Almond sweet rolls are soft yeast rolls swirled with a rich, sweet almond paste filling and topped with a luscious almond cream cheese frosting that adds a decadent finish. These are the perfect treat for breakfast, brunch, or dessert—especially for any almond lover.
Almond Sweet Rolls
Almond sweet rolls are the perfect treat for breakfast, brunch, or dessert any time of year. I especially like to make these almond sweet rolls around the holiday season or for special occasions. These sweet rolls use the same base recipe as my potato cinnamon rolls (which are great for using leftover mashed potatoes), that produce the most pillowy-soft yeast roll that are perfect for this variation of sweet rolls. The filling is swirled with a rich, sweet almond paste filling and slivered almonds, and the rolls are topped with a luscious almond cream cheese frosting that adds a decadent finish. If you love almond, you will love these almond sweet rolls.
How to Make Almond Sweet Rolls
Leftover mashed potatoes work great for these almond sweet rolls! Make sure they are creamy, without large chunks. Be sure to read the tips below on how to freeze and store these almond sweet rolls.
Ingredients
For the dough
- 1 (1/4 oz) pkg active dry yeast
- 1/2 cup warm water (warmed to 110-115° F)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 2/3 cup unsalted butter, softened
- 1 cup mashed potatoes * see tips below
- 6 – 6 1/2 cups all-purpose flour, plus more for rolling surface
For the filling
- 1 0.8 oz package almond paste
- 1 large egg white
- 1 teaspoon water
- 1/4 cup granulated sugar
- 1/4 cup slivered almonds, chopped
For the cream cheese frosting
- 8 oz. cream cheese
- 1/3 cup unsalted butter
- 2 cups powdered sugar, can increase to 3 cups for a thicker frosting
- 2 Tablespoons half and half or heavy cream
- 1 teaspoon almond baking emulsion or extract
- 2 Tablespoons slivered almonds
Instructions
For the dough
Dissolve yeast in the warm water with a pinch of the granulated sugar. Allow to sit until it begins to become foamy. In a large mixing bowl, combine the sugar, salt, butter and mashed potatoes. Add in the yeast mixture and the eggs. Stir in 2 cups of the flour; beat this mixture for 2 minutes or until smooth. Slowly add in the rest of the flour, adding enough of the flour to make the dough easy to handle (you may not need the last 1/2 cup).
Turn out onto a floured surface and knead 7-8 minutes, or until elastic and smooth. Alternately, knead with the hook attachment on a stand mixer for 2 minutes on the stir setting. Place in a greased bowl, cover tightly and place in refrigerator to rise overnight (or a minimum of 12 hours).
For the filling and assembly
Remove dough from refrigerator and allow to sit at room temperature for 15-20 minutes to make it easier to roll out. Separate the dough into 2 portions. Grease 2 – 9”x13” baking pans. On a floured surface, roll each portion of the dough into a large rectangle. In a medium sized mixing bowl, combine the almond filling ingredients except the granulated sugar and slivered almonds; stir until a smooth paste forms. Spread each rectangle with half of the almond filling mixture. Sprinkle half the granulated sugar on top, followed by the slivered almonds.
Roll each rectangle up and cut into rolls; place rolls in to the prepared pans. Cover and allow the rolls to rise in a warm place until double in size, around 1 hour. Bake at 375°F for 25-30 minutes, or until the edges of the rolls become golden. Allow to cool on a wire rack until warm; combine the ingredients for the cream cheese frosting and beat until smooth. Use the entire 3 cups of powdered sugar for a thicker frosting, only use 2 cups for a thinner frosting. Spread warm (but not hot) rolls with the cream cheese frosting before serving. Sprinkle with slivered almonds prior to serving.
Tips for Almond Sweet Rolls
- *Leftover mashed potatoes work great for this! Make sure they are creamy, without large chunks.
- Alternately, can portion off a part of the dough and return the remaining dough to the refrigerator (this will keep up to 5 days).
- You can freeze the dough before baking before the 2nd rise (will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature at least 1 hour. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through. Store baked rolls in an airtight container, up to 72 hours.
- Want more of a glaze than a frosting? Half the recipe for the cream cheese frosting and add more milk to thin it out; then drizzle over the baked rolls.
Did you make this recipe? Be sure to rate and leave a comment below or on Instagram or Pinterest!
Want more almond recipes?
Almond Sweet Rolls
Equipment
- mixing bowls of various sizes
- Rolling Pin
Ingredients
For the dough
- 1 (1/4 oz) pkg active dry yeast
- 1/2 cup warm water (warmed to 110-115° F)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 2/3 cup unsalted butter, softened
- 1 cup mashed potatoes * see tips below
- 6 – 6 1/2 cups all-purpose flour, plus more for rolling surface
For the filling
- 1 0.8 oz package almond paste
- 1 large egg white
- 1 teaspoon water
- 1/4 cup granulated sugar
- 1/4 cup slivered almonds, chopped
For the cream cheese frosting
- 8 oz. cream cheese
- 1/3 cup unsalted butter
- 2 cups powdered sugar, can increase to 3 cups for a thicker frosting
- 2 Tablespoons half and half or heavy cream
- 1 teaspoon almond baking emulsion or extract
- 2 Tablespoons slivered almonds
Instructions
For the dough
- Dissolve yeast in the warm water with a pinch of the granulated sugar. Allow to sit until it begins to become foamy.
- In a large mixing bowl, combine the sugar, salt, butter and mashed potatoes. Add in the yeast mixture and the eggs. Stir in 2 cups of the flour; beat this mixture for 2 minutes or until smooth.
- Slowly add in the rest of the flour, adding enough of the flour to make the dough easy to handle (you may not need the last 1/2 cup).
- Turn out onto a floured surface and knead 7-8 minutes, or until elastic and smooth. Alternately, knead with the hook attachment on a stand mixer for 2 minutes on the stir setting.
- Place in a greased bowl, cover tightly and place in refrigerator to rise overnight (or a minimum of 12 hours).
For the filling and assembly
- Remove dough from refrigerator and allow to sit at room temperature for 15-20 minutes to make it easier to roll out. Separate the dough into 2 portions. Grease 2 – 9”x13” baking pans.
- On a floured surface, roll each portion of the dough into a large rectangle. In a medium sized mixing bowl, combine the almond filling ingredients except the granulated sugar and slivered almonds; stir until a smooth paste forms.
- Spread each rectangle with half of the almond filling mixture. Sprinkle half the granulated sugar on top, followed by the slivered almonds.
- Roll each rectangle up and cut into rolls; place rolls in to the prepared pans. Cover and allow the rolls to rise in a warm place until double in size, around 1 hour.
- Bake at 375°F for 25-30 minutes, or until the edges of the rolls become golden.
- Allow to cool on a wire rack until warm; combine the ingredients for the cream cheese frosting and beat until smooth. Use the entire 3 cups of powdered sugar for a thicker frosting, only use 2 cups for a thinner frosting.
- Spread warm (but not hot) rolls with the cream cheese frosting before serving. Sprinkle with slivered almonds prior to serving.
Notes
- Leftover mashed potatoes work great for this! Make sure they are creamy, without large chunks.
- Alternately, can portion off a part of the dough and return the remaining dough to the refrigerator (this will keep up to 5 days).
- You can freeze the dough before baking before the 2nd rise (will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature at least 1 hour. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through. Store baked rolls in an airtight container, up to 72 hours.
- Want more of a glaze than a frosting? Half the recipe for the cream cheese frosting and add more milk to thin it out; then drizzle over the baked rolls.
Amazing!