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Triple Almond Cinnamon Rolls are the ultimate breakfast treat! This indulgent recipe features soft and fluffy yeasted buns that are filled with brown sugar cinnamon filling and topped with a sticky sweet glaze and slivered almonds! This homemade almond cinnamon roll recipe is a MUST for all of the almond lovers out there!

Triple Almond Cinnamon Rolls

Ashley Manila
Triple Almond Cinnamon Rolls are the ultimate breakfast treat! This indulgent recipe features soft and fluffy yeasted buns that are filled with brown sugar cinnamon filling and topped with a sticky sweet glaze and slivered almonds! This homemade almond cinnamon roll recipe is a MUST for all of the almond lovers out there! 
4.80 from 5 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course Breakfast
Cuisine American
Servings 12 rolls

Ingredients
 

For the Dough:

  • 1 cup (226 grams) whole milk
  • 4 tablespoons (57 grams) unsalted butter, cut in cubes and very soft
  • 1/2 teaspoon almond extract
  • 3 and 1/2 cups (406 grams) all-purpose flour, divided
  • (1) 0.25 oz package rapid rise yeast
  • 3 tablespoons (35 grams) granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature

For the Filling:

  • 1 cup (213 grams) light brown sugar
  • 1/2 Tablespoon ground cinnamon
  • 1/2 cup (113 grams) unsalted butter, VERY soft

For the Topping:

  • 1 cup (114 grams) powdered sugar, plus more if needed
  • 1 teaspoon almond extract
  • 1 to 2 Tablespoons milk, as needed
  • 1/2 cup (50 grams) slivered almonds, toasted

Instructions
 

For the Dough:

  • In a small saucepan, heat the milk over medium-low just until small bubbles begin to form around the edge of the pan. Remove from heat and add in the butter and almond extract. Stir until butter is completely melted. Set aside to cool while you mix your dry ingredients.
  • In the bowl of your stand mixer fitted with the dough hook attachment, combine 2 and 1/2 cups (298 grams) of flour, yeast, sugar and salt; mix well to combine.
  • Add in the egg and beat until incorporated, then add in the milk/butter mixture. Mix well, using a spatula to scrap the sides and bottom of the bowl, as needed. 
  • Add the remaining flour, 1/2 cup (70 grams) at a time, beating well after each addition.
  • Once all of the flour has been added, continue to beat on medium speed for 5 minutes. 
  • Remove the dough from the bowl and place it on a lightly floured surface. Gently knead it into a ball (this should only take 1 to 2 kneads), then place it in a large bowl. Cover the bowl Saran Wrap or with a warm and damp cloth, and set in a warm space to rise for 40 minutes.

For the Filling:

  • In a small bowl, mix together brown sugar, cinnamon and butter.

Assembly:

  • Lightly grease a 9x13-inch baking tray. Set aside. 
  • Roll the dough out into a very large rectangle (about 16 x 10-inches). Spread the surface of the dough with the filling, leaving a 2" inch boarder around the edges bare.
  •  Tightly roll up the dough and pinch the seams to seal.
  • Using unscented and unflavored floss (just slide a piece underneath, lift it over, then pull to make nice, even slices) or a knife, cut the roll into 12 equal pieces. 
  • Place, cut side up, in prepared baking pan. Cover the pan (again, using. saran wrap or a warm damp cloth) and set aside to rise for another 30 minutes.
  • While they’re rising, preheat your oven to 375 degrees (F).
  • Once risen, bake in the preheated oven for 20 minutes, or until lightly browned on the tops and edges.
  • Allow buns to cool a few minutes, then sprinkle with almonds, top with icing, and serve!

For the Topping:

  • In a small bowl whisk together powdered sugar, almond extract, and milk. Drizzle over warm buns. Then top with slivered almonds. 
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