Almond Sweet Rolls

Forget about cinnamon rolls — these almond sweet rolls are about to become your new favourite breakfast treat. Made with a pillowy-soft homemade dough filled with gooey almond filling, rolled up and topped with cream cheese frosting and slivered almonds, this version puts a twist on classic sweet rolls.
Picture the richness of an almond croissant meeting the warmth of a cinnamon roll — that’s the flavour vibe we’re going for. The enriched dough, almond-meal filling and tangy cream cheese frosting combine to create something decadent yet approachable.
Whether you’re making them for a weekend brunch, special breakfast or simply a sweet treat, they’re sure to impress.
Yield: 12 rolls · Prep time: ~1 hour · Cook time: ~30 minutes · Total time: ~3 h 30 m.

Ingredients

For the dough:

• 4 to 4 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 packet (2¼ tsp) Rapid Rise Instant Yeast
• 1 teaspoon salt
• 1½ cups milk
• 6 tablespoons butter
• 1 egg (room temperature)

For the almond filling:

• ⅓ cup unsalted butter (room temperature)
• 1⅓ cups almond meal (or almond flour)
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons almond extract
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

For the cream cheese frosting & topping:

• ½ cup unsalted butter (room temperature)
• 4 oz cream cheese (room temperature)
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• Pinch of salt
• ½ cup slivered almonds

Step-by-Step Instructions

1. Make the dough. In a stand mixer fitted with the paddle attachment, combine 2 cups of flour with the granulated sugar, instant yeast and salt on low speed until mixed.
2. In a microwave-safe bowl, warm the milk and butter together (~45 seconds) until the butter is mostly melted but the mixture is not steaming hot (you don’t want to kill the yeast).
3. Pour the warm milk/butter mixture into the flour mixture. Add the egg. Beat on low initially so flour doesn’t fly out, then gradually increase to high speed and beat for about 2 minutes. At this stage the mixture might resemble a batter — this kick-starts gluten development.
4. Switch to the dough hook attachment. Add an additional 1½ cups flour and knead on low until combined. Then add the remaining flour (to total ~4½ cups) and knead on low until the dough starts to pull away from the bowl and wraps around the hook.
5. Increase to medium-low speed and knead until the dough becomes smooth and supple — about 10 minutes. If the dough wraps too much around the hook, stop the mixer, flip the dough, and continue. A good test: stretch a small piece until you can almost see light through it without it breaking (a “window pane” test).
6. Place the dough in a large lightly-oiled bowl, cover with plastic wrap or a dish cloth, and let it rise in a warm place for 1 hour or until doubled in size.
7. Make the almond filling (towards the end of the dough’s rise): in a mixing bowl combine the butter, almond meal, sugar, egg, almond extract, vanilla extract and salt. Mix until you have a thick paste. Set aside.
8. Once the dough has risen, turn it out onto a well-floured surface. Roll it into a rectangle about 12 inches by 18 inches (with the 18-inch side nearest you).
9. Using an offset spatula (or similar), spread the almond filling evenly over the rolled dough, reaching all the way to the edges.
10. From the long side, roll the dough away from you into a tight log. Pinch the bottom edge together to seal.
11. Use dental floss (or a very sharp knife) to cut the log into 12 even rolls. Place them in a 9×13-inch pan lined with parchment. Cover loosely with a dish cloth and let rise again for about 1 hour, until doubled and puffed.
12. Preheat the oven to 350 °F (about 175 °C). Bake the rolls for about 30 minutes until golden brown. Remove from oven and cool slightly on a rack.
13. Make the frosting while the rolls cool: in a stand mixer with the paddle attachment combine the butter, cream cheese, powdered sugar, vanilla extract, almond extract and salt. Begin mixing on low and gradually increase to high until smooth. Spread the frosting over the warm rolls, then sprinkle the slivered almonds on top. Serve warm.

Additional Tips & Notes

• These rolls store well, and actually taste great the next day if handled properly. To keep them soft: under-bake slightly so they stay gooey, and store in an airtight container (or wrap the pan tightly) in the fridge. Re-heat before serving: microwave ~30 seconds or warm in a 350 °F oven for ~10 minutes.
• Using whole milk gives the dough richer flavour and softness, but you can substitute if needed.
• If you only have bread flour instead of all-purpose, you can use it — but expect a chewier texture (which may be fine, depending on preference).
• The window-pane test during kneading is a good indicator the gluten is well developed: if a small piece of dough stretches thin enough that light passes through without tearing, you’re ready.
• The almond extract combined with vanilla gives the almond filling its distinctive flavour — don’t skip or reduce drastically if you want the full almond punch.
• If you prefer less sweetness in the frosting, you could reduce the powdered sugar slightly or skip the almond extract in the frosting (the almond in the filling will carry the flavour).
• For extra flair: Serve rolls warm, optionally with a drizzle of melted butter or a dusting of powdered sugar.
• This recipe’s dough is enriched (egg + butter) so it has a more tender, breakfast-pastry feel rather than a plain bread roll.

Why This Recipe Works So Well

The recipe takes a familiar structure (sweet roll dough + filling + glaze) and gives it a fresh twist via the almond filling and cream cheese topping. The enriched dough ensures softness and richness, the almond meal gives depth and texture, and the tangy cream cheese frosting balances the sweetness so the end result isn’t overly cloying. Rising twice gives that airy, light structure typical of good breakfast rolls. Ultimately, it balances flavour, texture and presentation very nicely.

Serving & Occasion Suggestions

These almond sweet rolls make a great choice for a weekend brunch, holiday breakfast, special occasion (like Mother’s Day or a birthday breakfast-in-bed), or even a wonderful treat for guests. Pair them with a hot cup of coffee, tea or even a glass of cold milk. Since they keep well, you can bake ahead and gently warm them when ready to serve.