Gooey Almond Croissant Cinnamon Rolls

As I sat at my kitchen table, the aroma of freshly baked bread wafted through the air, transporting me back to childhood memories of lazy Sunday mornings. My grandmother would often make buttery almond croissants, which I would devour, relishing the crispy layers and the sweet, gooey filling nestled within. It was a simple pleasure, yet each bite felt like a warm embrace. In my quest to relive those golden moments, I found inspiration to create something special: Gooey Almond Croissant Cinnamon Rolls. This delightful recipe intertwines the magic of croissants with the comforts of cinnamon rolls, all wrapped in one tantalizing treat.

Recipe Timing

• Prep Duration: 1 hour
• Active Cooking: 40 minutes
• Total Duration: 2 hours 40 minutes
• Portion Size: 12 rolls
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: 430
• Protein: 8g
• Carbs: 57g
• Fats: 20g
• Fiber: 1g
• Sugars: 23g
• Sodium: 325mg

Why You’ll Love This Gooey Almond Croissant Cinnamon Rolls

These Gooey Almond Croissant Cinnamon Rolls are a beautiful blend of textures and flavors—the flaky and soft dough brings together the fragrance of warm cinnamon and sweet almonds that crackle delightfully under a creamy almond glaze. They make the perfect breakfast or brunch option, and there’s something undeniably comforting about pulling apart those warm, gooey layers. It’s a treat that celebrates both the simplicity of homemade baking and the joy of indulgence, bringing the warmth of family traditions right to your kitchen table.

The Complete Cooking Journey

Let’s take a delicious journey together through this recipe, where each step is filled with anticipation and sweetness. From creating the perfect tangzhong to baking that irresistible golden roll, I’ll guide you through a process that will fill your kitchen with delightful aromas and your heart with joy.

Ingredients:

• 1/4 cup bread flour
• 3/4 cup water
• 3 2/3 cups bread flour
• 1/3 cup light brown sugar, packed
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1/3 cup heavy cream, room temperature
• 1/3 cup whole milk, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla bean paste
• 6 tablespoons unsalted butter, room temperature
• 8 tablespoons unsalted butter, room temperature
• 1 cup finely ground blanched almond meal
• 6 tablespoons granulated sugar
• 1/3 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons ground cinnamon
• 2 teaspoons pure almond extract
• Pinch of fine sea salt
• 2 cups powdered sugar
• 2 tablespoons unsalted butter, melted
• 3 tablespoons heavy cream
• 3 tablespoons whole milk
• 1 teaspoon pure almond extract
• Sliced almonds, for topping

Method:

Step 1: Make the Tangzhong

In a small saucepan, whisk together the water and bread flour over medium heat. Cook while whisking constantly for 4-5 minutes until it reaches a paste-like slurry. Scrape it into a bowl and set aside to cool.

Step 2: Prepare the Dough

In a stand mixing bowl, combine the flour, light brown sugar, instant yeast, and fine sea salt. Add the heavy cream, whole milk, large egg, vanilla bean paste, and the tangzhong. Knead the mixture on a low speed with the dough hook for about 2 minutes until everything is combined into a rough dough ball.

Step 3: Incorporate the Butter

With the mixer running on low, add the softened butter one tablespoon at a time, allowing each to fully incorporate before adding the next. Continue to knead the dough for an additional 8-10 minutes until it becomes smooth and elastic.

Step 4: Rest the Dough

Remove the dough from the mixing bowl and form it into a smooth round ball, pulling the sides to the bottom. Place it seam-side down back in the mixing bowl, cover with plastic wrap, and let it rest for 30 minutes.

Step 5: Make the Almond Filling

While the dough rests, make the filling. In a bowl, mix together the remaining butter, almond meal, granulated sugar, light brown sugar, egg, ground cinnamon, almond extract, and a pinch of fine sea salt until smooth.

Step 6: Roll out the Dough

Once the dough has rested, lightly flour a clean surface and roll it out into a rectangle measuring 15×21 inches. Spread the smooth almond filling across the surface, leaving a 1/2-inch border at the top.

Step 7: Cut and Roll the Strips

Using a pizza cutter, slice the dough into twelve strips measuring 1 3/4 inches each. Roll each strip away from you, creating a spiral, and transfer them to a parchment-lined 9×13 baking pan, placing them seam-side down.

Step 8: Let the Rolls Rise

Cover the baking pan with plastic wrap and set it aside in a warm spot to rise for 1-2 hours or until the rolls have doubled in size. Meanwhile, preheat your oven to 325°F (162°C).

Step 9: Bake the Rolls

Once risen, bake the rolls in the preheated oven for 30-40 minutes. Check for doneness when the internal temperature of the center rolls reaches 185°F.

Step 10: Prepare the Frosting

While the rolls cool, whisk together the powdered sugar, melted butter, heavy cream, milk, and almond extract until smooth.

Step 11: Drizzle and Top

Pour the creamy frosting generously over the warm cinnamon rolls and finish by sprinkling sliced almonds on top for that extra crunch and flair.

Serving Suggestions & Pairings

These Gooey Almond Croissant Cinnamon Rolls are perfect on their own, but they can be easily elevated with a side of fresh fruit or a dollop of whipped cream. Pair them with a hot cup of coffee or a refreshing glass of orange juice for a lovely brunch spread!

Storage & Leftovers Guide

If by chance you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the fully baked cinnamon rolls covered in plastic wrap for up to 2 months. Just pop them in the microwave or oven to warm them up!

Kitchen Wisdom & Success Tips

• Make sure your water is lukewarm when making the tangzhong to activate the starch in the flour effectively.
• Don’t rush the rising time; the dough will forgive you, leading to a light and airy texture.
• For a deeper almond flavor, consider toasting the almond meal before using it in the filling.

Flavor Variations & Adaptations

Feel free to adapt this recipe! Try adding chocolate chips for a cocoa twist or incorporating different nuts like pecans or walnuts into the filling. You could even substitute the almond extract with hazelnut extract to create a unique flavor profile.

Reader Questions & Solutions

1. Why is my dough not rising?

   • A common issue can be the temperature. Ensure your yeast is fresh and that the environment is warm. Try placing it in an oven with the light on or a warm corner of your kitchen.

2. Can I make the dough ahead of time?

   • Absolutely! You can prepare the dough and refrigerate it overnight. Just make sure it comes back to room temperature before rolling and shaping.

3. What if my cinnamon rolls come out too dry?

   • Make sure not to overbake! Use a thermometer to check that the center reaches the desired 185°F, but take them out as soon as they do.

4. Can I use all-purpose flour instead of bread flour?

   • Yes, you can! However, bread flour gives a chewier texture, while all-purpose will yield a softer roll.

5. How can I make my frosting smoother?

   • Ensure the butter is melted but not hot—then whisk in the powdered sugar gradually to avoid lumps.

Wrapping Up

These Gooey Almond Croissant Cinnamon Rolls are more than just a recipe; they are a celebration of nostalgia, family gatherings, and a love for good food. So gather your ingredients, turn on some music, and spend an afternoon creating something truly delicious. Each roll represents a moment of joy to be shared, and I can assure you, they will be the star of any gathering! Happy baking!

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