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Gooey Almond Croissant Cinnamon Rolls

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A delightful blend of flaky croissants and comforting cinnamon rolls, these Gooey Almond Croissant Cinnamon Rolls are a perfect breakfast or brunch treat.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. While the rolls cool, whisk together the powdered sugar, melted butter, heavy cream, milk, and almond extract until smooth.
  11. Pour the creamy frosting generously over the warm cinnamon rolls and finish by sprinkling sliced almonds on top for that extra crunch and flair.

Notes

Ensure 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.

Nutrition

Find it online: https://lunarecipez.com/gooey-almond-croissant-cinnamon-rolls/

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