Description

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.

Ingredients

Scale

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

For Baking:

Cream for pouring over the rolls

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Instructions

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

Nutrition

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