Almond Cream Cheese Rolls (Printable Version)
Pillowy almond and cream cheese swirls topped with sweet almond glaze.
# What You Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 1/2 teaspoon salt
05 - 1/2 cup whole milk, warmed
06 - 1/4 cup water, warmed
07 - 1/4 cup unsalted butter, softened
08 - 1 large egg
→ Filling
09 - 8 ounces cream cheese, softened
10 - 1/3 cup granulated sugar
11 - 1/2 teaspoon pure almond extract
12 - 1/2 cup finely chopped almonds
→ Glaze
13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - 1/2 teaspoon pure almond extract
16 - 1/4 cup sliced almonds, toasted, for garnish
# Method:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, active dry yeast, and salt.
02 - In a small saucepan or microwave-safe container, heat whole milk, water, and unsalted butter until just warm. Add to the dry mixture along with the egg.
03 - Knead the mixture by hand or with a stand mixer fitted with a dough hook on medium speed for 6 to 8 minutes until smooth and slightly tacky.
04 - Transfer dough to a lightly greased bowl, cover with a towel or plastic wrap, and allow to rise in a warm area until doubled in bulk, about 1 hour.
05 - In a medium bowl, beat softened cream cheese with granulated sugar and almond extract until fully blended. Fold in finely chopped almonds.
06 - Punch down the dough and, on a floured surface, roll into a rectangle approximately 16 by 10 inches.
07 - Evenly distribute the cream cheese mixture over the rolled dough.
08 - Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal portions.
09 - Place rolls into a greased 9 by 13 inch baking dish. Cover and let rise for 30 minutes.
10 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown. Allow to cool slightly in the pan.
11 - Whisk together powdered sugar, milk, and almond extract until smooth.
12 - Drizzle glaze over warm rolls and finish with toasted sliced almonds before serving.
# Expert Tricks:
01 -
- These rolls stay impossibly soft even on day two—almost like a bakery secret, but better.
- The almond glaze melts into every swirl, turning each bite into a special little moment.
02 -
- Once I rushed the first rise and ended up with dense rolls, so patience is your secret ingredient here.
- Toasting the almonds (even for the filling) made the flavor sing—don’t skip that quick skillet step.
03 -
- Knead until the dough just springs back—overworking makes them tough.
- A little almond extract in the glaze goes far; treat it like perfume, not a cologne bath.