The Best Almond Cream Rolls with Cream Cheese Icing (video)

45 prep + 35 cook + 2 Proofing Time:

rolls

The best almond cream rolls with cream cheese icing! Super soft, fluffy, and delicious! Perfect for breakfast or brunch!

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.
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.
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.
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.
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.
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.

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.

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.
Pulse the ingredients together until a spreadable filling forms. The filling shouldn’t be too smooth; leave it slightly coarse.

Once the dough is proofed, punch it down gently and place onto a floured work surface. Using a floured rolling pin, roll the dough into a large square, 20x20-inches in size.
Drop the almond filling in dollops over the dough, then spread it evenly to all edges using an off-set spatula.
Classic Cinnamon Roll Shape: roll the large square into a tight log, then using a sharp, serrated knife, cut the log into 12 pieces.
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.
Place the rolls into a casserole pan lined with parchment paper, spacing them evenly apart.

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.
Proof the rolls for 30 to 45 minutes, until they’re fluffy and doubled in size.
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.

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.
Add in the powdered sugar, salt, and Amaretto or almond extract. Mix again for a few minutes, until the icing is smooth and creamy.
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.
Enjoy the rolls while warm with coffee, tea, or milk!