Almond Croissant-Style Rolls (Printable)

Flaky sourdough rolls with creamy almond filling and crunchy almond topping, ideal for a flavorful breakfast.

# What You Need:

→ Dough

01 - 1 lb store-bought or homemade sourdough pizza dough
02 - All-purpose flour for dusting

→ Almond Cream

03 - 1/2 cup almond flour
04 - 1/4 cup granulated sugar
05 - 1/4 cup unsalted butter, softened
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract
08 - 1/2 teaspoon almond extract
09 - Pinch of salt

→ Assembly and Topping

10 - 1/2 cup sliced almonds
11 - 2 tablespoons milk
12 - 2 tablespoons powdered sugar for dusting

# How to Make It:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the sourdough dough into a 12x16-inch rectangle.
03 - In a medium bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt until smooth.
04 - Spread the almond cream evenly over the rolled dough, leaving a 1/2-inch border on all sides.
05 - From the long edge, roll the dough up tightly into a log. Using a sharp knife, cut into 8 equal pieces.
06 - Place the rolls cut-side up on the prepared baking sheet and gently reshape if needed.
07 - Brush the tops with milk and sprinkle with sliced almonds.
08 - Bake for 22-25 minutes until golden brown and puffed.
09 - Remove from oven and allow to cool slightly. Dust with powdered sugar before serving.

# Expert Advice:

01 -
  • You get that buttery, almond-filled luxury of a croissant without spending hours laminating dough or wrestling with temperamental butter layers.
  • The sourdough base gives these rolls a subtle tang that makes the sweet almond cream sing in ways a plain dough never could.
02 -
  • If your sourdough dough is cold from the fridge, let it sit on the counter for 15 minutes before rolling; cold dough will tear and fight you, warm dough cooperates.
  • The almond cream filling should be smooth and spreadable, not lumpy; take the extra minute to make sure your butter was truly softened, as this affects the entire texture.
03 -
  • If you want extra flakiness that rivals actual croissants, brush that rectangle of dough with melted butter right before spreading the almond cream; the steam from the butter creates those delicate layers.
  • Keep your knife sharp and wipe it clean between cuts; a dull knife will squish the rolls instead of slicing cleanly, and that affects how they rise and bake.
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