These almond cinnamon buns are what happens when a classic cinnamon roll meets an almond croissant. Filled with a soft frangipane and cinnamon butter, and finished with an almond-laced cream cheese frosting, they’re a hybrid worth getting up for. Think fluffy rolls, toasted almond topping, and just the right amount of indulgence.
I tested this recipe twice. The first time I cut nine rolls and made them in a 23cm x 23 cm (9 x 9inch) tin, but I found that this was too small for the volume of dough. I much prefer to give my cinnamon rolls more space to rise, so I used a bigger baking dish.
I slightly adapted the Ambitious Kitchen recipe for the rolls themselves. She is not joking when she said they are the best ever. I made my own filling, frangipane and cream cheese frosting.
Why this recipe works
You get the best of two worlds. The enriched dough gives a light, pillowy base that contrasts beautifully with the buttery, nutty frangipane and the warmth of cinnamon. It’s not overly sweet, just well-balanced and rich in flavour.
Frangipane adds moisture and an almond complexity that makes these rolls feel a little more special than a standard cinnamon bun. The cream cheese icing rounds everything off with a hint of tang and a lot of comfort.
Expert tips
- Use room temperature ingredients for a better rise.
- Don’t overheat the milk. Lukewarm is enough to activate the yeast.
- The frangipane will be soft, so spreading it gently over the cinnamon layer is key.
- Try slicing the dough into strips and then rolling it as I have done, versus rolling it and then cutting it.
- The proving time may vary based on the temperature of the room.
Substitutions
- Flour:Â Bread flour gives the best structure, but cake flour works well.
- Sugar:Â Swap muscovado for regular dark brown sugar if needed.
How to make almond cinnamon buns ahead (overnight method)
After the first rise, shape and roll the dough as usual, then cut into individual buns. Arrange them in a lined baking tin, cover tightly with plastic wrap and refrigerate overnight.
In the morning, take them out and let them come to room temperature. Leave them to rise for about 45 minutes to 1 hour, or until they’ve puffed up and are nearly touching. Then bake as per the recipe instructions.
Note: The buns go into the fridge after the first rise, not after the second.
Buns
- 180 grams milk skim, 2% or full cream
- 2 ¼ tsp instant yeast
- 50 grams granulated white sugar
- 57 grams 4 Tbsp Kerrygold salted butter, at room temperature
- 1 large egg + 1 egg yolk
- 360 grams bread or all-purpose flour in South Africa, cake flour also works
- ¾ tsp fine salt
- 1 Tbsp neutral oil for greasing the bowl
Frangipane
- 85 grams Kerrygold salted butter softened
- 85 grams caster sugar
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp almond extract
- 70 grams almond flour
- 20 grams cake or all-purpose flour
Cinnamon Filling
- 57 grams 4 Tbsp Kerrygold salted butter, softened
- ¼ cup muscovado sugar or dark brown sugar
- 1 Tbsp ground cinnamon
Cream Cheese Frosting
- 80 grams cream cheese
- 100 grams icing sugar
- 25 grams Kerrygold salted butter softened
- ½ tsp vanilla extract
- ½ tsp almond extract optional for extra almond flavour
- 40 grams toasted flaked almonds for decorating
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Warm the milk to 115°C (lukewarm) and pour it into the bowl of a stand mixer. Add the yeast and sugar. Fit the mixer with the paddle attachment and let it sit for 5 minutes.
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Add the butter and eggs to the bowl. Beat on medium speed for about 30 seconds.
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Add the flour and mix on low, then medium, until just combined.
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Switch to the dough hook and knead the dough for 8–10 minutes on medium speed. Add a little more flour if needed. The dough should pull away from the sides of the bowl.
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Lightly oil a large bowl. Transfer the dough to the bowl, cover, and leave to rise in a warm place until doubled in size, about 1 to 1½ hours.
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While the dough proves, make the frangipane.
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Add the butter, sugar, and egg to a mixing bowl. Using an electric whisk, beat until pale and fluffy.
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Add the vanilla and almond extracts and beat again.
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Add the almond flour and cake flour and mix briefly until just combined. Set aside.
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Once the dough has risen, tip it out onto a lightly floured surface. Roll into a rectangle about 25 x 35 cm (10 x 14 inches).
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Spread the softened butter evenly over the surface with a spatula. Sprinkle over the sugar, followed by the cinnamon. Leave an edge of about 3cm (1/2 inch).
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Carefully dollop the frangipane on top and spread it out as evenly as possible. It may be a little tricky, but it doesn’t need to be perfect.
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Trim the uneven outer edges with a sharp knife or pizza cutter to create a neater rectangle.
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Use a measuring tape to measure the long side of the dough. Divide this length by 11, then mark these intervals along the edge. Cut the dough into 11 even strips and roll each strip up tightly.
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Alternatively, roll the entire rectangle into a log and slice into 9–11 even pieces.
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If you prefer to make 9 larger rolls, roll from the short side of the rectangle instead.
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Place the rolls evenly spaced into a lined 33 x 23 cm (9 x 13 inch) baking tray with high sides (5 cm).
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Cover and leave to rise for another 45 minutes, until nearly touching.
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Preheat the oven to 180°C / 350°F. Bake for 20–25 minutes until golden brown. Loosely cover with foil if the tops start to over-brown.
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While the rolls bake, make the frosting. Add all the icing ingredients to a bowl and beat with an electric whisk until light and fluffy.
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Remove the buns from the oven and allow them to cool in the tray. Spread with frosting and sprinkle with toasted flaked almonds.
Storage instructions
Store the frosted buns in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Warm briefly in the microwave or oven before serving.
The buns can be frozen (without frosting) for up to 1 month. Wrap well and defrost at room temperature before reheating and icing.
You may also like my:
Hot cross cinnamon sticky buns
Raisin and cinnamon sticky buns
Mince pie cinnamon buns
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