Almond Croissant Sourdough Rolls (Printer View)

Golden sourdough rolls with creamy almond filling and crisp almond topping for a delightful start to your day.

# Components:

→ 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 whole milk
12 - 2 tablespoons powdered sugar for dusting

# Method:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the sourdough dough into a 12 by 16 inch rectangle of uniform thickness.
03 - In a medium bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt until the mixture reaches a smooth, spreadable consistency.
04 - Distribute the almond cream evenly over the rolled dough, leaving a half-inch border around all edges.
05 - Starting from the long edge, roll the dough tightly into a cylinder. Using a sharp knife, cut the log into 8 equal pieces.
06 - Place the rolls cut-side up on the prepared baking sheet, gently reshaping them if necessary to maintain uniform appearance.
07 - Brush the tops of each roll with milk and sprinkle generously with sliced almonds.
08 - Bake for 22 to 25 minutes until the rolls achieve a golden brown color and show noticeable puffing.
09 - Remove from the oven and allow to cool slightly, then dust with powdered sugar before serving.

# Expert Advice:

01 -
  • Skip the complicated lamination process but still get those golden, crispy layers that make croissants so irresistible.
  • The almond cream tastes indulgent and bakery-quality, yet takes mere minutes to whip together in a bowl.
  • One batch makes eight rolls that stay soft inside and crispy outside for two days, perfect for grabbing throughout the week.
02 -
  • If your sourdough dough is cold or stiff, let it sit at room temperature for 15 minutes before rolling—this makes it infinitely easier to work with and less likely to tear.
  • The almond cream should be spreadable but not runny; if your butter was too warm, chill the mixture for five minutes before spreading.
03 -
  • Invest in good almond flour and blanched if possible—the difference in texture and appearance is noticeable and worth it.
  • Cut your rolls with a very sharp knife and a gentle sawing motion rather than pressing down, which keeps the layers intact and makes them look more professional.
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