Almond Croissant-Style Rolls (Print View)

Flaky sourdough rolls filled with smooth almond cream and topped with sliced almonds and sugar dusting.

# What You’ll Need:

→ Dough

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

→ Almond Cream Filling

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 with even thickness.
03 - In a medium bowl, cream together almond flour, granulated sugar, and softened butter until combined. Add egg, vanilla extract, almond extract, and salt. Mix until smooth and creamy.
04 - Spread almond cream evenly over rolled dough, leaving a 1/2 inch border on all edges.
05 - Starting 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 ensure even sizing.
07 - Brush tops of rolls with milk and sprinkle sliced almonds over each roll.
08 - Bake for 22 to 25 minutes until golden brown and puffed.
09 - Remove from oven and let cool slightly. Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • You get that luxurious almond croissant texture without spending an hour folding butter into dough or dealing with temperamental lamination.
  • Sourdough adds a subtle tang that makes the sweetness feel less heavy, like someone whispered sophistication into your breakfast.
  • These rolls prove that the best shortcuts aren't lazy, they're just smarter ways to spend your time in the kitchen.
02 -
  • If your almond cream seems grainy or separated, your butter was too cold or your mixing wasn't thorough enough—take 30 extra seconds to really cream that butter and sugar together before adding the egg.
  • The sourdough dough will resist rolling slightly because it has gluten structure; let it rest for 5 minutes if it keeps shrinking back, then try again.
  • Don't overbake these—they continue cooking slightly on the hot baking sheet after you remove them, so pull them out when they look just shy of your ideal golden color.
03 -
  • Slice your rolls with a serrated knife or very sharp chef's knife dipped in water—this prevents the filling from squishing out the sides and keeps the layers visible and beautiful on the cut face.
  • If your sourdough dough is cold, let it come to room temperature for about 15 minutes before rolling; cold dough resists rolling and may tear, while room-temperature dough cooperates gently.
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