Almond Croissant Style Rolls (Print version)

Golden sourdough rolls layered with rich almond cream and topped with sliced almonds and powdered sugar.

# 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

# 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 around edges.
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 needed to maintain uniform appearance.
07 - Brush roll tops with milk and sprinkle evenly 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 Advice:

01 -
  • No laminating required means you skip the frustration and still get that golden, flaky texture everyone expects from a proper croissant.
  • Sourdough dough does the heavy lifting for flavor, letting the almond cream shine without feeling overly sweet or heavy.
  • The whole thing happens in under an hour, which makes it perfect for when you want bakery-level pastries without the 48-hour commitment.
02 -
  • Don't spread the almond cream all the way to the edges or it'll squeeze out the sides when you roll and burn on the pan, creating a mess that's hard to clean.
  • The milk wash is non-negotiable if you want the almonds to stay put and the rolls to brown evenly; skip it and they'll slide around and look sad.
03 -
  • Make sure your butter is truly softened but not melted, or the filling becomes greasy instead of creamy and won't bind properly.
  • If you don't have almond extract, don't skip it thinking vanilla alone is enough; those two extracts together create an almond flavor that feels authentic rather than artificial.
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