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