Breakfast/ Dessert

Almond Sweet Rolls

Almond Sweet Rolls //

Friends! How was your holiday weekend? It’s been pretty low-key for us, which has been really, really lovely. Lots of cooking, baking, reading, eating, churching, and snuggling – could it get any better? Now we’re full steam ahead into baby mode (as if we weren’t already there, ha) because in three weeks’ time (!!!) our baby will be on the outside instead of on the inside and that’s completely wild and totally awesome. Like I briefly mentioned here, we’re trying to get everything settled with our new doctor & hospital this week, which has been a frustrating and anxiety-inducing setback, given the timing of it all, but unfortunately necessary. I’m choosing to believe and have faith in the fact that everything really does happen for a reason and that it will all work itself out very (very) soon, because otherwise I’ll go crazy. And because otherwise I’ll have my baby on our living room couch and I’d love for that to not happen ever. Never ever.

Almond Sweet Rolls //

These past couple weeks I’ve really kicked it into gear and gone crazy in the kitchen, which I’ve missed so very much. I made Joy the Baker’s sour cream coffee cake (from her book Homemade Decadence) and How Sweet Eats’ oatmeal cookie granola (from her book Seriously Delish) and The Faux Martha’s hummus (my new favorite classic hummus recipe ever, it’s excellent) and chocolate cupcakes with speculoos frosting (recipe potentially coming soon?!) and these almond sweet roll babies, to name a few that stand out at the moment. Growing up, my mom would always make some sort of sweet rolls for Christmas morning, and I really loved that tradition. These almond rolls are one of Brig’s favorite recipes of mine, and he requests them often. I made them for Christmas this year and I think it’s a breakfast tradition that will stick with us for sure. They’re gigantic, fluffy, and buttery, filled with an almond cream flavored with orange and cinnamon, and topped with more almonds & a simple orange glaze. They’re a delicious twist on a beloved classic and absolutely fantastic.

Almond Sweet Rolls //

5.0 from 1 reviews
Almond Sweet Rolls
Serves: 1 9x13 pan
  • 1¼ c whole milk
  • ½ c sugar
  • 1 T active dry yeast
  • 1 t fine sea salt
  • ¼ c unsalted butter, softened & cut into chunks
  • 1 egg
  • 3½-4 c flour
  • For the filling:
  • ½ c sliced almonds
  • ¼ c sugar
  • 1 eggs
  • ¼ c unsalted butter
  • zest of one orange
  • ¼ t cinnamon
  • 1 t vanilla
  • For the glaze & topping:
  • juice of one orange
  • enough powdered sugar to make it thick, yet glazey (about 1-2 cups)
  • pinch of salt
  • 1 c sliced almonds
  1. In a large saucepan on medium heat, pour in the milk & heat until hot. In a bowl fitted for a stand mixer, pour in the milk, followed by the sugar and yeast. Whisk together and let sit for 10 minutes to get foamy and bubbly.
  2. Whisk in the salt and egg. Slowly incorporate all of the flour into the bowl, followed by the butter, mixing with a dough hook. Knead for 3-5 minutes. The resulting dough should be a bit tacky, but not overly sticky. Mix in a little more flour if you feel it needs it. I sometimes like to take the dough out of the bowl and mix in the last bit of flour kneading by hand. Whatever you wish! Let rise in a covered, clean, well-greased bowl in a warm place for an hour, or until doubled in size.
  3. While the dough is rising, prepare the almond cream. In a food processor combine the almonds, sugar, egg, butter, cinnamon, orange zest, and vanilla, and pulse until well combined and it has a smooth, pasty, buttery texture. Place in the refrigerator until ready to use.
  4. Roll out the dough on a clean, well-floured surface into a large rectangle about ¼ inch thick. Spread the almond cream evenly over the surface of the dough. Roll up the dough, keeping it pretty tight, and cut into rolls - I like to use dental floss for that. Almond cream might seep out the sides and makes things a bit messy - that's okay. Let rise in a loosely covered, well-greased 9 x 13 pan for another hour, or until doubled in size. You could also let them rise overnight in the refrigerator at this step and then bake them in the morning.
  5. Sprinkle sliced almonds on top of the rolls & bake in a preheated oven at 350 degrees for about 20 minutes, or until slightly golden brown and cooked through.
  6. In a small bowl, whisk together the powdered sugar, fresh orange juice, and pinch of salt and then drizzle all over the rolls.


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  • Reply
    December 27, 2016 at 12:30 pm

    3 WEEKS!! Lucia, I am so excited for you two! I’ll be thinking of you and hoping for smooth sailing these next few weeks 🙂

    • Reply
      December 28, 2016 at 10:36 am

      Thanks, Liz!!! 🙂

  • Reply
    December 27, 2016 at 11:37 am

    Love this tradition! Brilliant! So delicious and comforting.

    • Reply
      December 28, 2016 at 10:39 am

      I love it, too! Thanks dad 🙂

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