Almond Croissant-Style Sourdough Rolls (Printable)

Golden sourdough rolls with creamy almond filling, offering a flaky, flavorful start to your day.

# Ingredient List:

→ 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

# Directions:

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.
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 needed.
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 Tips:

01 -
  • They taste like you spent hours laminating dough when you actually used store-bought sourdough as your secret shortcut.
  • The almond cream stays luxuriously creamy inside while the edges get crackling and caramelized.
  • One batch fills your kitchen with that golden-hour smell that makes people show up early just to catch the aroma.
02 -
  • The almond cream will seem a bit loose when you first mix it, but that's exactly right—it'll firm up slightly as it bakes and stay creamy inside while the edges crisp up against the dough.
  • Don't skip the milk wash; it's what gives these that bakery-window golden sheen that makes people stop and stare before they even taste one.
03 -
  • Make the almond cream filling the night before and store it covered in the fridge—it actually spreads more easily when it's cold and firm, and you can assemble these in half the time.
  • If your sourdough dough is cold from the fridge, let it sit at room temperature for ten minutes before rolling so it doesn't crack and crack back at you.
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