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These almond croissant cinnamon rolls are unbelievably soft, buttery, and rich thanks to a tangzhong brioche-style dough and a carefully balanced frangipane filling. We’re talking bakery-level rolls with fluffy layers, nutty almond flavor, and a glossy almond glaze that melts into every swirl, all the magic of almond croissants, reimagined in cozy cinnamon roll form.
Each roll bakes up golden brown with tender centers (never raw or soggy), toasted sliced almonds on top, and that unmistakable almond pastry flavor you usually only get behind a glass case at a bakery. If you love elevated pastries but still want something comforting enough for weekend brunch, these are the rolls you’ll come back to again and again.
Since you’re here check out my brioche style cinnamon rolls, sourdough discard cinnamon rolls, as well as these small batch cinnamon rolls.
Why These Almond Croissant Cinnamon Rolls Work
These aren’t just cinnamon rolls with almond flavor, they’re intentionally designed to bake like a real pastry, not a shortcut version.
- Tangzhong brioche dough locks in moisture so the rolls stay soft and fluffy for days, never dry.
- Thin frangipane layer ensures the almond cream fully bakes through (no raw centers).
- Cold dough shaping makes rolling and cutting clean and prevents the filling from leaking.
- Lower oven temperature allows the frangipane (which contains eggs) to set gently without burning the tops.
- Almond glaze made with butter melts into the warm rolls for a true bakery-style finish.
- Toasted sliced almonds add crunch and contrast to the soft interior texture.
Every step exists for a reason, because almond pastry filling behaves very differently than a classic cinnamon roll filling.
Why you’ll love this family favorite recipe!
I’ve tested a lot of cinnamon rolls over the years, quick ones, no-yeast versions, one-hour doughs, overnight methods… all of it. Almond versions were by far the trickiest.
Here’s the thing no one really tells you: frangipane is unforgiving. Spread it too thick? Raw centers. Skip chilling the dough? Almond cream everywhere. Bake too hot? Burnt tops, underbaked middles. I learned this the hard way… multiple times.
These almond croissant cinnamon rolls are the version that finally stuck. I adjusted the filling amount, lowered the oven temperature, chilled the dough properly, and tested the internal temperature so the almond cream sets without drying out the rolls. The result is exactly what I wanted from the start, a fluffy roll with true almond croissant flavor that still feels cozy and shareable.
They’re the kind of rolls I make when I want something that feels a little extra, whether it’s a holiday morning or just a slow weekend brunch. And yes, I always grab one warm straight from the pan before anyone else gets to them.
Ingredients Overview (What Makes These Bakery-Style)
Tangzhong
Tangzhong is a cooked paste made from all-purpose flour and whole milk. This simple step gelatinizes starches, allowing the dough to retain more moisture so your cinnamon rolls stay soft for days.
Cinnamon Roll Dough
Table of Contents
- Why These Almond Croissant Cinnamon Rolls Work
- Ingredients Overview (What Makes These Bakery-Style)
- How to Make Almond Croissant Cinnamon Rolls
- Tips for Perfect Almond Cinnamon Rolls
- Storage & Reheating
- Can I make these rolls ahead of time?
- Almond Croissant Cinnamon Rolls FAQ
- Almond Croissant Cinnamon Rolls Recipe
- Warm milk activates the yeast and helps create a fluffy roll
- Active dry yeast (or instant) for a reliable rise
- Butter added in stages for rich brioche structure
- Eggs at room temperature for tenderness and structure
- All-purpose flour + bread flour for balance between softness and strength
This dough is mixed in a stand mixer with a dough hook, then chilled in the fridge so it’s easier to roll and shape.
Almond Frangipane Filling
This classic almond cream is made with softened butter, sugar, almond flour, egg, egg yolk, vanilla, and almond extract. A touch of flour stabilizes the filling so it bakes up set and creamy instead of wet.
Almond Glaze & Topping
A buttery almond glaze poured over warm rolls creates that signature bakery finish. Toasted sliced almonds add crunch and contrast in every bite.
How to Make Almond Croissant Cinnamon Rolls
Before You Start
- Use room temperature eggs and softened butter
- Chill the dough for cleaner spirals
- Spread frangipane thin, you should almost see the dough through it
1. Make the Tangzhong
Whisk flour and milk in a saucepan and cook until thick and paste-like. Let cool completely.
2. Mix & Knead the Dough
In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let foam, then add tangzhong, butter, eggs, vanilla, salt, and flour. Knead until smooth, then gradually add softened butter until elastic and glossy.
3. First Rise & Chill
Let dough rise until doubled, then refrigerate 2–8 hours (or overnight). Cold dough = clean cuts and better texture.
4. Make the Frangipane
Beat butter and sugar until fluffy. Mix in almond flour, egg, yolk, almond extract, vanilla, salt, and flour until smooth.
5. Shape & Fill
Roll chilled dough into a rectangle with the long end facing you. Spread frangipane thinly, sprinkle sugar and almonds, then cut into strips. Roll each strip into a tight spiral and place into a buttered baking dish.
A sharp serrated knife makes cleaner cuts if slicing traditionally.
6. Second Rise
Cover with plastic wrap and let rise until puffy. For overnight rolls, refrigerate and bring to room temperature before baking.
7. Bake
Bake at 325°F until golden brown and the centers reach 200–205°F. Tent loosely if browning too quickly.
8. Glaze & Finish
Drizzle warm rolls with almond glaze and immediately top with toasted sliced almonds.
Tips for Perfect Almond Cinnamon Rolls
- Toast almonds for maximum flavor
- Bake low and slow to fully cook the frangipane
- Don’t overload the filling, more isn’t better here
- Chill whenever the dough feels warm or sticky
Storage & Reheating
Store rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
Reheat gently in the microwave for 15–20 seconds or warm in a low oven.
Can I make these rolls ahead of time?
Absolutely. You can:
- Refrigerate the dough after the first rise for up to 24 hours
- Shape the rolls and refrigerate overnight
- Bake fresh in the morning after 45 minutes at room temperature (can be a little longer depending on how cold your kitchen is.)
Almond Croissant Cinnamon Rolls FAQ
Yes. If using active dry yeast, dissolve it fully in the warm milk and allow for slightly longer rise times. The dough should look puffy and relaxed before shaping, not dense or tight.
This usually happens if the frangipane layer is too thick or the dough wasn’t chilled long enough before shaping. Frangipane spreads as it heats, so a thin, even layer and cold dough are key to keeping it inside the roll.
Because frangipane contains eggs, internal temperature matters. The center of the rolls should reach 200–205°F. This ensures the almond cream sets properly without drying out the dough.
Almond frangipane needs gentler heat than a classic cinnamon roll filling. Baking at 325°F allows the almond cream to cook through while keeping the tops golden instead of over-browned.
Chilling firms up the butter-rich dough and prevents the frangipane from smearing while shaping. It also improves the final texture of the rolls and gives cleaner spirals.
Not recommended. Almond paste is denser and sweeter and can cause greasy, underbaked centers. Frangipane is lighter and designed to bake evenly inside pastry.
They’re balanced rather than overly sweet. The almond flavor comes from almond flour and extract, not excess sugar, and the glaze can be adjusted to taste.
If you love bakery‑style pastries but want something cozy, shareable, and impressive, these almond croissant cinnamon rolls deliver every time. Scroll down to the recipe card for full measurements and step‑by‑step instructions.
Almond Croissant Cinnamon Rolls
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Dough
- 3/4 cup whole milk warmed to 100-110°F
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs at room temperature
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened (added after kneading, brioche-style)
Almond Frangipane Filling
- 1/3 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1/4 cup sliced almonds
Optional Orange-Cardamom Spice Mix
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon orange zest optional if you enjoy orange flavors in your almond croissants.
Pearl Sugar (optional – read the notes)
- 2 tablespoons pearl sugar (for sprinkling inside the filling)
Almond Glaze
- 1/4 cup unsalted butter
- 1 1/2 cups powdered sugar
- 3/4 teaspoon almond extract taste and adjust based on how much almond flavor you like
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons milk to thin
- Pinch of salt
Garnish
- 1/2 cup sliced almonds toasted
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the flour and milk until smooth with no lumps.2 tablespoons all-purpose flour, 1/2 cup whole milk
- Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes).
- Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.
Activate & Mix the Dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.3/4 cup whole milk, 2 1/4 teaspoons instant yeast, 1/4 cup granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, and all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 1 teaspoon vanilla bean paste, 2 large eggs, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.5 tablespoons unsalted butter
First Rise & Chill
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
For best flavor and easy handling, refrigerate the dough for 2-8 hours or overnight after the first rise. The cold dough is much easier to roll out and prevents the wet frangipane from making a mess.
Make the Frangipane Filling
- In a medium bowl, beat together softened butter and sugar until light and fluffy (2-3 minutes).1/3 cup unsalted butter, 1/2 cup granulated sugar
- Add almond flour, flour, an egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth and creamy.1 cup almond flour, 1 large egg, 1 egg yolk, 1/2 teaspoon almond extract, 1/2 teaspoon vanilla extract, Pinch of salt, 2 tablespoons all-purpose flour
- Fold in all-purpose flour and sliced almonds. Set aside (can be made ahead and refrigerated for up to 2 days.)
Make the Spice Mix
- In a small bowl, mix together sugar, cardamom, cinnamon, and a tiny bit of orange zest if you'd like. Set aside.3 tablespoons granulated sugar, 1/8 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/8 teaspoon orange zest
Shape & Fill
- Grease a 9×13-inch baking pan with butter.
- Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
- Spread the frangipane filling evenly over the entire surface of the dough in a THIN layer, leaving a 1/2-inch border at the far long edge.
- Sprinkle the orange-cardamom spice mix evenly over the frangipane.
- Sprinkle 2 tablespoons pearl sugar evenly over the filling, this creates slightly caramelized pockets throughout!2 tablespoons pearl sugar
- Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide), cutting along the short side so you have 12 long strips.
- Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
- Arrange the rolls cut-side up in your prepared 9×13-inch baking pan, spacing them slightly apart (they’ll expand and touch as they rise).
Second Rise
- Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.
- Preheat oven to 325°F.
- Bake for 27-30 minutes, or until the rolls are golden brown on top and the centers register about 200-205°F on an instant-read thermometer inserted into the very center of a roll. If the tops are browning too quickly around the 18-20 minute mark, tent loosely with aluminum foil.
- Let rest in the pan for 10 minutes after baking (this allows the frangipane to finish setting).
Make the Almond Glaze & Finish
- While rolls are baking, whisk together melted (and slightly cooled) butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until you reach a thick but pourable consistency, it should be like thick honey.1/4 cup unsalted butter, 1 1/2 cups powdered sugar, 3/4 teaspoon almond extract, 1/4 teaspoon vanilla extract, 2-3 tablespoons milk, Pinch of salt
- After the rolls have rested for 10 minutes and are still warm (but not piping hot), drizzle the almond glaze generously over the top. Use a spoon to help it drip into the crevices.
- Immediately sprinkle the toasted sliced almonds over the glaze so they stick.1/4 cup sliced almonds, 1/2 cup sliced almonds
Optional: Dust lightly with powdered sugar for a snowy, elegant finish.
- Let the glaze set for 10-15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
