Almond Cream Cheese Rolls (Printable Version)
Pillowy sweet rolls filled with almond cream cheese and topped with sliced almonds and a smooth almond glaze.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 teaspoon salt
05 - 3/4 cup warm milk
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs
→ Almond Cream Cheese Filling
08 - 8 oz cream cheese, softened
09 - 1/3 cup granulated sugar
10 - 1/2 teaspoon almond extract
11 - 1/2 cup finely ground almonds (almond flour)
→ Topping
12 - 1/2 cup sliced almonds
13 - 1 egg, beaten (for egg wash)
→ Icing
14 - 1 cup powdered sugar
15 - 2-3 tablespoons milk
16 - 1/4 teaspoon almond extract
# How To Make It:
01 - In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Stir gently and let the mixture rest for 5 minutes until it becomes foamy and bubbly, indicating the yeast is active.
02 - Add the eggs, melted butter, and salt to the yeast mixture. Gradually incorporate the all-purpose flour, mixing until a soft dough comes together. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until it becomes smooth, elastic, and springs back when pressed.
03 - Transfer the dough to a greased bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot. Allow the dough to rise until doubled in size, approximately 1 hour.
04 - While the dough rises, beat the softened cream cheese, granulated sugar, almond extract, and finely ground almonds together in a medium bowl until the mixture is completely smooth and creamy.
05 - Punch down the risen dough and roll it out on a floured surface into a 16x12-inch rectangle. Spread the almond cream cheese filling evenly across the entire surface of the dough. Starting from the longer side, roll the dough up tightly into a log. Using a sharp knife or dough scraper, slice the log into 12 equal pieces.
06 - Arrange the sliced rolls cut-side up in a greased 9x13-inch baking dish. Cover loosely and let them rise in a warm place for 30 minutes until puffed and nearly doubled.
07 - Preheat the oven to 350°F. Brush the tops of the rolls generously with beaten egg wash and sprinkle evenly with sliced almonds. Bake for 22 to 25 minutes until the rolls are golden brown and the filling is set. Remove from the oven and let cool for 15 minutes.
08 - Whisk together the powdered sugar, milk, and almond extract until a smooth, drizzleable icing forms. Adjust consistency with additional milk if needed. Drizzle the icing over the slightly cooled rolls. Serve warm or at room temperature.
# Helpful Hints:
01 -
- The almond cream cheese filling tastes like something you would find at a European bakery, but it comes together with everyday ingredients.
- They freeze beautifully before icing, so you can stash a batch and have fresh rolls ready for unexpected guests.
02 -
- Do not rush the first rise, because underproofed dough will yield dense, heavy rolls instead of the pillowy texture you want.
- Use dental floss instead of a knife to cut the log, because it pinches cleanly without squishing the rolls flat.
03 -
- If your kitchen is cold, turn your oven on for one minute then shut it off and place the covered dough inside for a foolproof warm rising environment.
- Let the rolls cool for at least fifteen minutes before icing, because piping hot rolls will melt the glaze right off into a thin puddle.