Almond Sweet Rolls with Cream Cheese Frosting and Slivered Almonds Recipe

Introduction

These Almond Sweet Rolls are soft, tender, and filled with a rich almond paste, then topped with creamy almond frosting and crunchy slivered almonds. Perfect for a special breakfast or cozy brunch, they fill your kitchen with an irresistible aroma. Enjoy a homemade treat that’s both elegant and comforting.

Ingredients

• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature
• 1/3 cup unsalted butter, at room temperature
• 1 1/3 cups almond meal
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature (for frosting)
• 4 ounces cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1/2 teaspoon almond extract (for frosting)
• Pinch of salt (for frosting)
• 1/2 cup slivered almonds

Instructions

1. Step 1: In a stand mixer fitted with the paddle attachment, mix 2 cups of flour with granulated sugar, yeast, and salt on low speed until combined.
2. Step 2: Microwave the milk and 6 tablespoons of butter in a bowl until warm to the touch and butter is mostly melted, about 45 seconds. Avoid overheating.
3. Step 3: Pour the milk mixture into the flour mixture. Add the egg, 2 teaspoons almond extract, and 1/2 teaspoon vanilla extract. Beat on low speed until combined, then increase to high and beat for 2 minutes.
4. Step 4: Switch to the dough hook attachment. Add 1 1/2 cups flour and knead on low speed until combined, scraping down the bowl as needed. Then add remaining 1 cup flour (total 4 1/2 cups) and knead until dough pulls away from the bowl and forms a ball.
5. Step 5: Increase to medium-low speed and knead for about 10 minutes until dough is smooth and elastic. Perform the windowpane test to check gluten development.
6. Step 6: Transfer dough to a large lightly oiled bowl, cover with a dish towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
7. Step 7: Meanwhile, prepare the almond filling by mixing together 1/3 cup unsalted butter, almond meal, 1/2 cup sugar, 1 egg, 2 teaspoons almond extract, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt in a bowl until a thick paste forms. Set aside.
8. Step 8: Turn the risen dough onto a well-floured surface. Roll it into a 12-inch by 18-inch rectangle, with the wider side closest to you.
9. Step 9: Spread the almond filling evenly over the dough using an offset spatula, covering all the way to the edges.
10. Step 10: Roll the dough tightly from the long side away from you, sealing the edge by pinching the dough together.
11. Step 11: Cut the roll into 12 even pieces using floss or a sharp knife. Place rolls into a parchment-lined 9 x 13 inch pan. Cover loosely and let rise for another hour until doubled and puffed.
12. Step 12: Preheat the oven to 350°F (175°C). Bake the rolls for about 30 minutes until golden brown all over. Let cool slightly on a wire rack.
13. Step 13: Make the frosting by beating 1/2 cup unsalted butter, 4 ounces cream cheese, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and a pinch of salt on low then high speed until smooth.
14. Step 14: Spread the frosting over the warm rolls and sprinkle with slivered almonds. Serve and enjoy!

Tips & Variations

• Use warm milk carefully—too hot can kill the yeast, too cold slows the rise.
• Almond meal can be substituted with finely chopped blanched almonds for more texture.
• For extra flavor, add a tablespoon of orange zest to the filling.
• Cover rolls loosely when rising to prevent drying out the dough surface.
• Use cream cheese at room temperature for a smooth, lump-free frosting.

Storage

Store leftover almond sweet rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or warm oven before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of rapid rise instant yeast?

Yes, but you’ll need to allow more time for the dough to rise—typically 1 to 1 1/2 hours for the first rise and about 2 hours for the second.

How do I know when the dough is kneaded enough?

The dough is kneaded sufficiently when it’s smooth, elastic, and passes the windowpane test—stretch a small piece thinly without tearing to see light through it.

Almond Sweet Rolls with Cream Cheese Frosting and Slivered Almonds Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

These Almond Sweet Rolls are soft, fluffy, and generously filled with a rich almond paste, then topped with a smooth cream cheese frosting and crunchy slivered almonds. Perfect for a special breakfast or dessert, these rolls combine tender yeast dough with a flavorful almond filling and a luscious almond-vanilla glaze.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 sweet rolls 1x
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla extract

Almond Filling

• 1/3 cup unsalted butter, at room temperature
• 1 1/3 cups almond meal
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Frosting

• 1/2 cup unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Pinch of salt
• 1/2 cup slivered almonds

Instructions

1. Make the dough: In a stand mixer fitted with the paddle attachment, combine 2 cups of flour with granulated sugar, yeast, and salt on low speed until incorporated.
2. Prepare warm milk mixture: Microwave the milk and butter together until warm to the touch and butter mostly melted, about 45 seconds, avoiding overheating to preserve yeast activity.
3. Combine wet and dry ingredients: Pour the milk mixture into the flour mixture. Add the egg, almond extract, and vanilla extract. Beat on low speed until combined, then gradually speed up to high and beat for 2 minutes to initiate gluten development.
4. Knead the dough: Switch to the dough hook attachment. Add 1 1/2 cups flour and knead on low speed until combined, scrape sides with a spatula. Add remaining 1 cup flour, knead until dough pulls away from bowl and forms a ball around the hook.
5. Continue kneading: Increase to medium-low speed and knead about 10 minutes until dough is smooth and elastic. If dough wraps around hook excessively, pause kneading to reposition dough. Test dough by stretching a small piece until translucent without breaking, indicating sufficient gluten development.
6. First rise: Transfer dough to a lightly oiled large bowl, cover with dish towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
7. Make almond filling: In a large bowl, mix softened butter, almond meal, sugar, egg, almond extract, vanilla extract, and salt until it forms a thick paste. Set aside.
8. Roll out dough: Turn risen dough onto a floured surface and roll into a 12-by-18 inch rectangle, with 18 inches wide towards you.
9. Spread filling: Using an offset spatula, evenly spread almond filling over the dough, reaching all edges.
10. Form rolls: Starting from the long edge nearest you, roll the dough tightly away, sealing the bottom edge by pinching.
11. Cut rolls: Use dental floss or a sharp knife to slice dough into 12 even rolls. Place them cut-side down in a parchment-lined 9×13 inch pan. Cover loosely with a dish towel.
12. Second rise: Let rolls rise for another hour until doubled in size and puffed.
13. Bake rolls: Preheat oven to 350°F (175°C). Bake rolls for about 30 minutes or until golden brown all over. Transfer pan to a wire rack to cool slightly.
14. Make frosting: In a stand mixer fitted with paddle attachment, beat butter, cream cheese, powdered sugar, vanilla extract, almond extract, and salt on low escalating to high until smooth and creamy.
15. Frost and garnish: Spread frosting over warm rolls. Sprinkle slivered almonds on top. Serve warm and enjoy!

Notes

• The dough will be quite sticky and batter-like early on; this is normal and helps gluten development.
• Use room temperature eggs and butter for better mixing and dough consistency.
• Make sure the milk and butter mixture is warm, not hot, to avoid killing the yeast.
• Dental floss can be used for cleaner cuts of the rolls without squishing the filling.
• Allowing the rolls to cool slightly before frosting prevents melting the cream cheese but keeping them warm enhances flavor.
• Store leftovers in an airtight container in the refrigerator, reheat gently before serving.

Keywords: almond rolls, sweet rolls, yeast rolls, almond filling, cream cheese frosting, breakfast pastries, homemade rolls