Almond Croissant Cinnamon Rolls

Ingredients

• 2 tbsp all-purpose flour (for tangzhong)
• 0.5 cup whole milk (for tangzhong)
• 0.75 cup whole milk (warmed to 100-110°F)
• 2.25 tsp instant yeast (1 packet)
• 0.25 cup granulated sugar (for dough)
• 0.25 cup unsalted butter (melted or very soft)
• 1 tsp vanilla bean paste (or vanilla extract)
• 2 eggs (large, room temperature)
• 1.25 tsp salt
• 2.5 cup all-purpose flour
• 1 cup bread flour
• 5 tbsp unsalted butter (softened, added after kneading)
• 0.333 cup unsalted butter (softened, for filling)
• 0.5 cup granulated sugar (for filling)
• 1 cup almond flour
• 1 egg (large, room temperature)
• 1 egg yolk (large, room temperature)
• 0.5 tsp almond extract (for filling)
• 0.5 tsp vanilla extract (for filling)
• salt (pinch, for filling)
• 2 tbsp all-purpose flour (for filling)
• 0.25 cup sliced almonds (for filling)
• 3 tbsp granulated sugar (for spice mix)
• 0.125 tsp ground cardamom
• 0.5 tsp ground cinnamon
• 0.125 tsp orange zest (optional)
• 2 tbsp pearl sugar (for sprinkling inside)
• 0.25 cup unsalted butter (for glaze)
• 1.5 cup powdered sugar
• 0.75 tsp almond extract (for glaze)
• 0.25 tsp vanilla extract (for glaze)
• 2 tbsp milk (to thin glaze, up to 3 tbsp)
• salt (pinch, for glaze)
• 0.5 cup sliced almonds (toasted, for topping)

Steps

1. 1

   In a small saucepan, whisk together the 2 tablespoons flour and 1/2 cup milk until smooth with no lumps.

2. 2

   Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (about 2-4 minutes).

3. 3

   Transfer the tangzhong paste to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.

4. 4

   In a small bowl, whisk the 3/4 cup warm milk and 1/4 cup sugar until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.

5. 5

   In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.

6. 6

   Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the 5 tablespoons of softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.

7. 7

   Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours). For easier handling, it is recommended to chill the dough in the fridge for 2-4 hours after the initial rise.

8. 8

   In a medium bowl, beat together 1/3 cup softened butter and 1/2 cup sugar until light and fluffy (2-3 minutes).

9. 9

   Add almond flour, 2 tablespoons flour, one egg, one egg yolk, almond extract, vanilla extract, and a pinch of salt. Mix until smooth and creamy.

10. 10

    Fold in the 1/4 cup sliced almonds. Set the frangipane filling aside.

11. 11

    In a small bowl, mix together 3 tablespoons sugar, cardamom, cinnamon, and orange zest. Set aside.

12. 12

    Grease a 9x13-inch baking pan with butter.

13. 13

    Turn the dough out onto a lightly floured surface. Roll into a 16x12-inch rectangle, with the long edge facing you.

14. 14

    Spread the frangipane filling evenly over the entire surface of the dough in a thin layer, leaving a 1/2-inch border at the far long edge.

15. 15

    Sprinkle the orange-cardamom spice mix evenly over the frangipane.

16. 16

    Sprinkle 2 tablespoons pearl sugar evenly over the filling to create caramelized pockets.

17. 17

    Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide) along the short side.

18. 18

    Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.

19. 19

    Arrange the rolls cut-side up in the prepared 9x13-inch baking pan, spacing them slightly apart.

20. 20

    Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.

21. 21

    Preheat your oven to 325°F.

22. 22

    Bake for 27-30 minutes, or until the rolls are golden brown on top and the centers register 200-205°F on an instant-read thermometer. If browning too quickly at 18-20 minutes, tent loosely with foil.

23. 23

    Let the rolls rest in the pan for 10 minutes after baking to allow the frangipane to set.

24. 24

    While rolls are baking, whisk together melted butter, powdered sugar, almond extract, vanilla extract, a pinch of salt, and 2 tablespoons milk. Add more milk 1 tablespoon at a time until it reaches a thick honey-like consistency.

25. 25

    Drizzle the almond glaze generously over the warm rolls, using a spoon to help it drip into the crevices.

26. 26

    Immediately sprinkle the 1/2 cup toasted sliced almonds over the glaze so they stick.

27. 27

    Optionally dust lightly with powdered sugar and let the glaze set for 10-15 minutes before serving.

Notes

Chilling the dough for 2-4 hours after the first rise makes it much easier to handle and roll. To make ahead, you can refrigerate the shaped rolls overnight before the second rise. Bake them the next morning after letting them sit at room temperature for 45-60 minutes.

Nutrition per serving

• breakfast
• brunch
• cinnamon rolls
• almond
• croissant
• baked
• brioche
• bakery-style