Almond Sweet Roll

Almond Sweet Roll

Almond sweet roll is my new favorite alternative to a cinnamon roll. The bread encloses almond paste filling and is splendidly glazed with almond icing, then topped with toasted almond slices. Wonderful treat if you also like almond anything.

Despite its name, this almond sweet roll is not overly sweetened and so I enjoy eating them for breakfast. The sweetness by all means can be adjusted to our own taste when making the super easy almond paste. If no food processor is available, a bowl and a fork will also work just fine to whip up this paste.

Almond sweet roll

Just like any other sweet roll, we can prepare this dough the night before. Roll it with the filling, slice, and set onto the pan then cover tightly before refrigerating it. The next day, simply let the covered dough rise for 1-2 hours at room temperature before baking.

Other breakfast items for your discovery:

Almond sweet roll

Almond Sweet Roll
Course Breakfast, Snack
Servings 9 buns



  • 120 g warm milk
  • 4 g (1 tsp) granulated sugar for yeast
  • 3 g (1 tsp) instant yeast
  • 260 g all-purpose flour
  • 50 g granulated sugar
  • 3 g (½ tsp) table salt
  • 1 whole egg lightly beaten
  • 37 g unsalted butter melted

Filling (Almond Paste)

  • 130 g almond flour/ground almond
  • 50 g powdered sugar
  • 0.75 g (⅛ tsp) table salt
  • 1 egg white
  • 1 whole egg
  • 5 ml (1 tsp) almond extract


  • 70 g powdered sugar
  • 15 g (1 tbsp) milk
  • 2.5 ml (½ tsp) almond extract
  • toasted almond slices for garnish


Make the dough

  • Dilute 1 teaspoon of sugar into the warm milk (about 120°F/49°C). Sprinkle the yeast and let sit for 5 – 10 minutes until it is bubbly. If it is not bubbly, the yeast is no longer active and unfortunately cannot be used.
  • In a bowl, combine flour, sugar, and salt. Pour the yeast mixture in. Add the egg and mix until it forms a ball.
  • Add the melted butter. Mix until it is fully absorbed. Transfer onto a lightly floured surface.
  • Knead the dough for 10 – 15 minutes. Once it turns smooth, elastic, and not tacky, round it into a ball.
  • Place the dough ball into a medium bowl and coat it with 1 teaspoon of vegetable oil. Cover the bowl with a damp cloth or a plastic wrap. Let sit for about 1 hour in a warm area so it can double in size.

Make the filling

  • Place flour, sugar, and salt into a food processor. Pulse until roughly combined. Add eggs and almond extract. Thoroughly mix with a few more pulse.

Shape the dough

  • Transfer dough onto a work surface. Roll it out in an 11×14 inch (28×36 cm) rectangle. Spread the almond mixture on top.
  • From the short edge, roll the dough until the end to form a log. With a floured serrated knife, slice the log into 9 even pieces. Wipe clean and re-flour the knife after every cut because the almond filling is rather sticky.
  • Arrange in a lightly greased 8-inch square pan. Cover with a damp cloth or a plastic wrap until it is 1.5x bigger in size for 30 minutes to 1 hour depending on the surrounding warmth.
  • Brush the top with milk or heavy cream. Bake in a preheated oven at 350°F (180°C) for 30 – 40 minutes or until golden brown. Let cool on a cooling rack.

Make the glazing

  • Simply stir everything to combine. If you find the glazing too runny, use less milk/cream or add more sugar.
  • Once cool, remove the bread from its pan. Drizzle the glazing across the top and garnish with toasted almonds.