Name: Delicious Homemade Almond Sweet Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (about 360g); 1/4 cup sugar; 2 1/4 tsp instant yeast; 1 tsp salt; 1/2 cup warm milk (105–110°F/40–43°C); 1/4 cup warm water; 1/4 cup melted butter; 1 large egg; 1/2 cup almond paste (crumbled); 1/3 cup softened butter; 1/2 cup brown sugar; 1 tsp almond extract; 1/2 cup sliced almonds

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Delicious Homemade Almond Sweet Rolls are soft, buttery, and filled with a rich almond paste that caramelizes slightly as they bake. I’ve made these many times for weekend brunches and small gatherings — they’re forgiving, comforting, and smell irresistible while proofing.

Why Make This Recipe

Warm, nutty flavor: The almond paste and almond extract give a deep, nutty sweetness that’s more sophisticated than a plain cinnamon roll.
Crowd-pleaser for brunch or holidays: These rolls hold up well on a buffet and pair nicely with coffee or tea; they’re great alongside other seasonal treats like Cozy Pumpkin Pie Crisp.
Make-ahead friendly: You can assemble and refrigerate overnight for fresh-baked mornings.
Balanced texture: A tender crumb with a slightly crisp top if you bake until golden at 350°F (175°C).
Personal note: I love this recipe because the almond filling stays moist and never over-sugars the dough — that balance keeps people coming back for seconds.

Recipe Overview

Prep time: 30 minutes active, plus 1.5–2 hours rising (or overnight retard).
Cook time: 20–25 minutes at 350°F (175°C).
Total time: About 2–2.5 hours (or overnight plan).
Servings: Makes 12 generous rolls.
Difficulty: Medium — basic yeast-handling and kneading skills required.
Method: Yeasted enriched dough, rolled with almond filling, proofed, then baked in a 9×13-inch pan.

My Experience Making This Recipe

I tested this recipe several times to get the right almond-to-dough ratio and to prevent soggy bottoms. I learned that a short final proof (30–40 minutes) right before baking keeps the rolls tall without collapsing.

How to Make Delicious Homemade Almond Sweet Rolls

Start by making an enriched yeasted dough (about 3 cups all-purpose flour, 1/4 cup sugar, 2 1/4 tsp instant yeast, 1 tsp salt, 1/2 cup warm milk at 105–110°F/40–43°C, 1/4 cup warm water, 1/4 cup melted butter, 1 large egg). Knead until smooth and elastic (8–10 minutes by hand, 5–7 minutes in a stand mixer with a dough hook) and allow it to double in a warm spot. Roll the dough into a 12×16-inch rectangle, spread a filling made from 1/2 cup almond paste (crumbled), 1/3 cup softened butter, 1/2 cup brown sugar, 1 tsp almond extract, and 1/2 cup sliced almonds, then roll tightly, cut into 12 pieces, proof 30–40 minutes, and bake at 350°F (175°C) until golden and set, about 22–25 minutes.

Expert Tips for Success

Measure flour by weight (about 360 g for 3 cups) to avoid dense dough — flour volume varies by scoop and region. I often keep a digital scale on the counter for consistency.
Warm liquids to 105–110°F (40–43°C) for instant yeast; hotter liquids kill yeast and colder liquids slow fermentation. A kitchen thermometer saves guesswork.
Knead to the windowpane stage: stretch a small piece into a thin membrane without tearing. That signals good gluten development for a tender, airy crumb.
Use a sharp serrated knife or unflavored dental floss to slice the log cleanly without squashing the rolls.
If you like extra almond flavor, fold 1 tsp of almond extract into the icing and use toasted sliced almonds for a nutty crunch; for ideas on almond-centric treats see this Healthy Almond Joys guide.

How to Serve Delicious Homemade Almond Sweet Rolls

Serve warm: reheat individual rolls for 12–15 seconds in the microwave or 5–7 minutes in a 325°F (160°C) oven to refresh the crust.
Brunch pairing: set them on a platter with fresh berries and a pot of strong coffee or tea; they’d also be festive alongside these Christmas tree cupcakes at holiday gatherings.
Presentation tip: drizzle the almond glaze just before serving and sprinkle extra toasted sliced almonds for texture and color.
Make a pull-apart center for family-style serving — bake in a round pan and let guests rip pieces away.

Storage and Reheating Guide

Short-term: Store cooled rolls in an airtight container at room temperature for up to 2 days. Avoid refrigeration — it dries enriched dough.
Refrigeration: If you need them longer, refrigerate up to 4 days in a sealed container; bring to room temperature and reheat at 325°F (160°C) for 8–10 minutes.
Freezing: Freeze fully cooled rolls (un-iced) for up to 3 months. Wrap each roll in plastic and place in a freezer bag. Thaw overnight in the fridge or on the counter, then reheat 8–10 minutes at 325°F (160°C).
To reheat without drying, cover loosely with foil and warm in a preheated oven. For custard-style desserts or reheating tips, you might find techniques in this Japanese sweet potato crème brûlée write-up.

Recipe Variations

Gluten-free: Use a tested 1:1 gluten-free flour blend with xanthan gum, increase hydration slightly, and handle dough more gently; proof times may be longer.
Dairy-free / Vegan: Swap milk for unsweetened almond milk, butter for vegan butter, and egg for 1/4 cup aquafaba or a flax “egg”; texture will be slightly less tender but still delicious.
Chocolate-almond: Sprinkle 1/3 cup mini chocolate chips into the almond filling for a chocolate-almond twist.
Orange-almond: Add 1 tsp orange zest to the filling and glaze with a citrus icing for a bright finish.

Nutritional Highlights

Almonds add monounsaturated fats and vitamin E, providing a modest nutrient boost over plain rolls.
These are calorie-dense treats; enjoy one roll as a typical portion (about 250–400 kcal depending on size and glaze).
Allergen note: Contains wheat, dairy (unless adapted), eggs (unless adapted), and tree nuts (almonds). Clearly label for guests with allergies.

Troubleshooting Common Issues

Dense rolls: Likely under-kneaded or too much flour. Knead to windowpane and measure flour by weight. Slightly warm proofing environment (75–80°F/24–27°C) helps rise.
Soggy bottoms: Overfull filling or underbaked centers can cause this. Use a moderate oven (350°F/175°C) and bake on the middle rack; if needed, remove foil/cover for final browning.
Rolls collapse after baking: Over-proofing is the common culprit. Aim for a final proof until puffy but not doubled — a gentle poke should slowly spring back.

Frequently Asked Questions

Q: Can I make these ahead and bake them in the morning?
A: Yes — assemble the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 20–30 minutes, then bake at 350°F (175°C) for 25–30 minutes. This slow overnight proof improves flavor.

Q: Can I use almond flour instead of almond paste in the filling?
A: Almond flour gives texture but lacks the bind and sweetness of almond paste. If you substitute, add a few tablespoons of butter and a touch of honey or brown sugar to achieve a spreadable consistency; results will be less cohesive.

Q: How do I know when the rolls are done without over-browning?
A: Interior temperature is reliable — the center should reach about 190–195°F (88–91°C). The tops should be golden-brown. If tops brown too fast, tent loosely with foil for the last 5–8 minutes.

Q: Can I double the recipe and freeze unbaked trays?
A: Yes, you can prepare multiple pans, wrap them tightly, and freeze unbaked (proofed) rolls for up to 1 month. Thaw in the refrigerator overnight, then bring to room temp for 30–45 minutes before baking. This is handy for holiday prep.

Conclusion

If you enjoy rich, nut-forward bakery flavors, you may also like these Chocolate truffle praline buns for another decadent twist on filled rolls — check out the Chocolate truffle praline buns recipe for inspiration: Chocolate truffle praline buns. Enjoy baking, and don’t hesitate to experiment with fillings and glazes to match your taste.