Prepare to elevate your brunch game with these extraordinary Almond Croissant Cinnamon Rolls – a delightful fusion of two beloved pastries. Imagine the classic, cozy comfort of a cinnamon roll intertwined with the sophisticated, nutty essence of a French almond croissant. These rolls are unbelievably soft, incredibly buttery, and luxuriously rich, all thanks to a carefully developed tangzhong brioche-style dough and a perfectly balanced frangipane filling. We’re talking about true bakery-level rolls with distinct, fluffy layers, an intense nutty almond flavor, and a lustrous almond glaze that gracefully melts into every tender swirl. This recipe captures all the enchanting magic of almond croissants, brilliantly reimagined in a warm, inviting cinnamon roll format.
Each roll bakes to a magnificent golden brown, boasting irresistibly tender centers that are guaranteed never to be raw or soggy. Adorned with toasted sliced almonds, they offer a delightful crunch, perfectly complementing the soft interior. The moment you take a bite, you’ll experience that unmistakable almond pastry flavor—a quality typically reserved for exquisite treats found behind the glass cases of artisan bakeries. If your heart yearns for elevated pastries that still offer the comforting embrace of a homemade treat perfect for a leisurely weekend brunch, these are the almond croissant cinnamon rolls you’ll find yourself returning to, time and time again.
If you’re looking for more delightful roll recipes, be sure to explore our brioche style cinnamon rolls, sourdough discard cinnamon rolls, and these convenient small batch cinnamon rolls.
Why These Almond Croissant Cinnamon Rolls Are Uniquely Delicious
These aren’t just cinnamon rolls with a hint of almond flavor; they are intentionally engineered to bake and taste like authentic, high-quality pastries, not a mere shortcut version. Every element of this recipe has been carefully considered and refined to deliver an unparalleled experience, bridging the gap between classic comfort and sophisticated patisserie.
- Tangzhong Brioche Dough for Unmatched Softness: The inclusion of a tangzhong (water roux) brioche dough is a game-changer. This technique pre-cooks a small portion of flour and liquid, creating a paste that locks in moisture. The result is an incredibly soft, fluffy, and tender dough that stays fresh and delectable for days, far surpassing the texture of standard cinnamon rolls that often dry out quickly. This ensures your rolls are always wonderfully moist, never dry or crumbly.
- Thin, Even Frangipane Layer for Perfect Baking: Frangipane, a rich almond cream, can be tricky to work with. Our recipe features a precisely measured, thin layer of frangipane, meticulously spread to ensure it bakes through completely. This prevents any raw or soggy centers, a common pitfall with thicker fillings, and allows the luxurious almond flavor to permeate every swirl without overwhelming the delicate brioche.
- Cold Dough Shaping for Pristine Swirls: Working with chilled dough is a critical step for achieving those beautiful, clean spirals characteristic of professional pastries. The cold butter in the dough is firm, making it much easier to roll out evenly and cut cleanly without tearing. This technique also prevents the frangipane filling from oozing out during shaping, ensuring perfect, defined layers.
- Lower Oven Temperature for Gentle Setting: Unlike traditional cinnamon rolls, frangipane contains eggs, which require a more delicate baking environment. A slightly lower oven temperature allows the frangipane to set slowly and evenly, cooking through to a creamy consistency without prematurely browning or burning the tops of the rolls. This gentle heat ensures a harmonious bake where both dough and filling achieve their ideal textures.
- Decadent Almond Glaze Made with Real Butter: The finishing touch is a glossy, buttery almond glaze. This isn’t just a simple powdered sugar icing; the butter in the glaze reacts beautifully with the warm rolls, melting slightly into the crevices and enhancing the richness. It provides that signature sheen and deepens the almond flavor, delivering a truly authentic bakery-style finish that makes each bite incredibly satisfying.
- Toasted Sliced Almonds for Texture and Aroma: A sprinkle of toasted sliced almonds adds a crucial textural contrast to the soft, tender interior. Toasting the almonds intensifies their nutty flavor and aroma, contributing an extra layer of complexity and a delightful crunch that elevates the overall sensory experience of these unique rolls.
Every single step in this recipe serves a distinct purpose. This meticulous approach is necessary because a rich almond pastry filling like frangipane behaves fundamentally differently than a classic cinnamon roll filling, demanding specific techniques to achieve perfection.
Why you’ll fall in love with this family-favorite recipe!
Over the years, I’ve embarked on countless cinnamon roll adventures, experimenting with quick versions, no-yeast methods, one-hour doughs, and overnight proofs. Crafting a perfect almond version, however, proved to be the trickiest and most rewarding challenge of them all.
Here’s a little secret no one really tells you about frangipane: it’s incredibly temperamental. Spread it too thickly, and you’re left with raw, unappetizing centers. Skip the crucial dough chilling step, and you’ll find almond cream seeping everywhere during shaping and baking. Bake at too high a temperature, and you’ll end up with burnt tops and stubbornly underbaked middles. Trust me, I learned these lessons the hard way, through multiple trials and errors.
These almond croissant cinnamon rolls are the culmination of that journey – the version that finally hit every mark. I meticulously adjusted the filling quantity, lowered the oven temperature for a more controlled bake, insisted on proper dough chilling, and even tested the internal temperature to ensure the almond cream sets perfectly without drying out the delicate rolls. The result is exactly what I envisioned from the very beginning: a fluffy, tender roll imbued with authentic almond croissant flavor, yet retaining the comforting, shareable charm of a classic cinnamon roll.
These are the rolls I reach for when I want to create something truly special and a little “extra,” whether it’s for a festive holiday morning or simply a relaxed weekend brunch. And yes, I confess, I always sneak one warm, straight from the pan, before anyone else gets a chance.
Ingredients Overview: Crafting Bakery-Style Perfection
The secret to these sensational almond croissant cinnamon rolls lies in the synergy of high-quality ingredients and a few unique techniques. Let’s delve into what makes each component crucial for achieving that authentic bakery-style taste and texture.
The Magic of Tangzhong
Tangzhong is a simple yet revolutionary technique that originated in Asian baking. It involves cooking a small portion of all-purpose flour and whole milk into a thick, paste-like consistency. This process gelatinizes the starches in the flour, allowing them to absorb and retain significantly more moisture than raw flour. When incorporated into the dough, tangzhong ensures that your cinnamon rolls remain incredibly soft, moist, and fluffy for days, preventing them from becoming dry or stale too quickly. It’s the key to their prolonged freshness and tender crumb.
The Brioche-Style Cinnamon Roll Dough
Our dough is a rich, brioche-style base that provides the perfect canvas for the almond frangipane. It’s designed for maximum tenderness and flavor:
- Warm Milk: Essential for activating the yeast, providing the ideal environment for it to thrive and produce a beautiful, airy rise.
- Active Dry Yeast (or Instant): The leavening agent responsible for giving the rolls their fluffy texture and substantial volume.
- Butter: Added in stages, this generous amount of unsalted butter creates the characteristic rich, tender crumb of brioche, contributing immense flavor and a luxurious mouthfeel.
- Eggs at Room Temperature: Incorporating eggs at room temperature ensures they emulsify properly with the other ingredients, lending richness, tenderness, and essential structure to the dough.
- All-Purpose Flour + Bread Flour: A strategic blend of flours strikes the perfect balance. All-purpose flour contributes to softness, while bread flour provides a higher protein content, giving the dough enough strength and elasticity to develop those desirable chewy layers without becoming tough.
This buttery dough is expertly mixed in a stand mixer with a dough hook, then chilled in the fridge. Chilling is a crucial step that not only enhances the flavor development but also firms up the dough, making it significantly easier to roll and shape into perfect spirals.
The Luscious Almond Frangipane Filling
The heart of these rolls is the classic almond frangipane, a creamy, aromatic filling that delivers authentic almond croissant flavor. It’s crafted from:
- Softened Butter and Granulated Sugar: Creamed together, they form the rich, sweet base of the frangipane.
- Almond Flour: Provides the characteristic nutty flavor and fine texture.
- Egg and Egg Yolk: Add richness, binding, and help the frangipane set into a smooth, creamy consistency when baked.
- Vanilla and Almond Extract: These extracts amplify the almond notes and add a layer of comforting sweetness and aroma.
- A Touch of Flour: This is key to stabilizing the filling, ensuring it bakes up perfectly set and creamy inside the rolls, rather than becoming wet or runny.
The Irresistible Almond Glaze & Topping
No bakery-style pastry is complete without a stunning finish:
- Buttery Almond Glaze: A luscious glaze made with powdered sugar, butter, almond extract, and milk. Poured generously over the warm rolls, it melts beautifully, creating a glossy, sweet, and intensely almond-flavored coating that is the hallmark of a true almond croissant.
- Toasted Sliced Almonds: These aren’t just for garnish! Toasting the almonds deepens their flavor and provides a delightful, delicate crunch that contrasts wonderfully with the soft, tender rolls and creamy glaze, adding an essential textural element to every bite.
How to Craft Your Own Almond Croissant Cinnamon Rolls
Creating these bakery-quality almond croissant cinnamon rolls at home is a rewarding process. Follow these detailed steps to ensure every roll is a masterpiece of flavor and texture.
Essential Tips Before You Begin
- Room Temperature Ingredients are Key: Always ensure your eggs and butter are at room temperature. This allows for proper emulsification and a smooth, cohesive dough and frangipane.
- Chill the Dough for Flawless Spirals: Do not skip the chilling step! Cold dough is much firmer and easier to handle, preventing the frangipane from smearing and resulting in beautifully defined, clean spirals.
- Spread Frangipane Thinly: This is crucial. A thin, even layer of frangipane (you should almost be able to see the dough through it) ensures it bakes through completely without remaining raw or greasy in the center of the rolls.
1. Prepare the Tangzhong
The tangzhong is the secret to incredibly soft and moist rolls. In a small saucepan, whisk together the all-purpose flour and whole milk until the mixture is smooth and free of any lumps. Place the saucepan over medium heat and cook, whisking constantly, for 2-4 minutes. The mixture will gradually thicken into a paste that leaves visible lines when you drag your whisk through it. Once thickened, immediately transfer the tangzhong to a small bowl and allow it to cool completely to room temperature. For convenience, you can cover and refrigerate it until you’re ready to use it, even a day in advance.
2. Mix & Knead the Brioche Dough
In the bowl of your stand mixer, fitted with the dough hook attachment, begin by combining the warm whole milk, granulated sugar, and yeast. Give it a gentle whisk and let this mixture sit for about 5 minutes until a foamy layer appears on the surface, indicating the yeast is active. Next, add the cooled tangzhong, the milk-yeast mixture, melted butter, vanilla bean paste (or extract), the two room-temperature eggs, salt, all-purpose flour, and bread flour. Mix on low speed until all ingredients are just combined and a soft, shaggy dough forms.
Increase the speed to medium and knead the dough for 5-8 minutes. During this time, the dough will transform, becoming smooth, elastic, and pulling away from the sides of the bowl. At this stage, gradually add the 5 tablespoons of softened unsalted butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. Continue kneading until the dough is smooth, incredibly elastic, and slightly tacky to the touch but no longer sticky. This gradual addition of butter is characteristic of brioche and contributes to its rich flavor and tender texture.
3. First Rise & Essential Chill
Lightly grease a large bowl with a little oil or butter. Transfer the kneaded dough to this bowl, turning it once to coat. Cover the bowl securely with plastic wrap or a clean, damp kitchen towel. Allow the dough to rise in a warm, draft-free place until it has visibly doubled in size, which typically takes about 1-2 hours, depending on your room temperature.
Once doubled, gently punch down the dough to release the air. This is where the magic of chilling comes in: cover the bowl again and refrigerate the dough for 2-8 hours, or even overnight. This crucial cold period not only deepens the dough’s flavor but also significantly firms up the butter within the dough, making it much easier to roll out cleanly and prevent the wet frangipane from creating a messy situation later on. The cold dough will result in cleaner cuts and a superior finished texture for your rolls.
4. Prepare the Luscious Frangipane Filling
While your dough is chilling, you can prepare the exquisite almond frangipane filling. In a medium bowl, use an electric mixer to beat together the softened unsalted butter and granulated sugar until the mixture is light, pale, and fluffy, typically taking 2-3 minutes. This creaming process incorporates air, making the frangipane lighter.
Next, add the almond flour, the two tablespoons of all-purpose flour (for stability), the large egg, egg yolk, almond extract, vanilla extract, and a pinch of salt. Continue to beat until the mixture is completely smooth and creamy. The additional flour helps to prevent the frangipane from becoming too wet and ensures it sets beautifully during baking. This frangipane can be made ahead of time and refrigerated for up to 2 days, making your baking day even smoother.
5. Shape & Fill Your Rolls
First, generously grease a 9×13-inch baking dish with butter; this will prevent sticking and contribute to a golden crust. Remove the chilled dough from the refrigerator and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 16 inches wide by 12 inches tall, with the longer 16-inch side facing you.
Now, carefully spread the prepared frangipane filling evenly over the entire surface of the dough. Remember to aim for a THIN, consistent layer, leaving about a 1/2-inch border clean at the far long edge of the rectangle. This border will help seal the roll. If desired, sprinkle the optional orange-cardamom spice mix evenly over the frangipane. Then, sprinkle the 2 tablespoons of pearl sugar over the filling; this creates delightful, slightly caramelized pockets within the rolls as they bake.
Using a sharp serrated knife or a pizza cutter, cut the dough rectangle into 12 even strips, each roughly 1 1/3 inches wide. Make sure to cut along the shorter 12-inch side, so you end up with 12 long strips of dough. Take each strip individually and, starting from one short end, carefully roll it into a tight spiral. Pinch the loose end of the dough gently to seal the roll. Arrange the shaped rolls in your prepared baking dish, placing them cut-side up and leaving a little space between each roll, as they will expand significantly during the second rise.
6. Second Rise (Proofing)
Once all the rolls are nestled in the baking dish, cover the dish loosely with plastic wrap or a clean kitchen towel. Place the rolls in a warm, draft-free spot and allow them to undergo their second rise for 45-60 minutes, or until they look visibly puffy and have almost doubled in size. They should be touching each other slightly. If you plan to bake them overnight, refrigerate the shaped rolls, covered, and bring them back to room temperature for about 45 minutes to an hour before baking the next morning (this time may vary based on your kitchen’s ambient temperature).
7. Bake to Golden Perfection
Preheat your oven to a precise 325°F (160°C). This lower temperature is essential for allowing the frangipane to cook thoroughly without burning the delicate tops of the rolls. Bake the rolls for 27-30 minutes, or until they achieve a beautiful golden brown color on top. To ensure the frangipane is fully cooked and creamy, use an instant-read thermometer inserted into the very center of a roll; the internal temperature should register between 200-205°F (93-96°C). If you notice the tops browning too quickly around the 18-20 minute mark, loosely tent the baking dish with aluminum foil to prevent over-browning. Once baked, remove the pan from the oven and let the rolls rest in the pan for 10 minutes. This resting period is crucial, as it allows the frangipane filling to finish setting and firming up properly.
8. Glaze & Finish with a Flourish
While the rolls are baking, prepare your luscious almond glaze. In a medium bowl, whisk together the slightly cooled melted butter, powdered sugar, almond extract, vanilla extract, a pinch of salt, and 2 tablespoons of milk or cream. Continue to whisk, adding more liquid one tablespoon at a time, until you achieve a thick but pourable consistency – it should resemble thick honey. After the rolls have rested for 10 minutes and are still warm (but not piping hot), generously drizzle the almond glaze over the top. Use a spoon to guide the glaze so it drips enticingly into all the crevices. Immediately, while the glaze is still wet, sprinkle the toasted sliced almonds over the rolls. This ensures they adhere beautifully, adding their crucial crunch and aroma. Allow the glaze to set for 10-15 minutes before serving for the best experience. For an extra touch of elegance, you can lightly dust them with powdered sugar just before serving.
Expert Tips for Bakery-Perfect Almond Cinnamon Rolls
- Always Toast Your Almonds: Whether for the filling or topping, lightly toasting sliced almonds in a dry pan or oven before using them will significantly deepen their flavor and aroma, contributing to a richer, more complex taste in your rolls.
- Bake Low and Slow: The lower oven temperature (325°F/160°C) is not a suggestion, but a requirement for these rolls. This gentle heat allows the egg-rich frangipane to cook through evenly and set properly without drying out the brioche or burning the tops.
- Don’t Overload the Filling: When it comes to frangipane, less is often more. A thin, even layer is essential for optimal baking and prevents the filling from leaking or creating raw centers. Resisting the urge to pile it high will yield a much better result.
- Chill Whenever Dough Feels Warm or Sticky: If at any point during rolling or shaping the dough becomes too warm, soft, or sticky, don’t hesitate to pop it back into the refrigerator for 15-30 minutes. This will make it much more manageable and ensure clean, beautiful spirals.
Storage & Reheating Instructions
To keep your almond croissant cinnamon rolls at their best, store them in an airtight container at room temperature for up to 2 days. For extended freshness, you can refrigerate them for up to 4 days. Before serving, bring them to room temperature for optimal flavor and texture. Reheat rolls gently in the microwave for 15-20 seconds for a quick refresh, or warm them in a low oven (around 275°F / 135°C) for about 10-15 minutes until heated through, which helps to revive their soft texture.
Can I Prepare These Rolls in Advance?
Absolutely! These almond croissant cinnamon rolls are perfect for making ahead, making them ideal for stress-free entertaining or a lazy Sunday morning. Here are your best options:
- Refrigerate the Dough: After the first rise, you can place the dough (covered) in the refrigerator for up to 24 hours. This also develops more flavor.
- Shape and Refrigerate Overnight: After shaping the rolls and placing them in the baking dish, cover them tightly with plastic wrap and refrigerate overnight (8-12 hours).
- Bake Fresh in the Morning: On baking day, remove the refrigerated rolls from the fridge and let them sit at room temperature for about 45-60 minutes before baking. This allows them to warm up and complete their second rise, ensuring a fluffy result. The exact time may be a little longer depending on how cold your kitchen is.
Almond Croissant Cinnamon Rolls FAQ
Here are some frequently asked questions to help you master this delicious recipe:
Yes, you can certainly use active dry yeast. If opting for active dry yeast, make sure to dissolve it fully in the warm milk and sugar mixture first, allowing it to foam for about 5-10 minutes to ensure it’s active before proceeding with the rest of the dough ingredients. You may also find that the rise times are slightly longer compared to instant yeast. The key is to look for visual cues: the dough should appear puffy and relaxed before shaping, rather than dense or tight, indicating a successful rise.
Frangipane leakage is a common issue and usually occurs for one of two main reasons: either the frangipane layer was spread too thickly on the dough, or the dough wasn’t sufficiently chilled before the shaping process. Frangipane tends to spread as it heats in the oven, so a thin, even layer is absolutely essential. Additionally, a cold, firm dough provides structural integrity, helping to contain the filling within the spirals. Ensure both these factors are carefully managed for best results.
Because frangipane is an egg-based cream, achieving the correct internal temperature is crucial for both safety and texture. To confirm your frangipane is fully cooked and set, the center of the rolls should reach an internal temperature of 200–205°F (93-96°C) when measured with an instant-read thermometer. This ensures the almond cream is creamy and delicious without being underbaked or drying out the surrounding dough.
The reason for the slightly lower baking temperature (325°F / 160°C) is directly related to the almond frangipane filling. Unlike a classic cinnamon-sugar filling, frangipane contains eggs, which are more susceptible to over-browning or curdling under high heat. Baking at a gentler temperature allows the almond cream to cook through slowly and set properly, ensuring a creamy texture, while also preventing the tops of the rolls from becoming overly browned or burnt before the interior is done.
Chilling the dough is paramount for several reasons. Firstly, it firms up the butter-rich brioche dough, making it significantly easier to roll out evenly and prevents it from tearing. Secondly, it helps prevent the frangipane from smearing or squeezing out during the shaping process, leading to much cleaner, more defined spirals. Finally, chilling also contributes to a better overall texture in the final baked rolls and allows for enhanced flavor development.
It is not recommended to use almond paste as a direct substitute for frangipane in this recipe. Almond paste is much denser, sweeter, and has a different composition, often resulting in greasy, intensely sweet, and potentially underbaked centers. Frangipane, on the other hand, is specifically designed to be lighter, creamier, and to bake evenly within pastry, providing a balanced flavor and texture that almond paste cannot replicate.
These almond croissant cinnamon rolls are crafted to be wonderfully balanced rather than overwhelmingly sweet. The prominent almond flavor is derived from high-quality almond flour and extract, not from excessive sugar. The sweetness level of the glaze can also be adjusted to your personal preference, allowing you to control the overall sweetness of the final product to your liking.
If you cherish bakery-style pastries but desire something inherently cozy, effortlessly shareable, and impressively elegant, these almond croissant cinnamon rolls are guaranteed to deliver an exceptional experience every single time. For precise measurements and detailed, step-by-step instructions, please scroll down to the comprehensive recipe card below.
Almond Croissant Cinnamon Rolls
Print Recipe
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Dough
- 3/4 cup whole milk warmed to 100-110°F
- 2 1/4 teaspoons instant yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs at room temperature
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened (added after kneading, brioche-style)
Almond Frangipane Filling
- 1/3 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons all-purpose flour
- 1/4 cup sliced almonds
Optional Orange-Cardamom Spice Mix
- 3 tablespoons granulated sugar
- 1/8 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon orange zest optional if you enjoy orange flavors in your almond croissants.
Pearl Sugar (optional – read the notes)
- 2 tablespoons pearl sugar (for sprinkling inside the filling)
Almond Glaze
- 1/4 cup unsalted butter
- 1 1/2 cups powdered sugar
- 3/4 teaspoon almond extract taste and adjust based on how much almond flavor you like
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons milk to thin
- Pinch of salt
Garnish
- 1/2 cup sliced almonds toasted
Instructions
Make the Tangzhong
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In a small saucepan, whisk together the flour and milk until smooth with no lumps.2 tablespoons all-purpose flour, 1/2 cup whole milk
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Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes).
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Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.
Activate & Mix the Dough
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In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.3/4 cup whole milk, 2 1/4 teaspoons instant yeast, 1/4 cup granulated sugar
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In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, and all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 1 teaspoon vanilla bean paste, 2 large eggs, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
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Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.5 tablespoons unsalted butter
First Rise & Chill
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Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).
For best flavor and easy handling, refrigerate the dough for 2-8 hours or overnight after the first rise. The cold dough is much easier to roll out and prevents the wet frangipane from making a mess.
Make the Frangipane Filling
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In a medium bowl, beat together softened butter and sugar until light and fluffy (2-3 minutes).1/3 cup unsalted butter, 1/2 cup granulated sugar
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Add almond flour, flour, an egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth and creamy.1 cup almond flour, 1 large egg, 1 egg yolk, 1/2 teaspoon almond extract, 1/2 teaspoon vanilla extract, Pinch of salt, 2 tablespoons all-purpose flour
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Fold in all-purpose flour and sliced almonds. Set aside (can be made ahead and refrigerated for up to 2 days.)
Make the Spice Mix
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In a small bowl, mix together sugar, cardamom, cinnamon, and a tiny bit of orange zest if you’d like. Set aside.3 tablespoons granulated sugar, 1/8 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/8 teaspoon orange zest
Shape & Fill
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Grease a 9×13-inch baking pan with butter.
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Turn the chilled dough out onto a lightly floured surface. Roll into a 16×12-inch rectangle, with the long edge facing you.
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Spread the frangipane filling evenly over the entire surface of the dough in a THIN layer, leaving a 1/2-inch border at the far long edge.
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Sprinkle the orange-cardamom spice mix evenly over the frangipane.
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Sprinkle 2 tablespoons pearl sugar evenly over the filling, this creates slightly caramelized pockets throughout!2 tablespoons pearl sugar
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Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide), cutting along the short side so you have 12 long strips.
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Starting from one short end, roll each strip individually into a tight spiral. Pinch the end to seal.
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Arrange the rolls cut-side up in your prepared 9×13-inch baking pan, spacing them slightly apart (they’ll expand and touch as they rise).
Second Rise
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Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.
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Preheat oven to 325°F.
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Bake for 27-30 minutes, or until the rolls are golden brown on top and the centers register about 200-205°F on an instant-read thermometer inserted into the very center of a roll. If the tops are browning too quickly around the 18-20 minute mark, tent loosely with aluminum foil.
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Let rest in the pan for 10 minutes after baking (this allows the frangipane to finish setting).
Make the Almond Glaze & Finish
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While rolls are baking, whisk together melted (and slightly cooled) butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until you reach a thick but pourable consistency, it should be like thick honey.1/4 cup unsalted butter, 1 1/2 cups powdered sugar, 3/4 teaspoon almond extract, 1/4 teaspoon vanilla extract, 2-3 tablespoons milk, Pinch of salt
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After the rolls have rested for 10 minutes and are still warm (but not piping hot), drizzle the almond glaze generously over the top. Use a spoon to help it drip into the crevices.
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Immediately sprinkle the toasted sliced almonds over the glaze so they stick.1/4 cup sliced almonds, 1/2 cup sliced almonds
Optional: Dust lightly with powdered sugar for a snowy, elegant finish.
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Let the glaze set for 10-15 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.