Almond Croissant Cinnamon Rolls
Ingredients
For the Dough:
- 1 cup whole milk
- 4 tablespoons unsalted butter cubed and very soft
- 1/2 teaspoon almond extract
- 3 1/2 cups all-purpose flour divided
- 1 packet 0.25 oz rapid rise yeast
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 large egg at room temperature
For the Filling:
- 1 cup light brown sugar
- 1/2 tablespoon ground cinnamon
- 1/2 cup unsalted butter very soft
For the Topping:
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1-2 tablespoons milk as needed
- 1/2 cup toasted slivered almonds
Instructions
Make the Dough:
- Heat the Milk: In a small saucepan over medium-low heat, warm the milk until bubbles form around the edge. Remove from heat.
- Add Butter and Almond Extract: Stir in the butter and almond extract until the butter melts completely. Let it cool while you prepare the dry ingredients.
- Mix Dry Ingredients: In a stand mixer with a dough hook, combine 2 1/2 cups flour, yeast, sugar, and salt.
- Combine Wet and Dry Ingredients: Add the egg and the milk mixture to the dry ingredients. Mix well, scraping down the bowl as needed.
- Add Remaining Flour: Gradually add the remaining 1 cup of flour, 1/2 cup at a time, mixing well after each addition. Beat for 5 minutes on medium speed.
- Knead and Rise: Place the dough on a floured surface, knead it into a ball, and then transfer it to a large bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 40 minutes.
Prepare the Filling:
- Mix Filling: In a small bowl, mix brown sugar, cinnamon, and butter until combined.
Assemble the Rolls:
- Prepare Baking Tray: Lightly grease a 9×13-inch baking tray.
- Roll Out Dough: Roll the dough into a 16×10-inch rectangle on a floured surface.
- Spread Filling: Spread the filling evenly over the dough, leaving a 2-inch border.
- Roll and Cut: Roll up the dough tightly and pinch the seams to seal. Cut into 12 equal pieces using unflavored floss or a knife.
- Arrange Rolls: Place the rolls, cut side up, in the prepared baking tray. Cover and let rise for another 30 minutes.
- Preheat Oven: Preheat your oven to 375°F.
Bake the Rolls:
- Bake: Bake in the preheated oven for 20 minutes or until lightly browned.
Finish and Serve:
- Make the Icing: In a small bowl, whisk together powdered sugar, almond extract, and milk until smooth. Drizzle over the warm rolls.
- Add Almonds: Sprinkle with toasted slivered almonds.
- Enjoy: Serve warm and enjoy your homemade almond croissant cinnamon rolls!