Description

These soft and fluffy Almond Sweet Rolls are filled with a sweet almond paste and topped with a creamy almond glaze. Perfect for breakfast, brunch, or as a sweet treat with coffee, these rolls are irresistibly delicious and easy to make!

Ingredients

For the Dough:

3 3/4 cups (450g) all-purpose flour
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup (180ml) warm milk (110°F)
1/4 cup (56g) unsalted butter, melted
1 large egg
1/2 teaspoon salt

For the Almond Filling:

1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) brown sugar
1 teaspoon almond extract
3/4 cup (75g) almond flour or finely ground almonds

For the Almond Glaze:

1 cup (120g) powdered sugar
2 tablespoons milk
1/2 teaspoon almond extract
1/4 cup (25g) sliced almonds (for topping)

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Instructions

Prepare the Dough:
- In a large bowl, whisk the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Add the melted butter, egg, and salt. Mix well.
- Gradually add the flour and mix until a soft dough forms. Knead for about 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
Make the Almond Filling:
- In a small bowl, mix the softened butter, brown sugar, almond extract, and almond flour until combined.
Assemble the Rolls:
- Roll out the dough into a 12×18-inch rectangle. Spread the almond filling evenly over the dough.
- Roll it up tightly from the long side and slice into 12 equal pieces.
- Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes.
Bake the Rolls:
- Preheat the oven to 350°F (175°C).
- Bake for 20-25 minutes, or until golden brown.
Make the Almond Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the warm rolls and sprinkle with sliced almonds.

Serve and Enjoy!
- Let the rolls cool slightly before serving. Enjoy warm!

Notes

You can make the dough ahead of time and refrigerate it overnight before baking.
For extra almond flavor, add a handful of chopped almonds to the filling.

Store leftovers in an airtight container for up to 3 days.