even use a packaged dough. I just love this butter rich egg yeasted dough, and I’ve made it so many times. It’s fluffy and perfect, and I know you’ll love it. And don’t be afraid of yeast. I use red star active dry yeast because it’s my favorite and you can find it in pretty much every grocery store.
When proofing your yeast, you can use a thermometer if you have one to test the milk temperature. Or, just think “hot bathwater”. That’s what I do. The yeast doesn’t get super frothy and bubbly before it gets added to the butter and egg mixture, but it does bloom slightly.
One of my favorite things about this recipe (besides the almonds, of course) is that it can be done ahead of time. Who wants to get up at 3am and make breakfast? #notme I make the dough and the rolls the afternoon before, then put them in the pan and refrigerate overnight. The next morning, let the rolls warm up on the stovetop while you’re preheating the oven. That’s as much work as my morning brain can do pre-coffee.
This recipe makes 9 large rolls (who doesn’t want a really large sweet roll???) or 12 smaller ones. Make sure you use the right size pan (as indicated in the recipe).
Make these for Mother’s Day or a random Tuesday, and you’ll hear the almond angels sing too.
Waaaaay better than anything at a coffee shop. I promise!