Revel in the intense almond flavors and light, delicate texture of this delightful twist on the typical cinnamon rolls!
When I lived in France for a semester, my favorite place was the local patisserie. It offered a wide array of gorgeous sweet treats, but I quickly determined the very best one—a glazed almond croissant. Each fluffy, delicate bite overwhelmed my palate with rich, buttery, nutty flavors. I ate one every single day.
This recipe for almond breakfast rolls pays homage to those delightful French pastries. It leans into intense almond flavors by layering almond extract into both the filling and the glaze—and by including the actual nuts in the filling and as a garnish.
Plus, you can use your bread machine to make the dough and let it rise the first time, which seriously cuts down your hands-on time. The result is a light, delicate, airy dough that keeps the spotlight on those sweet and savory almond notes.
Whether you’re baking these for a special weekend breakfast, a big family brunch, or simply as a cozy treat, you’ll love the straightforward directions and exceptional outcome!
No bread machine? No problem!
You can absolutely make these almond breakfast rolls without a bread machine by mixing and kneading the dough yourself. Simply combine the warm milk, sugar, and yeast in a large bowl and let it stand until foamy. Then whisk in the eggs, butter, and salt and gradually stir in the flour to form a soft, slightly sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about eight to 10 minutes. Place it in a greased bowl, cover it, and let it rise in a warm spot until doubled, which typically takes 60 to 90 minutes. Then proceed with rolling, filling, shaping, waiting on the second rise, and baking as directed in the recipe.
How do I store leftovers?
Store leftover almond breakfast rolls in an airtight container. Both glazed and unglazed rolls will keep at room temp for up to 2 days or in the fridge for up to 4-5 days. You can also freeze these rolls with or without glaze. Wrap individual rolls tightly in plastic wrap, then place them inside a freezer-safe bag and remove as much air as possible. Unglazed rolls will keep for up to 2 months in the freezer, but aim to enjoy glazed frozen rolls within 1 month. Thaw overnight in the fridge or for a few hours at room temp. Warm them covered in a 300°F oven until heated through.
Serving suggestions
Serve your almond breakfast rolls alongside protein-rich staples. Bacon-Egg Bites, a Breakfast Tostada, or a Spinach Omelette would make an excellent pairing. If you’re feeding a crowd, opt for a Vegetarian Breakfast Casserole or Sheet Pan Eggs.
Almond Breakfast Rolls
Ingredients
For The Dough:
- 1 cup milk warm but not scalding, in the 100–110°F range
- 2 large eggs
- 1/3 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast 1 0.25-ounce packet
For The Filling:
- 1 tube almond paste 7 ounces
- 2 cups almonds finely ground, or almond flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter at room temperature
- 2 large egg whites
- 1/2 teaspoon almond extract
- 2 teaspoons amaretto optional
For The Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds for garnish
Instructions
Make The Dough:
- Add the warm milk, eggs, butter, sugar, and salt to the bread machine pan. Sprinkle the flour over the liquids, then make a small well in the flour and add the yeast.
- Set the machine to the dough cycle and run until complete, about 90 minutes, or until the dough is smooth and doubled in size.
Make The Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a food processor, combine the almond paste, ground almonds, sugar, and salt.
- Add the butter, egg whites, almond extract, and amaretto.
- Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes, scraping down the bowl as needed. If using a food processor, pulse and process until the mixture is smooth and creamy, stopping to scrape down the sides and bottom of the bowl as needed, 1-2 minutes.
Assemble The Rolls:
- Grease a 9×13-inch baking pan.
- When the dough cycle is complete and the dough has risen (about 90 minutes), turn the dough out onto a lightly floured surface. Roll into a large rectangle, about 16 x 10 inches.
- Spread the almond filling evenly over the dough, leaving a 1/2-inch border on the long edges. If the filling is hard to spread, briefly warm it in the microwave for 15-20 seconds to loosen it.
- Starting from a long side, tightly roll the dough into a log. Using a serrated knife, cut the log into 1-inch slices.
- Arrange the rolls cut-side up in the prepared baking pan, leaving a little space between them.
- Cover the pan loosely and let the rolls rise in a warm place until puffy and nearly doubled, 30–45 minutes.
Bake The Rolls:
- Toward the end of the rise time, preheat the oven to 350°F. Bake the rolls for 25–35 minutes, or until golden brown and cooked through.
- Transfer the pan to a wire rack and let the rolls cool 10-15 minutes.
Make The Glaze:
- In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and the almond extract until smooth.
- If the glaze is too thick to drizzle, add additional milk 1 teaspoon at a time until it reaches a thick but pourable consistency.
Finish And Serve The Rolls:
- Drizzle the glaze over the warm rolls and sprinkle with sliced almonds.
- Serve warm or let cool completely and store in an airtight container.
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