Description
Gooey Almond Croissant Cinnamon Rolls are a delightful blend of flaky croissant dough filled with an almond frangipane filling, topped with a sweet almond icing.
Ingredients
Scale
- 1/4 cup bread flour
- 3/4 cup water
- 3 2/3 cups bread flour
- 1/3 cup light brown sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- 6 tablespoons unsalted butter, room temperature
- 8 tablespoons unsalted butter, room temperature
- 1 cup finely ground blanched almond meal
- 6 tablespoons granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons ground cinnamon
- 2 teaspoons pure almond extract
- Pinch of fine sea salt
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 3 tablespoons heavy cream
- 3 tablespoons whole milk
- 1 teaspoon pure almond extract
- Sliced almonds, for the tops
Instructions
- In a small saucepan, make the tangzhong by whisking together the water and flour. Cook over medium heat for 4-5 minutes until thickened. Set aside.
- In a stand mixing bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong. Knead on low speed for 2 minutes.
- Add the softened butter one tablespoon at a time until fully incorporated. Knead for an additional 8-10 minutes until smooth.
- Form the dough into a ball and place it seam-side down in the bowl. Cover and let it rest for 30 minutes.
- Make the filling by combining butter, almond meal, sugars, egg, cinnamon, almond extract, and salt until smooth.
- Roll out the dough into a 15×21 rectangle. Spread the filling across the dough, leaving a 1/2-inch border at the top.
- Cut the dough into twelve 1 3/4-inch strips and roll each strip into a roll. Place them in a parchment-lined baking pan.
- Cover and let rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C).
- Bake for 30-40 minutes until the internal temperature reaches 185°F.
- Make the icing by whisking together powdered sugar, melted butter, heavy cream, milk, and almond extract. Pour over warm rolls and sprinkle with sliced almonds.
Notes
- Ensure the milk and cream are at room temperature for better dough consistency.
- Consider using a kitchen scale for accurate ingredient measuring.
- Let the icing cool slightly before pouring over the rolls to ensure it adheres well.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg