Published 4/6/2024 • Updated 10/28/2024 We can’t stop making cinnamon rolls around here! And honestly, we don’t want to 😋 First came our maple cinnamon rolls, and then our apple cinnamon rolls, and omg who could forget our pumpkin cinni rolls. But wowwwy are we excited to share these almond croissant cinnamon rolls with you. They are everything you love about almond croissants — the creamy almond filling, the slivered almonds — rolled up with love into the most delectable cinnamon roll. If you’ve never made homemade rolls before, don’t feel intimidated — the prep work is simple to follow and actually quite fun! The only time-consuming part is waiting for the dough to rise, but you can just go about your day while it does its thing. Trust us when we say these almond croissant cinnamon rolls will jazz up any occasion! Plus, we’ll show you how to prepare these rolls the night before so all you need to do is bake them in the morning.
Featured Ingredients for Almond Croissant Cinnamon Rolls
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions. Prepare the night before: you can prepare your rolls the night before and store in the fridge overnight. Simply bake in the morning, and ENJOY. Perfect for serving a crowd: these almond croissant cinnamon rolls are perfect for serving a crowd at any special occasion. The whole fam will love them!
2% milk: Warmed milk is a key component of creating a soft dough for these rolls. Make sure it’s warmed to 100-110℉. Quick-rise yeast: We used quick-rise yeast in this recipe to speed up the prepping process. You’re welcome 😋 All the almonds: You’ll need slivered almonds, almond flour AND almond extract for these rolls. They’re ALMOND croissant cinnamon rolls after all. Sugar: We used both granulated sugar and powdered sugar for this recipe. Gotta make it sweet! All-purpose flour: We don’t recommend making any substitutions here! The AP flour is crucial for making a fluffy roll. Stand mixer w/ hook attachment: Make sure you have a stand mixer with a hook attachment to ensure the dough gets properly mixed.
Don’t have a stand mixer? You can use a wooden spoon until the dough is formed enough to knead by hand. Then hand knead the dough until it’s smooth and elastic.
Pro Tips for Perfect Cinnamon Rolls
We have a few pro tips to share when it comes to making cinnamon rolls. Follow these tips to cinnamon roll perfection:
DON’T OVERHEAT THE MILK
Because the yeast is getting started in the warm milk, you don’t want it to be TOO WARM. Yeast will bloom perfectly when the milk is around 110°F. If the milk is too warm, it can kill the yeast. Conversely, if the milk is too cold, the yeast will have a tough time blooming, which can result in dense rolls — no one wants that!
QUICK RISE YEAST VS ACTIVE DRY YEAST
We love using quick rise yeast for these rolls! Technically, quick rise yeast doesn’t require you to let it bloom before mixing into the dough, but we like to get it started in warm milk to allow for perfect rising. Does active dry yeast work, too? Yes! Follow the same instructions, but be mindful that your rise times may increase slightly.
USE A SHARP SERRATED KNIFE TO CUT ROLLS
Use a SHARP serrated knife and gently slice your cinnamon rolls using a gentle back and forth motion, making sure to not squish the rolls. This will help keep the form, but don’t you worry if the rolls squish a bit — you can reform the rolls easily with your hands.
TO CUT EQUAL-SIZE CINNAMON ROLLS
For equal-sized cinnamon rolls, you’ll need to evenly divide the roll of dough into 1 inch cinnamon rolls. Start in middle of the roll, and mark the dough with a knife, then mark every inch on each side of the middle mark.
Overnight Instructions
To prepare these almond croissant cinnamon rolls the night before so all you need to do the morning you serve them is bake, follow these simple instructions:
Storage + Freezer Directions
Store the baked rolls in an airtight container at room temperature for up to 2 days. You can also store them in the fridge for up to 5 days, but be aware that the texture may change slightly. To reheat: while reheating these rolls in the microwave absolutely works, our preferred method is in the oven. Reheat rolls covered at 350°F for 10 minutes or until the rolls are warm and just as delicious as the first time you took them out of the oven. To freeze these almond croissant cinnamon rolls AFTER BAKING, let them cool completely before wrapping them in plastic wrap and storing them in a freezer-safe bag or container for up to 3 months. To freeze these almond croissant cinnamon rolls BEFORE BAKING, stop at step 12 before wrapping the dough rolls in plastic wrap and storing them in the baking dish (we like using a disposable aluminum casserole dish for these occasions!) for up to 3 months.
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