Soft and Buttery Almond Sweet Rolls for the Ultimate Breakfast Treat

There’s something magical about the scent of freshly baked rolls filling your kitchen. These Almond Sweet Rolls are soft, rich, and filled with a creamy almond paste that melts in every bite. Whether you’re planning a cozy weekend brunch, looking for an indulgent almond breakfast pastry, or exploring new cinnamon roll filling ideas, this recipe brings elegance and flavor to your table.

Perfectly golden, slightly sticky, and wonderfully sweet, these homemade almond cinnamon rolls offer a twist on the classic breakfast bun. They combine the fluffy dough you love in cinnamon rolls with a nutty almond filling and a light icing drizzle to finish. If you’re a fan of sweet and savory desserts or love making homemade pastries, you’re going to want to save this one.

If you enjoy baking projects, you may also want to try a seasonal treat like these pumpkin twists or a soft, flavorful mini pumpkin bread with cinnamon swirl.

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Why You’ll Love This Almond Sweet Roll Recipe

This homemade almond rolls recipe is:

• Perfect for beginners and pros alike – With step-by-step instructions, anyone can make bakery-worthy rolls.
• Flexible for flavor – You can switch up the filling or glaze for endless variations.
• Ideal for holidays or weekends – These rolls feel indulgent enough for special mornings.
• Great for make-ahead baking – Prepare the dough the night before and bake fresh in the morning.

Plus, these rolls pair beautifully with a mug of hot coffee, a creamy lavender lemonade, or even a scoop of pumpkin fluff dip for a sweet brunch spread.

Ingredients Overview

You don’t need complicated ingredients to make soft and flavorful almond sweet rolls. Here’s everything you’ll need:

For the Dough:

• 3½ cups (420g) all-purpose flour
• 2¼ tsp (1 packet) active dry yeast
• ¼ cup (50g) granulated sugar
• ½ tsp salt
• ¾ cup (180ml) warm milk
• ¼ cup (56g) unsalted butter, melted
• 1 large egg

For the Almond Filling:

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) light brown sugar
• ½ cup (115g) almond paste or almond filling
• 1 tsp almond extract

For the Icing:

• 1 cup (120g) powdered sugar
• 2–3 tbsp milk or cream
• ¼ tsp almond extract
• Optional: sliced almonds for garnish

Want to make your own almond paste? Try a homemade twist or use extra almond flavor in other bakes like pumpkin cheesecake cookies for a nutty upgrade.

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Kitchen Tools You’ll Need

You’ll need just a few tools to bring this almond breakfast recipe to life:

• Stand mixer or large mixing bowl
• Dough hook (if using a mixer) or wooden spoon
• Rolling pin
• Sharp knife or unflavored dental floss
• 9×13 baking pan or round cake pan
• Measuring cups and spoons
• Small saucepan or microwave-safe bowl (for icing)

If you love making baked goods, having the right tools makes all the difference—just like when baking mini Halloween pizzas or banana zucchini muffins.

How to Make Almond Sweet Rolls

Step 1: Make the Dough

In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add melted butter, egg, and salt. Gradually add flour, mixing until a soft dough forms.

Knead by hand for 8 minutes or in a stand mixer for 5 minutes until the dough is smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled in size.

Step 2: Make the Almond Filling

While the dough is rising, beat together the softened butter, almond paste, brown sugar, and almond extract until smooth and creamy.

Step 3: Roll and Fill

Punch down the dough and turn it out onto a lightly floured surface. Roll into a 12×16 inch rectangle. Spread the almond filling evenly over the dough.

Starting from the long side, roll the dough tightly into a log. Slice into 12 even pieces using a sharp knife or floss.

Step 4: Second Rise

Arrange the rolls in a greased 9×13 pan, leaving space between each roll. Cover and let rise for 30–45 minutes, or until puffy and nearly doubled in size.

Step 5: Bake

Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, or until golden brown on top and cooked through. Let them cool slightly before icing.

Step 6: Add the Glaze

Mix powdered sugar, milk, and almond extract until smooth. Drizzle over the warm rolls and sprinkle with sliced almonds, if using.

Looking for an eye-catching presentation? Serve with a side of apple pie dip with cinnamon sugar chips or add to a Christmas cookie tray during the holidays.

Almond Cinnamon Roll Filling Ideas

Want to experiment with more cinnamon roll filling ideas? Try:

• Almond and raspberry jam for a sweet-tart contrast
• Crushed nuts and maple syrup for a rustic touch
• Pumpkin spice and almond cream cheese for fall
• Chocolate almond spread for dessert-style rolls

These rolls are just as versatile as savory breakfasts like loaded breakfast hash or creative twists like pancake tacos.

Baking Tips & Techniques

Here’s how to make sure your almond sweet rolls turn out fluffy and delicious:

• Use room temperature ingredients for a smooth dough and even rise
• Don’t overbake – the rolls should be lightly golden, not dry
• Almond paste too thick? Soften it with a tablespoon of milk before spreading
• Want extra fluff? Use bread flour for slightly chewier rolls
• Make ahead? Refrigerate assembled rolls overnight and bake fresh in the morning

For more breakfast inspiration, check out these slow cooker pumpkin pie oats that can cook while you sleep.

What to Serve with Almond Breakfast Rolls

These rolls pair beautifully with both sweet and savory sides. Serve with:

• Scrambled eggs or frittata for a balanced breakfast
• Fresh fruit or a fruit salad with cucumber mint agua fresca
• Protein bites like these snickerdoodle protein bites
• A hot drink like spiced tea or a seasonal latte

Storage and Reheating

Keep your almond sweet rolls soft and fresh with these tips:

• Room Temp: Store in an airtight container for 2–3 days
• Fridge: Keeps well for up to 5 days (rewarm before serving)
• Freezer: Freeze unbaked rolls or leftovers for up to 2 months
• Reheat: Microwave individual rolls for 20–30 seconds or reheat in oven at 325°F for 8 minutes

Common Mistakes to Avoid

• Using cold milk or butter – yeast needs warmth to activate properly
• Not letting dough rise enough – results in dense, heavy rolls
• Rolling dough too thin – this can cause filling to leak out
• Skimping on the filling – this is where all the almond flavor lives!

Creative Variations

Try these variations to change it up:

• Mini almond rolls – bake in muffin tins
• Orange almond glaze – replace milk with orange juice in the icing
• Vegan version – use plant-based milk and vegan butter
• Savory-sweet – add a hint of rosemary or thyme for an herby contrast

Looking for more twists on traditional recipes? Try cottage cheese egg salad or even cottage cheese flatbread for protein-packed baking ideas.

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FAQs About Almond Sweet Roll Recipe

Can I make the dough ahead of time?
Yes. Prepare the dough, let it rise, assemble the rolls, then cover and refrigerate overnight. Bake the next morning.

Can I use almond flour instead of almond paste?
Not directly, but you can make homemade almond filling using almond flour, sugar, and butter.

Can these be frozen?
Yes! Freeze them before baking, or freeze leftovers and reheat as needed.

Is almond paste the same as marzipan?
They’re similar, but almond paste is softer and better for fillings. Marzipan is sweeter and firmer—use almond paste for this recipe.

Can I add a cream cheese glaze instead?
Definitely! Cream cheese glaze adds richness and pairs perfectly with almond flavor.

Final Thoughts: Almond Sweet Rolls Are a Must-Bake

Once you taste these Almond Sweet Rolls, you’ll understand why they’re a must for any breakfast table. From the nutty almond filling to the soft, fluffy dough and sweet icing drizzle, every bite delivers comfort and joy. This recipe is perfect for brunch, holiday mornings, or simply because you deserve something special.

For more cozy breakfast ideas, don’t miss protein-packed cottage cheese egg bake or festive treats like spooky ghost brown butter pumpkin cookies.

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