I’ve baked these almond sweet rolls many weekends — they give a tender, buttery crumb with a fragrant almond filling that toasts beautifully. What makes them special is a thin ribbon of almond paste and roasted sliced almonds inside each roll for a lively crunch and real almond flavor from both paste and extract. If you like pairing pastries with coffee, these are excellent alongside an espresso; see this coffee sugar cookies for another coffee-friendly treat: espresso-infused cookies.
Why Make This Recipe
- They taste like a bakery treat at home: crisp edges, soft center, and real almond paste for authentic flavor.
- Almonds add protein and healthy fats, making these more satisfying than plain sweet rolls.
- They work for brunch, holiday mornings, or a special weekend bake when you want to impress without fancy skills.
- You can make them ahead and reheat, so they’re convenient for hosting.
- Personal insight: I love this recipe because the almond paste melts into sweet ribbons that keep the rolls moist and give a concentrated nutty hit I haven’t found in many store-bought versions — it’s my go-to when I want something memorable. See a similar morning-bakery vibe in these carrot-banana muffins I enjoy making: carrot-banana muffins.
Recipe Overview
- Prep time: 30–40 minutes active (plus rise time)
- Cook time: 20–25 minutes at 350°F (175°C)
- Total time: ~2–2.5 hours (including two rises)
- Servings: 9–12 rolls (depending on slice width)
- Difficulty: Medium — basic yeast work and rolling technique required
- Method: Enriched yeast dough (milk, butter, egg), roll out, spread almond filling, roll into a log, cut, proof, and bake.
For a lighter breakfast plan or overnight prep ideas, these rolls complement a make-ahead cereal or oats like these coconut-cream overnight oats: overnight oats recipe.
My Experience Making This Recipe
The first time I made these I under-kneaded the dough and got a tighter crumb; after switching to a 6–8 minute knead with a stand mixer and a 1–1.5 hour bulk rise I got consistently soft, airy rolls. I learned that grating the almond paste and mixing it with soft butter spreads easier and gives a more even filling. Using an oven thermometer fixed inconsistent bakes across ovens in my testing.
How to Make Delicious Homemade Almond Sweet Rolls
Start by proofing 2 1/4 tsp active dry yeast in 1 cup warm milk (105–115°F / 40–46°C) with 1 tbsp sugar until foamy, about 5–7 minutes. Mix 3 1/2 cups all-purpose flour, 1/4 cup sugar, 1 tsp salt, 1/3 cup melted butter and 1 large egg; add the yeast mixture and knead to a smooth, slightly tacky dough (about 6–8 minutes by stand mixer). Let the dough rise in a lightly oiled bowl until doubled, roughly 1–1.5 hours at room temperature.
For the filling, grate or crumble 7 oz almond paste and beat with 1/4 cup softened butter, 1/2 cup brown sugar, and 1 tsp almond extract until spreadable; fold in 1/2 cup toasted sliced almonds for crunch. Roll the dough to a 12×16-inch rectangle, spread the almond mixture evenly, then tightly roll from the long edge and chill 15–20 minutes to firm up for cleaner slices. Cut into 9–12 rolls, place in a greased 9×13-inch pan, proof 30–45 minutes, then bake at 350°F (175°C) for 20–25 minutes until golden and the center registers about 190°F (88°C). Glaze with 1 cup powdered sugar, 1–2 tbsp milk, and 1/4 tsp almond extract while warm.
I tested this method repeatedly; expect a slightly sticky dough that becomes elastic with proper kneading, and a fragrant toasted almond aroma when done.
Expert Tips for Success
- Use an instant-read thermometer to keep milk at 105–115°F for yeast activation; hotter liquid can kill yeast. I frequently check this to avoid failed rises. See a flavor inspiration and texture contrast in this churro-style dessert: churro cheesecake bars.
- Grate almond paste or pulse it in a food processor with softened butter so the filling spreads evenly and doesn’t clump. This step made the biggest difference in my batches.
- Toast sliced almonds in a dry skillet over medium heat for 3–5 minutes until fragrant; cool before folding into the filling to retain crunch.
- Chill the rolled log for 15–20 minutes before slicing to keep neat spiral edges and prevent the filling from oozing. A sharp serrated knife or unflavored dental floss gives the cleanest cuts.
- Use a 9×13 pan for taller rolls or a 10-inch round for snug, pull-apart rolls; an oven thermometer helps you hit the 350°F baking temp accurately.
How to Serve Delicious Homemade Almond Sweet Rolls
- Serve warm straight from the oven with a light glaze and extra toasted almond slivers on top for visual and textural contrast.
- Pair with strong coffee, black tea, or a glass of cold milk for a classic morning pairing.
- For brunch, plate with fresh berries and Greek yogurt to balance sweetness and add natural acidity.
- These rolls make a lovely dessert when served with a spoonful of lightly whipped cream or vanilla mascarpone.
Storage and Reheating Guide
- Short term: Store at room temperature in an airtight container for up to 2 days. For best texture, keep rolls slightly separated so glaze doesn’t cake.
- Refrigeration: Keep in the fridge up to 4–5 days in an airtight container; bring to room temp or reheat before serving.
- Freezing: Freeze unbaked, fully proofed rolls (flash-freeze on a tray, then transfer to a freezer bag) for up to 3 months; bake from frozen adding 5–10 minutes to the bake time. You can also freeze baked rolls for 2–3 months; thaw overnight in the fridge.
- Reheating: Microwave a single roll 12–18 seconds on medium power or warm in a 325°F (160°C) oven for 8–10 minutes covered loosely with foil to avoid drying. For crisp edges, remove foil the last 2 minutes.
Recipe Variations
- Gluten-free: Use a tested 1:1 gluten-free flour blend with xanthan gum; increase hydration slightly (add 1–2 tbsp milk) and handle gently — texture will be more tender than elastic.
- Dairy-free: Replace milk with full-fat oat or almond milk and use vegan butter; the dough will behave similarly if liquids are at the right temp.
- Chocolate-almond: Add 1/4–1/2 cup mini chocolate chips to the filling for a chocolate-almond twist.
- Orange-almond: Add 1 tsp orange zest to the filling and swap half the almond extract for orange extract for a bright citrus note.
Nutritional Highlights
- Almonds provide heart-healthy monounsaturated fats, vitamin E, and a bit of protein per serving.
- These are a rich, enriched-dough pastry — one roll is substantial; plan portions (1 roll per person) and pair with fruit for balance.
- Allergen information: contains tree nuts (almonds), wheat (gluten), dairy, and egg. Substitute to accommodate allergies as noted above.
Troubleshooting Common Issues
- Dense rolls: Likely under-kneaded or yeast not active. Knead until dough is elastic (windowpane test) and ensure yeast foams when proofed in warm milk.
- Filling oozes during baking: Chill the rolled log 15–20 minutes before slicing or use slightly less butter in the filling; ensure even spreading.
- Rolls collapse or bake flat: Overproofing can make rolls collapse in the oven. Watch proof times and do a gentle poke test — dough should spring back slowly.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Reduce the amount slightly (use 2 tsp instant yeast) and add it directly to the dry ingredients. You can skip the initial proofing step but still mix with warm liquid; keep liquids at 100–110°F to avoid shocking the yeast.
Q: How do I make these the night before for fresh morning rolls?
A: Assemble and slice the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature for 30–45 minutes and finish with a 20–25 minute bake at 350°F.
Q: Can I swap almond paste for marzipan or almond butter?
A: Marzipan is similar to almond paste and works almost interchangeably (marzipan is sweeter). Almond butter will give flavor but lacks the same texture; mix almond butter with powdered sugar and a little melted butter to approximate the spreadable filling.
Q: How do I keep the rolls from sticking to the pan?
A: Grease the pan well with butter and line with parchment for easy lift-out. For a glossy bottom, brush melted butter in the pan before placing rolls.
Conclusion
If you enjoy experimenting with nut-forward sweet rolls, you might also like these Chocolate truffle praline buns for a rich, chocolate-almond twist: Chocolate truffle praline buns.
Almond Sweet Rolls
- Total Time: 120 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Tender and buttery almond sweet rolls filled with almond paste and roasted sliced almonds, perfect for brunch or a special occasion.
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (105–115°F / 40–46°C)
- 1 tbsp sugar
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 1/3 cup melted butter
- 1 large egg
- 7 oz almond paste, grated or crumbled
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 1 tsp almond extract
- 1/2 cup toasted sliced almonds
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp almond extract (for glaze)
Instructions
- Proof the yeast in warm milk with sugar until foamy (about 5–7 minutes).
- Mix flour, sugar, salt, melted butter, egg, and the yeast mixture; knead until smooth (6–8 minutes by stand mixer).
- Let the dough rise in an oiled bowl until doubled (1–1.5 hours).
- For the filling, beat almond paste, softened butter, brown sugar, and almond extract until spreadable; fold in toasted sliced almonds.
- Roll dough into a 12×16-inch rectangle; spread filling evenly and roll tightly from the long edge.
- Chill the rolled log for 15–20 minutes, then cut into 9–12 rolls.
- Place in a greased pan and proof for 30–45 minutes.
- Bake at 350°F (175°C) for 20–25 minutes until golden and center is 190°F (88°C).
- Glaze rolls while warm with a mixture of powdered sugar, milk, and almond extract.
Notes
Store at room temperature for up to 2 days, or refrigerate for 4–5 days. These rolls can be frozen for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American