Almond Cream Cheese Rolls (Printable)
Pillowy rolls filled with almond-scented cream cheese and finished with a sweet almond glaze.
# What You’ll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
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 oz 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
# How To Make It:
01 - In a large mixing bowl, whisk together the flour, sugar, yeast, and salt until evenly distributed.
02 - In a small saucepan or microwave-safe container, combine the milk, water, and butter. Heat gently until the mixture is just warm to the touch (110°F), ensuring the butter has melted. Pour into the dry ingredients along with the egg.
03 - Using a stand mixer fitted with a dough hook or by hand, knead the mixture for 6 to 8 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch.
04 - Transfer the dough to a lightly greased bowl, cover with a clean towel or plastic wrap, and place in a warm, draft-free area. Allow to rise until doubled in volume, approximately 1 hour.
05 - In a medium bowl, beat the softened cream cheese, sugar, and almond extract together until smooth and creamy. Fold in the chopped almonds until evenly incorporated.
06 - Gently punch down the risen dough to release air. On a lightly floured surface, roll the dough out into a rectangle measuring approximately 16 by 10 inches.
07 - Spread the cream cheese filling in an even layer across the entire surface of the dough. Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife, slice into 12 equal pieces.
08 - Arrange the sliced rolls cut-side up in a greased 9x13 inch baking dish. Cover loosely and let rise in a warm spot for 30 minutes until puffy and nearly doubled.
09 - Preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until the tops are golden brown and the centers are cooked through. Remove from the oven and allow to cool slightly in the pan.
10 - Whisk together the powdered sugar, milk, and almond extract until a smooth, pourable glaze forms. Drizzle generously over the warm rolls and finish with a sprinkle of toasted sliced almonds. Serve and enjoy.
# Expert Tips:
01 -
- The cream cheese filling stays pillowy and rich without feeling heavy, and the almond extract gives everything a bakery quality aroma.
- You can prep the dough and filling in under thirty minutes, then let time do the rest while you sip coffee and pretend you are not peeking at the oven.
02 -
- If your kitchen is cold the first rise can take up to two hours, so be patient because rushing underproofed dough produces dense rolls.
- Dental floss slides through the dough log cleanly without squishing the spiral shape the way a knife can.
03 -
- Toast the sliced almonds in a dry skillet over medium heat for about two minutes, shaking the pan constantly, and pull them off the heat the second you smell their fragrance because they go from golden to burnt in seconds.
- Slice the dough log with a gentle sawing motion instead of pressing straight down, and your rolls will hold their beautiful spiral pattern.