Amazing Sweet Almond Croissant Rolls baked in a muffin pan! Soft tangzhong milk bread swirled with almond frangipane filling and topped with almond vanilla syrup, sliced almonds and powdered sugar!
Why You Will Love These Sweet Almond Rolls
- Ultra soft and fluffy. Using the Tangzhong method is the secret to the softest rolls. Read on to learn more!
- Baked in a muffin pan. They bake up quicker and the shape is so adorable.
- Tastes like an almond croissant. All the flavors you love in an almond croissant are featured in these rolls. We fill and top the rolls with a delicious frangipane filling. We also top these rolls with a fragrant almond syrup, sliced almonds and powdered sugar.
If you’re looking for more yeast bread recipes, be sure to check out my Strawberry Cinnamon Rolls, Nutella Brioche Knots and Blood Orange Cinnamon Rolls! For savory bakes, check out my Jalapeño Cheddar Twist Bread and Savory Mediterranean Babka!
Jump to:
What is Tangzhong?
Tangzhong, also known as a “water roux,” is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.
The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, “this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid.” In short, more hydration equals a softer and fluffier bread.
What is Frangipane?
Frangipane is a spreadable pastry cream that usually consists of butter, sugar, eggs, almond flour and almond extract. It can be baked in fruit tarts, puff pastry, galettes, croissants, brioche (bostock) or in cakes, like a Galette des Rois (King Cake). It sounds kind of fancy, but only takes 5 minutes to whip up!
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
Tangzhong Brioche Dough
- Bread Flour + Water – We will be cooking a small amount of flour and water to make the tangzhong.
- Yeast – I like to use dry active yeast, but you can also use instant yeast.
- Milk – For best results, use whole milk.
- Brown Sugar – The sugar will feed the yeast and will also be in the main dough. You can also use white sugar.
- Bread Flour – Also known as strong flour. Bread flour creates structure and a nice chewy texture.
- Milk Powder – Makes the rolls super soft and enhances the flavor. I use this one.
- Egg – Gives structure and helps the bread brown.
- Vanilla Paste or Extract - For flavor.
- Butter – We’ll be using melted butter. Adds richness and flavor.
- Salt - If you're using salted butter, you can omit the salt.
Frangipane (Almond Cream)
- Unsalted Butter - Makes the filling rich and buttery.
- Sugar - Adds just a touch of sweetness.
- Eggs - Adds structure.
- Almond Extract - For flavor.
- Flour - We are using a combination of almond Flour and all-purpose flour. Make sure you are using fine almond flour. Almond meal is more coarse and contains the skins. However, if you only have almond meal, you can run it through the food processor to make it more fine.
- Salt - Rounds out the flavors.
Toppings
- Water + Sugar + Almond Extract + Vanilla Extract - We'll be making a simple almond vanilla syrup to add more flavor and to help the almonds adhere to the rolls.
- Sliced Almonds - Adds nuttiness and crunchy texture.
- Powdered Sugar - Adds a bit of sweetness.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Almond Croissant Muffin Rolls! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make the Tangzhong – In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will take only take a few minutes. Transfer to a bowl and allow to cool on the counter.
Step 2. Make Tangzhong Brioche Dough – In a small bowl or measuring cup, heat ⅔ cup milk in the microwave until it reaches 105ºF(40Cº). Combine 1 teaspoon of brown sugar and the active dry yeast and let bloom for 10 minutes.
*If you are using instant yeast, skip to step 3. Just combine the instant yeast with all the dough ingredients.
Step 3. In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (it's okay if it's still warm), melted butter, brown sugar, egg, vanilla, salt, milk powder and bloomed yeast mixture.
Step 4. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 to 20 minutes.
Step 5. It's ready when it passes the window pane test.
Step 6. With oiled hands, form the dough into a smooth ball and place into a lightly greased bowl. Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
Tip! To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Step 7. Make Frangipane - In a large mixing bowl, add sugar and softened butter. With a hand held mixer, whisk until light and fluffy. About 2 minutes.
Step 8. Whisk in one egg at a time, beating about 45 seconds in between. Then whisk in the almond extract until combined.
Step 9. Sift almond flour and all purpose flour into the wet ingredients.
Step 10. Mix until well combined. Transfer ¾ cup of the filling into a piping bag or ziploc bag and keep the remainder in the bowl. Set aside, while we shape the buns.
Step 11. Gently punch the dough down to release gas bubbles. Then transfer to a lightly floured surface and roll out to roughly a 11×20 inch (27×50 cm) rectangle (does not need to be exact).
Grab the frangipane that's in your bowl and with an offset spatula, evenly spread all of it onto the dough.
Step 12. With a sharp knife or pizza cutter, trim any irregular edges if needed and cut into 12 even strips, width-wise (the short side). Roll each strip of dough into buns.
Step 13. Transfer the rolls to a buttered 12-count standard muffin pan and cover with a tea towel or cling wrap lightly sprayed with oil.
Depending on how warm your kitchen is, allow to proof for about 30 to 45 minutes or until it passes the "poke" test!
Step 14. When the buns are done proofing, grab the piping bag with the reserved filling. Snip the tip off and pipe the filling on top of each roll.
Bake at 350ºF (176ºC) for 15 to 17 minutes or until the middle registers at 190ºF (87ºF).
Tip! To know when rolls are properly proofed and ready for the oven, perform a “poke” test! Gently press your pointer finger on to the dough and if it springs back slowly and leaves a slight indentation, then it’s ready to be baked. If the dough bounces back immediately, then it needs more time.
Step 15. When the rolls are baking, make the Almond Vanilla Syrup. In a small saucepan, add water, sugar, vanilla and almond extract. Over medium high heat, bring to a boil for a few minutes and then set aside until needed.
Step 16. When the almond buns are done baking, immediately brush the tops with the syrup. Brush one bun at a time and then quicky top with sliced almonds so it can adhere to the buns.
Step 17. Dust the sweet almond rolls with as much powdered sugar as you'd like. Serve immediately and enjoy!
Substitutions
- For the Yeast – I almost always only use Active Dry Yeast, but you can also use instant yeast in this recipe. If using instant yeast, there is no need to bloom or activate it in the wam milk. Just combine all of the ingredients into the bowl of your stand mixer and proceed as written.
- For the Brown Sugar - You can use light, dark or white sugar.
Variations
- Make Chocolate Almond Rolls - Feel free to add an additional layer of Nutella or melted chocolate.
- Make Cherry Almond Sweet Rolls - Add an additional layer of cherry jam or cherry preserves. Yum!
- Bake Traditional Cinnamon Rolls - If you don't have a muffin pan, you can bake the rolls in a regular 9x13 inch (22x33cm) pan. Just increase the bake time to 25 to 28 minutes.
- Make a Glaze - Instead of topping almond syrup and powdered sugar, try topping it with a vanilla or almond glaze or cream cheese frosting.
Special Equipment
- Stand Mixer – While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.
- Thermometer – Although it’s not required, it’s very helpful. We use it check the temp when the tangzhong cooks. We also want to make sure the milk is at the correct temperature for blooming the yeast and to know when the rolls are properly cooked.
- Kitchen Scale – It’s helpful to have when measuring ingredients.
- Standard Muffin Pan
Storage
- Counter – These buns are best consumed right away, but you can store in an airtight container at room temperature for up to 2 days.
- Refrigerator – Store in an airtight container in the fridge for up to 5 days. Allow to come to room temperature or microwave for 30 to 40 seconds before serving.
- Freezer – Once completely cooled, wrap individual rolls in plastic wrap and store in a freezer-safe container/bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave.
Expert Tips
Use a stand mixer if you can. The dough can be quite sticky. Having the machine do all the heavy lifting will make it easier to knead.
Measure your ingredients correctly, especially your flour. I always recommend using a kitchen scale. However, if you do not have one, aerate and fluff up your flour first, then spoon into your measuring cup and finally level off with the back of a knife.
Follow the recipe exactly. I know it can be tempting to stray from a recipe (I’m guilty of that), but making adjustments, whether big or small can change the final result.
Perform a “poke” test after the second rise! Every kitchen’s environment is different, so depending on how cold or warm your kitchen is, the rolls can take anywhere from 30 minutes to 1 hour to fully proof. After 30 minutes, gently press your finger against the dough and if it springs back slowly and leaves a slight indentation, it’s ready! If it springs back immediately, then it needs more time.
FAQ
Yes, you do! This recipe has been developed and tested with tangzhong. Please check out my Blood Orange Cinnamon Rolls or Nutella Brioche Knots, which do not use the tangzhong method.
Yes, you can either use the dough hooks from a hand-held mixer or mix by hand. You will just need to knead the dough by hand for up to 20 minutes. It can get quite sticky and messy, but refrain from adding too much flour. I like to knead the dough with oiled hands and use a plastic bench scraper to help move the dough around. Don’t forget to perform the window pane test to know that it has been properly kneaded.
Proofing refers to the final rise right before baking the rolls. Perform a “poke” test! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, then it’s ready to be fried. If the dough bounces back immediately, then it needs more time.
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📖 Recipe
Almond Croissant Rolls
- Total Time: 2 Hrs + 18 Mins
- Yield: 12 Rolls
Description
Amazing Sweet Almond Croissant Rolls baked in a muffin pan! Soft tangzhong milk bread swirled with almond frangipane filling and topped with almond vanilla syrup, sliced almonds and powdered sugar!
Ingredients
Tangzhong
- 2 Tablespoons (15g) Bread Flour
- ⅓ Cup (76g) Water
Milk Bread Dough
- ⅔ Cup Whole Milk (151g)
- 2 ¼ Teaspoons (7g) Active Dry Yeast
- ¼ Cup + 1 Teaspoon (50g + 4g) Brown Sugar, divided
- 3 Cups (360g) Bread Flour
- All the Tangzhong
- 1 Large Egg, room temp
- 3 Tablespoons (42g) Unsalted Butter, melted
- 1 Teaspoon Vanilla Paste or Extract
- 2 Tablespoons Dry Milk Powder
- ¼ Teaspoon Fine Salt
Frangipane
- ½ Cup (113g) Unsalted Butter, softened
- ⅔ Cup (133g) Sugar
- 2 Large Whole Eggs
- 3 Teaspoons Almond Extract
- 1 Cup + 2 Tablespoons (108g) Almond Flour
- 3 Tablespoons (22g) All-Purpose Flour
- ¼ Teaspoon Fine Salt
Almond Vanilla Syrup
- ¼ Cup (56g) Water
- ¼ Cup (50g) Sugar
- 1 Teaspoon Almond Extract
- ½ Teaspoon Vanilla Extract
Toppings
- Sliced Almonds
- Powdered Sugar
Instructions
- Make the Tangzhong - In a small saucepan, whisk together bread flour and milk until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.
- Make Milk Bread Dough - In a small bowl or measuring cup, heat ⅔ cup of milk in the microwave until it reaches 105ºF(40Cº). Then add 1 teaspoon of brown sugar and the active dry yeast and stir well to combine. Let bloom for 8 to 10 minutes. *See note below for instant yeast
- In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (it's okay if it's still warm), melted butter, brown sugar, egg, vanilla, salt, milk powder and bloomed yeast mixture.
- With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 15 to 20 minutes. It's ready when it passes the window pane test. **See note below.
- Lightly oil your hands and form the dough into a smooth ball. Place it into an oiled bowl. Cover with plastic wrap and let the dough rise for about an hour or until it doubles in size.
- When the dough is almost done with the first rise, make your frangipane filling - In a large mixing bowl, add sugar and softened butter. With a hand held mixer, whisk until light and fluffy. About 2 minutes. Whisk in one egg at a time, beating about 45 seconds in between. Then whisk in the almond extract until combined. Sift almond flour and all purpose flour into the wet ingredients and mix until combined. Transfer ¾ cup of the filling into a piping bag or ziploc bag and keep the remainder in the bowl. Set aside on the counter.
- Shape the Rolls - Gently punch the dough down to release gas bubbles. Transfer to a lightly floured work surface and roll out to roughly an 11×20 inch (27×50 cm) rectangle (does not need to be exact).
- Grab the frangipane that's in your bowl and with an offset spatula, evenly spread all of it onto the dough. Trim any irregular edges if needed and cut into 12 even strips, width-wise. Roll each strip of dough into buns.
- Transfer the rolls to a buttered, 12-count, standard-sized muffin pan and cover with cling wrap that has been lightly sprayed with oil. Depending on how warm your kitchen is, allow to proof for about 30 to 45 minutes or until it passes the "poke" test! ***see note below
- With 15 minutes left of proofing time, set a rack in the center of the oven and preheat to 350ºF (176ºC).
- When the buns are done proofing, grab the piping bag with the reserved filling. Snip the tip off with some scissors and pipe the filling on top of each roll in a circular design, starting in the center and continuing outward. Bake for 15 to 17 minutes or until the middle registers at 190ºF (87ºF).
- While the rolls are baking, make the Almond Vanilla Syrup. In a small saucepan, add water, sugar, vanilla and almond extract. Over medium high heat, bring to a boil for a few minutes and then set aside until needed.
- When the almond buns are done baking, immediately brush the tops with the syrup. Brush one bun at a time and then quicky top with sliced almonds so it can adhere to the buns.
- Dust the sweet almond rolls with as much powdered sugar as you'd like. Serve immediately and enjoy!
Notes
*For Instant yeast, skip to step 3. Combine instant yeast with all the dough ingredients into the bowl of your stand mixer.
**To perform the Window Pane Test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
***How to know when your rolls are done proofing - Perform a "Poke" test! Gently press your pointer finger into the dough and if it springs back slowly and leaves a slight indentation, it's ready. If the dough bounces back immediately, then needs more time.
- Prep Time: 30 Minutes
- Proof + Rise Time: 1 Hr + 30 Mins
- Cook Time: 15 to 17 Minutes
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