You’ll want to run to make these! The best almond cream rolls with cream cheese icing! These cream rolls are super fluffy, soft, aromatic, and incredible delicious! Simply divine with the creamy icing! Made with a soft yeast dough; filled with an almond, cinnamon, sugar, and butter mixture; and baked with my secret ingredient for making the softest rolls – cream! These almond rolls can also be made ahead of time for the next morning, and are perfect for breakfast or brunch.

Watch My Almond Rolls Video Tutorial

Watch my YouTube almond cream rolls video tutorial for step-by-step instructions. I will show you how to make the yeast dough, shape the rolls, and make the easy icing. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Cream Rolls Recipe

Here are the main ingredients you’ll need to make these delicious cream rolls! Find the full list of ingredients with measurements in the printable recipe card below.

• Dry Active Yeast – instant yeast will also work well.
• Whole Milk
• All-Purpose Flour – regular flour works great for this recipe. You can also use bread flour.
• Roasted Almonds – roasted nuts have more aroma and nutty flavor. You can use salted or unsalted.
• Unsalted Butter – using unsalted butter gives you more control over the amount of salt in the recipe.
• Sugar – white granulated sugar works best for the dough; however, you can use brown sugar for the filling.
• Cream Cheese – for making the creamy icing. Mascarpone will also work well.
• Heavy Cream – my secret ingredient for making the almond rolls extra soft.
• Almond Extract or Amaretto – for adding extra almond flavor to the recipe!

Supplies & Tools for the Recipe

Need some supplies or tools for making this recipe at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.

• Almond Extract
• Wooden Rolling Pin
• Large Casserole for baking
• Digital Thermometer
• KitchenAid Hand Mixer

Making the Almond Yeast Dough

These almond cream rolls are made with the softest and fluffiest yeast dough. Here’s how to make it.

1. Start by heating the milk in the microwave or on the stovetop until it reaches between 120°F to 130°F. Pour the milk into a large mixing bowl.
2. Sprinkle in a few tablespoons of sugar, then sprinkle the yeast over the milk. Let the yeast proof for 5 minutes, until it’s foamy, then whisk it in.
3. Next, add in the remaining sugar, eggs, melted butter (cooled), salt, vanilla and almond extracts. Whisk for a minute until the eggs are well beaten.
4. Place the almonds into a food processor and pulse until they’re very finely chopped and coarse, but not as fine as almond flour. Add the crushed almonds to the batter.
5. Gradually begin adding the flour, whisking it in first until no clumps remain. Switch to a spatula once the batter thickens. Once a dough ball forms, turn it out onto a floured work surface.
6. Knead the dough, gradually adding more flour as needed. Knead for 4 to 6 minutes, until the dough is soft, elastic and still slightly sticky.

First Proofing Instructions

Place the kneaded almond dough back into the mixing bowl. Cover the bowl with a clean towel and place it in a warm corner of the kitchen to proof until it’s doubled in size, about 1 to 1 ½ hours.

I like to place the dough next to my stovetop, especially if the oven is on or if I’m cooking. The warm heat will speed up the proofing process.

Creamy Almond Filling

While the dough is proofing, it’s the perfect time to prepare the creamy almond filling. Need to roast your almonds first? Spread raw almonds onto a baking sheet and bake at 400°F for 10 to 15 minutes, tossing them occasionally.

1. Place the roasted almonds into a food processor. Pulse the nuts until they’re finely diced. Add in the sugar, cinnamon, salt, and softened butter next.
2. Pulse the ingredients together until a spreadable filling forms. The filling shouldn’t be too smooth; leave it slightly coarse.

Making Almond Cream Rolls

Once the dough has proofed the first time, it’s time to make and shape the almond rolls!

1. Once the dough as proofed, punch it down gently and place onto a floured work surface. Using a floured rolling pin, roll the dough into a large square, 20×20-inches in size.
2. Drop the almond filling in dollops over the dough, then spread it evenly to all edges using an off-set spatula.
3. Classic Cinnamon Roll Shape: roll the large square into a tight log, then using a sharp, serrated knife, cut the log into 12 pieces.
4. Twisted Rolls: cut the large square into 12 strips using a sharp knife. Start by cutting it in half, then scoring and cutting the rest. Gently lift each strip of dough and twist it from both ends, creating a twisted rope. Roll and shape the twisted dough into a small bun, tucking the end underneath.
5. Place the rolls into a casserole pan lined with parchment paper, spacing them evenly apart.

Second Proofing Instructions

Now, the almond cream rolls need a second proofing.

1. Begin preheating the oven to 350°F. Place the casserole pan with the shaped rolls onto the stovetop, where the heat from the oven will help proof the dough quickly.
2. Proof the rolls for 30 to 45 minutes, until they’re fluffy and doubled in size.

Baking the Almond Rolls

Bake the almond rolls at 350°F for 10 minutes. Remove the rolls from the oven and pour the heavy cream over the rolls all over, evenly.

Place the pan back into the oven and continue baking for an additional 25 to 28 minutes, until the rolls are a rich, golden-brown color.

Make-Ahead Instructions for the Rolls

Want to make these incredible almond cream rolls for the next morning? It’s super easy to do! Simply shape the rolls and place them into the prepared casserole pan.

Allow the rolls to proof for about 20 minutes, then cover gently with plastic wrap and place the pan into the refrigerator.

When ready to bake, remove the rolls about 1 hour prior to baking and keep the pan next to the preheating oven to warm up the dough. Bake as usual and enjoy!

Easy Cream Cheese Icing

While the almond rolls are baking, it’s the perfect time to prepare the simple cream cheese icing to add on top.

1. Place the softened cream cheese into a medium-sized mixing bowl. Beat the cream cheese for a few minutes with a mixer, until it’s smooth and creamy.
2. Add in the powdered sugar, salt, and Amaretto or almond extract. Mix again for a few minutes, until the icing is smooth and creamy.
3. Once the rolls come out of the oven, spread the cream cheese icing over the top while they’re still hot. This way, the icing will melt and seep into the rolls better. Garnish the rolls with sliced almonds, if desired.
4. Enjoy the rolls while warm with coffee, tea, or milk!

More Recipes!

Enjoyed this easy and delicious rolls recipe? Check out some of my other recipes you’re sure to enjoy!

• The Best Cinnamon Rolls – this recipe has been in my family for many years, and it’s the biggest hit on my YouTube channel! These are seriously delicious!
• Lemon Poppy Seed Rolls – fluffy and delicious lemon rolls filled with a poppy seed filling, then topped with a lemon cream cheese icing. Perfect for spring!
• Pistachio Honey Baklava Rolls – a super easy recipe for the best rolls made with puff pastry, salted pistachios, and a touch of honey!
• Apricot & Walnut Poppy Seed Rolls – a childhood favorite of mine! These Ukrainian pastries are great with a cup of coffee or tea!

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