Almond Croissant Sourdough Rolls (Printable)

Golden sourdough rolls filled with luscious almond cream and topped with sliced almonds.

# 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 milk
12 - 2 tablespoons powdered sugar for dusting

# How-To Steps:

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 12x16-inch rectangle with even thickness.
03 - In a medium bowl, cream together almond flour, granulated sugar, and softened butter until light and fluffy. Add egg, vanilla extract, almond extract, and salt. Mix until the filling 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 a long edge, roll the dough up 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 any rolls that have shifted.
07 - Brush the tops of each roll with milk and sprinkle generously with sliced almonds.
08 - Bake for 22 to 25 minutes, until golden brown and puffed throughout.
09 - Remove from oven and allow to cool slightly. Dust generously with powdered sugar before serving.

# Expert Hints:

01 -
  • Store-bought sourdough dough does the heavy lifting, so you skip the overnight fermentation headache.
  • The almond cream is ridiculously simple to mix by hand, no fancy equipment required.
  • Baking fills your kitchen with a smell so good that people start showing up uninvited.
02 -
  • Room-temperature butter and egg are non-negotiable for smooth frangipane; cold ingredients refuse to blend properly and you'll end up with a grainy mess that never quite recovers.
  • The almond cream will seem thin when spread, but it firms up as it bakes and creates that luscious filling texture that makes people ask for the recipe.
03 -
  • If your sourdough dough feels sticky, dust your hands and work surface lightly with flour, but resist the urge to add too much or the dough becomes tough and difficult to roll.
  • The almond extract is powerful—if you only have vanilla on hand, you can skip it, but the rolls won't taste quite as authentically French pastry-like.
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