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!
Almond Cinnamon Rolls
One of my favorite things to do when I have a little extra time on my hands is retest and reshoot old posts! I have so many recipes that don’t get seen or shared because the photos are super outdated. Which is a shame! Because the recipes themselves are total stars! So I’m slowly but surely breathing new life into those posts.
And today, I’m bringing these Almond Cinnamon Rolls back to the surface! I originally shared this recipe on January 28th, 2014!!! We were still living in Brooklyn at that point, and I was working 60 hours a week as a nanny. Blogging was still just a hobby I dreamed of doing full-time!
Life has changed a lot since then! But my love for these ultra fluffy almond flavored cinnamon rolls has not! I was happy to discover the recipe was just as epic as I remembered. The rolls are so soft, the filling so sweet and gooey, and the almond glaze perfectly sticky and sweet! The crunchy slivered almonds on top add the perfect contrast of texture and make the rolls look like they came from a fancy bakery!
Do I need an electric mixer?
While having an electric stand mixer fitted with a dough hook is VERY useful for this recipe, it can be made without one. You’ll simply knead the dough by hand instead. So get ready to use some elbow grease! Because it will take about 10 to 12 minutes. But it’s doable! Bakers were making cinnamon rolls and sticky buns long before the age of fancy electric mixers!
Can I use Almond Milk?
Yes, but you might want to omit the almond extract in the dough so the flavor isn’t overwhelming! I do find the rolls are slightly less fluffy and tender when almond milk is used. This is because it doesn’t have the same fat content as whole milk. But it will definitely do the job!
How to Neatly Cut Cinnamon Rolls
You may be shocked to learn the best and EASIEST way to slice cinnamon rolls is with dental floss. Yes, dental floss!!! And while you can certainly slice the rolls with a knife, I highly suggest trying the floss method. It puts less pressure on the rolls, which helps the filling stay put. Just be sure to use unscented floss, otherwise your cinnamon rolls could have a minty or cinnamon aftertaste which is kind of gross.
How to Avoid Burnt Buns
If you find your rolls are browning too much, you can cover them loosely with aluminum foil halfway through the baking process. Personally, I like my rolls with a good amount of color! Just be sure you bake them for at least 20 minutes before pulling them out of the oven! Otherwise they could be raw or undercooked in the middle.
More Cinnamon Roll Recipes:
- The Best Easy Overnight Cinnamon Rolls
- Salted Caramel Sticky Buns
- Strawberry Rolls with Vanilla Glaze
- Butter Pecan Cinnamon Buns
- Nutella Stuffed Banana Sticky Buns
If you try this recipe for Triple Almond Cinnamon Rolls, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
Triple Almond Cinnamon Rolls
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
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.
- 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.