This Almond Cinnamon Rolls recipe produces the softest almond-flavored cinnamon rolls with almond cinnamon filling and they are topped with plenty of almond cream cheese icing. These almond rolls include almond flour and almond extract for maximum almond flavor.
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I have been a longtime fan of anything almond flavored, but recently almond is having a moment with the masses thanks to the popularity of twice-baked almond croissants. These rolls are reminiscent of those thanks to the inclusion of almond flour and the sliced almond garnish. I adapted the dough from King Arthur Flour.
This recipe is the same base I used for my Softest Orange Rolls and Softest Pumpkin Cinnamon Rolls. I love this dough because it produces an ultra soft roll just like the store-bought “tube” cinnamon rolls, which I love. These also stay moist days later. You can either make 18 smaller rolls or 12 large rolls like I did here. Reference the previously mentioned cinnamon roll recipes for instructions on how to make 18 smaller rolls.
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Why you’ll love this recipe
- These rolls are soft and stay soft.
- There is a lot of almond flavor in these rolls thanks to almond extract and almond flour.
- This recipe is made easier by a stand mixer, but you do not need one to make it.
Ingredients
- Powdered sugar sweetens the cream cheese frosting.
- Whole milk hydrates the dough and the tangzhong.
- Granulated sugar and light brown sugar sweetens the filling.
- Almond extract and vanilla bean paste flavor these rolls.
- Kosher salt balances the sweetness.
- Almond flour gives structure and flavor to the filling.
- Sliced almonds garnish the rolls.
- Eggs give structure and richness to the dough.
- Unsalted butter brings richness to the dough and filling.
- The dough is risen by instant yeast.
- Ground cinnamon also flavors the filling.
- Cream cheese flavors the frosting.
- Diastatic malt powder is optional, but including it adds sweetness and a polished crust without having to use as much yeast.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these rolls to your liking:
- No cinnamon — feel free to skip the cinnamon completely.
- Cardamom — add ⅛ to ¼ teaspoon of ground cardamom to the filling.
- No almond flour — skip the almond flour and increase the amount of almond flavoring.
- No brown sugar — replace it with granulated sugar or dark brown sugar.
- No granulated sugar — replace it with more light brown sugar.
- Less almond — omit the almond flavoring in the dough.
- Raspberry — add a thin layer of raspberry jam to the inside of the rolls.
- Overnight option — you can refrigerate the dough overnight after the first proof until needed or refrigerate overnight after rolling up and placing in the pan before baking.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make almond cinnamon rolls
Step 1: Combine the prepared tangzhong mixture with the rest of the dough ingredients either in a large bowl (if mixing by hand) or in the bowl of a stand mixer fitted with the dough hook attachment. Mix just until everything comes together and then rest the dough (covered) for 20 minutes. After resting, knead the dough until smooth and elastic. Rather than kneading for an amount of time, perform the window pane test on your dough periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading. Transfer the dough to a large, greased bowl. Cover and proof for 1 hour, or until doubled in size.
Step 2: Beat the butter and both sugars together until combined. Add the ground cinnamon, salt, almond flour and almond extract.
Step 3: Lightly dust a clean work surface with flour. Punch down the dough and tip it out onto the surface. Roll the dough into a 24 inch x 15 inch rectangle. Spread the filling out evenly onto the dough. Starting with the long side, roll up the dough into a log. Cut into 12 slices using unflavored dental floss or a very sharp knife. Arrange in the prepared pan and cover. Proof for one hour.
Step 4: Beat the room temperature cream cheese on low until there are no lumps. Remove it to a small bowl and set aside. Beat the butter in the same bowl you beat the cream cheese until lighter in color and fluffy, about 3 minutes. Add the cream cheese back and mix just until combined. Add the extracts and salt. Beat until combined. Add the powdered sugar. Beat until fully combined. Set aside. Preheat the oven to 350°F. Uncover rolls and bake for 23-25 minutes. They should be lightly browned. The internal temperature of an outside roll should be 190°F. Remove the rolls and let cool for 10 minutes before spreading the frosting all over the tops.
Hot tips
- If you don’t plan to serve the rolls in the pan, consider lining it with parchment paper with an overhang to remove them easier.
- Start with less powdered sugar for the frosting and add more as needed. If you add too much you can thin it out with a splash of cream or milk.
- I prefer slicing my rolls with floss, rather than a knife, as it does not misshape the rolls.
Recipe FAQs
Diastatic malt powder contains active enzymes which break down and convert starches and proteins in dough into sugars. These sugars feed the yeast, resulting in a finer crumb and a higher and smoother rise.
The baked and frosted rolls can sit at room temperature for up to a day, but after that I would store the rolls in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for 10-15 seconds before serving.
Yes, freeze the baked rolls wrapped tightly in plastic in an airtight container for up to 2 months.
More recipes you’ll love
Lastly, if you make this Almond Cinnamon Rolls recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Almond Cinnamon Rolls
Equipment
- Unflavored dental floss or clean fishing line
Ingredients
Tangzhong
- 5 tablespoon water (71g)
- 5 tablespoon whole milk (71g)
- 3 tablespoon + 1 teaspoon bread flour (25g)
Dough
- 4 cups + 2 tablespoon bread flour (495g)
- ¼ teaspoon diastatic malt powder optional
- 1 ¾ teaspoon salt (11g)
- 1 tablespoon instant yeast
- ¾ cup whole milk (170g) heated to 110°F-115°F
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 tablespoon unsalted butter melted (85g)
Almond filling
- ½ cup light brown sugar packed (114g)
- ½ cup granulated sugar (100g)
- ¾ cup unsalted butter room temperature (161g)
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup almond flour (55g)
- 2 ½ teaspoon almond extract
Cream cheese frosting
- ½ cup unsalted butter room temperature (107g)
- 4 oz cream cheese room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ teaspoon kosher salt
- 1-1 ¾ cup powdered sugar
Garnish
- 3 tablespoon sliced almonds
Instructions
Do ahead
- Grease a 9×13 metal pan* and include parchment paper with overhang if you’d like to remove the rolls from the pan easier.
Make the tangzhong
- Combine 5 tablespoons water, 5 tablespoons milk and 3 tablespoons plus 1 teaspoon of bread flour in a medium saucepan over medium heat.
- Whisk constantly as it cooks until the mixture has thickened, similar to a thick pudding consistency. This can take 1-3 minutes. Remove from the heat and set aside to cool slightly.
Make the dough
- Combine the tangzhong mixture with the rest of the dough ingredients either in a large bowl (if mixing by hand) or in the bowl of a stand mixer fitted with the dough hook attachment. Mix just until everything comes together and then rest the dough (covered) for 20 minutes.
- After resting, knead the dough until smooth and elastic. Rather than kneading for an amount of time, perform the window pane test on your dough periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
- Transfer the dough to a large, greased bowl. Cover and proof for 1 hour, or until doubled in size.
Make the filling
- Beat the butter and both sugars together until combined. Add the ground cinnamon, salt, almond flour and almond extract. Beat until combined.
Shape the rolls
- Lightly dust a clean work surface with flour. Punch down the dough and tip it out onto the surface.
- Roll the dough into a 24 inch x 15 inch rectangle. Spread the filling out evenly onto the dough. Starting with the long side, roll up the dough into a log. Cut into 12 slices using unflavored dental floss or a very sharp knife.
- Arrange in the pan and cover. Proof for one hour.
Make the frosting
- Beat the room temperature cream cheese on low until there are no lumps. Remove it to a small bowl and set aside. Beat the butter in the same bowl you beat the cream cheese until lighter in color and fluffy, about 3 minutes. Add the cream cheese back and mix just until combined. Add the extracts and salt. Beat until combined. Add the powdered sugar. Beat until fully combined. Set aside.
Bake and frost
- Preheat the oven to 350°F.
- Uncover rolls and bake for 23-25 minutes. They should be lightly browned. The internal temperature of an outside roll should be 190°F.
- Remove the rolls and let cool for 10 minutes before spreading the frosting all over the tops. Serve rolls warm.
