Almond Cinnamon Rolls Recipe: Buttery, Nutty, and Perfect for Brunch

There’s something magical about the scent of warm cinnamon rolls drifting from the oven. Now, imagine that same buttery swirl filled with nutty almond paste and topped with a smooth almond glaze. That’s what these Almond Cinnamon Rolls are all about familiar, cozy, and just a little more sophisticated.

This is one of Chef Rachael’s favorite Tasty Plated brunch recipes, especially when she wants something impressive without being over-the-top. The almond flavour brings elegance, while the soft, sweet rolls keep it comforting. Whether you’re baking for guests or treating yourself on a slow weekend, these rolls always hit the right note.

• What Are Almond Cinnamon Rolls?

These rolls take the best parts of a classic cinnamon roll and give them a little twist. Instead of a simple brown sugar filling, you’ll spread on a creamy almond paste mixture that melts right into the dough as it bakes. The cinnamon still plays a starring role, but now it’s sharing the spotlight with toasted almonds and a silky almond glaze.

Why you’ll love them:

• They’re soft, rich, and full of almond-cinnamon goodness

• Almond paste adds depth and flavour without being too sweet

• A drizzle of glaze and a sprinkle of toasted almonds finish them off just right

• They make your kitchen smell like a bakery

• Ingredients You’ll Need

You probably have most of the basics already. The only thing you may want to grab ahead of time is almond paste, it’s the key to that rich, nutty flavour.

For the Dough:

• ¾ cup warm milk

• 2¼ teaspoons instant yeast

• ¼ cup sugar

• 1 egg + 1 egg yolk

• ¼ cup melted butter

• 3¼ cups all-purpose flour

• ¾ teaspoon salt

For the Filling:

• ½ cup almond paste (softened)

• ⅓ cup brown sugar

• 2 tablespoons soft butter

• 1 tablespoon cinnamon

• ½ teaspoon almond extract

For the Glaze:

• 1 cup powdered sugar

• 1 to 2 tablespoons milk

• ½ teaspoon almond extract

Topping: Toasted sliced almonds

• How to Make Almond Cinnamon Rolls Step-by-Step

If you’ve made cinnamon rolls before, this will feel familiar. If not, don’t worry, the steps are simple and forgiving, and the results are well worth it.

1. Make the Dough

Whisk together warm milk, yeast, and sugar in your mixer bowl. Let it sit until foamy, about 5 minutes. Add eggs, butter, flour, and salt. Mix and knead until the dough is soft and elastic. Cover and let rise until doubled, about an hour.

2. Make the Filling

Mash the almond paste with brown sugar, butter, cinnamon, and almond extract until smooth. You want it spreadable, not runny.

3. Roll It Up

Roll the dough into a rectangle about 14×10 inches. Spread the almond filling evenly all over. Roll tightly from the long side and slice into 12 pieces.

4. Let Them Rise Again

Place the rolls in a greased 9×13 dish. Cover and let rise for 30 to 45 minutes until puffy.

5. Bake

Bake at 350°F for 22 to 25 minutes. They should be golden and smell like a bakery.

6. Glaze and Finish

Whisk up the glaze and drizzle it over the warm rolls. Sprinkle toasted almonds on top and serve.

• Chef Rachael’s Nutty Roll Technique at Tasty Plated

For Chef Rachael, these rolls are a way to take something everyone loves and make it feel a little more special. Her secret? Use real almond paste, toast your almonds, and don’t skip the glaze.

Chef Rachael’s Tips:

• Warm up the almond paste slightly if it’s hard to spread

• Mix in a tiny bit of almond extract for stronger flavour

• Toast the sliced almonds ahead of time for extra crunch

• Don’t overbake, the key to soft rolls is to pull them out once they’re just set

• Glaze while warm so it melts slightly into the rolls

“These rolls feel like something you’d get at a European bakery, but they’re totally doable at home. They’re sweet, soft, and just fancy enough to make brunch feel like an event.”
Chef Rachael

• Table: Almond Rolls vs Classic vs Pecan Sticky Rolls

Almond rolls are the perfect middle ground, sweet, but not too sweet, and just a little more elegant.

• Serving, Storage, and Make-Ahead Tips

How to Serve:

• Warm, with extra glaze if you love sweetness

• With a hot coffee or tea

• Dust with powdered sugar for a brunch-worthy look

• Add a dollop of mascarpone or whipped cream for dessert

Storage:

• Keep covered at room temp for 2 days

• Store in the fridge for up to 5 days

• Reheat in a 300°F oven or for 20 seconds in the microwave

Make-Ahead Option:

• Assemble the night before

• Cover and refrigerate unbaked

• Bring to room temp and bake fresh in the morning

• FAQs About Almond Cinnamon Rolls

1. What’s the difference between almond paste and marzipan?
Almond paste is less sweet and more textured, perfect for baking. Marzipan is smoother and often used for candy or decorations.

2. Can I use almond flour instead?
Not really. Almond flour won’t give you the same rich filling. Stick to paste or make your own with ground almonds and honey.

3. Do I have to use a stand mixer?
No, you can knead by hand. It’ll just take a few extra minutes.

4. Can I freeze the baked rolls?
Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven until warm.

5. What kind of milk is best?
Whole milk gives the best texture, but almond milk or oat milk also work well.

6. Can I skip the almond extract?
You can, but it adds a lot of flavour to both the filling and the glaze.

• Final Bite: A Roll That’s Soft, Sweet, and Full of Flavor

These Almond Cinnamon Rolls bring a cozy, nutty twist to a classic favorite. They’re soft in the center, golden on the outside, and packed with real almond flavour from filling to topping. Whether you’re serving them at brunch or making them for a weekend treat, they never stick around long.

With Chef Rachael’s tips and Tasty Plated’s balanced, approachable recipe, you’ll bake with confidence and enjoy every gooey, toasty, sweet bite.

Ready to roll? Let’s bake.