Almond Croissant Cinnamon Rolls
These are my gooey Almond Croissant Cinnamon Rolls. They have a gooey buttery almond filling topped with a sweet almond cream finished with a dusting of flaked almonds. They taste and smell just like they came from the best bakery but they're so simple to make, plus you won’t need any eggs or any dairy!
Almond Croissant Cinnamon Rolls
We start by activating the yeast in a warm milk and butter mixture for perfectly risen dough which is then left to rise in a warm place to create that pillowy soft texture. For that much-loved almond filling we are using ground almonds and almond butter which give that incredible French bakery taste. Once baked until golden they are then covered in sweet almond cream and a dusting of almond flakes.
Tips for making the best cinnamon rolls:
Don’t overheat your milk - milk too hot will kill your yeast! It should be a similar temperature to a warm bath. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy. The time this takes can vary but should take around 15 minutes.
Make sure to use room-temperature butter for the filling - melting the butter will cause it to seep out of the rolls whilst baking and if it is too solid you won't be able to spread it!
Use bread flour for the softest and fluffiest rolls.
Do not over-proof or under-proof your rolls - they are ready to bake when they have increased in volume, and an indentation springs back when you press the edge of the dough with your finger.
Please can you advise when to add the 50g light brown sugar for the dough, I cannot see this in the method? Many thanks