Almond Croissant-Style Rolls (Printable)

Flaky sourdough rolls with luscious almond cream, topped with sliced almonds and powdered sugar.

# What You’ll 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 whole milk
12 - 2 tablespoons powdered sugar for dusting

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the sourdough dough into a 12 by 16 inch rectangle with uniform thickness.
03 - In a medium bowl, cream together almond flour, granulated sugar, and softened butter until light and fluffy. Beat in egg, vanilla extract, almond extract, and salt until the mixture is smooth and well combined.
04 - Spread the almond cream evenly over the rolled dough, leaving a 1/2 inch border on all sides.
05 - Starting from the long edge, roll the dough tightly into a log. Using a sharp knife, cut the log into 8 equal pieces.
06 - Place the rolls cut-side up on the prepared baking sheet. Gently reshape if needed to maintain even spacing.
07 - Brush the tops of each roll with milk and generously sprinkle with sliced almonds.
08 - Bake for 22 to 25 minutes until the rolls are golden brown and puffed throughout.
09 - Remove from oven and allow to cool slightly. Dust generously with powdered sugar before serving.

# Expert Advice:

01 -
  • They taste like you spent hours laminating dough when really you just borrowed a shortcut and nobody will know the difference.
  • Sourdough's tang plays beautifully against the sweet, buttery almond filling in a way that feels sophisticated but tastes pure comfort.
  • The whole thing comes together faster than you'd expect, leaving you time to actually enjoy your breakfast instead of standing over a hot oven.
02 -
  • If your almond cream separates or looks broken while mixing, it usually means your egg was too cold—let everything come to room temperature and start fresh, it only takes a few minutes.
  • The real secret to flakiness isn't lamination, it's treating the sourdough with respect by not overworking it and baking at the right temperature so the exterior sets before the inside deflates.
03 -
  • Softening your butter properly by leaving it on the counter for 20 minutes instead of microwaving it prevents the almond cream from separating and guarantees a silky texture.
  • The powdered sugar dusting works best while the rolls are still warm because the residual heat helps it adhere instead of sliding right off onto your plate.
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