Almond Croissant Cinnamon Rolls (Sweet Rolls + Cream Cheese)
Indulge in these delicious sweet rolls made with a flaky pastry dough and filled with a sweet almond paste. This easy recipe is perfect for a weekend brunch or as a tasty dessert.
These sweet rolls are reminiscent of those super yummy almond croissant cinnamon rolls that we all love.
This version is topped with a decadent almond flavor cream cheese frosting.
Almond Croissant Cinnamon Rolls
More like sweet rolls but the process is the same as making cinnamon rolls. These fluffy, sweet treats are perfect for breakfast or as a dessert.
Our version is perfect for special family breakfast, ultimate fall comfort food, or even for Christmas morning.
What you’ll love about this recipe:
Be sure to check out the full recipe and ingredient list in the recipe card below.
Substitutions for Almond Sweet Rolls
- You can use a non-dairy milk such as a plain unsweetened almond milk if desired. I prefer whole milk in this recipe, but also tested out plain almond milk and it worked well.
- If necessary, you can replace unsalted butter for salted butter. I used Kerrygold.
Sweet Almond Rolls Step by Step Instructions
Process shots & instructions -this varies by recipe, but is generally centered around each “step” in your instructions, describing how to perform that step is done and showing your ingredients at the end of that stage
Add the 1 teaspoon of sugar and the yeast to the warm water in a small bowl. Let it sit for 5 minutes or until the top forms a foamy layer.
In a large mixing bowl, combine the flour, sugar, and salt. Mix with a whisk.
Add the very softened butter, eggs, vanilla, warm milk, and the yeast mixture.
Mix together with a wooden spoon until a dough starts to form. You can use your hands to lightly knead and finish mixing the dough.
Cover and leave in a warm place to rise for 45 minutes
Transfer the dough to a lightly floured surface. Roll out into a large rectangle, about 15×20 inches.
In a medium mixing bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the almond flour, almond extract, and egg. Mix until combined.
Spread the almond filling evenly over the dough. Roll into a log, rolling from the long side.
Cut the rolled dough into 12 equal rolls and place into the baking pan. I like to use the dental floss method to cut my rolls. Otherwise, a sharp serrated knife will work.
Grease a 9×13 inch baking dish with butter or spray and place the 12 cut sweet rolls into the baking pan.
Cover and leave in a warm place for 30 minutes or until the rolls double in size. Preheat the oven to 350°F.
Bake in the preheated 350° f oven for 25-30 minutes or until golden. Remove from the oven and allow the rolls to cool while making the frosting.
Steps for Making the Cream Cheese Frosting
In a medium mixing bowl, beat the butter, almond extract, vanilla extract, and cream cheese until smooth and creamy.
Gradually add the powdered sugar until completely combined. Frost the rolls while still warm.
Sprinkle the sliced almonds over top. Enjoy!
Our Favorite
Breakfast Recipes
How to store leftover cinnamon rolls
Store leftover rolls in an airtight container in the refrigerator for up to one week.
FAQ (frequently asked questions)
The main difference is the filling. Cinnamon rolls have a cinnamon sugar filling and sweet rolls can have different fillings and flavors.
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Almond Sweet Rolls with Cream Cheese Frosting
Ingredients
Sweet Rolls Dough
- ½ cup warm water (105 degrees F to 115 degrees F)
- 1 teaspoon granulated sugar
- 2 ¼ teaspoons active dry yeast
- 5 cups all-purpose flour
- ⅓ cup granulated sugar (additional to the above mentioned sugar)
- ⅛ teaspoon salt
- ¾ cup butter (very softened)
- 2 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- ¾ cup milk (warm – again not above 115℉)
Almond Filling
- ½ cup butter (softened)
- ¾ cup granulated sugar
- 1 ½ teaspoons almond extract
- 1 ½ cups almond flour
- 1 egg
Cream Cheese Frosting
- 4 tablespoons unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds (for topping)
Instructions
For the dough
- Add the 1 teaspoon of sugar and the yeast to the warm water in a small bowl. Let it sit for 5 minutes or until the top forms a foamy layer.
- In a large mixing bowl, combine the flour, sugar, and salt. Mix with a whisk.
- Add the very softened butter, eggs, vanilla, warm milk, and the yeast mixture. Mix together with a spoon until a dough starts to form. You can use your hands to lightly knead and finish mixing the dough.
- Cover and leave in a warm place to rise for 45 minutes.
- Transfer the dough to a floured surface. Roll out into a large rectangle, about 15×20 inches.
For the almond filling
- In a medium mixing bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the almond flour, almond extract, and egg. Mix until combined.
- Spread the almond filling evenly over the dough. Roll into a log, rolling from the long side.
- Grease a 9×13 inch baking dish with butter or spray.Cut the dough into 12 equal rolls and place into the baking pan. I like to use the floss method to cut my rolls.
- Cover and leave in a warm place for 30 minutes or until the rolls double in size.
- Preheat the oven to 350°F. Bake for 25-30 minutes or until golden. Remove from the oven and allow the rolls to cool while making the frosting.
For the frosting
- In a medium mixing bowl, beat the butter, almond extract, vanilla extract, and cream cheese until smooth and creamy. Gradually add the powdered sugar until completely combined. Frost the rolls while still warm.
- Sprinkle the sliced almonds over top. Enjoy!
