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Butter mochi cake with coconut cream glaze on a white plate, baked by Baked Bree.

Almond Breakfast Rolls

Bree Hester
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Prep Time 30 minutes
Cook Time 35 minutes
Rising + Cooling Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Breakfast, breakfast and brunch
Cuisine American, French Inspired
Servings 12 servings
Calories 509 kcal

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.
    Flour and yeast in bread machine for homemade bread dough.
  • 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.
    Flour, sugar, and butter ingredients in a mixing bowl for baking recipes.
  • Add the butter, egg whites, almond extract, and amaretto.
    Flour and butter in a mixing bowl for baking preparation.
  • 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.
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Assemble The Rolls:

  • Grease a 9x13-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.
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  • 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.
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  • 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.
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Make The Glaze:

  • In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and the almond extract until smooth.
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  • 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.
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  • Serve warm or let cool completely and store in an airtight container.

Nutrition

Calories: 509kcalCarbohydrates: 66gProtein: 13gFat: 23gSaturated Fat: 6gSodium: 272mgFiber: 5g
Keyword almond breakfast rolls, almond filling, almond glaze, bread machine sweet dough, almond croissant alternative, easy homemade rolls, sweet dough rolls
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