Almond Cream Cheese Rolls (Printer-Friendly)
Pillowy sweet rolls swirled with almond-scented cream cheese and topped with a glossy 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
# How to Make It:
01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, and salt until evenly distributed.
02 - In a small saucepan or microwave-safe container, combine the whole milk, water, and unsalted butter. Heat gently until just warm to the touch (approximately 105-110°F), ensuring the butter has melted. Pour the warm liquid into the dry ingredients and add the egg.
03 - Knead the mixture by hand on a floured surface or using a stand mixer fitted with a dough hook for 6 to 8 minutes, until the dough becomes smooth, elastic, and slightly tacky but not overly sticky.
04 - Transfer the dough to a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Allow to rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
05 - While the dough rises, beat the softened cream cheese, granulated sugar, and almond extract in a medium bowl until smooth and creamy. Fold in the finely chopped almonds until evenly distributed.
06 - Gently punch down the risen dough to release air bubbles. On a lightly floured surface, roll the dough out into a rectangle measuring approximately 16 by 10 inches. Spread the cream cheese filling in an even layer across the entire surface of the dough.
07 - Starting from the long side, roll the dough up tightly into a log, keeping the roll even and firm. Using a sharp knife or dental floss, slice the log into 12 equal portions.
08 - Arrange the sliced rolls cut-side up in a greased 9x13 inch baking dish. Cover loosely and let rise in a warm place for 30 minutes until puffed and nearly doubled.
09 - While the rolls complete their second rise, preheat the oven to 350°F. Position the rack in the center of the oven for even baking.
10 - Bake the rolls for 22 to 25 minutes, or until the tops are golden brown and the internal temperature reaches 190°F. Remove from the oven and allow to cool slightly in the pan.
11 - In a small bowl, whisk together the powdered sugar, milk, and almond extract until a smooth, drizzle-able glaze forms. Drizzle generously over the warm rolls and finish with a sprinkle of toasted sliced almonds. Serve warm.
# Expert Advice:
01 -
- The cream cheese filling stays luscious and tangy inside the softest pillowy dough you can imagine.
- Almond extract in both the filling and glaze gives these rolls a bakery quality aroma without any fancy techniques.
02 -
- If your yeast does not bubble and foam after a few minutes in the warm liquid your rolls will not rise so start over with fresh yeast.
- Overfilling the dough makes slicing messy and causes the rolls to unravel in the pan so spread the filling in an even thin layer.
03 -
- Toast the sliced almonds in a dry skillet over medium heat for about three minutes, shaking the pan constantly, until they are fragrant and lightly golden.
- The glaze sets quickly so have everything ready and drizzle it while the rolls are still warm for the best texture and absorption.