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In a large bowl, combine the warmed whole milk, 1/4 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the vanilla extract, egg, and softened unsalted butter to the yeast mixture. Whisk until well combined.

Gradually add the all-purpose flour and salt to the wet ingredients, stirring with a spatula or wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the almond cream filling. In a medium bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the almond flour, egg, vanilla extract, and almond extract until smooth and well combined. Set aside.

Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.

Spread the almond cream filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the longer edges.

Fold the dough in half lengthwise, bringing the un-filled long edge over to meet the other long edge. Gently press down to seal. You will now have a layered rectangle of dough with filling inside.

Using a pizza cutter or sharp knife, cut the folded dough into 12 even strips, each about 1 inch wide. Stack 3 strips on top of each other and cut them into 4-inch segments. Repeat with the remaining strips.

Take each stacked segment and gently roll it into a spiral shape, tucking the end underneath. Place each spiral into a greased standard 12-cup muffin tin.

Using the back of a small spoon or a wooden pestle, create a small well in the center of each dough spiral. Pipe or spoon approximately 1 teaspoon of the remaining almond cream filling into each well.

Sprinkle the sliced almonds generously over the top of each roll. Cover the muffin tin with a clean kitchen towel and let the rolls undergo a second rise in a warm place for 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F (190°C).

Bake the almond rolls for 18-22 minutes, or until golden brown and puffed up. While the rolls are baking, prepare the glaze by combining 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.

Once the rolls are out of the oven, immediately brush the warm rolls with the prepared sugar glaze for shine and added sweetness.

Allow the rolls to cool slightly in the muffin tin before transferring them to a wire rack. Once cooled to warm, dust generously with powdered sugar before serving.


In a large bowl, combine the warmed whole milk, 1/4 cup granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the vanilla extract, egg, and softened unsalted butter to the yeast mixture. Whisk until well combined.

Gradually add the all-purpose flour and salt to the wet ingredients, stirring with a spatula or wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the almond cream filling. In a medium bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in the almond flour, egg, vanilla extract, and almond extract until smooth and well combined. Set aside.

Once the dough has risen, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.

Spread the almond cream filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the longer edges.

Fold the dough in half lengthwise, bringing the un-filled long edge over to meet the other long edge. Gently press down to seal. You will now have a layered rectangle of dough with filling inside.

Using a pizza cutter or sharp knife, cut the folded dough into 12 even strips, each about 1 inch wide. Stack 3 strips on top of each other and cut them into 4-inch segments. Repeat with the remaining strips.

Take each stacked segment and gently roll it into a spiral shape, tucking the end underneath. Place each spiral into a greased standard 12-cup muffin tin.

Using the back of a small spoon or a wooden pestle, create a small well in the center of each dough spiral. Pipe or spoon approximately 1 teaspoon of the remaining almond cream filling into each well.

Sprinkle the sliced almonds generously over the top of each roll. Cover the muffin tin with a clean kitchen towel and let the rolls undergo a second rise in a warm place for 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F (190°C).

Bake the almond rolls for 18-22 minutes, or until golden brown and puffed up. While the rolls are baking, prepare the glaze by combining 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.

Once the rolls are out of the oven, immediately brush the warm rolls with the prepared sugar glaze for shine and added sweetness.

Allow the rolls to cool slightly in the muffin tin before transferring them to a wire rack. Once cooled to warm, dust generously with powdered sugar before serving.
