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Almond Croissant Cinnamon Rolls

Course Dessert

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 9x13-inch baking tray.
  • Roll Out Dough: Roll the dough into a 16x10-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!