Almond Croissant-Style Rolls (Printable)

Golden sourdough rolls featuring a flaky exterior and rich almond cream filling.

# 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

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll 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 almond cream evenly over rolled dough, leaving a 1/2-inch border on all sides.
05 - From the long edge, roll dough tightly into a log. Using a sharp knife, cut into 8 equal pieces.
06 - Place rolls cut-side up on prepared baking sheet. Gently reshape if necessary.
07 - Brush tops with milk and sprinkle with sliced almonds.
08 - Bake for 22 to 25 minutes until golden brown and puffed.
09 - Remove from oven and let cool slightly. Dust with powdered sugar before serving.

# Expert Tips:

01 -
  • You get croissant vibes without the two-day commitment or butter-layering drama.
  • Sourdough adds a subtle tang that makes the almond filling sing instead of just sitting there.
  • Eight rolls means you can freeze half and feel like a genius on Tuesday morning.
02 -
  • Don't overbake—they can go from perfect to dry quickly, so set a timer and trust it; the centers keep cooking as they cool.
  • If your almond cream seems too thick when mixing, a teaspoon of milk loosens it without compromising structure.
03 -
  • If your kitchen is warm, chill the almond cream for 10 minutes before spreading—it spreads more evenly and doesn't absorb into the dough.
  • The cut-side-up presentation is intentional; it shows off the swirl and lets the almond cream caramelize slightly at the edges, creating texture you wouldn't get if they were rolled smooth-side-up.
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