Sweet Cream Almond Rolls Revisited

I had originally made these Sweet Cream Almond Rolls a couple of years ago and since then I’ve adjusted the recipe several times to improve the texture and flavor. During this time, I’ve been asked by quite a few people to share the recipe. Today, we’re here to revisit these sweet rolls!

These sweet rolls are made similarly to traditional cinnamon rolls but have a thicker, more dense texture. The rolls are filled with a sweet, cinnamon and almond paste that is so flavorful and creates the softest center of the roll, which is the best part if you ask me. The almond cream cheese frosting adds a richness and the right amount extra sweetness. I’ve topped mind with crushed almonds for a bit more texture and almond flavor.

What I love about the dough is how versatile it is. You can use this dough for dinner rolls, any type of cinnamon rolls and if you like a deep-dish pizza, this is a great dough for that as well. I typically make the dough in the bowl of a stand mixer using a dough hook once the ingredients are mixed. This will save on time and labor but if you’re up for some wrist work, the dough can easily be made using your hands.

INGREDIENTS

For the dough:

3 ¾ cups unbleached, all-purpose flour

2 tablespoons granulated sugar

2 teaspoons salt

1 (0.25-ounce) package active dry yeast

½ cup whole milk or heavy cream

½ cup water

1 egg at room temperature

⅓ cup unsalted butter

For the almond roll filling:

¼ cup unsalted butter, room temperature

¼ cup granulated sugar

⅔ cup almond flour

1 large egg, room temperature, separated

1 teaspoon pure almond extract

¼ cup all-purpose flour

2 tablespoons cinnamon

Pinch salt

For the Almond Cream Cheese Glaze:

8 ounces cream cheese, softened

⅓ cup powdered sugar

Pinch salt

2 tablespoons whole milk

½ teaspoon pure almond extract

DIRECTIONS

For the dough:

In the bowl of a stand mixer, whisk together 1 ½ cups (of the 3 ¾ ) flour, sugar, salt, and yeast. In a small saucepan, heat the milk and butter over medium heat until the temperature reaches 125°F. Add milk and butter to flour mixture, beating on medium speed until well combined. On low speed, slowly add in remaining flour, just until combined. Mix in 1/2 cup water. Scrape sides of bowl down to ensure mixture is fully incorporated. Switch to a dough hook attachment and beat dough on low speed until it becomes sticky (this should take about 6 minutes).

Turn dough onto a lightly floured surface and shape into a smooth, round ball-like shape. If dough is too sticky to form, slowly add flour to the dough mixture (1 tablespoon at a time) until dough forms the correct consistency.

Place dough in a lightly oiled bowl, turning once so dough is fully coated in oil. Cover bowl and allow dough to rise until doubled in size. This should take about 45 minutes to 1 hour.

To make the rolls:

Prepare a 13 x 9 baking pan by lining it with parchment paper. I like to spray the sides down with cooking spray so keep the parchment paper from moving.

In a medium sized bowl, cream butter and sugar until fluffy. Mix in almond flour. Add in egg white and almond extract, mixing until well combined. Add flour, cinnamon, and salt. Refrigerate mixture until ready to use.

Uncover dough. Punch dough down and allow to stand for about 5 minutes. Turn dough onto lightly floured surface, rolling into an 18 x 11-inch rectangle. Using a small spatula, evenly spread almond cream filling onto dough. Make sure to leave ½ -inch border along sides of dough. Roll dough tightly, starting from side of dough closest to you, pushing it away to form a log. Using a serrated knife, kitchen twine, or floss, cut log into 12 even slices. Place slices evenly on baking sheet. Cover and allow to rise until puffed, about 30 minutes.

In a small bowl, whisk egg yolk with 1 tablespoon milk. Using a pastry brush, coat tops and sides of rolls with egg wash. Bake for 15 minutes at 350 degrees. Spread Almond Cream Cheese Glaze evenly over rolls.

It’s best to serve these warm, they taste amazing! I like to add a bit of crushed almond slices on top as well.

For the Almond Cream Cheese Glaze:

In a small bowl, cream softened cream cheese for about 1 minute. Add remaining ingredients and beat until smooth.