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Almond Croissant Cinnamon Rolls
Bakery

Almond Croissant Cinnamon Rolls

2 h 45 minServes 12Nutri-Score D€€
from @theemilyrangel61 imports1 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • whole milk (warmed)Dairy240 ml
  • instant yeastPantry8 g
  • granulated sugar (divided)Pantry115 g
  • all-purpose flour (plus extra for kneading)Grains560 g
  • saltSpices3 g
  • unsalted butter (melted)Dairy113 g
  • vanilla extractPantry15 ml
  • eggs (large)Dairy2 pieces
  • almond flourNuts & seeds150 g
  • granulated sugar (for the filling)Pantry150 g
  • unsalted butter (melted, for the filling)Dairy170 g
  • almond extract (for the filling)Pantry1 ml
  • vanilla bean paste (for the filling)Pantry5 ml
  • salt (for the filling)Spices1 g
  • cream cheese (softened)Dairy113 g
  • unsalted butter (softened, for the frosting)Dairy57 g
  • powdered sugarPantry120 g
  • almond extract (for the frosting)Pantry1 ml
  • vanilla bean paste (for the frosting)Pantry3 ml
  • heavy cream (divided)Dairy180 ml
  • sliced almonds (for topping)Nuts & seeds30 g

per serving

Nutrition

470kcal

Carbs
53 g
Proteins
8 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Whisk
  • Rolling pin
  • Baking dish

step by step

Method

  1. Bloom the yeast

    • In a small bowl, combine the warm milk, a spoonful of the sugar and the instant yeast.
    • Set aside until foamy.
    Step 1

  2. Mix the dry ingredients

    • In a large bowl, whisk together the flour, the remaining sugar and the salt.
    Step 2

  3. Make the dough

    • Add the melted butter, vanilla extract and eggs to the foamy yeast mixture and whisk until well combined.
    • Pour into the dry ingredients and mix to form a dough.
    Step 3

  4. Knead the dough

    • Knead for 10–15 minutes until smooth, no longer sticky and passing the windowpane test.
    • Gradually add more flour if needed while kneading.
    Step 4

  5. First rise

    • Shape the dough into a ball and place it in a greased bowl.
    • Cover and let rise until doubled in size.
    Step 5

  6. Roll out and fill

    • Transfer the dough to a flat surface and roll it into a large rectangle.
    • Mix the almond flour, sugar, melted butter, almond extract, vanilla bean paste and salt, then spread evenly over the dough.
    Step 6

  7. Shape the rolls

    • Roll up the dough and cut into rolls.
    • Place the rolls in a baking dish, cover and let rest.
    Step 7

  8. Bake

    • Pour a little heavy cream over each roll.
    • Bake at 175 °C until golden brown.
    Step 8

  9. Frost and finish

    • Beat the cream cheese, softened butter, powdered sugar, almond extract, vanilla bean paste and remaining heavy cream into a frosting.
    • Let the rolls cool slightly, then frost and top with sliced almonds and powdered sugar.
    Step 9
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