Almond Croissant-Style Sourdough Rolls (Print Version)

Flaky sourdough rolls filled with luscious almond cream, perfect for a breakfast or brunch treat.

# 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 Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll sourdough dough into a 12x16-inch rectangle.
03 - In a medium bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt until smooth.
04 - Spread almond cream evenly over rolled dough, leaving a 1/2-inch border on all sides.
05 - From the long edge, roll dough up tightly into a log. Using a sharp knife, cut into 8 equal pieces.
06 - Place rolls cut-side up on prepared baking sheet. Gently reshape if necessary.
07 - Brush tops with milk and sprinkle with sliced almonds.
08 - Bake for 22 to 25 minutes until golden brown and puffed.
09 - Remove from oven and let cool slightly. Dust with powdered sugar before serving.

# Expert Advice:

01 -
  • You get that crispy-golden-flaky thing without a laminated dough or a stand mixer in sight.
  • The almond cream is buttery and rich but somehow doesn't feel heavy when you bite into it warm.
  • Store-bought sourdough dough does the heavy lifting, so you're really just playing assembly and baking.
02 -
  • If your butter isn't soft, your almond cream will have little grainy bits that won't blend—take thirty seconds to microwave it if you're in a rush.
  • Don't skip the milk wash, because without it, the rolls look pale and sad even though they taste fine, and we eat with our eyes first.
03 -
  • If you don't have almond extract, skip it rather than substitute—vanilla alone is still delicious, but almond extract is what makes people ask for the recipe.
  • Toasting the sliced almonds in a dry pan for two minutes before sprinkling transforms them from mild to deeply nutty and adds visual warmth to the finished rolls.
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