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Almond Sweet Rolls

Soft, rich and irresistibly fragrant, this simple almond sweet roll recipe has soft layers wrapped around a sweet almond filling that will have you coming back for more.

Almond Sweet Rolls

Print Recipe

Yield

6 large (or 8 smaller rolls) 6 large (or 8 smaller rolls)

Difficulty

Easy Easy

Prep Time

20 minutes 20 minutes

Bake Time

20 minutes 20 minutes

Proof Time

45-60 minutes 45-60 minutes

Rise Time

1-2 hours 1-2 hours

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Ingredients

Dough

  • 1 cup (250 g) lukewarm milk
  • 2 teaspoons (7 g) Fleischmann’s® RapidRise® Instant Yeast
  • ¼ cup (60 g) sugar
  • 2 large eggs (~100 g without shells)
  • 4 cups (500 g) bread flour (plus more for dusting)
  • 1½ teaspoons (10 g) salt
  • 3½ tablespoons (50 g) unsalted butter, room temperature (add later)

Almond Cream (Frangipane)

  • ½ cup (100 g) unsalted butter, softened
  • 1 cup (100 g) powdered sugar
  • ¼ cup (25 g) almond flour
  • 2 large eggs, room temperature
  • 1 tablespoon (15 g) all-purpose flour (optional, for stability)
  • 1 teaspoon vanilla extract (or seeds of ½ vanilla bean)
  • 1–2 teaspoons dark rum or almond extract (optional)
  • Almond flakes, for garnish

Icing

  • 1 cup (120 g) powdered sugar, sifted
  • 1–2 tablespoons milk
  • 1 teaspoon Karo® Light Corn Syrup
  • ½ teaspoon vanilla or almond extract

Directions

For the almond cream (frangipane)

  1. Cream butter and sugar.
  2. Mix in almond flour.
  3. Add in eggs one at a time.
  4. Blend in flour, vanilla, and almond extract.
  5. Chill until spreadable.

For the dough

  1. In a stand-mixer bowl, combine milk, yeast, sugar, eggs, flour, and salt.
  2. Mix until dough comes together into a rough ball.
  3. Add soft butter, a little at a time, and knead until smooth, elastic, and slightly tacky.
  4. Cover and let rise until doubled (about 1–2 hours) at room temperature.
  5. Once risen, roll dough into a 16x12-inch rectangle on a lightly floured surface.
  6. Spread evenly with almond cream.
  7. Roll up tightly from the long side into a log.
  8. Cut into 6–8 rolls and place cut-side up in a greased 9x13-inch pan.
  9. Cover and let rise until puffy (about 45–60 minutes).
  10. Before baking, sprinkle some almond flakes on top.
  11. Preheat oven to 350°F (175°C).
  12. Bake for 20–22 minutes, until golden brown.

For the icing & finishing the rolls

  1. Combine powdered sugar, milk, extract, and Karo® Light Corn Syrup. Whisk until smooth and glossy, adjusting with more milk or sugar for desired consistency.
  2. Once rolls are cooled, drizzle with icing.

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