Almond Croissant Cinnamon Rolls: A Bakery Mashup You Didn’t Know You Needed

👩‍🍳 Instructions

1. 1

   Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, a pinch of sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. 2

   Add the remaining ¼ cup granulated sugar, eggs, and salt to the yeast mixture. Add 2 cups of the flour and mix on low speed until combined. Gradually add the softened butter pieces, allowing each to incorporate before adding the next. Add the remaining 2 ½ cups flour and knead on medium-low speed for 8-10 minutes until smooth and elastic. The dough should be slightly sticky.
3. 3

   First Rise: Lightly grease a large bowl. Place dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
4. 4

   Prepare Fillings: While dough rises, make the frangipane: cream softened butter and ½ cup granulated sugar until light and fluffy. Beat in egg and almond extract, then mix in almond flour until combined. For the cinnamon filling: whisk together melted butter, brown sugar, and cinnamon.
5. 5

   Roll and Fill: Punch down the risen dough. Turn onto a lightly floured surface and roll into an 18x12 inch (45x30 cm) rectangle. Spread the melted butter for the cinnamon filling evenly over the dough, leaving a small border on one long edge. Sprinkle the brown sugar cinnamon mixture evenly over the butter. Gently spread the almond frangipane over the cinnamon sugar layer.
6. 6

   Shape Rolls: Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam closed to seal. Cut the log into 12 equal slices, about 1.5 inches thick, using a sharp knife or dental floss.
7. 7

   Second Rise: Arrange rolls in a lightly greased 9x13 inch baking pan. Cover loosely with plastic wrap and let rise in a warm spot for 30-45 minutes, or until puffy.
8. 8

   Bake: Preheat oven to 375°F (190°C). Bake rolls for 25-30 minutes, or until golden brown and cooked through.
9. 9

   Make Glaze: While rolls bake, whisk together powdered sugar, 3 tablespoons milk, and almond extract until smooth. Add more milk if needed for desired consistency.
10. 10

    Glaze and Serve: Immediately after removing rolls from the oven, generously drizzle with almond glaze. Serve warm.