Almond Cream Cheese Rolls (Print Version)
Pillowy rolls filled with almond-scented cream cheese, topped with sweet glaze and toasted sliced almonds.
# 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 almond extract
12 - 1/2 cup finely chopped almonds
→ Glaze
13 - 1 cup powdered sugar
14 - 2 tablespoons milk
15 - 1/2 teaspoon almond extract
16 - 1/4 cup sliced almonds, toasted
# How To Make:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, active dry yeast, and salt until well blended.
02 - Warm whole milk, water, and unsalted butter using a small saucepan or microwave; ensure the mixture is warm but not hot. Add this to the dry mixture along with the egg.
03 - Knead the dough by hand or with a stand mixer fitted with a dough hook for about 6 to 8 minutes, until smooth and slightly tacky.
04 - Lightly grease a bowl, place the dough inside, cover, and let it rise in a warm location until doubled in volume, about 1 hour.
05 - In a medium bowl, beat cream cheese with granulated sugar and almond extract until smooth. Stir in finely chopped almonds until evenly incorporated.
06 - Deflate the dough, then roll it on a lightly floured surface into a 16 by 10-inch rectangle.
07 - Spread the cream cheese almond filling evenly over the surface of the dough.
08 - Starting from one long edge, roll the dough tightly into a log and slice evenly into 12 pieces.
09 - Arrange the rolls cut-side up in a greased 9 by 13-inch baking dish. Cover and let rise for 30 minutes in a warm area.
10 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown. Cool slightly before glazing.
11 - Whisk powdered sugar, milk, and almond extract until smooth. Drizzle glaze over the warm rolls and sprinkle with toasted sliced almonds.
# Expert Tips:
01 -
- The cream cheese filling stays creamy and gooey even after baking, never dry or grainy
- Almond extract transforms ordinary sweet rolls into something bakery special
02 -
- If your dough isn't rising, your kitchen might be too cold—I turn on my oven for 1 minute, then turn it off and let dough rise inside with the door closed
- Slicing rolls with unflavored floss gives cleaner cuts than a knife and doesn't compress the dough
03 -
- Toast your sliced almonds in a dry pan over medium heat for 2-3 minutes until fragrant—this simple step makes the almond flavor pop
- Don't overbake; the centers should still feel slightly soft when you press them gently