Almond Cream Cheese Rolls (Printable)
Pillowy yeast rolls swirled with a creamy almond-cream cheese filling 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
# Directions:
01 - In a large mixing bowl, whisk together the flour, sugar, yeast, and salt until evenly distributed.
02 - Combine the milk, water, and butter in a small saucepan over low heat or microwave in short intervals until the mixture is just warm to the touch, not hot. Pour into the dry ingredients along with the egg.
03 - Knead by hand on a lightly floured surface or use a stand mixer fitted with a dough hook for 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky.
04 - Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
05 - While the dough rises, beat the softened cream cheese, sugar, and almond extract in a medium bowl until smooth and creamy. Fold in the chopped almonds until evenly incorporated.
06 - Punch down the risen dough and turn it out onto a floured surface. Roll it into a rectangle approximately 16 by 10 inches. Spread the cream cheese filling in an even layer over the entire surface of the dough.
07 - Starting from the long side, roll the dough up tightly into a log. Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces.
08 - Arrange the rolls cut-side up in a greased 9 by 13 inch baking dish. Cover loosely and let them rise for 30 minutes until puffed.
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 set. Remove from the oven and let cool slightly.
10 - Whisk together the powdered sugar, milk, and almond extract until a smooth, pourable glaze forms. Drizzle over the warm rolls and finish with a sprinkle of toasted sliced almonds. Serve warm or at room temperature.
# Expert Tips:
01 -
- The cream cheese filling stays soft and slightly tangy, balancing the sweet almond glaze in a way that makes it impossible to eat just one.
- You can prep the dough and filling in under thirty minutes, then let the yeast do all the real work while you putter around the house.
02 -
- If your kitchen is cold, turn your oven on for one minute then shut it off and place the covered dough inside, because yeast needs warmth and drafts will stall the rise completely.
- Underbaked rolls will collapse in the center when you pull them from the oven, so look for deep golden tops and bubbling edges as your signal rather than relying on time alone.
03 -
- Dental floss makes the cleanest cuts through the rolled dough without squishing the spiral shape the way a knife tends to do.
- Toasting the sliced almonds in a dry skillet for just two minutes releases oils that transform them from crunchy afterthoughts into something fragrant and genuinely essential.