Almond Croissant Cinnamon Rolls

• portionen: 12 servings
• aktive zeit: 30 minutes
• gesamtzeit: 28 minutes

Zutaten

2 tablespoons all-purpose flour

1/2 cup whole milk

3/4 cup whole milk (warmed to 100-110°F)

2 1/4 teaspoons instant yeast (1 packet)

1/4 cup granulated sugar

1/4 cup unsalted butter (melted or very soft)

1 teaspoon vanilla bean paste (or vanilla extract)

2 large eggs (at room temperature)

1 1/4 teaspoons salt

2 1/2 cups all-purpose flour

1 cup bread flour

5 tablespoons unsalted butter (softened (added after kneading, brioche-style)

1/3 cup unsalted butter (softened)

1/2 cup granulated sugar

1 cup almond flour

1 large egg (at room temperature)

1 egg yolk (at room temperature)

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Pinch of salt

2 tablespoons all-purpose flour

1/4 cup sliced almonds

3 tablespoons granulated sugar

1/8 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/8 teaspoon orange zest (optional if you enjoy orange flavors in your almond croissants.)

2 tablespoons pearl sugar (for sprinkling inside the filling)

1/4 cup unsalted butter

1 1/2 cups powdered sugar

3/4 teaspoon almond extract (taste and adjust based on how much almond flavor you like)

1/4 teaspoon vanilla extract

2-3 tablespoons milk (to thin)

Pinch of salt

1/2 cup sliced almonds (toasted)

Anweisungen

Make the Tangzhong

In a small saucepan, whisk together the flour and milk until smooth with no lumps.

Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes).

Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.

Activate & Mix the Dough

In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, and all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.

Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.

First Rise & Chill

Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).

Make the Frangipane Filling

In a medium bowl, beat together softened butter and sugar until light and fluffy (2-3 minutes).

Add almond flour, flour, an egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth and creamy.

Fold in all-purpose flour and sliced almonds. Set aside (can be made ahead and refrigerated for up to 2 days.)

Make the Spice Mix

In a small bowl, mix together sugar, cardamom, cinnamon, and a tiny bit of orange zest if you'd like. Set aside.

Shape & Fill

Grease a 9x13-inch baking pan with butter.

Turn the chilled dough out onto a lightly floured surface. Roll into a 16x12-inch rectangle, with the long edge facing you.

Spread the frangipane filling evenly over the entire surface of the dough in a THIN layer, leaving a 1/2-inch border at the far long edge.

Sprinkle the orange-cardamom spice mix evenly over the frangipane.

Sprinkle 2 tablespoons pearl sugar evenly over the filling, this creates slightly caramelized pockets throughout!

Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide), cutting along the short side so you have 12 long strips.

Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.

Arrange the rolls cut-side up in your prepared 9x13-inch baking pan, spacing them slightly apart (they'll expand and touch as they rise).

Second Rise

Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.

Preheat oven to 325°F.

Bake for 27-30 minutes, or until the rolls are golden brown on top and the centers register about 200-205°F on an instant-read thermometer inserted into the very center of a roll. If the tops are browning too quickly around the 18-20 minute mark, tent loosely with aluminum foil.

Let rest in the pan for 10 minutes after baking (this allows the frangipane to finish setting).

Make the Almond Glaze & Finish

While rolls are baking, whisk together melted (and slightly cooled) butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until you reach a thick but pourable consistency, it should be like thick honey.

After the rolls have rested for 10 minutes and are still warm (but not piping hot), drizzle the almond glaze generously over the top. Use a spoon to help it drip into the crevices.

Immediately sprinkle the toasted sliced almonds over the glaze so they stick.

Optional: Dust lightly with powdered sugar for a snowy, elegant finish.

Let the glaze set for 10-15 minutes before serving.

Nährwertangaben

• Kalorien: 557 kcal
• Gesamtfett: 28 g
• Gesättigtes Fett: 13 g
• Ungesättigtes Fett: 9 g
• Transfett: 1 g
• Cholesterin: 107 mg
• Natrium: 274 mg
• Gesamtkohlenhydrate: 67 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 34 g
• Eiweiß: 11 g