Delicious Almond Sweet Rolls with Cream Cheese Icing
Greetings to all baking aficionados! Today, we dive into a delightful culinary journey, focusing on a household favorite, Almond Sweet Rolls with cream cheese icing. These light, fluffy, and extraordinarily delicious treats are perfect for a weekend breakfast, brunch, or a special occasion. With Mother’s Day just around the corner, this recipe could be the perfect surprise.
How To Make Almond Cream Rolls with cream cheese icing
Starting with a Soft Yeast Dough
Let’s commence our journey with the base of our sweet rolls – a soft yeast dough. This dough isn’t just for our almond sweet rolls; it’s versatile and can be used in various other recipes, such as classic cinnamon rolls and poppy seed rolls.
To start, we need 1 cup of whole milk heated to between 120 and 130 degrees Fahrenheit. Pour this into a large mixing bowl and sprinkle in a few tablespoons of the 1/2 cup sugar required for the recipe to activate the yeast. Add in 1 tablespoon of dry active yeast, let it stand for about five minutes, and then whisk it into the milk along with the remaining sugar.
Adding Key Ingredients to the Dough
Next, add 2 large eggs at room temperature, 1/3 cup of unsalted, melted butter, 1 teaspoon of almond extract, 1 teaspoon of vanilla extract, and 1 teaspoon of sea salt. Whisk all these ingredients together to form a harmonious blend.
Following this, it’s time to incorporate the dry ingredients. We need 3.5 cups of all-purpose flour (you might need anywhere from 3 to 3.5 cups), and 1/2 cup of dry roasted, unsalted almonds. The almonds should be pulsed through a food processor until they reach a coarse texture, leaving a bit of crunchiness in the dough.
Kneading and Proofing: The Key to Soft Rolls
Once the dough ball forms, dust your work surface generously and knead the dough, adding flour as needed until it becomes soft and elastic. The dough should be slightly sticky, which is key to making really soft rolls. Knead for about 4 to 5 minutes until you have a nice, smooth dough. Place the dough back into the mixing bowl, cover it with a towel, and let it sit for about 1.5 hours until it doubles in size.
Preparing the Almond Filling
While the dough is proofing, we can prepare the almond filling. Start with 1 cup of dry roasted, unsalted almonds and pulse them in a food processor until they’re crumbly but not as fine as almond flour. Add in 1/2 cup of white granulated sugar, 1 teaspoon of ground cinnamon, 1/2 cup of softened, unsalted butter, and 1/2 teaspoon of sea salt. Pulse all these ingredients together until you have a thick paste that’s easy to spread.
Forming the Rolls: A Step Towards Deliciousness
Once the dough has proofed and doubled in size, it’s time to form the rolls. Punch down the dough lightly and roll it out into a large square or rectangle, about 20 by 20 inches. Spread the almond, sugar, and butter filling evenly across the dough and cut it into about 12 strips. Roll these up into tight little buns and place them into a casserole pan lined with parchment paper.
Second Proofing and Baking: The Grand Finale
With the rolls shaped and in the casserole pan, start preheating your oven to 350 degrees Fahrenheit. Let the rolls proof for about 45 minutes until they’ve doubled in size, and then bake for 10 minutes.
After 10 minutes of baking, take the rolls out and pour cream all over them. This is a small trick for making the softest and best rolls ever! They then go back into the oven for another 25 minutes until they’re completely baked through and golden-brown on the top.
Cream Cheese Icing: The Final Layer of Delight
While the rolls are baking, it’s time to prepare the cream cheese icing. Begin with 8 ounces of softened cream cheese in a mixing bowl. Beat the cheese until it’s creamy. To this, add in 1/4 teaspoon of sea salt, 1 tablespoon of amaretto liqueur (or a teaspoon of almond extract, if you prefer), and 1 cup of confectioners sugar. Mix all these ingredients together until they blend seamlessly.
As soon as the rolls come out of the oven, while they’re still piping hot, coat them with the cream cheese icing. The frosting melts into all the cracks and crevices of the rolls, enhancing their texture and taste.
Tasting the Heavenly Almond Sweet Rolls
Now, the Almond Sweet Rolls are ready to be savored! The first bite into these rolls will introduce you to a delightful medley of flavors – the light and fluffy dough dotted with almonds, the crunchiness of the nuts, and the creamy cream cheese icing on top. The result is an exquisite balance of textures and flavors that are sure to delight your taste buds.
Required Kitchen Tools or Equipment
- Large Mixing Bowl
- Measuring Cups and Spoons
- Food Processor
- Rolling Pin
- Knife or Dough Cutter
- Offset Spatula
- Casserole Pan
- Parchment Paper
Tips or Variations
- Filling Variations: You can switch up the filling depending on your preference. If you’re not a fan of almonds, try using pecans or walnuts. You can also add some dried fruits like raisins or cranberries for a bit of tartness.
- Vegan Option: To make this recipe vegan, use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flax seeds + 2.5 tbsp water) for the dough. For the filling, use vegan butter, and for the icing, use vegan cream cheese and powdered sugar.
- Gluten-Free Option: If you’re gluten intolerant, use gluten-free flour for the dough. Make sure to add xanthan gum if your gluten-free flour doesn’t already include it.
- Add-In Options: You can also add in some chocolate chips or drizzle some caramel sauce over the rolls for a decadent touch.
- Overnight Option: If you want to prepare these rolls ahead of time, you can make them up to the point of the second proofing, cover them, and refrigerate overnight. The next morning, let them sit at room temperature while preheating your oven and then bake as directed.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can. However, instant yeast doesn’t need to be dissolved in liquid before using, so you can add it directly to your dry ingredients.
Q: Can I freeze these almond sweet rolls? A: Absolutely! Once they are baked and completely cooled, you can freeze them. Make sure to wrap them tightly to prevent freezer burn. You can then thaw them at room temperature and warm them up in the oven before serving.
Q: What if I don’t have a food processor for the filling? A: You can use a blender, though it might not get the almonds as finely chopped. Alternatively, you can chop the almonds very finely with a knife and then mix them with the rest of the filling ingredients.
Q: Can I use almond flour instead of ground almonds? A: Yes, you can use almond flour, but the texture of the rolls might be slightly different. Ground almonds provide a bit of a crunch that you won’t get with almond flour.
Q: Can I substitute the amaretto liqueur in the icing? A: Yes, you can substitute the amaretto with almond extract or vanilla extract if you prefer. The amaretto gives a nice depth of flavor, but it’s not essential.Print
Almond Sweet Rolls with Cream Cheese Icing Recipe
- Total Time: About 2 hours 35 minutes
These Almond Sweet Rolls with cream cheese icing are fluffy, extra delicious, and easy to make. They’re perfect for a weekend breakfast or brunch, especially for special occasions like Mother’s Day. The recipe begins with a soft yeast dough, followed by a creamy almond filling and finally topped with a cream cheese icing.
For the Yeast Dough:
1 cup of whole milk, heated to between 120 and 130 degrees Fahrenheit
1/2 cup of sugar
1 tablespoon of dry active yeast
2 large eggs at room temperature
1/3 cup of unsalted, melted butter (cooled)
1 teaspoon of almond extract
1 teaspoon of vanilla extract
1 teaspoon of sea salt
3 – 3.5 cups of all-purpose flour
1/2 cup of dry roasted, unsalted almonds (processed to a coarse mixture)
For the Almond Filling:
1 cup of dry roasted, unsalted almonds
1/2 cup of white granulated sugar
1 teaspoon of ground cinnamon
1/2 cup of softened, unsalted butter
1/2 teaspoon of sea salt
For the Cream Cheese Icing:
8 ounces of softened cream cheese
1/4 teaspoon of sea salt
1 tablespoon of Amaretto liqueur (or a teaspoon of almond extract)
1 cup of confectioners sugar
Cream for pouring over the rolls
- In a large mixing bowl, pour the heated milk and sprinkle in a few tablespoons of the sugar and the dry active yeast. Let this stand for about five minutes until the yeast is activated and looks light and foamy.
- Whisk the yeast into the milk, and then add the remaining sugar, eggs, melted butter, almond extract, vanilla extract, and sea salt. Whisk all these ingredients together.
- Gradually add the flour and processed almonds to the mixture, about half a cup to three-quarters of a cup at a time. Knead and mix until a soft and elastic dough forms.
- Place the kneaded dough back into the mixing bowl, cover it with a towel, and let it rise in a warm corner of your kitchen for about an hour to an hour and a half until it has doubled in size.
- Meanwhile, prepare the almond filling by pulsing the almonds, sugar, cinnamon, softened butter, and sea salt in a food processor until it forms a thick paste.
- Once the dough has risen, punch it down lightly and roll it out into a large square or rectangle.
- Spread the almond filling evenly onto the dough and cut the dough into about 12 strips.
- Roll these strips into rolls and place them in a casserole pan lined with parchment paper. Let the rolls proof for about 30 to 45 minutes until they’ve doubled in size.
- Preheat your oven to 350 degrees Fahrenheit. Bake the rolls for about 10 minutes, then take them out of the oven and pour cream all over the rolls. Return the rolls to the oven and bake for another 20 to 25 minutes until they’re golden brown on top.
- While the rolls are baking, prepare the cream cheese icing by beating the softened cream cheese until it’s creamy, then add the sea salt, Amaretto liqueur, and confectioners sugar. Mix until well combined.
- As soon as the rolls come out of the oven, while they’re still piping hot, spread the cream cheese icing over them. The heat from the rolls will help the icing to melt into all the nooks and crannies of the rolls.
- Allow the rolls to cool slightly, then serve warm. Enjoy the fluffy texture of the yeast dough, the crunchiness and flavor of the almonds, and the creamy sweetness of the cream cheese icing!
- Prep Time: 2 hours (includes proofing time)
- Cook Time: 30-35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Serving Size: 12 rolls
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Almond Cream Rolls