Almond Cream Cheese Rolls (Printable version)
Pillowy almond and cream cheese swirls with toasted almond glaze; ideal for breakfast or dessert.
# What you need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup water, warmed
07 - 1/4 cup unsalted butter, softened
08 - 1 large egg
→ Filling
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1/2 teaspoon almond extract
12 - 1/2 cup finely chopped almonds
→ Glaze
13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - 1/2 teaspoon almond extract
16 - 1/4 cup sliced almonds, toasted
# How to make it:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, active dry yeast, and salt until well blended.
02 - Warm whole milk, water, and unsalted butter using a small saucepan or microwave; ensure the mixture is warm but not hot. Add this to the dry mixture along with the egg.
03 - Knead the dough by hand or with a stand mixer fitted with a dough hook for about 6 to 8 minutes, until smooth and slightly tacky.
04 - Lightly grease a bowl, place the dough inside, cover, and let it rise in a warm location until doubled in volume, about 1 hour.
05 - In a medium bowl, beat cream cheese with granulated sugar and almond extract until smooth. Stir in finely chopped almonds until evenly incorporated.
06 - Deflate the dough, then roll it on a lightly floured surface into a 16 by 10-inch rectangle.
07 - Spread the cream cheese almond filling evenly over the surface of the dough.
08 - Starting from one long edge, roll the dough tightly into a log and slice evenly into 12 pieces.
09 - Arrange the rolls cut-side up in a greased 9 by 13-inch baking dish. Cover and let rise for 30 minutes in a warm area.
10 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown. Cool slightly before glazing.
11 - Whisk powdered sugar, milk, and almond extract until smooth. Drizzle glaze over the warm rolls and sprinkle with toasted sliced almonds.
# Expert tips:
01 -
- The glaze trickles into every crevice, soaking the rolls with almond flavor that hits even better the next day.
- These rolls hit that sweet spot between pillowy pastry and creamy filling, which means everyone comes back for seconds.
02 -
- Once I rushed the rise and the rolls turned dense instead of cloud-light—patience actually matters.
- Toasting the sliced almonds before garnishing gave the glaze a deep, nutty character I didn&apost know I was missing.
03 -
- Proof your yeast with a pinch of sugar in the warm milk if you&aposre unsure it&aposs fresh—that way, you won&apost waste ingredients on a dud batch.
- Sliding parchment under the rolls makes cleanup a dream and keeps that sticky almond glaze from cementing to your favorite pan.