Good morning, beautiful! These almond croissant cinnamon rolls combine the buttery, almond-forward frangipane of an almond croissant with the soft, pillowy texture of a classic cinnamon roll. Filled with a creamy almond filling and finished with a simple vanilla glaze, these rolls are perfect to prepare the night before and bake fresh in the morning.
Featured Comment
“I’d been waiting for this recipe since I first saw it. The almond filling is dreamy — if you love almonds, make these now. 10/10.” – Emmy
We can’t get enough of cinnamon rolls around here. After our maple, apple, and pumpkin variations, these almond croissant cinnamon rolls are a decadent new favorite. They capture everything you love about almond croissants — rich almond cream (frangipane), slivered almonds for crunch, and a tender, buttery roll — all rolled up into irresistible individual pastries.
If you’ve never made homemade rolls before, don’t be intimidated. The steps are straightforward, and the only real downtime is waiting for the dough to rise. You can easily prepare everything the night before, refrigerate the shaped rolls, and bake them in the morning for fresh, warm pastries.
Why you’ll love these almond croissant cinnamon rolls
Delicious almond flavor: Almond extract, almond flour, and slivered almonds combine for a pronounced almond profile in every bite.
Make ahead friendly: Shape the rolls the night before, refrigerate, and bake the next morning for an easy breakfast or brunch.
Great for gatherings: These rolls are perfect for serving a crowd — beautiful, shareable, and crowd-pleasing.
Featured Ingredients for Almond Croissant Cinnamon Rolls
Note: For the full recipe and exact measurements, see the recipe card below.
- 2% milk: Warmed to about 100–110°F to activate the yeast without killing it.
- Yeast: Quick-rise yeast speeds up the process, but active dry yeast works as well — just allow a bit more rising time.
- Almond elements: Almond extract, almond flour, and sliced/slivered almonds give these rolls their signature almond-croissant flavor.
- Sugars: Both granulated sugar for the filling and powdered sugar for the glaze are used.
- All-purpose flour: Essential for a tender, fluffy roll — avoid major substitutions.
- Stand mixer (recommended): A stand mixer with a dough hook makes mixing and kneading easier, but you can knead by hand if needed.
No stand mixer? Use a sturdy spoon to combine the dough, then finish by hand-kneading until smooth and elastic.
Pro Tips for Perfect Cinnamon Rolls
Follow these simple tips to ensure tender, well-risen rolls and a delicious almond filling:
Don’t overheat the milk
Keep the milk between 100–110°F. Too hot and the yeast will be harmed; too cool and the yeast won’t bloom properly, resulting in dense rolls.
Quick-rise yeast vs active dry yeast
Quick-rise yeast shortens rise times and is convenient, but active dry yeast will also work — expect slightly longer proofing times when using it.
Use a sharp serrated knife to cut rolls
Slice the rolled dough gently with a sharp serrated knife or dental floss to avoid squashing the rolls. If they compress slightly, you can reshape them by hand.
To cut equal-size rolls
Mark the center of your log and measure out 1″ increments on each side so the rolls bake evenly.
Overnight Instructions
To prepare the rolls the night before so they’re ready to bake in the morning:
- Follow the recipe through shaping the rolls and placing them in the baking pan (stop before the final rise).
- Cover the pan tightly and refrigerate overnight (up to 12 hours).
- In the morning, remove the pan and let the rolls come to room temperature for about 30 minutes while the oven preheats, then bake as directed.
- Finish with the vanilla glaze once the rolls have cooled slightly and enjoy fresh-baked pastries.
Storage and Freezer Directions
Store baked rolls at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days, though texture may change slightly.
To reheat: For best texture, warm covered in the oven at 350°F for about 10 minutes. Microwaving works in a pinch.
To freeze after baking: Cool completely, wrap tightly in plastic wrap, and freeze for up to 3 months.
To freeze before baking: Shape the rolls, place them in the pan, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature and bake as directed.
More Cinnamon Roll Recipes
- Maple Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Apple Cinnamon Rolls
- Brown Butter Banana Bread Cinnamon Rolls
- Raspberry Lemon Poppy Seed Rolls
Almond Croissant Cinnamon Rolls Recipe
These almond croissant cinnamon rolls are filled with frangipane and topped with vanilla glaze. Prepare them the night before and bake fresh in the morning.
By: Emily Richter
Prep: 2 hrs • Cook: 22 mins • Total: 2 hrs 22 mins • Servings: 12
Ingredients
Dough
- 1 1/4 cups 2% milk, warmed to 100–110°F
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 4 cups all-purpose flour
- 2 teaspoons sea salt
Almond Croissant Filling (Frangipane)
- 9 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 1/2 teaspoons almond extract
- 1 1/2 cups almond flour
- 1 large egg
- 1/2 cup sliced almonds
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
Instructions
- Add warm milk, yeast, and sugar to a large bowl and set aside until the yeast blooms (about 5 minutes).
- Whisk in the egg, vanilla, and melted butter.
- On low-medium speed with a dough hook, mix in the flour and salt until a shaggy dough forms. Knead 2–3 minutes until smooth and elastic (it should spring back when poked). If mixing by hand, knead until smooth and elastic.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
- While the dough rises, make the almond filling: cream softened butter and sugar until light and fluffy. Add almond extract, almond flour, and the egg; mix to combine. Chill 15 minutes.
- Turn risen dough onto a lightly floured surface and roll into an 18″ x 12″ rectangle about 1/4″ thick.
- Spread the frangipane evenly over the dough, then roll tightly from one long side into a log.
- Slice the log into 1″ rolls; you should get 9–12 rolls depending on tightness of the roll. Place them in a buttered or parchment-lined 9×13 pan so they just touch. Sprinkle sliced almonds over the top.
- If making ahead, wrap the pan and refrigerate up to 12 hours. In the morning, bring to room temperature (~30 minutes) and proceed to bake. If baking immediately, cover and let rise in a warm spot until rolls begin to touch, about 30 minutes. Preheat oven to 350°F during the final rise.
- Bake 20–25 minutes until centers are set and tops are golden brown.
- While the rolls bake, whisk together powdered sugar, milk, and vanilla for the glaze.
- Let rolls cool at least 10 minutes, then drizzle with vanilla glaze and serve warm.
Tips & Notes
- For extra sweetness, sift powdered sugar over the rolls instead of glaze, or do both.
- Chilling the frangipane before spreading reduces how much filling squeezes out while cutting.
- To make the dough more almond-forward, substitute almond extract for the vanilla in the dough.
Nutrition (approx.)
Calories: 457 kcal • Carbohydrates: 56 g • Protein: 10 g • Fat: 22 g • Fiber: 3 g • Sugar: 21 g
Nutrition information is an approximation.
Photography by: The Wooden Skillet